Name: Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 210 g gluten free self-raising flour; 1/4 tsp xanthan gum; 210 g ground almonds; 210 g caster sugar; 3 large eggs; 210 g butter or dairy free spread/margarine; 1 1/2 tsp almond extract; 160 g fresh raspberries; 1 tsp milk (dairy free if needed); 300 g icing sugar; 2 tsp almond extract; Water (3-4 tbsp as needed); Flaked almonds, lightly toasted (for topping); Fresh raspberries (for garnish)

Jump to Recipe

Picture this: the warm, nutty aroma of toasted almonds mingling with the sweet, tangy scent of fresh raspberries fills your kitchen, instantly wrapping you in a comforting hug. As you slice through the golden crust of this Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe, the sight of ruby-red jewels nestled within the tender crumb makes your mouth water. Each bite offers a perfect harmony of delicate almond flavour and juicy berries, all without any gluten or dairy—making it a treat that everyone can enjoy and adore. This bake is not just delicious; it’s an experience that feels like a treasured family secret handed down with love.

Why You’ll Love This Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe

Quick and Easy: Ready in just about 1 hour and 10 minutes, it’s perfect for when you want a homemade treat without hours in the kitchen.
Simple Ingredients: Uses everyday pantry staples and fresh raspberries to create something truly special without any fuss.
Perfect for Everyone: Totally gluten free and dairy free, so it’s an inclusive dessert that everyone at the table can enjoy.
Impressive Presentation: The beautiful layers and glossy icing topped with toasted flaked almonds and raspberries make it look like a bakery masterpiece.
Customizable: Adapt the bake with different berries or nut extracts to suit your taste and specials occasions.

Why This Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe Works

This recipe shines because of a few subtle but powerful tricks. First, the combination of gluten free self-raising flour and ground almonds keeps the texture wonderfully moist yet tender, ensuring no dryness that sometimes plagues gluten free bakes. The layering technique with fresh raspberries nestled in the middle keeps the fruit juicy and natural without sinking or burning. Finally, using an almond extract infused icing with just the right glossy consistency ties the whole bake together, adding that signature aromatic punch that Bakewell treats are known for. These thoughtful details make this traybake a guaranteed success every time.

A whole rectangular white baking dish filled with a freshly baked almond raspberry cake, evenly glazed with smooth white icing and generously topped with toasted almond flakes and fresh raspberries, showcasing the full uncut dessert with a golden crust on the edges, beautifully styled on a white marble countertop with natural lighting, professional food magazine hero shot, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a vital role in creating this heavenly bake. Simple, wholesome, and easy to source, these are the pillars of your Bakewell traybake masterpiece.

Gluten free self raising flour: Provides the structural base without gluten.
Xanthan gum: Helps mimic gluten’s elasticity for perfect texture.
Ground almonds: Adds rich nutty flavour and moist crumb.
Caster sugar: Sweetens uniformly and melts beautifully.
Large eggs: Bind everything together and provide lift.
Dairy free butter or margarine: Delivers buttery richness and tenderness.
Almond extract: Infuses the batter and icing with classic Bakewell flavour.
Fresh raspberries: Brings natural tartness and juicy bursts in every bite.
Dairy free milk: Just a splash to smooth and loosen the mix slightly.
Icing sugar: Creates the sweet, glossy topping.
Flaked almonds: Lightly toasted for crunch and nutty aroma on top.

Ingredient Substitutions & Tips

Dairy free butter: You can swap for coconut oil or any plant-based spread you trust for similar richness.
Ground almonds: For nut allergies, sunflower seed flour can sometimes serve as a substitute, though flavour will change.
Fresh raspberries: Feel free to use blueberries, blackberries, or even chopped strawberries for a different berry twist.
Almond extract: If you’d prefer a milder flavor, vanilla extract works well but reduces that classic Bakewell note.

👨‍🍳 Pro Tips for Perfect Results

Use room temperature ingredients: It’s easier to mix them thoroughly and create a smooth batter.
Don’t press the raspberries: Let them sit gently in the batter to keep their juicy texture intact.
Use parchment paper with overhang: This helps you lift the cake out of the pan easily after baking.
Toast almonds lightly: Watch carefully—this enhances their flavour without burning.
Add liquid gradually to the icing: This helps you get that perfect glossy, spreadable consistency every time.

How to Make Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe

Step 1: Prepare Your Oven and Tin

Preheat your oven to 160C Fan. Line a 9-inch by 9-inch baking tin with parchment paper, leaving some overhang on the sides so you can easily lift out the bake later. This little extra step makes serving a breeze.

💡 Pro Tip: Use a heavy-bottomed tray for even heat distribution, helping the bake cook evenly.

Step 2: Mix the Batter

Pop the gluten free self-raising flour, xanthan gum, ground almonds, caster sugar, eggs, dairy free butter (or margarine), almond extract, and a splash of dairy free milk into a large bowl. Use an electric hand whisk or stand mixer and blend until everything comes together into a thick, luscious batter. Don’t worry if it feels dense; that’s exactly how it should be.

💡 Pro Tip: Scrape down the sides of your bowl halfway through mixing to ensure an even blend.

Step 3: Layer and Add Raspberries

Spoon just under half of the batter into your prepared tin and spread it evenly right to the edges. Then scatter your fresh raspberries gently over the surface, letting them nestle in comfortably. Spoon the remaining batter over the top, carefully spreading with your fingers or a spatula until all the raspberries are completely covered. It might seem tricky, but trust that this amount of batter will cover them perfectly.

💡 Pro Tip: Don’t rush spreading the top layer; a gentle touch ensures those berries stay plump and intact.

