Wife Mama Foodie

Making Healthy Taste Good

Dessert, Gluten Free

Gluten-Free Birthday Cake Doughnuts

Gluten-free birthday cake doughnuts topped with a white or dark chocolate glaze and naturally dyed sprinkles for a fun and festive treat to enjoy anytime!

Gluten-Free Birthday Cake Doughnuts | Wife Mama Foodie
We have a Krispy Kreme just down the street from our house which we pass often. It’s usually not a big deal and I rarely even give it a second glance…unless the “hot and ready” sign is on. That sign means fresh, melt-in-your-mouth doughnuts are coming off the conveyer belt at that very moment. It also means a free doughnut to anyone who comes inside (perks at our particular KK store)!

I usually don’t stop. The hot and ready sign is like a bug zapper…and I will not be that stupid bug who gets sucked in and zapped with sugar and calories. But, if my kids are in the car with me it’s pretty much over. My stoic facade usually vanishes with a little begging and pleading from those precious faces. Since I feel weird about walking into a store, taking a freebie, and leaving (I’m sure these doughnut people are banking on that), I usually will buy them 1 extra doughnut each.

Can you guess which doughnuts kids usually go for? Surprise, surprise—the colorful, sprinkle coated one.

Gluten-Free Birthday Cake Doughnuts | Wife Mama Foodie…

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Chocolate Earl Grey Cake with Lavender Ganache

This Chocolate Earl Grey Cake with Lavender Ganache is gluten-free, moist, fragrant, and delicious.

Chocolate Earl Grey Cake with Lavender Ganache | Gluten and dairy free
Sometimes you make plans…and sometimes things just fall into your lap. This blog was one of those things that just happened—two years ago this month! I was Instagramming my daily food pics, you know as usual 😜, and was including the recipes in the caption. After a few months people began asking what my blog was called, where could they find more recipes, or if there was a way to print them out. I had a few friends encourage me to start a blog. At first, I disregarded the idea because I didn’t believe I really had anything of value to share with anyone. I mean, I’m not a writer or a professional chef. I’m just a mom cooking meals in my little kitchen for my family and taking pictures on my iPhone!

But that nagging feeling wouldn’t go away. Starting a blog wasn’t a horrible idea. If anything, it would be like an online recipe box to organize my recipes and allow those few people the ability to print out the recipe. It could also be my creative outlet, giving me the chance to use those photography and design skills I learned in college while working towards my BFA degree. Great hobby for “mommy time” too. Us moms definitely need our “me” time throughout the week, right moms?! 😉

I honestly would never have imagined I’d enjoy it so much or get the opportunity to meet so many amazing people from all over the world with this online space. And I wouldn’t have believed you if you told me that hundreds of thousands of people would visit this little blog each year and create the recipes I share. Mind blown!

Chocolate Earl Grey Cake with Lavender Ganache | Gluten and dairy free
…

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Gluten Free Cream Puffs

A light, airy, gluten free cream puffs recipe filled with a creamy and delicious coconut whipped cream flavored with matcha. It’s also dairy, and refined sugar free. 

Cream Puffs with Matcha Coconut Cream | Gluten and dairy free variation included.
My kids started school again this week so back into our routine we go. I’ve been dreading the end of summer. I may be holding it together on the outside, but inside I’m on the floor throwing a tantrum like a three-year-old. I know many parents look forward to sending their kids back to school, but since we homeschool, I’m the teacher—although they do have a teacher assigned to them who grades everything (so great because I hate grading stuff 👎) which only means more work piled onto my already over-flowing plate! 😩

I gripe about my busy schedule from time to time, but I wouldn’t change a thing about my life. I love my kids being home each day and I feel it’s one of the reasons my husband and I have good relationships with them. We’ve grown much closer as a family over the years and they feel comfortable talking to us about anything. They’re such good kids—very well-behaved and polite…that alone is worth all the extra time and effort!

I will miss our lazy mornings and carefree days though…and all the summer fruits and veggies! 🍉🍓🍍🍑🍒🍅

Cream Puffs with Matcha Coconut Cream | Gluten and dairy free variation included. …

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Baked Chocolate Doughnuts with Matcha Glaze

A deliciously moist baked chocolate doughnuts with matcha glaze are so delicious! This yummy treat is free of gluten, dairy, and refined sugar!

