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Fabienne's Gluten-Free Raspberry Almond Cake

Fabienne Riesen

"Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!"
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1 h 10 m servings 382 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
  2. Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
  3. Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
  4. Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
  5. Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

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