Gluten-Free Raspberry Iced Cake

Gluten-Free Raspberry Iced Babka

A gluten-free cake? This recipe will make it happen! And the raspberry icing will make this bake a centerpiece on your table. Bake a simple, homemade cake for Easter for yourself and your loved ones.



  • Sugar – 220 g
  • Vanilla sugar – 16 g
  • Lemon – 1 pc.
  • Eggs – 5 pcs.
  • Butter – 200 g
  • Potato starch – 210 g
  • Baking powder – 2 teaspoons


  • Powdered sugar – 120 g
  • Raspberry juice – 1 tablespoon


  • Potato starch – 2 tablespoons
  • Sunflower oil – 2 tablespoons
  • Raspberries – 70 g


Step 1: Beat the Eggs In a mixing bowl, combine eggs with sugar and vanilla sugar. Beat until fluffy and tripled in volume.

Step 2: Prepare the Babka Batter To the beaten eggs, add the dry ingredients sifted through a fine sieve: potato starch and baking powder. Add grated lemon zest and juice. Mix thoroughly until all ingredients are well combined.

Melt the butter in a saucepan, and while still hot, add it to the prepared batter, stirring continuously.

Step 3: Bake the Babka Grease a babka mold with oil and dust with potato starch. Pour the batter into the mold. Bake the babka for about 45-50 minutes in an oven preheated to 180°C.

Step 4: Prepare the Raspberry Icing In a small bowl, combine powdered sugar with raspberry juice, stirring until well combined.

Step 5: Decorate the Babka Allow the baked babka to cool, then remove it from the mold. Drizzle the raspberry icing over the top. Decorate with fresh raspberries.

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