Baked Chocolate Doughnuts with Matcha Glaze | Free of dairy, gluten, and refined sugar! I’m a big fan of doughnuts, just like every other cake, cookie, or pastry out there 😁, so I broke down and bought a doughnut pan last year with a gift card I got for my birthday.

Well the pan, still in its packaging, went into the closet and was almost forgotten about until a few months ago when National Doughnut Day came around and of course I needed a cute picture to post on social media to celebrate this awesome day! I went scrounging around the closet for my long lost pan and finally put that baby to use!

Baked Chocolate Doughnuts with Matcha Glaze | Free of dairy, gluten, and refined sugar! …

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Gluten-Free White Forest Cake

White Forest Cake | Gluten, dairy, and refined sugar free vanilla cake topped with white chocolate buttercream, cherries, and dark chocolate ganache.
Growing up, I thought cherries were gross. In my own defense, the only thing “cherry” I had ever tasted was cherry cough syrup, those red-dyed cherries in a jar, and the little pre-packaged cherry hand pies from the convenience store…Hawaii wasn’t the best nor most affordable place to purchase imported fruits! Why not use this delicious fruit in a white forest cake?

White Forest Cake | Gluten, dairy, and refined sugar free vanilla cake is topped with white chocolate buttercream, cherries, and dark chocolate ganache.
Fast forward several years later and I finally got around to tasting REAL cherries! Let me tell you, just like most things, fresh cherries taste nothing like those artificial flavors. Lately, we’ve been buying pounds and pounds of cherries just to snack on since they’re one of my son’s favorite fruits. Although the little pits on the inside are quite annoying, they at least slow him down when he’s eating them…otherwise, just like grapes in our house, they wouldn’t even last the afternoon! 🙂

White Forest Cake | Gluten, dairy, and refined sugar free vanilla cake is topped with white chocolate buttercream, cherries, and dark chocolate ganache.
Since our produce drawer was overflowing with this delicious fruit, I really wanted to include some in a dessert. The only question was what? A pie, ice cream, brownies, cake…the possibilities are endless!

I decided to make a variation of a black forest cake. Instead of chocolate cake, I would make vanilla cake layers filled with a white chocolate buttercream, sweet cherries, and covered in a dark chocolate ganache. YUM!

White Forest Cake | Gluten, dairy, and refined sugar free vanilla cake is topped with white chocolate buttercream, cherries, and dark chocolate ganache.
The vanilla cake is completely free of gluten, dairy, and refined sugar too! I even made a refined sugar free swiss meringue buttercream (if you omit the white chocolate, of course!)

If you need a dairy-free buttercream, try this one!

White Forest Cake | Gluten, dairy, and refined sugar free vanilla cake is topped with white chocolate buttercream, cherries, and dark chocolate ganache.
This cake was so delicious and really just the best combo of both vanilla, chocolate, and cherries! If you make this, don’t forget to tag me and #wifemamafoodie on Instagram to show me your creations! I love seeing the things you all are whipping up in your kitchens!

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Gluten-Free White Forest Cake

  • Author: Joscelyn Abreu
  • Yield: 8-10 servings 1x
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Description

Layers of moist, vanilla cake are layered with a creamy white chocolate buttercream, and sweet cherry sauce, all topped with a dark chocolate ganache, fresh cherries, and chocolate shavings!

Ingredients

Scale

Vanilla Cake:

  • 2 3/4 cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1 Baking Flour or King Arthur’s Gluten-Free Measure for Measure Flour)
  • 1/4 cup Coconut Flour
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon salt
  • 1 1/4 cup almond milk or other milk of choice
  • 1 cup honey or maple syrup (I used half of each)
  • 1 cup melted coconut oil or butter (use refined oil if you don’t like the coconut flavor)
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla
  • white and/or dark chocolate bar or 1/2 cup chocolate chips, for chocolate shavings, optional
  • mint leaves, for garnish, optional

Cherry Filling:

  • 2 cups fresh, pitted cherries, plus extra whole cherries for topping the cake
  • 2 tablespoons maple syrup or honey, or more to taste
  • 2 teaspoons Arrowroot or cornstarch mixed with 1 tablespoon water
  • 1–2 teaspoons kirsch (clear cherry brandy), optional

White Chocolate Swiss Meringue Buttercream: (A dairy-free version here!)

