Gluten Free Chantilly Cake
by: claire cary
This gluten free chantilly cake is a layered vanilla cake with a homemade berry jam, chantilly cream frosting, and lots of fresh berries. Perfect for a summer dessert!
Equipment
Ingredients
Cake
- ½ cup unsalted butter melted then cooled slightly
- 1 ¾ cups white sugar
- ½ cup oil
- 1 cup milk
- 3 eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon almond extract
- 3 cups gluten free all purpose baking flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Berry Jam
- 1 ½ cups mixed berries I used blueberries, raspberries and blackberries
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Chantilly Frosting
- 4 ounces mascarpone cheese
- 4 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 ½ cups heavy whipping cream
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line 3, 8 inch cake pans with parchment paper and set aside.
- In a large mixing bowl, beat together the butter and sugar. Add in the oil, milk, eggs, vanilla bean paste and almond extract. Beat to combine.1/2 cup unsalted butter, 1 3/4 cups white sugar, 1/2 cup oil, 1 cup milk, 3 eggs, 1 tablespoon vanilla bean paste, 1 teaspoon almond extract
- Add in the remaining cake ingredients. Beat to combine.3 cups gluten free all purpose baking flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Divide the batter evenly among the three pans.
- Bake for 26-32 minutes or until a toothpick comes out clean with a few moist crumbs.
- Once the cake is done, let cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
- Meanwhile, add all ingredients for the jam to a pot on the stove.1 1/2 cups mixed berries, 3 tablespoons sugar, 1 tablespoon lemon juice, 2 teaspoons cornstarch
- Let simmer over medium/low heat, mashing the berries with the back of a fork. Remove from the heat to let cool, then transfer to a container and place in the fridge to finish thickening.
- To make the frosting, beat the mascarpone, cream cheese and powdered sugar for about 1 minute with an electric mixer.4 ounces mascarpone cheese, 4 ounces cream cheese, 2 cups powdered sugar
- Add in the vanilla and salt.1 teaspoon vanilla extract, pinch of salt
- Add in the heavy whipping cream and beat with the mixer on low speed to combine, then switch to high speed for about 3 minutes or until light and fluffy. Taste and add more sugar as desired.1 1/2 cups heavy whipping cream
- Once the cake has completely cooled, assemble by adding a layer of frosting, then the berry filling with fresh berries on top, then add the second layer and repeat.
- Frost the outside of the cake with the frosting and top with fresh berries. Enjoy!
Notes
I used three 8 inch cake pans, though you can definitely make this in just two nine inch cake pans. You will need to bake for at least 10 or so minutes longer because the layers will be thicker.
I used the Bob's Red Mill 1:1 Baking Flour, which I recommend here! You can try another blend, just make sure it has xanthan gum or add 1/2 teaspoon for every 1 cup of flour - so 1 1/2 teaspoons for this recipe.
Serving: 1slice / Calories: 489kcal / Carbohydrates: 63g / Protein: 7g / Fat: 24g / Saturated Fat: 14g / Sodium: 288mg / Fiber: 3g / Sugar: 45g
