Notes: For the gluten-free flour, use the following: 1 ½ cups (180g)
millet flour, ¾ cup (90g)
tapioca flour, ½ cup (60g)
brown rice flour, and 2 teaspoons
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.
The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.
For a stronger almond flavor, increase the almond extract by an additional ½ to 1 teaspoon.
I do not recommend substituting for the vanilla stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too!) I buy it online
here because that's the cheapest price I've found. However, if you really prefer to omit the vanilla stevia from the cake, substitute 1 ¼ cups (240g) granulated sugar and reduce the milk to ½ cup, but the cake will no longer be clean-eating friendly. You may substitute 1 ¼ cups (240g)
coconut sugar and reduce the milk to ½ cup to keep the cake clean eating friendly, but it will be much darker in color. The baking time may vary with either of those substitutions as well.
Dice the raspberries to be about the same size as chocolate chips to ensure the loaf bakes evenly. I know it takes a little extra time, but I promise it’s worth it!
Frozen and thawed berries that have been patted dry to remove any excess moisture may be substituted for the fresh.
Any milk may be substituted in place of the nonfat milk.
Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.
{gluten-free, clean eating, low fat, low sugar, higher protein}