Gluten Free Vanilla Raspberry Cake with Chocolate Frosting (Diary Free)

This Gluten Free Raspberry Cake is so moist and tender- no one will ever know it's gluten and dairy free! Made with a vanilla cake base, loaded with raspberries, and topped off with creamy chocolate sweet potato frosting, this cake can also be made fully refined sugar free.

I made this vanilla raspberry cake for my 33rd birthday and I couldn't have asked for a more perfect cake. All of my friends were shocked at how moist and flavorful this gluten free cake was. When you think of gluten free cakes, most people think of them as being dry and crumbly, but I was not about to let that happen to my birthday cake! This cake stays moist and soft for days thanks to a combination of buttermilk and yogurt (dairy free options provided).

Although my birthday is in January and not quite the peak of raspberry season, I just couldn't resist a raspberry and chocolate combo. The cake base is a vanilla cake with fresh raspberries folded in then topped with the perfect chocolate frosting for a seriously delicious cake. Honestly, when the cake cravings hit, this is always the cake I want!

Why You'll Love this Vanilla Raspberry Cake with Chocolate Frosting

• Allergy friendly: I'm a firm believer that no matter what food allergies or restrictions you have, you should be able to enjoy holidays and celebrations just like everyone else. It's the reason for creating my entire website and brand. And cake-eating occasions like birthdays are no exception! This delicious vanilla and raspberry cake is fully gluten free, dairy free, and nut free.
• Lower sugar: the same way I focus on allergy friendly recipes, I work to create lower sugar and refined sugar free treats. This gluten free birthday cake is made with coconut sugar and the frosting contains a fraction of the sugar of traditional frostings. The chocolate ganache is made using sweet potato, which adds natural sweetness without the 4 cups of powdered sugar.
• Chocolate frosting without the sugar crash: Instead of powdered sugar and butter, this cake is topped with a creamy chocolate frosting made from sweet potato- lower sugar, dairy free, and secretly nutrient-rich. It's packed with a dose of fiber, vitamins A and C, and powerhouse antioxidants. You truly can have your cake and eat it too!

Why Sweet Potato Works in Dairy Free Chocolate Frosting

The frosting is what truly makes this gluten free cake special. I normally am not a frosting girl because I find it so sickeningly sweet and heavy with the amount of fat, dairy, and sugar it contains. This healthy chocolate frosting, though, is made with sweet potato (yes, you read that right) and it is perfection.

I love baking with sweet potato because it's quite versatile. I generally use white or Japanese sweet potato to create a dough, like in my Sweet Potato Scones. Orange sweet potato is fantastic for creating a chocolate frosting, though. It pairs beautifully with chocolate to create a smooth and dreamy chocolate frosting with a nutrient boost.

Gluten-Free Vanilla Raspberry Cake Ingredients

• Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for the best results.
• Tapioca starch: adding a little tapioca starch to gluten free baking helps produce a light and soft cake.
• Butter: regular or dairy free butter will work in this recipe. 
• Olive oil: a combination of fats keeps this cake light and moist.
• Coconut sugar: the main unrefined sweetener in the cake.
• White sugar: I like the combination of coconut and white sugar for texture in cake recipes, but you can use all coconut sugar to keep this recipe fully refined sugar free.
• Eggs: 4 large eggs provide structure, richness, and leavening.
• Milk: any milk variety will work in this cake recipe. I've used both coconut and oat milk with success, but almond milk or even dairy-full milk will work.
• Apple cider vinegar: this gets added to the milk to create homemade buttermilk. 
• Yogurt: dairy free or regular plain, unsweetened yogurt adds moisture and richness to keep the cake from drying out. Use Greek yogurt for a little protein boost if tolerated. If using dairy free, I love the Harmless Harvest brand.
• Raspberries: I used fresh raspberries, but see FAQ below regarding frozen.
• Baking powder, baking soda, salt, vanilla extract

Dairy Free Chocolate Sweet Potato Frosting Ingredients

• Sweet potato: stick to an orange or red sweet potato variety like Beauregard, Jewel, or Garnet.
• Chocolate chips: melted chocolate adds a rich chocolate flavor for this ganache. Use refined sugar free chocolate chips as desired.
• Cocoa powder: some extra chocolate flavor for the icing!
• Coconut oil: this helps hold the frosting together so it sets.
• Maple syrup: just a touch of sweetness.

