Gluten-free Cake with Raspberry Chia Filling and Vanilla Cream Cheese Frosting
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.
Tip: for a two-layer cake (like this one) make 2 cakes, instead of doubling the recipe.
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.
Ingredients
- 4 large eggs, room temperature
- ¼ cup unrefined coconut oil, soft or melted
- 2½ cups blanched almond flour
- 3 tablespoons xylitol
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup water
- 2 tablespoons fresh lemon juice (1 large lemon)
- 1 tablespoon vanilla extract
- ½ teaspoon KAL liquid stevia
Directions
- 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
Quick notes
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.
Variations
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!
Ingredients
- 2 overflowing cups of raspberries
- 2 tablespoons lemon juice
- 2 tablespoons whole chia seeds
- 1/8 teaspoon KAL liquid stevia, or to taste
Directions
- 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.
Quick notes
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.
Variations
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!
Ingredients
- 8 ounces organic cream cheese, torn in pieces
- 3 tablespoons organic unsalted butter, softened and cut into chunks
- 1/4 cup raw unsalted cashew pieces
- 2 tablespoons raw honey
- 2 teaspoons vanilla flavor
- 1/4 teaspoon KAL liquid stevia, or to taste
Directions
- 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.
Quick notes
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.
I just love you!!! You are not only pretty but very talented. I love all your recipes and want to make a request. Can you create a recipe for tortillas for phase one?? I looked at the guiltless tortilla recipe online (they are just to pricey for me to order)and they came out a little close to it but mine was green instead of reddish brown in color. It was a little hard, which I am looking for one that I can roll into a burrito. Get me? since you said you love Mexican food….
A lot of the recipes, including this one, look awesome but I want to adapt them, as I’m vegan. Do you have a substitute for the eggs that I could use?
I baked this cake for Easter Sunday. It is absolutely superb! It makes the most perfectly level 8″ round. Before I had the chance to finish the cake with the raspberry chia filling and cream cheese frosting, something came up so we improvised. I used the cake like a pound cake and sliced strawberries over it and then topped it with freshly whipped cream (sweetened with xylitol and stevia) and it was absolutely divine! My whole family absolutely loved it! WOW! The possibilities! Kristin, you are so gifted and I am so grateful that you are sharing with us all. Sending love to you! – April
On the phase I diet can’t you eat feta cheese and goat cheese? Are all the food items in your virtual pantry specifically jams and crackers allowed on the phase I diet?
I thank the Lord for you because being on the Phase I diet, sometimes I feel deprived. Then I look at this beautiful cake and realize God blessed us with you so we could still enjoy something deliciously sweet every once & awhile. Thank you so much!
I was reading some of the comments made regarding the coconut nectar. Is that the same as coconut sugar which is made from the flower buds of the coconut tree? I have been wondering for some time now if this sugar is permissable on the phase 1 or 2 diet at all. I assumed it might be since it is made from the coconut tree but wasnt sure. It would be nice to know for sure.
I really appreciate this recipe. I haven’t tried it yet but I wanted something different from the phase 1 cupcakes I always make. My son Jon will be 3 years old on the 16th so I want to try this cake and see if he likes it:) He usually just licks the icing off of those carrot cupcakes:)
Kristin, I just stumbled on to this blog while researching Chia Gel. The Cake looks amazing. I literally just bought my first pound of black chia seeds 2 days ago. So far, I added them to my tea, drank them with some lime and mint infused water (a non alcoholic version of a mojito), and added them to my buckwheat pancakes.
Anyway, After exploring your site, I found the reference to “phase 1″ eating and started reading up on that.
My question is this, Can a person enter phase 1 somewhat slowly? My kitchen is stocked with grains, rice, corn, whole wheat, wheat germ, oat bran, etc. Not to mention other things that are not on the “ok” list for Phase 1.
Quite frankly, I can not just afford to throw away that food, or donate it to a food pantry and then start over. I would like to use it up gradually, and then backfill my pantry with Phase 1 type foods.
