Gluten free berry layer cake

My most requested recipe and favorite birthday cake for all ages.

Here in my house we are deep in birthday season—one a month since April plus a couple of in-law birthday’s too. I often turn to this cake recipe and tweak and change it depending on who I’m baking for. It’s easily halved which is what I did for Theo’s first birthday, I also frosted the cake with whipped cream and fresh strawberries—making it both easier and more baby friendly. Don’t get me wrong, the frosting is to die for but does require a bit of planning ahead.

This cake is the most requested recipe I’ve made and many of you who have been following my newsletter for a long time will recognize it as Ezra’s 3rd Birthday cake (see woodland themed cake photo below). Since the requests continue I wanted it to live on Substack so you could all have access anytime. Not only is it gluten free, it’s also whole grain, sweetened with just enough maple syrup and dairy free. I’ve not tried to replace the eggs (otherwise it’s vegan) but if you do, please comment below and let us know what you did. If you’re looking for a layered birthday cake that is vegan, this chocolate cake is a great one.

Strawberry season has finally arrived in Upstate New York and I have a super easy and delicious tart coming your way next week so please stay tuned. I’ll also be making it live at the end of the month.

Thank you for following along!

Amy xo

Cake Notes:

When making the frosting watch carefully that the mixture doesn’t stick to the bottom of pot or boil over. If the mixture begins to stick on the bottom—you will feel it with the whisk—cover pot, remove from heat and set aside for a few minutes. Whisk again and you shouldn’t feel anything on the bottom of pot. This only works if mixture isn’t burnt—if it is, quickly pour mix into another pot and continue. If mixture doesn’t taste burnt it will be fine.

This strawberry filling is extra sweet but it really works with all the components. It also makes too much so you could easily halve the amounts or use some as a topping on porridge or yogurt—or freeze it for another cake as I did.

You can use any berries or cherries for the filling. If you’re using frozen strawberries, allow them to sit out for 5 to 10 minutes to soften slightly before slicing.

I love using ghee because it is stable at higher temperatures unlike extra virgin olive oil and has abundant health properties. It also adds a nutty-sweet flavor and moisture to the batter. When made traditionally it can be eaten by people that have an intolerance to lactose and casein.

Since cacao butter comes in all shapes and sizes you need to weigh it for the accurate amount. Find the link to what I used in the recipe below.

This frosting recipe was based on from the Creamy Cocoa butter and Vanilla Frosting from Wholefood Baking by Jude Blereau Her books are great resources for whole food cooking and I thoroughly recommend checking them out.

Thanks to Aran Goyoaga for turning me on to the best brown rice flour for baking. All my gluten free cakes are better when using it. I have made this cake with regular brown rice flour and sprouted brown rice flour and they’re fine, just not as spongy.

For Ezra’s birthday cake (photo above) I got inspired by a woodland theme. I collected moss from the garden and found this miniature wooden owl family and mushrooms at Acorn Toy Store. I made a little beeswax cake and candle for the owls to sit around (so cute!). This all rests on a cardboard round with velvet ribbon edging. Once on the cake I added beeswax birthday candles, tiny wildflowers and some ferns.

GLUTEN FREE BERRY LAYER CAKE

Frosting:

1/2 cup raw cashews

1/2 cup blanched almonds

3 cups filtered water

1/3 cup maple syrup

1/2 cup agar flakes or 3 tablespoons agar powder

2 vanilla beans

Pinch sea salt

4 oz| 115 g cacao butter (1 rounded cup of cacao butter wafers, I used these)

1 can coconut whipping cream, I used this brand

1 tablespoon vanilla extract

For the filling:

2 1/2 cups (10 oz| 285 g) frozen strawberries, sliced. You can use fresh when available.

