Raspberry bakewell cake

Hello, we have only tested this cake with a mixture of ground almonds and self-raising flour. We wouldn’t recommend coconut flour as it is very absorbent so the liquid and egg ratios would need altering. You would likely need to add xanthan gum as well for structure. A self-raising gluten-free flour…

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Hello, we have only tested this recipe with wheat flour but yes you could swap the self raising flour for a gluten-free self raising flour. The texture will be different - likely a bit dryer - but it should work fine. Thank you for your question - Best wishes, Good Food Team

Hello, yes this cake can be frozen. Cool completely then wrap well to prevent freezer burn and freeze for up to three months. Defrost at room temperature. Thank you for your question - Best wishes, Good Food Team