If there's a special occasion on the horizon, this Raspberry Cream Cake is one that will allow you to celebrate: with pleasure and without worry.
Before working with Unconventional Baker, the recipes on this blog inspired me to create beautiful and delicious desserts. What a joy to share with my loved ones! With practice, my confidence (and circle of sweet-toothed friends) have also multiplied.
Now, I'm paying the tasty generosity forward. That creamy, dreamy, layer cake from the buffet that you can't eat anymore? Hacked it.
This labor of love features luscious layers of vanilla cake cushioned between creamy raspberry frosting and topped with a tart raspberry-lemon glaze. Each bite is a delicious symphony of flavor and a delight for the senses.
This cake is small as layers of cashew cream are very filling. As shown, this dessert easily provides 6-8 servings.
When feeding a crowd, easily scale up using a 9”x13”x2” pan and multiply all ingredients by 3.5. For example, 1 cup of flour becomes 3 ½ cups of flour.
If you love all things raspberry, take a gander at this no-churn raspberry ripple ice cream, these no-bake raspberry rose coconut bars, or our fan favorite raspberry almond squares.
PrintRaspberry Cream Cake
Luscious layers of vanilla cake are cushioned between layers of creamy raspberry frosting and topped with a tart raspberry-lemon glaze. Each bite is a delicious symphony of flavor and a delight for the senses.
- Prep Time: 2 hr
- Cook Time: 45 min
- Total Time: 2 hr 45 min
- Yield: one 6" inch cake
- Category: Baked Cakes
- Method: Baked
- Cuisine: Dessert
- Diet: Gluten Free
Ingredients
- ½ tsp coconut oil, to grease pan
Wet Cake Ingredients:
- 10 Tbsp full-fat canned coconut milk
- 6 Tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp almond extract (optional)
Dry Cake Ingredients:
- 1 cup Pamela's Gluten-Free 1:1 All-Purpose Flour*
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Raspberry Puree**:
- 1 cup frozen raspberries, thawed
Frosting:
- 2 Tbsp raspberry puree**
- 1 ½ cups cashews, soaked for 4 hrs & strained
- 3 Tbsp maple syrup
- 3 Tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 2 Tbsp lemon juice
- ¼ tsp salt
- ¼ cup plant-based milk (I used full-fat canned coconut milk)
Raspberry-Lemon Glaze:
- 3 Tbsp raspberry puree**
- 1 Tbsp lemon juice
- 1 Tbsp maple syrup
- 3 Tbsp water
- 1 tsp agar agar flakes (not powder!)
Instructions
Begin with all items at room temperature. This will ensure proper blending of ingredients. If coconut milk is separated, it's okay to warm slightly to eliminate any lumps.
Bake the cake:
- Preheat oven to 350° F.
- Grease a 6″ round cake pan with the coconut oil.
- In a large bowl, whisk together wet ingredients.
- Quickly whisk in dry ingredients until just combined. Immediately pour batter into pan.
- Bake for 25 to 30 minutes, until top is lightly golden and a toothpick comes out clean.
- Turn the cake upside down onto a cooling rack and allow to cool completely. It's ok if the "top" becomes dented by the rack.
Make the Raspberry Puree:
- Using a small strainer and metal spoon, strain the thawed berries into a small bowl.
Make the frosting:
- In a high-powered blender, combine 2 tablespoons of the raspberry puree with remaining frosting ingredients.
- Chill frosting in refrigerator for at least 1 hour, until the thickness is similar to conventional frosting.
Assemble cake layers:
- Cut the very top of the cake to make it level. Then, cut the cake in half horizontally.
- Place the bottom cake layer on a plate and spread ½ cup of frosting evenly on top.
- Add the second cake layer on top and spread another ½ cup of frosting evenly on that layer.
- Using a bench scraper, add an even, thin layer of frosting on the sides of the cake. You should be able to see the golden cake come through.
- Using a star tip, pipe a solid border along the top edge of the cake. This will serve as a well to keep the glaze in place while setting, so choose a technique that does not have gaps for the glaze to leak out. Here's a quick piping tutorial.
- Freeze the assembled cake while preparing the glaze.
Make the glaze:
- Whisk together 3 tablespoon raspberry puree, 1 tablespoon lemon juice, and 1 tablespoon maple syrup. Add water to bring mixture to ½ cup.
- Put glaze mix in small saucepan and sprinkle agar flakes over mixture. Allow to bloom at room temperature for 15 minutes.
- Warm over medium heat until the mixture begins to boil, stirring frequently. Simmer for 5 minutes and continue to stir as this activates and completely dissolves the agar agar. Remove from heat.
- Transfer to a heat proof vessel with a pouring spout, like a glass Pyrex measuring cup and allow to cool at room temperature for 5 minutes.
Glaze the cake:
- Remove the cake from the freezer and gently pour the glaze into the frosting well on the top of the cake.
- Transfer cake to fridge to set for 1 hour before serving.
Notes
*This is the gluten-free flour blend that has tested most consistently for the recipe. Please keep this in mind if substituting with another brand of flour and let us know how it works out for you!
**Once strained, the berry puree will yield approximately 5 tablespoons. 2 tablespoon for the frosting and 3 tablespoon for the glaze. Feel free to substitute the raspberries with other juicy berries, fruit purees or juice. You’ll need 5 tablespoons total puree or juice.
Rosie says
Hi Audrey
We’re in Australia so the gf flour in yr recipe is not available.
Can you tell me what is in that brand of flour so it’s easier to match.?
Made your caramel ice creams a few days ago. Delicious.
We’re in autumn heading towards winter here so will be delighted to expand the unconventional baking :)
Thank you so much for presenting your recipes so beautifully
Kind regards
Rosie
Janel says
Hi Rosie,
The Caramel Swirl Ice Cream is one of my favorites on the blog. I hope you have fun exploring new recipes as you head into winter and reacquaint yourself with the warm oven!
For this recipe, we only tested with Pamela's Gluten-free 1:1 All Purpose Blend. If you have a gluten-free flour blend that works consistently for you in place of conventional flour, I encourage you to give it a whirl. It also looks like Audrey has a created flour blend comparable to Pamela's in the White Texas Sheet Cake recipe that you can try.
Here are the ingredients for the Pamela's blend:
Brown Rice Flour, Tapioca Starch, White Rice Flour, Potato Starch, Sorghum Flour, Arrowroot Starch, Guar Gum, Sweet Rice Flour, Rice Bran.
However you choose to proceed, let us know how your experiments go!
Helen J says
This looks fabulous! Thanks for sharing. Am making it today
Janel says
Thanks, Helen! Let us know how it goes!
Johanne Rosenthal says
Just as I was wondering what to bring to Passover this fairytale of a cake flew into my inbox. Gracias
Janel says
May you enjoy making and sharing this tasty cake!