Filled with our favorite strawberry preserves, this luscious special occasion cake is as yummy as it is beautiful (and it doesn’t taste gluten-free)!

  • | Easy
  • | 60 mins
  • | 12 servings
Directions
  1. Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans.
  2. In the bowl of a stand mixer, at medium speed, beat together eggs and sugar for 3-5 minutes.
  3. In a separate large bowl, combine coconut milk, oil, and Rodelle vanilla extract.
  4. In a separate bowl, whisk together the GF flour blend, salt and baking powder.
  5. With the mixer on low speed, add dry ingredients and coconut milk mixture to eggs - alternating between dry and wet, adding a little at a time. Mix until combined.
  6. Divide the batter evenly between prepared pans and bake for 30-35 minutes or until cake center springs back to touch.
  7. Let the layers cool. Invert onto a cooling rack and cool completely before frosting.
  8. Prepare (if desired) Rodelle Vanilla Bean Buttercream.
  9. To decorate, we spread a thin layer of buttercream on the center sections of the cake prior to spreading preserves in the middle. Frost the rest of the cake as desired.
Ingredients

Gluten-Free All-Purpose Flour Blend

  • 4 1/2 cups white rice flour
  • 1 1/2 cups sweet (glutinous) rice flour
  • 2 cups potato starch
  • 1 cup tapioca starch
  • 4 tsp xanthan gum
  • Whisk all ingredients together until well blended. Store unused flour blend in an airtight container. Use cup for cup in recipes. Add additional 3/4 tsp xanthan gum for recipes calling for yeast.

For the Layer Cake

  • 4 large eggs
  • 2 cups sugar
  • 1 1/4 cups unsweetened coconut milk beverage
  • 1 cup vegetable oil
  • 2 tsp Rodelle Gourmet Vanilla Extract
  • 2 1/2 cups GF flour blend
  • 1/2 tsp salt
  • 2 tsp baking powder
  • Optional filling: 1 8-ounce jar strawberry or raspberry preserves.
  • Frosting (recommended): Rodelle Vanilla Bean Buttercream
Uses
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