Gluten-Free Yellow Cake With Raspberry Filling & Frosting Recipe

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Gluten-Free Yellow Cake With Raspberry Filling & Frosting
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  1. TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
  2. Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
  3. Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
  4. Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it looks done - When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
  5. TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
  6. In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
  7. Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
  8. Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
  9. TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
  10. Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
  11. Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 613.45 Kcal (2568 kJ)
Calories from fat 276.96 Kcal
% Daily Value*
Total Fat 30.77g 47%
Cholesterol 147.32mg 49%
Sodium 117.65mg 5%
Potassium 238.61mg 5%
Total Carbs 82.28g 27%
Sugars 43.76g 175%
Dietary Fiber 5.38g 22%
Protein 6.25g 13%
Vitamin C 28mg 47%
Vitamin A 0.2mg 8%
Iron 2.4mg 13%
Calcium 78.8mg 8%
Amount Per 100 g
Calories 231.16 Kcal (968 kJ)
Calories from fat 104.36 Kcal
% Daily Value*
Total Fat 11.6g 47%
Cholesterol 55.51mg 49%
Sodium 44.33mg 5%
Potassium 89.91mg 5%
Total Carbs 31g 27%
Sugars 16.49g 175%
Dietary Fiber 2.03g 22%
Protein 2.36g 13%
Vitamin C 10.5mg 47%
Vitamin A 0.1mg 8%
Iron 0.9mg 13%
Calcium 29.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
  • 17

Good Points

  • saturated fat free,
  • low sodium

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