This is the Mouthwatering gluten-free cake recipe you’ve been looking for! Made with nourishing cassava flour, this cake is light, fluffy, and sweetly vanilla ish —perfect for anyone seeking a delicious treat without the gluten. Whether you’re gluten-sensitive or simply love clean, wholesome ingredients, this cake is sure to become a favourite. One bite, and everyone will want a slice!
Gluten-free Berry Cake
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Cake
- 220 grams Cassava flour
- 55 grams All purpose gluten free flour
- 1/2 cup Sugar What ever sugar you feel, I used unrefined coconut sugar
- 1/2 cup Maple syrup
- 1/2 cup Olive oil I used the light
- 2 Eggs
- 1 cup Milk I used Almond milk
- 2 tsp Vanilla
- 1/2 tsp Salt
- 3 tsp Baking powder
- 1 cup Boiling Hot water
Icing
- 250 g Icing sugar
- 120 g Unsalted butter I used ghee
- 2 tsp Boiling water
- 1/2 tsp Natural vanilla extract
- 2 cups Fresh berries I used frozen and added last minute
Cake
Preheat your oven to 175°C and line an 8–9 inch cake pan with parchment paper
In a small bowl, sift together the cassava flour, gluten free flour. For best results, sift at least twice to ensure everything is well-aerated and lump-free.
Once sifted, add the salt, baking soda, and baking powder, then set the dry mixture aside.
In a large mixing bowl, whisk the eggs and sugar together until the mixture is light, fluffy, and slightly pale in colour
Add the milk, oil, and vanilla to the egg mixture, whisking until fully combined.
Gently fold in the dry ingredients, mixing just until everything is incorporated. Be careful not to over mix—this helps maintain a light texture.
Once the batter is combined, pour in the hot water and mix until smooth. The batter will be thin—that’s exactly how it should be.
Pour the batter into your prepared cake pan or fill cupcake liners about ¾ full, as the batter will rise during baking.
Bake for 30–35 minutes (for a standard 8–9 inch cake) or 15–20 minutes (for cupcakes). The cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool completely before Icing.
Icing
Using an electric mixer, beat butter in a bowl until pale.
Gradually add icing sugar mixture
Add hot water and vanilla, beating constantly until combined
ice the cake, If you are having multiple layers ice the bottom layer, add some berries and place second layer over and ice again, repeat if having third layer then add more berries to the top.
If you do 3 layers – you may need to triple the recipe (I did 2 layers)