  • 3 egg whites
  • 2/3 cup maple syrup/honey (I used half of each)
  • 3 sticks (1 1/2 cups) room temperature unsalted butter
  • 1/2 cup melted white chocolate (omit for refined sugar free buttercream)
  • 1 teaspoon vanilla extract

Chocolate Ganache:

  • 1 cup dark chocolate chips
  • 1/2 cup thick, coconut cream (canned coconut cream chilled overnight and liquid removed)

Instructions

Vanilla Cake:

  1. Preheat oven to 350F. Grease 2 8-inch or 2 6-inch cake pans and line the bottom of each with a round of parchment paper. Set aside.
  2. Combine flours, baking powder, and salt in a large mixing bowl. Slowly mix in milk, maple syrup/honey, coconut oil/butter, eggs, and vanilla. Mix for 2-3 minutes, until smooth.
  3. Evenly divide the cake batter into each pan and place into the middle rack of the preheated oven.
  4. Bake for 18-25 minutes (depending on pan), or until center is set and toothpick comes out with only a few moist crumbs.

Cherry Filling:

  1. Into a medium saucepan, stir together pitted cherries, maple syrup/honey, and kirsch, if using. Place on the stove over medium heat and bring to a boil. Mix together the starch and water and add to the cherry mixture. Continue to cook until mixture has thickened. Remove from heat and let cool. Refrigerate until needed.

Swiss Meringue Buttercream:

  1. Stir together egg whites and maple syrup/honey in a medium heat-safe bowl. Place over a pot of boiling water, stirring often until mixture reaches 150F degrees on a candy thermometer (about 5 minutes).
  2. Make sure your mixing bowl is clean and has no grease or butter residue, which can keep the egg whites from fluffing up. Pour the heated egg/syrup mixture into your mixing bowl and beat on high speed for 6-8 minutes, until fluffy and stiff peaks form (use a wire whisk attachment if you have one).
  3. Switch to your paddle attachment and begin adding butter slowly. Add in the melted white
  4. chocolate and continue to beat the buttercream until fluffy.
  5. If mixture gets too warm, place into the refrigerator for 20-30 minutes to chill and then beat again.

Chocolate Ganache:

  1. Place chocolate chips and coconut cream into a medium heat-safe bowl over a pot of boiling water. Stir constantly until chocolate is melted. Cool slightly before pouring it over the cake.

Chocolate Shavings:

  1. Use a vegetable peeler and shave or peel the edge of a white or dark chocolate bar to make the small chocolate curls.
  2. For larger curls, melt chocolate in a heat-safe bowl over a pot of boiling water. Continue to stir chocolate until completely melted and smooth. Pour melted chocolate onto a marble cutting board, cookie sheet, or large plate. Spread the chocolate into a thin layer using an offset spatula. Refrigerate or freeze until firm.
  3. Use the edge of a metal spatula to begin scraping the chocolate off the board. When it should begin curling on its own. If it breaks instead of curls, the chocolate may be too cold. Let it sit at room temperature for 1-2 minutes and try again.
  4. Top the finished cake with chocolate shavings.

Putting The Cake Together:

  1. Slice cakes in half horizontally, if necessary. Place one cake onto a cake plate on top with a generous amount of buttercream and a spoonful of the cherry sauce. Repeat layering ingredients until you get to the final cake layer. Place the last layer on top and cover with the melted chocolate ganache, using an offset spatula to bring chocolate to the edge and drip over the sides of the cake. Top with lots of whole cherries (can use pitted cherries if you prefer), sprigs of fresh mint, and chocolate shavings.
  2. Vanilla cake recipe adapted from Yammie’s Glutenfreedom

Notes

The cake is free of gluten, dairy, and refined sugar.
Most chocolate contains dairy and sugar. Substitute with dairy-free or refined sugar free chocolate, if needed.

  • Category: dessert, gluten free

 

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Very Berry Brownie Pizza

This berry brownie pizza is flourless, topped with raspberry flavored whipped coconut cream and fresh berries. It’s a fun and delicious way to enjoy dessert!

Very Berry Brownie Pizza | Free of grains, gluten, and dairy.
Anyone who knows me well knows how much I love pizza. I don’t know why I love it as much as I do, especially because I have a sensitivity to both dairy and gluten 😳 but I still indulge in good pizza every once in a while. But since I can’t have the gluten and dairy laden pizza often, I’ve been enjoying my dessert pizzas! 

