150g/5½oz dairy-free margarine, softened, plus extra for greasing
150g/5½oz/scant 1 cup fruit sugar or caster sugar
1 tsp vanilla extract
4 eggs, beaten
100g/3½oz/heaped ½ cup rice flour
50g/1¾oz/scant ½ cup coconut flour
1 tsp gluten-free baking powder
½ tsp xanthan gum
50g/1¾oz/scant ½ cup ground almonds
350g/12oz fresh or defrosted, frozen raspberries
2 tbsp agave syrup, to decorate
2–3 tbsp fruit sugar, to decorate
raspberries, to decorate
Method
Preheat the oven to 180°C/350°F/gas 4 and lightly grease a deep 20cm/8in cake tin with dairy-free margarine and line the base with baking parchment. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Add the vanilla extract and gradually beat in the eggs, a little at a time, until well mixed.
Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in, then fold in the ground almonds and gently fold in the raspberries. Make sure the mixture is well mixed, but take care not to overmix it. Pour it into the tin.
Bake for 30 minutes, then cover with baking parchment to prevent the cake from overbrowning. Bake for another 10–12 minutes until firm to the touch and cooked through.
Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin, transfer to a wire rack and leave to cool completely. Once cooled, spread the agave syrup over the cake, then sprinkle over the fruit sugar. Top with raspberries and serve.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-amp-dairy-free-raspberr-cake