Easy Gluten Free Berry Chantilly Cake
A moist, gluten-free cake layered with tangy homemade berry jam and fluffy Chantilly frosting, topped with fresh berries for a beautiful, crowd-pleasing dessert. Perfect for special occasions or a sweet treat anytime.
- Prep Time: 40
- Cook Time: 30
- Total Time: 120
- Yield: 12 servings 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup unsalted butter, melted then cooled
1 ¾ cups white sugar
½ cup oil (canola or vegetable oil)
1 cup milk
3 large eggs
1 tablespoon vanilla bean paste
1 teaspoon almond extract
3 cups gluten-free all-purpose flour blend (with xanthan gum)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups mixed berries (fresh or frozen)
3 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
4 ounces mascarpone cheese, softened
4 ounces cream cheese, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
1 ½ cups heavy whipping cream, cold
2 cups fresh berries (for decoration)
Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment paper.
In a bowl, whisk together dry ingredients for the cake (flour, baking powder, baking soda, salt).
In a separate bowl, combine melted butter, sugar, oil, milk, eggs, vanilla paste, and almond extract until smooth.
Gradually add dry ingredients to wet ingredients, mixing until fully combined. Divide batter evenly among prepared pans.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let layers cool completely.
For the jam: In a saucepan, mix berries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened and berries break down. Cool completely.
For the Chantilly frosting: In a bowl, beat mascarpone and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt. In another bowl, whip cold heavy cream until stiff peaks form. Gently fold into the mascarpone mixture.
Assemble cake: Place one cooled cake layer on a plate. Spread a layer of berry jam, top with half the frosting, repeat with the second layer, jam, and remaining frosting. Frost the top and sides with remaining frosting. Decorate with fresh berries.
Notes
Ensure the gluten-free flour blend contains xanthan gum for structure. Use any fresh or frozen berries for the jam. For a vegan version, substitute dairy milk and heavy cream with non-dairy alternatives. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 45g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Find it online: https://bestdisheasy.com/easy-gluten-free-berry-chantilly-cake/