Raspberry Almond Individual Cakes

Raspberry Almond Cakes are light, buttery individual desserts bursting with fresh raspberries and the nutty richness of almond flour. These petite treats are perfect for afternoon tea, summer gatherings, or when you simply crave something sweet yet elegant. Easy to prepare and even easier to love, this dessert is a crowd-pleaser for all ages.

Why Everyone Will Love This Recipe

These raspberry almond cakes check all the boxes:

• Juicy berries baked into a soft, tender crumb.
• Naturally gluten-light, thanks to the almond flour.
• Simple ingredients, minimal fuss.
• Perfect for brunch, baby showers, or desserts.

Whether you're baking for your family or impressing guests, these cakes feel fancy—but they’re incredibly easy to whip up.

What Are Raspberry Almond Cakes?

Raspberry almond cakes are a type of mini tea cake made with a combination of all-purpose and almond flour, which gives them a light, moist texture. The use of raspberries adds a tangy contrast to the sweet, buttery base. Similar in texture to a financier or friand, this dessert has roots in French patisserie but has become popular worldwide for its simplicity and fresh flavor profile. It's a comforting and versatile dessert, ideal year-round.

Cooking Tips

• Use room temperature butter and eggs for a smoother batter.
• Don't overmix once the flour is added—this keeps the cakes soft.
• Frozen raspberries? Use them without thawing to prevent excess moisture.
• Want extra almond flavor? Add a splash of almond extract.
• Make ahead: These cakes stay moist and flavorful even the next day.

Frequently Asked Questions

Can I Use Frozen Raspberries Instead of Fresh?

Yes! Frozen raspberries work just as well. Add them straight from the freezer to avoid excess moisture in the batter.

Can I Make This Recipe Gluten-Free?

Absolutely. Replace the all-purpose flour with a gluten-free 1:1 baking blend. Almond flour already helps reduce gluten, so the swap is easy.

Can I Bake This in a Single Cake Pan?

You can, but it may affect the baking time and texture. These cakes are best as individual portions, ensuring even baking and a crisp edge.

How Do I Know When They're Done?

The tops should be golden brown and a toothpick inserted in the center should come out clean. Typically, this takes about 20 minutes at 350°F.

Can I Add a Glaze or Frosting?

These cakes are delicious on their own, but a light lemon glaze or dusting of powdered sugar is a beautiful and tasty finishing touch.

How to Store

Allow the raspberry almond cakes to cool completely before storing. Place them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat briefly in a warm oven if desired.

How to Freeze

Wrap each cake individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or reheat in a 300°F oven for a few minutes to revive the texture.

How to Make Raspberry Almond Individual Cakes

Preheat the oven to 350°F (180°C).

In a large bowl, beat the softened butter and sugar with an electric mixer until creamy.

Add the whole egg and extra yolk, and mix until smooth.

Stir in the all-purpose flour and almond flour, mixing just until the batter is smooth and lump-free.

Grease your molds (muffin tins or ramekins) with melted butter.

Distribute the raspberries evenly into the bottom of each mold.

Transfer the batter into a piping bag, and fill each mold, covering the berries.

Smooth the tops with the back of a spoon.

Bake for 20 minutes, or until golden and a toothpick comes out clean.

Let cool slightly before unmolding and serving.