Gluten Free Vanilla Raspberry Cake with Chocolate Frosting
This gluten free raspberry cake is so moist, you won't believe it's gluten free. Loaded with fresh raspberries and topped with a chocolate sweet potato frosting, this cake is a crowd pleaser. Gluten free, dairy free, and can be made refined sugar free.
Servings 12 servings
Equipment
- 2 cake pans 8 or 9 inch will work
- or hand mixer
Ingredients
Cake
- 2.5 cups 1:1 gluten free flour
- 2 tablespoon tapioca starch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (dairy free) butter
- ½ cup olive oil
- 1 cup coconut sugar
- ½ cup white sugar or more coconut sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup (dairy free) milk
- 1 tablespoon apple cider vinegar
- 3 tablespoon (dairy free) yogurt Greek yogurt works too
- 1.5 cups fresh raspberries, lightly torn apart plus more for decorating (2-3 pints total)
Frosting
- 3 cups cooked and mashed orange sweet potato
- 1 cup chocolate chips I like using dark chocolate
- 1 tablespoon coconut oil
- ½ cup cocoa powder
- 1-1.5 cups maple syrup
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Cake
- Preheat the oven to 350F.
- Grease two cake pans and line the bottoms with parchment paper. Set aside.
- Mix together the milk and apple cider vinegar and set aside.
- Sift together the flour, starch, baking powder, baking soda, and salt in a large bowl.
- Beat together ¾ cup of coconut sugar with the butter on medium speed until fluffy. Add in the remaining sugar and oil and beat to combine.
- Add the eggs two at a time and beat to combine after each addition.
- Add the vanilla extract, milk mixture, and yogurt and mix to combine.
- Add the dry ingredients and mix on low until just combined. If using a stand mixer, use the paddle attachment.
- Toss the raspberries with 2 tablespoon of flour to coat then gently fold them into the batter with a rubber spatula.
- Divide the batter 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.
- Once done baking, let cakes cool in their pans before flipping them out of their pans.
Frosting
- Make sure your sweet potato is baked, mashed, and cooled slightly, but not cooler than room temperature.
- Melt your chocolate chips and coconut oil together until you have a smooth chocolate.
- In a high speed blender or food processor, combine all icing ingredients starting with less maple syrup and adding based on desired taste.
- Once icing is smooth, let sit in the fridge until set.
Assembly
- I highly suggest doing your best to evenly slice the domes off the cakes so you have a flat surface. Spread a thick layer of chocolate frosting over the first cake, then gently add the second cake on top.
- Frost and decorate the rest of your cake as desired, using the remaining raspberries.
- Celebrate and enjoy!