2 teaspoons vanilla extract

1 scant cup ( xx oz| xx g) sugar free strawberry preserves

1 teaspoon arrowroot dissolved in 1 teaspoon filtered water

For the cake:

2 1/2 cups (220g) almond flour

2 cups (240g) brown rice flour

1/2 cup (45g) oat flour

1 tablespoon baking powder

1 teaspoon baking soda

5 medium eggs

1 1/4 cup maple syrup

3/4 cup melted coconut oil or olive oil, plus more to oil pans

1/2 cup melted ghee (you can also use coconut oil or olive oil)

1/2 cup orange juice

3 cups mixed berries (I used frozen blueberries and raspberries)

2 tablespoons vanilla extract

2 teaspoons flaked sea salt, I used Maldon

Zest of one large lemon

Make the frosting:

Place a strainer over a medium bowl and line with a nut milk bag or several layers of cheese cloth; set aside. Combine cashews, almonds and water in an upright blender and blend until smooth. Pour through nut milk bag into bowl and gently squeeze bag until you’re left with a dry pulp. (Save pulp for crackers or muffins). Don’t wash blender. You should have 3 cups of nut milk, if not add a touch of water to make up the difference. Pour milk into a heavy bottomed medium pot and whisk in maple syrup and agar flakes or agar powder. Split vanilla beans in half lengthways and remove seeds with the tip of a small knife, add seeds and pods to pot along with a pinch of salt and bring up to a gentle simmer over medium heat whisking frequently. Once mixture is simmering, cover pot, reduce heat to low and cook for 10 minutes or until agar is dissolved (you can’t test agar powder is dissolved but be sure to check you don’t see any agar flakes). Remove from heat and fish out vanilla beans (apparently you can rinse and dry them but I’ve never tried it). Add cacao butter, cover pot and set aside for a few minutes. Remove lid and whisk mixture until smooth and all the cocoa butter has melted.

Add coconut whipping cream and vanilla extract to the upright blender and pour in nut milk-cacao butter mix. Blend well to combine. This also aerates the mixture. Pour it into a baking dish or shallow wide bowl—be sure it can fit in your fridge. Place in the refrigerator until completely hard, cold and set about 2 to 3 hours. Scoop out half of the mixture and add to a food processor and blend until smooth place in a container with tightly fitted lid and repeat with remaining mixture. Store frosting in the fridge until completely chilled. For best results keep overnight in the fridge before using.

Make the filling:

Add strawberries and vanilla to a small pot and heat over medium heat until mixture begins to simmer, cover pot and cook for a few minutes.

Dissolve arrowroot in water, remove pot lid and slowly drizzle in about half of the arrowroot mixture, stirring constantly until mixture has thickened and has begun to simmer. Remove from heat and stir in strawberry preserves. Once cool store in the fridge until ready to assemble the cake. Be sure it’s completely cold before using.

Make the cake:

Pre-heat oven to 350 degrees F. Oil 3 8-inch cake pans, line base with a parchment circle and set aside.

Add almond meal to a medium bowl and use a whisk to break up any lumps. Sift in brown rice flour, oat four, baking powder and baking soda and stir well to combine then set aside.

In another medium whisk eggs and add maple syrup, olive oil, ghee, orange juice, vanilla, salt and lemon zest and whisk until emulsified. Add flour mixture and stir until just combined and fold in berries. Divide mixture between the cake pans and bake for 20 minutes then turn each pan and bake for another 8 to 10 minutes until deep golden and a tooth pick comes out clean. Remove from oven and cool on a wrack. Once cool remove cake from pans and peel off parchment circle. If the cake has cooled completely and your other components are cold you can assemble the cake otherwise cover each layer and place in the fridge overnight.

Assembling the cake:

For best results be sure all components are completely cold. I love to make everything a day in advance then assemble the morning of the celebration and keep in the fridge until ready to sing and serve.

Place one cake on a cake platter or flat plate, top side down—I use the removable bottom of a tart pan to transfer cake layers. Add one heaping cup of frosting and spread it out over the surface of the cake, don’t worry about the sides. Top with 1/3 cup of strawberry filling. Repeat with the next cake layer, frosting and filling and top with last cake. Frost the edges of the cake with a thin layer of frosting, this “seals” the cake and any crumbs. T hen frost whole cake generously. You should have about 3/4 cup frosting left over for touching up or you can freeze it for later.

Store the cake in the fridge until ready to serve. It is best served the same day you assemble but it keeps extremely well for a couple of days.