Easter is right around the corner and this gluten-free, sugar-free cake is the perfect addition to the celebration! Now don’t get me wrong, cake is cake, it’s not a health food. But what I love about this recipe is that it uses good wholesome ingredients, so you can feel nourished as well as indulgent, all at the same time!
This gluten-free cake is made with almond flour, which produces a beautiful dense cake that is very filling…. and oh so moist! This is not a sticky sweet cake. It has a light vanilla flavor that pairs perfectly with the raspberry chia jam filling which is my favorite part!
Be on the lookout in the next week or two for more ways to use this incredible quick and simple sugar-free jam that incorporates 2 superfoods – berries and chia seeds! If you’re not familiar with chia seeds check out my article here, to find out how amazing they are!
Any frosting would be delicious on this cake! I contemplated back and forth about what type to create – dairy or dairy-free. So I decided to ask you all on my facebook page because YOU are the reason I create these recipes. Thank you all for your feedback!! It seems about half wanted dairy, the other half wanted non-dairy…. or both options. I decided to go for a more decadent, rich dairy-based frosting this time.
For a dairy-free option that I created and filmed for Know the Cause, click here. I would double the icing recipe to ice this cake.
I combined the traditional elements of a cream cheese frosting, but added a twist…. extra fiber with cashews. And instead of the typical 2-3 cups of powdered sugar I used raw honey as a whole food sweetener, with some liquid stevia for extra sugar-free sweetness.
Gluten-free Yellow Cake
If you love yellow cake and need a gluten-free, sugar-free option, this is it! It’s a dense moist cake with a light vanilla flavor. It pairs great with almost any frosting.
- Remove eggs from refrigerator to bring to room temperature.
- Preheat oven to 350°. Grease an 8-inch cake pan with coconut oil. If using a non-stick pan do not grease, it will brown the cake too much.
- Place the eggs and oil in a food processor (or a bowl with hand-mixer) and blend for 30-45 seconds. Then add the rest of the ingredients and blend until well incorporated, scraping down the sides with a spatula as needed.
- Pour batter into prepared cake pan.
- Place cake on the middle rack in the oven and bake for 37-40 minutes, until a toothpick comes out clean and the cake is firm and lightly springs back when touched in the center.
- Carefully remove cake from cake pan and let cool on a wire rack until it reaches room temperature.
- Ice cake with vanilla cream cheese frosting or frosting of choice
- Store in refrigerator for 4-5 days
Yields: 1 layer cake
I do not recommend doubling the recipe if making a two-layer cake. Make one cake at a time. I did try doubling the recipe and did not like the results, it wasn’t the end of the world, but I found it best to mix the batter separately.
I did not like the results of using a vitamix to make the batter. It made the texture of the cake weird and spongy. I preferred my food processor or bowl and hand-mixer.
Oven temperature is key for the cake to be moist and have proper texture. I highly recommend an oven thermometer. To see the one I use, Click Here. If the oven is at the proper temperature it shouldn’t brown, but if it does cover with foil.
The reason for taking the cake out of the pan to cool is so it does not become soggy. Gluten-free baked goods often become soggy when left in the pan to cool.
If you want to add in a raspberry swirl for a 1 layer cake take ¼ cup raspberry chia seed jam and swirl it into the batter with a knife. To do this: spoon jam into quarter-sized dots on top of the batter. Don’t do a big blob of jam in the center of the cake, it will not cook evenly. Instead, swirl dots towards the center so there is not a concentration of jam directly in the middle of the cake. Swirling the jam in might add about 5 minutes to the baking time, so keep an eye on it.
Raspberry Chia Seed Jam
This sugar-free superfood jam is amazingly tasty and versatile. Use it as a cake filling, swirled into yogurt, as a traditional almond butter and jelly sandwich on simple flatbread… or just eat it plain!
- In a medium-sized sauce pan over medium heat add lemon juice and berries. Cook until lightly simmering. You will know they are ready when they can be easily mashed with a potato masher. About 1-2 minutes, that’s it!
- Remove from heat after mashing berries. Add chia seeds and stir well. Then add stevia to taste.
- I like adding the mixture to a blender or food processor for best texture, but this is optional.
- Add mixture to a wide-mouth glass mason jar with lid and place it in the refrigerator so it can thicken. The jam will keep for about 5-7 days in the refrigerator in a mason jar or glass air-tight container.
Fresh or frozen berries work great. If using fresh you will need about 2 pints of berries.
I did not like the consistency of using ground chia seeds. I recommend whole chia seeds.
Any berry works – raspberries, blueberries, strawberries, blackberries, etc.
Vanilla Cream Cheese Frosting
A traditional cream cheese frosting, with a twist! The refined sugar is replaced with honey and liquid stevia and extra fiber is added through the cashews. A rich creamy frosting made a little bit healthier!
- Add all of the ingredients to a small blender or the small bowl of a food processor and blend until creamy and smooth. Don’t worry if it seems chunky at first just keep blending. This will take a few minutes, but it will become perfectly smooth. Scrape the sides with a spatula as needed.
- Place in a glass Pyrex container and put into the refrigerator to thicken up for about 30-60 minutes, depending on desired consistency.
You will need a blender or food processor to get this frosting smooth and creamy.
Soaking nuts helps to make them more digestible. In a perfect world I would like to do this, but for me I honestly just don’t have time, or plan that far in advance. Here’s how to do it if you want to try: soak the cashews in purified water and 1/4 teaspoon sea salt 4-6 hours prior to making this recipe. Do not soak longer than 6 hours, they will become bitter. Rinse thoroughly.