How to Make Gluten Free Raspberry Cake with Chocolate Frosting

Cake

1. Preheat the oven to 350F. Grease two cake pans and line the bottoms with parchment paper. Set aside.
2. Mix together the milk and apple cider vinegar and set aside.
3. Whisk together the dry ingredients in a large mixing bowl.
4. Add ¾ cup of coconut sugar with the butter  to the bowl of a stand mixer. Beat on medium speed until fluffy . Add in the remaining sugar and oil and beat to combine.
5. Add the eggs two at a time and beat to combine after each addition. Add the vanilla extract, buttermilk, and yogurt and beat to combine until you have a smooth batter.
6. Add the dry ingredients and mix on low until just combined. If using a stand mixer, use the paddle attachment.
7. Toss the raspberries with 2 tablespoon of flour to coat then gently fold them into the batter with a rubber spatula.
8. Divide cake batter evenly between the cake pans and firmly tap the pans against the counter to break up large air bubbles. Bake for 35-40 minutes, until a toothpick comes out clean. If at sea level, I suggest checking the cakes at 30 minutes.
9. Once done baking, let cakes cool in their pans before flipping them out.

Frosting

1. Bake and cool sweet potatoes to room temperature. Remove the skins. 
2. Melt the chocolate chips and coconut oil together until you have a smooth chocolate.
3. In a high speed blender or food processor, combine all frosting ingredients starting with less maple syrup and adding based on desired taste.
4. Once frosting is smooth, let sit in the fridge until set.

Assembly

1. To assemble this layer cake, spread a thick layer of chocolate frosting over the first cake, then gently add the second cake on top.
2. Frost and decorate the whole cake as desired. I love adding leftover raspberries to the top of the cake.

Substitutions and Variations

• Sugar: I use a combination of white and coconut sugar in this recipe to get a light and airy texture in the cake. Coconut sugar is a bit heavier, so white sugar keeps the cake from seeming too dense. You can use all coconut sugar if you want to keep this recipe refined sugar free though,
• Milk: the milk in this recipe is combined with apple cider vinegar to create a dairy free buttermilk. If you can have dairy, feel free to eliminate the apple cider vinegar and just use 1 cup of buttermilk. If you don't want to buy buttermilk, then you can still use the same method of combining 1 cup of milk with the apple cider vinegar.
• Sweet potato: I have not tested this recipe with anything but orange sweet potato. It is the best option for the frosting as it pairs best with chocolate, but white sweet potato will do in a pinch!
• Raspberries: although this is a raspberry cake, if you aren't a fan then try strawberries instead.
• Variations: want extra raspberry flavor? Try incorporating a raspberry filling by add a layer of homemade or store-bought raspberry jam between the cake layers. Just be sure to pipe a dam of frosting around the edge of the cake layers.

Making this Gluten Free Cake Ahead

​Baking a cake is pretty time intensive, especially when you factor in cooling time. I often bake and assemble my cakes over 2-3 days, so here's how you can bake this cake on your timeline:

1. If baking the cake layers 1-2 days ahead, cool layers fully and wrap each layer individually and tightly in plastic wrap then store at room temperature. If baking them more than two days ahead, wrap and freeze until ready to frost (this can be done up to two months in advance). Remove from the freezer to thaw the day before frosting.
2. The chocolate ganache frosting can be made up to 3-5 days ahead, just store in an airtight container in the fridge. It holds up well, but if it is too thick to spread, just beat it on low until smooth and spreadable again.
3. Once iced, you can store the cake in the fridge overnight, uncovered, and it will still taste fresh and delicious until the next day.

Cake Pan Size Options

• Two 8-inch round pans (recommended)
• One 9×13 sheet cake (see FAQ for timing)
• Cupcakes (see FAQ)

Serving and Storage

​I'm sorry, but I don't believe you can serve cake on its own. The correct way is to serve a slice of cake with a big scoop of ice cream. Opt for a rich chocolate ice cream if you're a chocolate lover or a simple vanilla ice cream.

Store this cake, covered, in the fridge for up to 3 days. The frosting will melt if it sits at room temperature too long or if it's too hot. 

You can also slice the cake into individual portions, wrap in plastic wrap, and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before eating.

FAQ

More Gluten Free Raspberry Desserts

My Gluten Free Raspberry and Cream Scones are a delicious treat for brunch.

Make healthy Gluten Free Raspberry Blondies when you're craving a sweet treat without the sugar crash.

If you want an easy berry cake recipe, then my Gluten Free Strawberry and Raspberry Cake is it!