Gluten-Free Yellow Cake With Raspberry Filling & Frosting

Total Time
50mins
Prep 25 mins
Cook 25 mins

Cake with no refined sugar, artificial sweeteners, gluten or wheat! It went over so well at a friend's birthday that people couldn't believe it was gluten-free and had no cane sugar, and remarked that it was one of the best cakes they'd ever had. It's very rich and buttery, and can easily pass as a regular (gluten- and sugar-laden) cake... No one will know. A NOTE ABOUT INGREDIENTS: The Ener-G egg replacer in the cake is as important as the actual eggs. It is a (vegan) powdered mix that helps to leaven gluten-free baked goods. You can purchase this at almost any health food store and some grocery stores. In addition, the flours used for the cake are available in the bulk or baking sections of Whole Foods, other health food stores, or online from Bob's Red Mill. Enjoy!

Ingredients Nutrition

Directions

  1. TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
  2. Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
  3. Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
  4. Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
  5. TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
  6. In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
  7. Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
  8. Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
  9. TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
  10. Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
  11. Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).
Most Helpful

5 5

This cake was great! It had a dense, but not heavy texture, it looked beautiful, and tasted divine! I used regular sugar, not the fructose. Will make it again and again.