Berry loaf cake

Berry loaf cake recipe by Veronica Lavenia

A simple gluten-free cake recipe, this berry loaf cake is perfect for a light treat, perhaps washed down with a cup of tea or coffee!

berry loaf cake

Berry loaf cake

Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 266 kcal
Author Veronica Lavenia


  • 2 free-range eggs
  • 80 g raw coconut sugar
  • 250 g brown rice flour, sifted
  • 1 tsp gluten-free baking powder
  • 1 grated zest of 1 lemon
  • 150 g fresh ricotta
  • 150 g berries of your choice, washed


  1. Preheat the oven to 180ºC/Gas Mark 4.

  2. In a bowl, beat the eggs with the sugar until a light and sparkling mixture is obtained.

  3. Mix the flour with the baking powder and the lemon zest and add to the egg mixture. Add the ricotta cheese, continuing to mix. Add the berries and fold in gently.

  4. Pour the mixture into a mould and cover with baking parchment, then bake in the oven for 45 minutes.

Nutrition Facts
Berry loaf cake
Amount Per Serving
Calories 266 Calories from Fat 42
% Daily Value*
Fat 4.7g7%
Saturated Fat 1.9g12%
Sugar 15.2g17%
Protein 7.9g16%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the August 2019 issue of Gluten-Free Heaven magazine

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