*Please note that this post may contain affiliate links. I only recommend products I have used and love.
Gluten Free Vanilla Cake with Raspberry Swiss Meringue Buttercream
This gluten free cake has all the flavor and wonderful texture you would expect from a delicious cake.
Ingredients
Cake
- ½ cup honey
- 1 cup unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 tablespoon vanilla
- 1 cup arrowroot flour Bob's Red Mill
- 2 cups brown rice flour Bob's Red Mill
- ¾ teaspoon xanthan gum
- 3½ teaspoons baking powder
- 1 cup milk
Swiss Meringue Raspberry Buttercream
- 4 large egg whites (room temperature)
- ¾ cup honey
- 1¾ cups unsalted butter
- ⅓ cup naturally sweetened seedless raspberry preserves
Instructions
Cake
- Preheat oven to 350°F. Grease and flour two 8 inch round pans.
- In a medium bowl, cream the butter and then add the honey. Beat until light and fluffy.
- Add the eggs one at a time and mix until fully combined. Stir in the vanilla.
- Add both flours, baking powder and xanthan gum and mix until smooth.
- Add the milk and mix until light and fluffy (about 3 – 5 minutes).
- Divide batter evenly into the two pans. Bake for 15-20 minutes in preheated 350° oven. Cake is done when it springs back to the touch or when toothpick inserted in center comes out clean. Allow cakes to sit in pans for about 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Raspberry Swiss Meringue Buttercream
- Combine honey and egg whites in a heat safe bowl. Place bowl over a pan of boiling water, and make sure the bowl does not touch the boiling water. Heat mixture for about 4-5 minutes, or until it reaches a temperature between 150° and 160°.
- Remove from heat and immediately beat with the whisk attachment of a stand mixer or beat with a hand mixer. Beat on the highest speed until mixture has cooled, is fluffy and stiff peaks form. This should take 10-15 minutes.
- Using the paddle attachment, slowly add the butter. Beat mixture on high for several minutes until light and fluffy.
- Add the raspberry preserves and continue mixing until thoroughly combined.
- To assemble the cake, add buttercream to each cake layer (or follow the variation below) and then stack the layers. Frost the top and sides of the stacked cake with the remaining buttercream.
- Leftover buttercream can be refrigerated or frozen. When ready to use, simply beat for a few minutes until fluffy.
Notes
For a delicious option, use your favorite lemon curd recipe as the filling and then frost the top and sides with the buttercream.
This is one of my favorite recipes for lemon curd since it is sweetened with honey:
Cookie + Kate Honey Lemon Curd
Please follow and like us:
