Heavenly gluten-free vanilla cake is topped with a homemade raspberry filling and dairy-free vanilla frosting for the most celebratory cake ever! 

To honor my 30th birthday, I celebrated it the best way possible… by making the most dreamy Gluten-Free, Dairy-Free Vanilla Cake with Raspberries. 

The trick to gluten-free AND dairy-free baking is to rely on trusted store-bought ingredients. I like to use a gluten-free flour blend that is a one-for-one substitute for regular all-purpose flour.

I also used a store bought dairy-free vanilla frosting instead of trying to create one myself. 

The cake turned out incredibly moist and fluffy and was the perfect base for a homemade raspberry filling that literally took less than 5 minutes to make.

The hardest part was probably waiting for the cakes to completely cool before decorating! 

I highly recommend this cake for your next birthday or whenever you need to celebrate yourself or someone you love! Enjoy! 

Key Ingredients for Gluten-Free, Dairy-Free Vanilla Cake with Raspberry Filling

It’s true, there are quite a few ingredients needed for this recipe. But I promise that it’s well worth seeking them out for the most celebratory cake. 

• Gluten-free Flour Blend: Gluten-free baking can be tricky, which is why I often rely on store-bought flour blends. I used Bob’s Red Mill Paleo Flour here. 
• Coconut Sugar: This natural sweetener complements the vanilla frosting so well. 
• Nut Milk: Any type of unsweetened nut milk will do. I tend to use almond or my Creamy Homemade Vanilla Cashew Milk. 
• Eggs: Note, I haven’t tried this cake with an egg replacement such as a flax egg. 
• Vanilla Extract: You’ll need a full tablespoon to give the cake its signature, vanilla-y taste. Choose a high-quality vanilla extract to get the most natural flavor. You’ll need this for both the cakes and the filling. 

• Avocado Oil: Rather than using a seed oil like canola oil, I used avocado oil. It has a mild taste and makes the cake incredibly moist. 
• Apple Cider Vinegar: This may seem like an odd ingredient, but trust me here. When ACV reacts with baking soda, it creates a chemical reaction that leads to a light, fluffy cake. 
• Vanilla Frosting: Save yourself some time and use a store-bought variety. I found a dairy-free option that worked great.  
• Frozen Raspberries: Buying a bag of frozen raspberries will save you time on the filling. Once heated, frozen berries create a luscious sauce. 

• Lemon Juice: This adds some brightness to the filling while also keeping it super fresh and vibrant. 
• Arrowroot Starch: This helps thicken the sauce. Cornstarch can also be substituted.  
• Sweetener: I used monk fruit to give the filling its sweetness without adding any refined sugar. If you want to use coconut sugar, that should work fine too. 

Step by Step Instructions for Vanilla Cake with Raspberry Filling

Ready to make the most delicious, pretty cake? To start, preheat the oven to 350°F.

Make the Cakes

Grease (2) 8-inch cake pans. I suggest greasing the bottoms of the pan with a bit of avocado oil and then cutting out a piece of parchment paper to fit on the bottom. A stuck cake is not the look we’re going for! 

To a small mixing bowl, add the gluten-free flour, baking powder, baking soda, and salt and gently stir to combine with a fork.

To a large mixing bowl, add the nut milk, eggs, vanilla extract, avocado oil, coconut sugar, and apple cider vinegar and mix until smooth.

Add the dry ingredients to your wet mixture and mix until no lumps remain.

Pour the cake batter into your prepared cake pans. Bake for 23 to 25 minutes until the center of the cake is springy to the touch or a toothpick comes out clean.

Place the cakes on a cooling rack and allow to cool completely before frosting. You don’t want to frost a warm cake as the frosting will literally melt right off! 

Make the Raspberry Filling

While the cakes cool, make your raspberry filling. Add the frozen raspberries, lemon juice, arrowroot starch, water, and monk fruit to a saucepan over medium heat. Bring to a boil and boil for 5 minutes, stirring often.

Remove from heat and stir in your vanilla extract. Allow to cool completely before using to fill your cake.

Assemble the Cake

Once ready to assemble, add the bottom layer to your cake stand or large plate. Add a layer of frosting. Pour some raspberry filling on top and smooth with a knife. Place the next tier on top, frost, and decorate. Slice and enjoy! 

More Gluten-Free Dairy-Free Desserts:

• Mixed Berry Cobbler (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Cinnamon Rolls (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Gluten-Free Blueberry Muffins
• Mini Chocolate Lava Cakes