GLUTEN-FREE DAIRY-FREE VANILLA CAKE WITH RASPBERRIES
There’s no better way to celebrate a birthday or any day with this Vanilla Cake with Raspberry Filling. Gluten-free, dairy-free, and refined sugar-free too!
Servings: 8
Ingredients
Vanilla Cake:
- 2 ½ cups gluten-free flour blend (I used Bob's Red Mill Paleo Flour)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup coconut sugar
- 1 cup nut milk
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup avocado oil
- 2 teaspoons apple cider vinegar
- Vanilla frosting for decorating (I used store-bought dairy-free icing)
Raspberry Filling:
- 10-12 ounces frozen strawberries
- Juice of 1 lemon
- 1 ½ tablespoons arrowroot starch
- 2 tablespoons water
- ⅓ cup sweetener of choice (I used monk fruit)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Grease (2) 8-inch cake pans. I suggest using parchment as well to ensure they wouldn’t stick.
- Add the gluten-free flour, baking powder, baking soda, and salt to a small mixing bowl and gently stir to combine.
- Add the nut milk, eggs, vanilla extract, avocado oil, coconut sugar, and apple cider vinegar to a large mixing bowl 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.
- 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.
- 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!!
Notes
After the birthday party, keep the leftovers in the fridge. Loosely cover it with either a cake dome or with plastic wrap and place it in the fridge. Let cake slices come to room temperature before enjoying them again.