Moist no flour raspberry almond loaf cake with soft crumb and bakery-style texture.

Scale

2 cups almond flour

3 eggs

1/2 cup sugar

1/2 cup butter

1 tsp vanilla

1 tsp baking powder

Pinch salt

1 cup raspberries

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1. Preheat oven to 180°C and prepare loaf pan.

2. Mix wet ingredients until smooth.

3. Add almond flour, baking powder, and salt.

4. Gently fold in raspberries.

5. Pour into pan and smooth top.

6. Bake 35–45 minutes.

7. Cool completely before slicing.

Do not overmix.

Use fresh raspberries if possible.

Cool fully before slicing.

Toss berries in almond flour if needed.