The English Post

Raspberry honey loaf cake

Written by Veronica Lavenia

Raspberry honey loaf cake is one of the most tasty, soft and healthy cake I love to eat and make.

Raspberries are among the most delicious berries. They are also called “red gold” for its many therapeutic qualities. Rich in citric acid, fiber, magnesium, potassium, phosphorus, calcium and sodium, they also contain good doses of vitamins from group A, B and C. They are very delicate fruits and it is preferable to consume them within one or two days, from the purchase. To enjoy the raspberries all year long it will be enough to freeze them in this way: Wash the raspberries and dry with a kitchen cloth. Put the raspberries in the freezer on a tray, spaced from each other. Once they are dry, place a food bag and freeze them.

This gluten free recipe, made with brown rice flour and brown rice milk, provides that the raspberries are cut into small parts. In this way, they will blend better with the mixture without ending at the bottom of the mixture. I find it to be the best of my raspberry recipes: very soft and fragrant. 


PH. Veronica Lavenia

Raspberry honey loaf cake: Ingredients

Serves 6-8 

2 organic free range eggs

150 ml (5 fl oz) brown rice milk

80 ml (2 ½ fl oz) mild extra virgin olive oil

Pinch of sea salt

4 tbsp organic raw honey

Pinch of cinnamon

200 g (7 oz) brown rice flour, sifted

50 g (2 oz) cornflour-cornstarch,  sifted

1 tsp organic baking powder

100 g (3½ oz) fresh, seasonal raspberries, washed, dried and chopped


PH. Veronica Lavenia

Raspberry honey loaf cake: Method

  1. Beat the eggs with milk, olive oil, salt and honey.
  2. Add the flours, baking powder and mix quickly.
  3. Add the raspberries and mix.
  4. Pour the dough into a loaf pan, lined with parchment paper, and bake at 180°C (350°F/gas 4) for 15 minutes.

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.