Decadent Gluten-Free Yellow Cake with Raspberry Compote & Whipped Cream Frosting
Indulge in a luxurious treat with this Decadent Gluten-Free Yellow Cake featuring a vibrant raspberry compote and luscious whipped cream frosting. Perfectly crafted without refined sugar, artificial sweeteners, or gluten, this cake will impress even the pickiest palates at any gathering. The rich, buttery flavor combined with the tart and sweet raspberry filling creates a delightful contrast that will have everyone asking for seconds. Ideal for birthdays, holidays, or simply as a sweet escape, this cake is not just gluten-free; it's a celebration in every bite!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Brown rice flour
1 cup (Sifted)
Almond flour
1/3 cup (Sifted)
Tapioca flour (tapioca starch)
2 tablespoons
Potato starch
2/3 cup
Ener-G Egg Substitute
2 teaspoons (Mixed with water as per package instructions)
Gluten-free baking powder
1 teaspoon
Xanthan gum
1/2 teaspoon
Salt
1/4 teaspoon
Unsalted butter
8 ounces (Softened)
Granular fructose
1 cup
Eggs
4 (Large)
Gluten-free vanilla extract
1 teaspoon
Whole milk
6 tablespoons
Frozen unsweetened raspberries
2 1/4 cups
Frozen unsweetened strawberries
2 cups
Cornstarch
2 tablespoons
Granular fructose (for filling)
1/4 cup
Water (for filling)
4 tablespoons
Seedless no-sugar-added raspberry jam
1/2 cup
Vanilla extract (for frosting)
1 1/2 teaspoons
Heavy whipping cream
2 cups
Red food coloring or beet juice
2-3 drops (For color, optional)
Instructions
1
Preheat your oven to 350°F (175°C). Generously butter two 8-inch round cake pans, and line them with buttered parchment paper to ensure easy release.
2
In a large mixing bowl, combine the brown rice flour, almond flour, potato starch, tapioca flour, Ener-G Egg Substitute, baking powder, xanthan gum, and salt. Whisk until well blended.
3
In a separate bowl, use an electric mixer to beat the softened unsalted butter until it's smooth and creamy. Gradually add the granular fructose, beating until the mixture is fluffy and pale in color, about 5 minutes.
4
Add the eggs one at a time, mixing well after each addition. If the mixture appears curdled, add a tablespoon of the dry ingredients to bring it back together. Slowly incorporate the remaining dry ingredients, along with the vanilla extract and whole milk. Blend until smooth with no lumps.
5
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 20 minutes or until the edges are lightly browned and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6
While the cakes cool, prepare the raspberry filling. In a heavy saucepan, combine the frozen raspberries and sweetener. Bring the mixture to a boil over medium-high heat, stirring frequently.
7
In a small bowl, mix the cornstarch with the water to create a slurry. Pour this mixture into the boiling berries, whisking continuously until it thickens and returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly. Remove from the heat and set aside to cool.
8
Once the cake layers are completely cooled, place one layer onto a serving plate. Spread a layer of raspberry filling (about 1/4 inch thick) on top of the first layer, leaving a small margin around the edges. Carefully place the second cake layer on top.
9
For the frosting, blend the seedless raspberry jam and vanilla extract with an electric mixer until smooth. Gradually add the heavy whipping cream and, if desired, drops of red food coloring or beet juice to achieve your preferred shade.
10
Increase the mixer speed to medium-high and whip until the cream reaches stiff peaks. Continue whipping for an additional minute to achieve a firmer consistency.
11
Spread the whipped frosting generously over the top and sides of the assembled cake. For an elegant touch, garnish the cake with fresh raspberries, strawberries, or blueberries. Serve immediately and revel in the praise!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this Decadent Yellow Cake gluten-free?
Yes, this recipe is specifically designed to be gluten-free using a blend of brown rice flour, almond flour, potato starch, and tapioca flour.
Does this recipe contain refined sugar?
No, this cake is crafted without refined sugar or artificial sweeteners, utilizing granular fructose for sweetness instead.
What oven temperature is required for baking the cake?
The oven should be preheated to 350°F (175°C) before baking the cake layers.
How should I prepare the cake pans?
Generously butter two 8-inch round cake pans and line them with buttered parchment paper to ensure the cakes release easily.
What flours are used in this gluten-free blend?
The blend consists of 1 cup brown rice flour, 1/3 cup almond flour, 2/3 cup potato starch, and 2 tablespoons of tapioca flour.
How many eggs are needed for this cake?
The recipe calls for 4 large eggs, plus 2 teaspoons of Ener-G Egg Substitute mixed with water.
What is the role of xanthan gum in this recipe?
Xanthan gum acts as a binder in this gluten-free recipe to help provide structure and prevent the cake from being too crumbly.
How long do the cake layers need to bake?
The cakes should bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
What should I do if the batter appears curdled while adding eggs?
If the mixture appears curdled, add a tablespoon of the dry ingredients to help bring the batter back together.
What ingredients are in the raspberry filling?
The filling consists of frozen unsweetened raspberries, granular fructose, cornstarch, and water.
How do I thicken the raspberry compote?
Create a slurry with cornstarch and water, then whisk it into the boiling berry mixture and simmer for 5 minutes.
Can I use fresh berries for the filling?
While the recipe specifies frozen unsweetened raspberries and strawberries, fresh berries can also be used for the filling or as a garnish.
What kind of frosting does this cake have?
It features a whipped cream frosting made with heavy whipping cream, seedless raspberry jam, and vanilla extract.
How do I make the frosting pink naturally?
The frosting gets its color from seedless raspberry jam, but you can also add a few drops of beet juice for a deeper natural red shade.
How thick should the filling layer be between the cakes?
Spread the raspberry filling about 1/4 inch thick on top of the first cake layer, leaving a small margin around the edges.
How long should the cakes cool before removing them from the pans?
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
What is the texture of the frosting?
The frosting is light and luscious, whipped to stiff peaks to ensure it holds its shape on the cake.
Does this cake require whole milk?
Yes, the recipe uses 6 tablespoons of whole milk to help create a smooth and moist cake batter.
Can I use salted butter?
The recipe recommends 8 ounces of softened unsalted butter to better control the salt content of the dessert.
Is the raspberry jam used in the frosting sweetened?
The recipe calls for seedless no-sugar-added raspberry jam to maintain the refined sugar-free profile.
How long should the butter be beaten with the fructose?
Beat the butter and granular fructose for about 5 minutes until the mixture is fluffy and pale in color.
What can I use to garnish the cake?
Fresh raspberries, strawberries, or blueberries are recommended for an elegant touch.
How do I ensure the cake doesn't have lumps?
Slowly incorporate the dry ingredients and milk into the butter mixture, blending until the batter is smooth with no lumps.
What is the recommended serving time?
The cake is best served immediately after frosting to enjoy the fresh whipped cream and fruit flavors.
Does the recipe use baking powder?
Yes, it requires 1 teaspoon of gluten-free baking powder as a leavening agent.
Is the vanilla extract used in this recipe gluten-free?
Yes, both the cake and the frosting specify using gluten-free vanilla extract.
Should the raspberry filling be hot when added to the cake?
No, the raspberry filling should be set aside to cool completely before being spread onto the cake layers.
How do I achieve a firmer consistency for the whipped frosting?
After reaching stiff peaks, continue whipping the frosting for an additional minute to achieve a firmer consistency.
What size cake pans should I use?
The recipe is designed for two 8-inch round cake pans.
Is this cake suitable for special occasions?
Absolutely, it is ideal for birthdays, holidays, or any celebration where a decadent, gluten-free treat is desired.