Very Berry Brownie Pizza | Free of grains, gluten, and dairy.
There are so many recipes out there for dessert pizzas, but most of them are made with boxed brownies or prepackaged sugar cookie dough and while you can use those if you need to, this homemade brownie is super easy to throw together and is free of gluten, grain, and dairy! It’s also sooo deliciously fudgy and just the perfect brownie in my opinion 🙂

The topping is cold coconut cream—the creamy part of the coconut milk which easily separates from the liquid when refrigerated—whipped together with ground, freeze-dried raspberries. It’s what gives it that pretty pale pink color, but you can choose to omit the raspberries and just use plain whipped coconut cream on the pizza.

Very Berry Brownie Pizza | Free of grains, gluten, and dairy.
The coconut cream is then topped with a mixture of delicious berries and, if you like, some edible flowers and sprigs of mint! This is a delicious and simple dessert, although I dare say it is sure to impress your friends and family!

Scroll down to see my other dessert pizzas––they’re vegan friendly and a couple are even grain & gluten free! 

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Very Berry Brownie Pizza

  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 8-10 servings 1x
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Description

Very simple yet impressive dessert. If you’re not a fan of coconut, feel free to use cream cheese or mascarpone instead (See note below.)

Ingredients

Scale
  • 2 cups semi sweet or dark chocolate chips, separated (I like Enjoy Lifeone !important; margin:0px !important;” /> brand for dairy-free)
  • ½ cup coconut oil or butter, plus extra for greasing pan
  • ¼ teaspoon salt
  • 1 cup coconut sugar or pure cane sugar
  • 3 eggs (vegan friendly version here.)
  • ⅓ cup arrowroot starch or Corn Starch
  • 1 cup of cold coconut cream,* about 1-2 cans full-fat coconut milk or coconut cream, refrigerated overnight OR 12 oz regular or dairy-free cream cheese.*(if using cream cheese, may need to add a splash of milk of choice to thin.)
  • 2–3 tablespoons honey, sugar, or other sweetener of choice
  • 1/3 – 1/2 cup freeze-dried raspberries, optional (omit to keep topping white)
  • 3 cups mixed berries (I used strawberries, raspberries, blueberries, and blackberries)
  • edible flowers and mint for decorating, optional

Instructions

Brownie Crust:

  1. Preheat oven to 350F. Grease an 10 or 12-inch cake pan, line with a round piece of parchment paper (to fit the bottom) and set aside.
  2. Combine 1½ cup of the chocolate chips, coconut oil/butter, and salt in a medium saucepan and place on the stove over medium-low heat. Stir continuously until chocolate is melted. Turn off the heat and stir in sugar until dissolved. Let the mixture cool down some before adding the eggs. Whisk in eggs and mix thoroughly. The mixture should begin to thicken and become semi-gelatinous. Stir in arrowroot/cornstarch and remaining ½ cup chocolate chips. At this point batter should be really thick.
  3. Pour brownie batter into the prepared pan and spread evenly across the pan. Place into the preheated oven and bake for 16 to 20 minutes or just until the center is set. Careful not over-bake. Let cool completely before removing the brownie from the pan. I flip it out onto a cutting board so I can remove the parchment paper (if it’s stuck to the bottom of the brownie) and then invert it onto my serving plate.

Coconut Whipped Cream:

  1. *You can also use 12oz of regular/dairy-free cream cheese or mascarpone cheese instead of the coconut cream. Beat together with the honey (or other sweetener) and 1-2 tablespoons of milk, just enough to make creamy and spreadable.
  2. If using the freeze-dried raspberries, grind them in a food processor or place into a plastic baggie (make sure all the air has been squeezed out) and mash with a meat mallet or wooden spoon until it becomes a powder. For a smooth cream, sift powder through a sieve to remove seeds and large chunks.
  3. Remove the cold, hardened cream from the coconut milk can and discard the liquid (or use in a smoothie!)
  4. Place into a mixing bowl and beat the cream until fluffy. Add the honey (or other sweeter of choice) and raspberry powder, if using and continue to beat until creamy.