Overtime, I think I will be rid of these foods, but it could take a month or more. So my question is it better to just eat as I am and use up that food quickly and then start to go grainfree, or will I still have some benefit by gradually incorporating the Phase one principles until over the course of time I am fully on that lifestyle?
Kristin – I made this cake and it is great! My family loved it! I made it for my son and daughter-in-law’s birthdays. Even my grandbaby who likes the store bought stuff better, loved it. I served it with coconut icecream. I definately will make this recipe often. Thank you for your creativity. May God continue to bless you with more and more recipes.
Chris
Thanks for letting us know how it turned out Chris!
Kristen,
Thank you so much for this wonderful cake receipe. I enjoyed it and so did my entire family! This is a keeper and will be in my favorites of my receipe book. I greatly appreciate your talent in coming up with receipes and blessing the rest of us. May God bless you always.
Love your recipes! Was just wondering what you think of the sugar substitute erythritol. I am an avid viewer of “Know The Cause” and was just wondering if you, Doug or Kyle have an opinion on erythritol and how it might fit into the Phase One diet. Thanks for all you do.
This looks delicious!!
I tried to make it this morning, and it was a dramatic fail, I must have done something wrong, it tasted like spongy eggs. LOL!!! I will have to try it again. My cake didn’t look anything like yours. LOL!! I was always bad at gluten free baking though, so it must be me.
Aw, I’m sorry Brittany! Thanks for sharing your experience. I’m not sure what happened. Can you think of anything you changed up? Make sure your baking soda is fresh. I know I’ve gotten distracted before and measured wrong and this can cause a recipe to not turn out. Give it another try and let us know. Hugs!!
Try just blending the eggs and oil for a few seconds instead of 30-45 seconds. Maybe your food processor over-whipped them possibly. Not sure, just racking my brain trying to figure it out. I know when I made the batter in my Vitamix I did not like the texture of the cake.
This looks wonderful! I want to make this for Easter. I am allergic to dairy. Do you think using the cashew frosting that is from your cranberry lemon muffin recipe (the one you posted on Know the Cause) would work as a frosting for this? Thank you for your wonderful recipes! God bless!
Oops, nevermind, I just read your post again, and you answered my question in your post!
Kristin, I am very allergic to cashews (they are in the poison ivy family). Do you have a suggestion for a replacement nut?
Hi Jennifer! You can just leave them out. It should work just fine.
This looks so delicious I can’t wait to use this recipe. I needed something for my Mom’s birthday and this is it! Thank you so much for all of your Great recipes, I love them all!
My baby is having her first birthday this Resurrection Sunday and I was thinking of making another cake recipe I found that used avocado. But now we’re going to have this!! I just hope I have enough almond flour. One question, I can’t use the honey for blood sugar reasons concerning my oldest daughter, is there another way to make the frosting? By the way I really enjoy you on Know the Cause, you bring some youthfulness and great insight to the show. LOL. I love Doug!
Happy Birthday to your little one! What a special weekend!!
Research Coconut Nectar by Coconut Secret and see if this would be a good option for your daughter. I believe this would work as a perfect substitution for the honey in the frosting, although I have not actually tried it in this recipe. I like this brand because it is raw and minimally processed.
Click here, to see what it looks like so you can find it in your local health food store.
Let us know how you like it. Thanks Danielle!
Is coconut nectar allowed on the phase I? What other sweetner could be used instead of honey?
This looks absolutely yummy. I really appreciate the recipes you have shared. They have all been good and healthy.
An update on the coconut nectar. It worked great and no blood sugar imbalances. I had seen it before but wasn’t sure. She has mostly done phase 1except for chese and chili occasionally, for almost 4 months and her blood sugar numbers are waaay more stable now. The doctors are lets say amazed, because its been almost a year and a half with no insulin. We thank the Lord and Doug for that. Also you for this cake and other recipes I’ve tried.
Thanks for sharing your experience with using coconut nectar… and for your inspiring testimony! So proud of you Danielle!!
This looks fantastic. I am definitely going to try it.
Let us know how you like it Julie!!