This recipe is inspired by a raspberry cake that my mom used to make when we were growing up. It was moist, with dots of fresh raspberries, and vanilla frosting. Since fresh raspberries only have a short season, I remade the recipe using frozen raspberries. The raspberries are made into a tart sauce, with a vanilla scented cake, and topped with ice cream (because I always choose ice cream over frosting)!
I used a cast iron pan on my first trial run of this cake – which was not the smartest move because it will darken the edges of the cake where the raspberry sauce touches the pan! Cast iron reacts with anything acidic, so be sure to use a glass baking pan or pie plate when you make yours. It’s too bad because the cake looks great against the dark pan and I love skillet recipes!
For the raspberry sauce, mix the cornstarch and water together until the mixture is smooth with no lumps.
Whisk the cornstarch mixture into the thawed raspberries and add the honey (and again with the cast iron – don’t follow my footsteps)! Cook the sauce of medium high heat until it comes to a boil and thickens. You’ll need to stir constantly to prevent any lumps from forming. Next, pour your raspberry sauce into a baking dish.
For the cake batter, mix together all the ingredients into a smooth batter.
Drizzle the cake batter over the raspberry sauce, covering it up as you pour. Don’t worry if there’s a small amount of sauce showing on the edges, it bubbles up nicely while it’s baking and makes your cake look pretty.
This cake is good served hot out of the oven, or at room temperature the next day.
I’ve been craving all things berry and fruit related! I think I’ve moved right past spring fever, and I’m ready for summer!
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Grain Free Raspberry Cake
- Total Time: 50 mins
- Yield: 6 1x
- Diet: Gluten Free
Description
A sweet tart raspberry sauce is topped with a flourless cake batter that bakes into a summer time dessert everyone will love, especially topped with a scoop of ice cream.
Ingredients
Raspberry Sauce:
2 cups thawed raspberries with their juice
2 Tablespoons organic cornstarch or tapioca starch for grain free
2 Tablespoons water
2 Tablespoons honey, (more to taste if it’s really sour)
Cake Batter:
1 cup cashew butter, room temperature
1/2 cup honey
2 eggs
3/4 Teaspoon baking powder
2 Teaspoon vanilla extract
Serve With:
Instructions
Preheat the oven to 325ºF.
Mix the cornstarch and water together until there’s no lumps. Add the mixture to the raspberries and honey.
Cook over medium high heat, stirring constantly until it comes to a boil and thickens.
Taste the raspberry sauce, you want it to be tart to offset the cake and ice cream, but not really sour. Mix in more honey to taste if you need to.
Pour the sauce into a 9″ baking pan – a deep dish pie plate works really well.
For the cake batter, mix together all the ingredients until smooth.
Drizzle the cake batter over the raspberry sauce, covering it as you go.
Bake the cake for 25-35 minutes. The timing will depend a lot on the thickness of your pan. Start checking the cake early, you want to pull it out when it’s puffed in the middle and golden brown.
Serve the cake immediately or warm with ice cream if desired. This cake keeps for up to 3 days if it lasts that long!
Notes
If you decide to use tapioca, start with 1 Tablespoon and add more if needed. It seems to thicken more than cornstarch.
This cake is adapted from my Apple Pie Skillet Cake and I’ve made the cake batter with a number of different nut butters now. My favorite brand so far is, Once Again Nut Butters.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
This looks delish for a gluten free cake, although not grain-free, as corn is a grain. 🙂
You’re completely right, I must have overlooked that, and I’m so glad you commented! I usually put down two options for thickeners but for some reason I left it out on this one, I’ve adjusted the recipe so that there’s a completely grain free set of ingredients now! Thanks again for spotting my mistake, and I hope you get to enjoy the recipe! 🙂
Hi Kari,
Can’t wait to try this on dinner guests this weekend. Am I looking too hard, because I don’t see temp. for baking. Is it the same as apple skillet cake? Thanks a bunch.
Vicki
I’m so glad you wrote with your question because embarrassingly enough I totally forgot to put in the baking temperature! 🙂 You’re right though, it’s the same as the Apple Skillet Cake – 325ºF and I’ve added it into the recipe! I hope you and your guests enjoy it, and let me know how it goes or if you have anymore questions!
this looks delicious and very easy to make but what can I use instead of the cashew butter ? There’s nowhere sells things like that on this small Greek island. Thank you.
You can use other nut butters in place of cashew butter but each one creates a slightly different texture. I’m not sure what you have available to purchase, but you can make your own nut butters. I’ve included a link below to a post that really goes into depth about the process! I hope you find something that will work, and let me know if you have anymore questions! 🙂
http://tasty-yummies.com/2014/03/18/how-to-make-homemade-nut-butters/
It looks delicious and I love the idea of using a nut butter in the cake. I’d definitely go for ice cream with it too rather than any type of frosting.
There’s just something about ice cream, it’s my favorite dessert topper year round!
this looks delish! what skilet should i use if not a cast iron skilet?
thanks
If you have an enameled cast iron skillet or any oven proof non-stick skillet, either one will work. A 9″ deep dish pie plate is the probably the best option, or any similarly sized glass baking dish!
Oh my!! you made me search for rasberries in the stores!! they are very tempting!!
You can even use the mixed berry blend from Costco if you can’t find plain frozen raspberries!
this looks amazing!
I hope you like it!
If only i was there to taste the yumminess, surely you are missing your taste testing professional assistant of 20 years or maybe its just me missing the taste testing :]
Oh yes!!! I miss having a taste tester – now I have to eat it all by myself! Seriously though, sometimes the desserts get to be a little much around here!
This looks like a painting! You’ve done it again Kari! Everytime I see a mouthwatering grain-free dessert recipe on the web and click on it, I end up here! You’re unstoppable! Will be trying this, anything raspberry is heaven to me 🙂
Whoa Kari, that raspberry sauce is killer! I want to dive in it and swim and eat it all!
Amazing recipe, this skillet-style grain-free cake is truly a Gourmet Innovation, just like everything else on your blog btw!
🙂
I hear you on the raspberry sauce! I usually make 2-3 times the amount I need so that I have leftovers for snacking!