Raspberry Vanilla Cake with Icing – Low Carb, Gluten Free
This adorable cake was fun to make because you just push fresh raspberries upside down into the cake, right before baking. I wondered what would happen if I tried poking raspberries into my cake batter and was pleasantly surprised after experimenting. The raspberries get all full of cake as it puffs up in and around them and the taste is amazing while keeping the carb count low! So good!!
When I made this cake for my family, I brought out a platter full of slices, and before I knew it, they had eaten every last one! (Thank goodness I had more tucked away in the refrigerator.) After tasting this cake, I decided it might just be my go-to birthday cake from now on: It’s easy, low-carb, gluten-free, and can be made several days in advance. In fact, it tasted even better the second day straight from the fridge!
I was lucky enough to be asked to create several recipes for T1EverydayMagic.com. There is one more low carb/gluten free decadent recipe coming in the week ahead so please stay tuned! Just Click on the Link for the Recipe…