This tender and delicious gluten free cake has tons of blackberries, coconut and is filled with an intoxicating mascarpone buttercream!
Yesterday was the first day of Spring. To celebrate, I made a cake just for little ol’ me! ? I made up one of those recipes where you just know it’s going to be tasty because you’re only using your favorite ingredients hehe. Got to treat yourself! For example, I don’t love the taste of flour so I didn’t use any! I substituted coconut and almond flour instead. I don’t have a gluten intolerance but this cake is GLUTEN FREE!
I made a reduction using fresh blackberries and orange liqueur to flavor part the batter and the mascarpone buttercream.
This delicious gluten free cake is filled with shredded coconut and topped with tons of berries. The cake is SO tender, delicate, and bursting with fresh flavors.
What can be used instead of mascarpone cheese?
A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature!
- 8oz cream cheese
- 1/4 cup heavy cream
- 2 tbs unsalted butter
About the reduction
- This reduction is so tasty and easy. The orange liqueur adds just the right depth of flavor. I strained the mixture and ate all the solids as a snack, it was that good. Also I think this would be a great cocktail ingredient!
- If you’re short on time you can sub in some strained blackberry jam mixed with a bit of orange liquor for a very similar effect.
These cakes are not easy to remove from the pans. Parchment paper really helps.
Try and find the best blackberries possible for this. I also use organic ones as the thin skins of the berries can absorb pesticides.
Do gluten free cakes taste different?
A gluten free cake will never have the exact taste and consistency of it’s wheat-based counterpart however it will still taste DELICIOUS and your homemade cake will be much better than anything you’d buy at a market.
What is the best gluten free cake mix?
- What is the best gluten free cake mix
- Pamela’s Products Gluten Free Cake Mix
- KING ARTHUR GlutenFree Chocolate Cake Mix
- Bob’s Red Mill Chocolate Chip Cookie Mix
- Trader Joe’s Gluten-Free Pumpkin Bread and Baking Mix
- Simple Mills Banana Muffin Mix
How do I make my gluten free cake more moist?
- Adding sour cream or yogurt is a great way to make your cake more moist. Try adding 1/4 cup of either to your next cake!
- Subbing in brown sugar for white sugar.
- Increase the leavening agent.
- Add more sugar.
- What gluten free flour is best for cakes?
What gluten free flour is best for cakes?
I like Bobs Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Gluten Free Flour when subbing in a gluten free flour in a traditional recipe.
Steps To Make This Gluten Free Cake
How Do You Make A Gluten Free Cake?
- For the reduction; place the ingredients into a small sauce pan on medium-low heat. Mash the berries with the back of a spoon or a muddler and stir occasionally. You want to reduce the amount of liquid, intensify the flavor and thicken the liquid so aim to cook until the mixture is reduced at least by half. Strain the reduction once it’s finished and set it aside to cool.
- For the cake; preheat the oven to 350 degrees. Butter and flour four 6” pans or two 9” pans then cut parchment paper rounds for the bottoms. Sift the flours, baking powder, cream of tartar and salt into a bowl.
- Cream the butter in a stand mixer on high speed until the butter is light and creamy. About 3-5 minutes. Lower the speed of the mixer to low and add the eggs.
- Once all of the eggs are fully incorporated, go ahead and add the honey and the extracts. Mix until incorporated.
- Add the flour mixture in three batches while alternating between the sour cream and milk mixture, then stir in the coconut. Place about a cup of the batter in a separate bowl and mix in about 1/4 of the blackberry reduction. Divide the mixture between the pans, swirl in the blackberry infused batter and bake at 350 degrees for about 30 minutes or until the centers are set.
- For the buttercream; cream the butter until it lightens and changes in texture (at least 5 minutes). Beat in the cup of confectioners sugar, the mascarpone cheese and 1/4 cup of the reduced poaching liquid. Beat JUST until everything is combined. Now divide the batch in two and beat in about 1/4 cup of the blackberry reduction.
- To assemble this cake; Add the blackberry buttercream in-between each layer until all of the cake layers are stacked.
- Cover the whole cake in plain buttercream then smooth out the top and the sides. I made mine a naked cake by scraping more from the edges.
- Last but certainly not least, top the cake with fresh blackberries for a tasty yet beautiful finish and enjoy!
If you’ve tried this gluten free then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Gluten Free Cake
For the Cake
- 2¾ cup almond Flour
- 1/2 cup coconut Flour
- ¼ teaspoon cream of tartar
- 1 tbsp baking powder
- ½ teaspoon kosher salt
- 2 cups confectioners sugar sifted
- 5 large eggs room temperature
- 12 tablespoons unsalted butter
- 1 cup sour cream
- 1½ teaspoon pure almond extract
- 1½ teaspoon pure vanilla extract
- 1 cup almond milk
- 1 tbsp honey
- 5 ounces sweetened shredded coconut
For the Frosting
- 3 cups confectioners' sugar
- 3 sticks unsalted butter
- 8 oz mascarpone
For the Reduction
- 3 cups fresh blackberries
- 1/4 cup Grand Marnier
- 2 tbsp water
- 1/4 cup sugar
For the Decoration
- 4 cups fresh blackberries
For the Reduction
- Place the ingredients in a small sauce pan on medium low heat.
- Mash the berries with the back of a spoon or muddler and stir occasionally.
- You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced at least by half.
- Strain the reduction and set aside to cool.
For the Cake
- Preheat oven to 350 °F, butter four 6' pans or two 9″ cake pans and cut parchment paper rounds for the bottoms.
- Sift the dry ingredients
- Add flours, Baking powder, cream of tartar, and salt in bowl.
- In bowl of electric mixer beat butter on high until butter is lighter and creamed, about 3-5 minutes.
- Lower speed of mixer to low and add eggs and extracts until mixed, and then slowly add confectioner sugar until blended.
- Alternating between, flour mix, sour cream and milk add in thirds (1/3 flour, ⅓ sour cream, ⅓ milk) until, blended.
- Stir in the coconut.
- Place about a cup for the batter in a separate bowl and mix in about 1/4 of the blackberry reduction. If the mixture seems too wet you can fold in some more almond flour.
- Divide mixture between the prepared pans. Swirl in the blackberry infused batter.
- Bake at 350F until centers are set. About 30 minutes.
For the Buttercream
- Cream the butter until it lightens and changes texture, at least 5 minutes. Beat in the cup of confectioners' sugar. Add the mascarpone cheese and 1/4 cup of the reduced poaching liquid. beat JUST until combined. If you over beat the texture will loose it's silkiness.
- Divide the batch in two and beat in about 1/4 cup of the blackberry reduction
- Add blackberry buttercream to between each layer. Cover in plain buttercream and smooth sides. (I made mine a naked cake by scraping more from the edge)
- Top cake with blackberries.
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
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