Gluten Free Cake with Whipped Cream and Fresh Berries (Sugar Free + Nut Free)
This gluten-free cake is made with two layers of white cake and topped with fresh whipping cream and berries. This cake is an allergy-friendly option that is also sugar-free, nut-free, and dairy optional.
1quartfresh berries (strawberries, raspberries, and blueberries) - about 4 cups
Preheat the oven to 350°F. Fully coat the inside of two cake pans with the softened butter using a paper towel.
In a medium bowl, mix together the coconut flour, tapioca starch, baking powder and baking soda. Set aside.
In a large bowl, add the softened butter and lakanto monkfruit sweetener. Use an electric mixer to blend the two together until creamy, 1-2 minutes. Add in the sour cream, eggs, and vanilla extract. Mix until smooth.
Pour the dry ingredients into the wet ingredients and mix until combined.
Pour half of the batter into one cake pan and the rest of the batter into the other cake pan. Use a spatula to smooth out the batter.
Place in the oven and bake for 35-40 minutes, or until toothpick comes out clean when poked in the center. Let sit for 10 minutes, then flip over onto a rack to cool completely.
Gently rinse all the berries under cool water. Lay onto a towel to dry completely before using.
Whipping Cream Instructions:
In a medium bowl, add the whipping cream and use an electric mixer to beat until light and fluffy. This took me about 5 minutes.
Assembling The Cake:
Add a small amount of whipping cream to the serving plate to help the cake stay still. Add one section of cake to the plate.
Top with 1/2 of the whipping cream and use a spatula to spread out into an even layer.
Add some fresh berries: blueberries, raspberries and sliced strawberries. Make sure all berries are fully dry before adding to the cake.
Top with the next cake layer.
Add the last half of the whipping cream.
Pile on more fresh berries in the center in any design that you like.
Store the cake in the fridge until you're ready to serve.
You can prepare the cake portion the day before you plan to serve. Let cool completely then wrap in plastic wrap and store in the fridge until you're ready to assemble.
For maximum freshness, make the whipping cream and slice the berries on the same day you plan to serve the cake.
Store leftovers in an airtight container or covered in plastic wrap for 1-2 days.
Dairy-Free Option: substitute whipping cream for my whipped coconut cream (you will need to double the recipe for this cake). Substitute the sour cream with 1 cup full-fat canned coconut milk. Substitute butter for 1/4 cup olive oil.
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