Step 4: Bake Until Golden

Slide your traybake into the oven and bake for about 50 minutes. The top will turn a beautiful golden color, and a skewer inserted into the cake (avoiding the raspberries) should come out clean. Once baked, leave it to cool completely in the tin to firm up nicely before icing.

💡 Pro Tip: Avoid opening the oven door too often while baking to prevent temperature drops that can affect the rise.

Step 5: Prepare the Almond Icing

Sift your icing sugar into a bowl, then add the almond extract. Gradually pour in 3 to 4 tablespoons of water, stirring continuously until you reach a glossy, thick, spreadable icing. It should be shiny but not runny—think luscious coating perfection.

💡 Pro Tip: Add water slowly; too much will make the icing drip off the cake.

Step 6: Ice and Decorate

Carefully lift the cooled cake out of the tin using the parchment overhang and place it on your serving board. Spoon the almond icing over the top, spreading it gently with the back of a metal spoon. While the icing is still wet, sprinkle over your toasted flaked almonds and dot with extra whole raspberries for a stunning finish. Let the icing set fully before slicing.

💡 Pro Tip: Chill the cake briefly in the fridge to speed up icing set if needed.

Common Mistakes to Avoid

Learn from these common pitfalls to make your bake flawless:

Overmixing the batter: Can lead to a dense texture, so mix just until combined.
Pressing berries too hard: Causes them to burst and colour the batter, losing that pretty layered look.
Skipping xanthan gum: Without it, the gluten free bake may crumble and fall apart.
Not letting the bake cool fully: Cutting too soon can make the slices fall apart and the icing to slide off.
Adding too much water to icing: Makes the icing runny and impossible to spread evenly.
Using a too-large baking tin: Thin layers may dry out, so stick with a 9-inch square or slightly smaller.

Delicious Variations to Try

Once you’ve mastered this classic Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe, try these exciting variations to keep your bake game fresh:

Mixed Berry Medley

Swap raspberries for a combination of blueberries, blackberries, and chopped strawberries for a gorgeous, colourful burst of berry flavours.

Lemon and Almond

Replace almond extract with fresh lemon zest and juice, and scatter in some lemon-scented icing for a bright, zesty twist.

Orange and Cranberry Delight

Add dried cranberries instead of fresh raspberries and a teaspoon of orange extract for a festive, tangy bake.

Hazelnut and Raspberry

Swap ground almonds with ground hazelnuts for a rich, deeper nutty taste that pairs beautifully with the fresh raspberries.

Chocolate Drizzle

After icing, drizzle with melted dairy free dark chocolate and sprinkle extra toasted almonds for a decadent finish.

How to Serve Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe

Single white square plate featuring one plated slice of moist almond cake topped with a smooth white glaze, garnished with toasted almond slices and fresh red raspberries, close-up angled view revealing the dense crumb texture and scattered raspberries inside the cake, all placed on a white marble surface under natural light, styled as a delicate individual serving from a food blog, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top with fresh whole raspberries and a sprinkle of toasted flaked almonds to mirror the baking decoration. A dusting of icing sugar right before serving adds an extra touch of elegance.

Side Dishes

Pair slices with a scoop of dairy free vanilla ice cream or a dollop of coconut cream whipped lightly for a cool, creamy contrast. Fresh mint leaves or edible flowers also elevate the presentation beautifully.

Creative Ways to Present

Serve on a rustic wooden board with a scattering of extra berries and nuts around. For parties, cut into small squares and place on pretty paper doilies for bite-sized treats with charm.

Make Ahead and Storage

Storing Leftovers

Keep your traybake covered in an airtight container at room temperature for up to 3 days. This preserves moisture and freshness perfectly.

Freezing

Once iced and decorated, freeze slices individually wrapped in parchment and foil for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

Enjoy your slices slightly warmed by placing them in a low oven (150C) for 5-7 minutes or in the toaster oven for a gentle heat. Avoid microwaving to preserve texture and flavor.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but drain them well before layering to avoid extra moisture and mushy texture in the bake.

Is this recipe suitable for nut allergies?

This bake relies heavily on almonds, but you can try sunflower seed flour as a nut-free alternative with some modifications, though flavor and texture will differ.

Can I make this cake vegan?

You would need to substitute the eggs with vegan egg replacers and ensure your dairy free spread is vegan. The texture may vary slightly but still delicious.

What size baking tin should I use?

A 9-inch by 9-inch square tin is ideal. Using a larger tin will require increasing ingredient quantities to maintain thickness and moistness.

How long does the icing take to set?

Depending on room temperature, allow about 30 to 60 minutes for the icing to fully firm up before slicing.

Can I make the batter ahead of time?

It’s best to bake soon after mixing to maintain rise and texture, but you can prepare batter up to an hour beforehand, keeping it chilled.

Do I have to use xanthan gum?

Yes, it helps bind gluten free flour and improves structure. Omitting it may result in a crumbly texture.

What’s the best way to toast flaked almonds?

Toast in a dry pan over medium heat, stirring constantly until golden and fragrant. Be careful—they burn quickly!

Final Thoughts

This Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe isn’t just a cake; it’s a slice of joy, comfort, and celebration all rolled into one. Its tender crumb, tangy fresh raspberries, and that irresistible almond glaze work in harmony to create moments of pure delight with every bite. Cozy afternoons, festive occasions, or simply a treat to brighten your day—this bake fits every scene. Sharing it feels like sharing a little piece of happiness.

Have you tried this Gluten Free Dairy Free Bakewell Traybake with Raspberries Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