Whenever there is a special occasion I bake a special cake. This raspberry oatmeal cake has a very unique taste. It’s tart, sweet and decadent! It not only looks so fancy it tastes delicious too!

Raspberries are my favorite.They are so delicate and I love the color, texture and the flavor of these berries. I use them in all possible forms, fresh, frozen, juice, jams etc.. This time I baked a cake with raspberry purée, it just came out awesome! This recipe is eggless and gluten free too! I just can’t wait to share this with you all!

Doesn’t this look so tempting !

Dry Ingredients 

• Oats (quick cook) – 1 cup ( GF/ regular)
• Almond flour – 1 cup
• Flour (gluten free/ All purpose) – 1/2 cup
• Baking powder – 1 teaspoon
• Baking soda – 1/4 teaspoon
• Salt – 1/4 teaspoon
• Light brown sugar – 1/4 cup
• Granulated sugar – 1/4 Cup

Wet ingredients 

• Butter (melted) – 1/4 cup
• Sweetened condensed milk – 1 can
• Raspberry purée – 1 cup – (fresh/frozen)
• Vanilla extract – 1/2 teaspoon (optional)

Powdered sugar – 1 tablespoon (for dusting) 

Notes

1. I have used frozen berries, you can also use fresh berries.
2. Just put the frozen berries in a blender and grind it into a powder.
3. No need to thaw it. Don’t add any water. 
4. The seeds got crushed very well because it was frozen so I didn’t even bother to run it through a sieve.
5. If you don’t like the seeds make sure you filter it before adding it to the mix 
6. Raspberries are so tart so you definitely need this amount of sugar to balance the taste.
7. The vibrant red color changes into this pinkish purple color when it mixed with the condensed milk.

1. Take a big bowl, add all the dry ingredients and mix it well.
2. In a cup mix all the wet ingredients and keep it ready.
3. Now pour the wet mix to the dry mix and combine it well.
4. Let’s prepare the cake pan, butter the sides, Line it with parchment paper
5. Put a strip in the middle it really helps to pull the cake out easily once it’s baked.
6. Pour the batter and smooth it out.
7. Slightly shake and tap the pan, it helps get rid of the air bubbles

Remember to pre heat the oven for ten minutes 

Bake it at 350*F for 30 minutes

Look at the vibrant color, it gives a beautiful purple hue to the cake once it’s baked. Amazing right ?

The tiny splash of vanilla I added actually enhanced the raspberry flavor, It just smells amazing!

Now the cake is ready, let it cool completely before you decorate it.

I wanted to decorate this cake in a simple yet a very fancy way so I used this beautiful flower stencil. 

• If you don’t have a stencil you can also use a doily or you can cut one out very easily.
• Just put it on top of the cake, make sure the design is properly aligned.
• Now put some powdered sugar on a sieve and gently dust it on top of the cake.
• Do this just before you serve it otherwise it will melt so quickly.

Look at that beautiful design, It’s almost too pretty to eat ! 

• The almond flour gave this cake a rich torte like taste
• The oats gave a wonderful flaky texture
• The sweet smell of raspberries made it so irresistible!

It’s literally making my mouth water. Come on let’s cut it and have a taste!

Mmm it’s so divine! It’s rich, it’s moist and it’s out of his world!

Last week my blog/site got featured as one of The Top 100 Indian Food Blogs!  I really wanted to celebrate and share this awesome recognition with you all via a sweet post and this cake definitely fit the occasion and the theme of my site so perfectly!

      “Making Simple Things Special” 

There you go! Your usual breakfast treat taken up a notch! Raspberry oatmeal bar in the form of a cake! Enjoy!

A special thanks to all my followers and visitors for making this possible! ❤️

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