Brownie Pizza:

  1. Spread the cream onto the brownie crust, leaving a 1-inch border around the edge. Top with fresh berries and garnish with mint sprigs and edible flowers, optional.
  2. Keep refrigerated until ready to serve.
  • Cook Time: 30 mins
  • Category: dessert, gluten free

You may also enjoy these similar recipes:

Vegan No-Bake Berry Brownie Pizza

No-Bake Berry Brownie Pizza | Wife Mama Foodie

Healthier Tropical Fruit Pizza

Healthier Tropical Fruit Pizza | Gluten, Grain, and Dairy Free; Paleo and Vegan Friendly | Wife Mama Foodie

Mixed Berry Cheesecake Pizza

Mixed Berry Cheesecake Pizza | Wife Mama Foodie

Stone Fruit Almond Tart

This stone fruit almond tart has a gluten-free almond crust with a honey frangipane filling and topped with stone fruit rosettes to make a beautiful and delicious dessert!

Stone Fruit Almond Tart | Free of gluten and refined sugar
I seem to be a late arrival to most trends. Back when boot-cut jeans became popular, I was still sporting the tapered look. I finally switched over to boot-cut, but of course, everyone else had moved on to skinny jeans. Story.of.my.life. 🙈

Well, it wouldn’t be classic me if I wasn’t late to yet another trend—the food roses. I’ve only recently started seen them on Instagram from my friend, Christine, and I thought it would be cool to make a tart filled with fruit roses! Apparently that idea has been thought of already…a lot! 😂

What sets this tart apart from others is the fact that it’s free of gluten, dairy, and refined sugar! It also has an assortment of mixed stone fruits which makes it beautifully vibrant and colorful!

Stone Fruit Almond Tart | Free of gluten and refined sugar
Stone Fruit Almond Tart | Free of gluten and refined sugar
Stone fruit tart make flowers
I’m not going to lie, making the fruit flowers takes time and patience…and lots of it! The softer fruits, like the nectarines and plums, were much easier to work with, while the crispy, firm peaches were more difficult because the “petals” don’t want to bend. Really thin slices work much better. I had to re-roll some of them a few times, but if you can get it to look rose-ish, you can easily add petals and tweak it a bit once you set it inside of the tart filling.

Fruit flower tart prebake
When I finally finished the fruit roses, the tart was a sight to behold. Gorgeous shades of red, orange, yellow, purple, and magenta swirls filled the pan. I almost didn’t want to bake it since fruit and veggies usually loose their color after baking.

Stone Fruit Almond Tart | Free of gluten and refined sugarStone Fruit Almond Tart | Free of gluten and refined sugar
I was so happy when I opened the oven and saw that the fruit actually kept much of its color after baking. I also loved how each slice was beautiful and unique. This may be a dessert that takes some extra effort, but it’s definitely worth it in my opinion! It’s delicious, made with wholesome ingredients, and a show-stopper—a win-win-win!

If you give this a try, please tag me and #wifemamafoodie on Instagram so that I can see your creations! I just love when you share your photos with me! 

For more recipes and inspiration, connect with me on Instagram, Facebook, and Pinterest

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Stone Fruit Almond Tart

  • Author: Joscelyn Abreu
  • Yield: 1 9-inch tart 1x
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Description

This tart has a gluten-free almond crust with a honey frangipane filling and topped with stone fruit rosettes to make a beautiful and delicious dessert!

Ingredients

Scale

Almond Crust:

Filling

Instructions

Almond Crust:

  1. In a large bowl, mix together flours, flaxseed meal and salt. Cut in butter/coconut oil until well incorporated, flour mixture is crumbly and no large chunks remain. Add honey or maple syrup, a tablespoon at a time, and stir together. Add just enough needed for crust to hold together (to press into the pan). It should stay together when pressed between your fingers.
  2. Press the crust mixture into the bottom and up the sides of a greased 9-10″ fluted tart pan (mine is 10″). Prick all over with a fork and place into the freezer for 15 minutes. Preheat the oven to 350F. Place the tart pan onto a baking sheet before placing in the oven. Bake the crust for 10-12 minutes, remove and let cool.

Filling:

  1. Using a mixer or wooden spoon, beat the butter, honey, almond flour, all-purpose flour, salt, vanilla, and two eggs until well combined and smooth. Pour into the tart crust and top with stone fruit flowers or slices and bake in preheated 350F oven for another 45 to 60 minutes or until the center is set and fruit is tender.

Stone Fruit Roses:

  1. Tip: Be aware that the rose making process took me about an hour. It may take your more or less time, but this is definitely the most time consuming part of this dessert. You can begin making the roses in advance if you have little shallow cups to hold them in place. Also, I didn’t peel my fruit because I wanted the color of the skin to show, but it does cause a bit of difficulty when cutting slices (the thicker slices are a bit stringy). For easier slicing, use a very sharp knife.
  2. To begin, cut your fruit in half, remove the pit and place one of the fruit halves cut side down (horizontally) on your cutting board. Using a very sharp or serrated knife, begin making very thin (1/8″) slices. Remove the two end cuts and being to fan out the slices into a long line of overlapping slices. See above photo collage for reference. Starting at one end, begin rolling the slice into a tight spiral, using both hands to keep the petals together. I found this video helpful (she uses both halves, but just use 1 half). Keep in mind the more crispy the fruit and thick the slices are cut, the more difficult it will be to roll. Thin slices and the softer fruits (plums & nectarines) will be much easier. Don’t worry if it’s not perfect or if you don’t use all of the slices. You can add slices to the rose after you place it in the tart to make it look more full. I tried to distribute colors and sizes too, but feel free to place them wherever you want. As you roll the roses, place them on the filling in the tart, which will help them to stay in place. Continue to roll roses until the tart is filled.
  • Category: Dessert, Gluten-Free

You may also enjoy these similar recipes:

Honey Scones with Vanilla Roasted Stone Fruit

Honey Scones with Roasted Stone Fruit | Wife Mama Foodie

Blueberry Peach Coffee Cake

Blueberry Peach Coffee Cake | Free of gluten, dairy, and refined sugar.

Rustic Plum Tart

Rustic Plum Tart | Free of gluten, dairy, and refined sugar

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Pumpkin Cheesecake Bars With Oatmeal Crust

These pumpkin cheesecake bars with oatmeal crust are made a little healthier by using coconut sugar making them gluten-free!

Pumpkin Cheesecake Bars With An Oatmeal Crust | Free of gluten and refined sugar.
I must admit, cheesecake is one of my most favorite desserts. Whether it was by the slice, in a bar, or ice cream, I just loved that tangy, creamy texture. The problem is that several years ago I began getting migraines whenever I ate anything with dairy. The lactose pills didn’t always keep me from getting the severe headaches, so I pretty much had to cut it out of my diet completely. It was a sad day indeed.

I used to wonder why there were some people who could have dairy, but chose to never eat it and then there were people like me who loved dairy, but couldn’t eat it. Oh well, c’est la vie!

Pumpkin Cheesecake Bars With An Oatmeal Crust | Free of gluten and refined sugar. …

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Apple-Cranberry Galette

A delicious rustic apple-cranberry galette made with a tender gluten-free crust, fresh apples and cranberries. Can easily use ready-made pie dough for a quick and impressive dessert.

Apple-Cranberry Galette | GF & Refined Sugar Free. Can also use ready made pie crust for a quick and impressive dessert!My husband is a huge apple pie fan. Although I’m typically more of a chocolate lover, I will make apple-y things just for him throughout the year. There’s something about the autumn weather though that makes me crave that apple flavor too. 

I’m a big fan of the galette, a.k.a. the lazy pie, because it is so much easier and just as tasty as regular pie. Plus, it’s pretty and equally as impressive, if you ask me!…

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White Chocolate Summer Berry Cake

A delicious gluten-free White Chocolate Summer Berry Cake layered with a quick and easy white chocolate buttercream and fresh berries.

Gluten-Free White Chocolate & Summer Berry Cake
One of the things I love about summer is all of the fresh and delicious produce! I can’t pick a favorite, because there are too many yummy options, (plus I’m ridiculously indecisive) but any summer berry would have to be high up there on the list!

Gluten-Free White Chocolate & Summer Berry Cake
One of my most favorite summertime desserts to eat make is a strawberry shortcake. I mean, it’s hard to beat a combo of rich buttery cake, juicy strawberries, and whipped cream!

I think I’ve finally found the right combo of ingredients to make a delicious gluten-free and refined sugar-free yellow butter cake. It’s so good, I dare say it could even rival many of the gluten and sugar-filled yellow cakes out there! This white chocolate & summer berry cake layered with a quick and easy white chocolate buttercream and fresh berries.

Gluten-Free White Chocolate & Summer Berry Cake
Instead of whipped cream, I decided to make a whipped ganache, similar to the chocolate ganache in my Vegan Chocolate Cake recipe, using white chocolate chips instead. It’s not only delicious, but also more stable at room temperature. This “buttercream” has only two ingredients: coconut milk and chocolate chips. Yep, that is it! It turned out beautifully and the texture is so light and fluffy!

Gluten-Free White Chocolate & Summer Berry Cake
Gluten-Free White Chocolate & Summer Berry Cake
After you get the cakes baked and cooled and the whipped ganache made, it’s just a matter of layering cake, buttercream, and berries. Continue to layer until you get to the top.

Gluten-Free White Chocolate & Summer Berry Cake
I applied a “crumb coat,” which means a light layer of buttercream, to the sides of the cake. This gives it a rustic look, but also helps to seal in freshness. Top with some fresh, whole berries and serve!

Gluten-Free White Chocolate & Summer Berry Cake
Gluten-Free White Chocolate & Summer Berry Cake
Mmm, just look at that bite! This white chocolate summer berry cake is the perfect summer dessert or a very festive birthday cake! I hope you enjoy, friends!

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Gluten-Free Vanilla Berry Cake

  • Author: Joscelyn Abreu
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Description

A delicious gluten-free yellow cake layered with a quick and easy white chocolate buttercream and fresh berries. The perfect summer dessert!

Ingredients

Scale

Gluten-Free Yellow Butter Cake:

  • 2 3/4 cups gluten-free flour blend of choice (Spoon flour into cup and level off. Do not pack the flour into the measuring cup. I used King Arthur Measure for Measure Gluten-Free Flour Blend)
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup melted butter or coconut oil
  • 1 cup maple syrup/honey (I used half of each)
  • 1 1/3 cup milk
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract

White Chocolate Buttercream:

  • 1/3 – 2/3 cup full-fat coconut milk (from the can)
  • 12 oz. quality white chocolate, chips or chopped

Instructions

White Chocolate Whipped Ganache:

  1. If your can of coconut milk separates, use the thick cream at the top instead of the water. Some cans of coconut milk are already thoroughly mixed and that’s okay too. If your milk is liquidy then use 1/2 cup. Place coconut milk and white chocolate into a double boiler over boiling water. Stir often until the milk and chocolate is thoroughly melted and mixture is smooth. Place into a mixing bowl and place into the refrigerator for 1 hour or until completely chilled.
  2. Once chilled, beat the chocolate mixture on high speed until light and fluffy, 4-6 minutes.

Cake:

  1. This recipe makes two 8-inch cakes or three 6-inch cakes. For the 6-inch layer cake in the photos, I used 1 1/2 of the cake recipe. One buttercream recipe was enough to “naked frost” the cake.
  2. Preheat oven to 350F. Generously grease cake pans and set aside.
  3. In a large mixing bowl, mix together the flour, baking powder, and salt. Melt butter and honey/maple syrup in a small saucepan (or in the microwave) and cool slightly. Add butter mixture to the flour mixture, and slowly mix in the milk, eggs, egg yolks and vanilla. Continue beating with a mixer until smooth. Pour into prepared cake pans and place in the oven. Bake at 350F for 18-20 minutes (more or less time may be needed depending on your pan size and oven) until the center is set and a toothpick inserted near the center comes out clean. Be careful not to overbake or cake may be dry.
  4. Remove pans from the oven and place on a cooling rack. Allow to cool for several minutes before removing from the pan. Use a knife to run around the edge of the cake in the pan to loosen the sides, if needed. Flip pan over to release the cake from the pan. Continue to cool on a cooling rack or wrap in plastic wrap and freeze until needed. Cakes need to be thoroughly cooled before frosting or the ganache will melt.

Putting It Together:

  1. De-stem and slice several strawberries. Place one of the cooled cake layers on the cake plate. Top with a generous spoonful of whipped ganache and spread to cover the top of the cake. Place several strawberry slices and raspberries over the ganache and gently press them into the buttercream to make it level. Place another layer on top and repeat with more ganache and berries. Continue to layer cake, ganache and berries for remaining layers. I applied a thin “crumb coat” of frosting to the sides of the cake to seal in freshness and for that more rustic look. To do this, simple frost the sides of the cake with a thin layer of whipped ganache using a long off-set spatula. Scrape off any excess. For the top of the cake, add a thick layer of buttercream and top with whole berries. This cake is best served the day it’s made. Store leftovers in an airtight container in a cool place. Servings depend on the size of cakes made, but should be anywhere between 8 and 10 servings.
  • Category: Dessert, Gluten-Free

 

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