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This Gluten-Free Vanilla & Raspberry Sheet Cake is one of the easiest cakes you can make. Moreover, it is indulging, fruity, tender, and so delicious! The raspberry goes so well here as it gives the cake a brighter and more fruity taste. If you don’t have a lot of time but you need a cake that will impress, then this recipe is for you!
Gluten-Free Vanilla & Raspberry Sheet Cake Recipe
Why you will love it:
- easy
- fruity
- pretty
- comes together in 1 hour
- perfectly sweetened
- tender & moist
- Low FODMAP
Ingredients for this Gluten-Free Vanilla & Raspberry Sheet Cake
- Coconut oil. I like using coconut oil instead of butter because it makes the cake lighter and gives a nice coconut flavor. However, you can easily replace it with butter or even dairy-free butter.
- Sour cream adds moisture without thinning your cake batter, and that results in a cake with a very tender and very fine crumb. Moreover, because sour cream has more fat it gives the cake a velvety texture. The best substitute that you can use for sour cream is greek yogurt.
- Eggs. Eggs give structure to this cake. I’ve never tried making an egg-free version of this cake and I don’t believe that it can work.
- Sugar
- Vanilla Extract. I recommend that you use pure vanilla extract rather than artificial vanilla flavoring.
- Milk. I use lactose-free milk but you can substitute regular milk for dairy-free milk.
- Baking Soda
- Baking Powder
- Raspberries. The raspberries are used to make raspberry jam, therefore you can use both fresh or frozen raspberries.
- Lemon.
Frosting:
There are 2 types of frosting that go well with this cake.
- Greek Yogurt Frosting
The first one (and my favorite) is a slightly healthier alternative to traditional frostings. I understand that it might sound strange but trust me it goes so well with this cake.
To make the greek yogurt frosting you will need only 3 ingredients: Greek yogurt, vanilla extract, and sugar (or maple syrup). If you want to make it dairy-free, you can use coconut or other plant-based thick yogurts.
2. Cream Cheese Frosting
The second option is a simple cream cheese frosting.
For this frosting, you will need 4 ingredients: cream cheese, butter, vanilla, and powder sugar.
Step-by-step instructions
Here is how to make this Gluten-Free Vanilla & Raspberry Sheet Cake
Step 1: Make The Raspberry Jam
Add the raspberries, sugar, lemon juice, and lemon zest to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken as it cools.
Step 2: Make the Cake Batter
In a large bowl, mix together the coconut oil, sour cream, eggs, sugar, and vanilla. Add the flour, baking soda, baking powder, and salt. Mix until just combined, then slowly beat in the milk until fully combined.
Step 3: Bake
Pour the batter into the prepared pan. Take about 1/2 cup to 3/4 cup of the jam and dollop it by the tablespoon over the cake. Use a knife to lightly swirl the jam around, don’t over mix it. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting.
Step 4: Make the frosting.
Greek Yogurt Frosting: In a bowl whisk greek yogurt sugar and vanilla extract, until well combined.
Cream Cheese Frostings: Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free. Add vanilla extract and salt and stir well to combine. With the mixer on low, gradually add powdered sugar until completely combined
Step 5: Frost the cake
Spread a thin layer of jam over the cake, then frost the cake all over. Add small spoonfuls of the jam to the frosting and gently swirl the jam into the frosting.
What flour to use to make this Gluten-Free Vanilla & Raspberry Sheet Cake?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours
- White Rice Flour
- Brown Rice Flour
- Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
- Tapioca Flour (tapioca starch is the same as tapioca flour)
- Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mixes might vary slightly, depending on what flour your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
FAQ:
What kind of cake pan to use?
You can use a 9×13 inch cake pan or 8×8 inch for thicker slices.
Can I make this into cupcakes?
Yes, you can! Half the cake recipe to make 12 cupcakes. Keep the frosting the same.
Can I make it dairy-free?
Yes, you can easily make this cake dairy-free. Check the ingredients and substitutes paragraph in the article above.
Storing and freezing
Store this Gluten-Free Vanilla & Raspberry Sheet Cake in the fridge in an airtight container for up to 5 days. The cake tastes best if you let it come to room temperature for 1 hour before serving.
Freezing: You can freeze the cake in individual cake slices. Freeze in an airtight container for up to 30 days. Thaw for 1-2 hours before eating.
*fodmap tip:
Raspberries are low fodmap in 60g per serving. This recipe requires 700g of raspberries, but it serves in 12 portions. This is about 58g per serving.
if you are using dairy-free milk, make sure to avoid the ones that are high in FODMAPs such as (soy or oat milk).
*gluten-free tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.
More Gluten-Free Sheet Cake recipes
Gluten-Free Strawberry & Yogurt Sheet Cake.
Gluten-Free Citrus Poppy Seed Cake
Flourless Chocolate Chip Banana Cake
Gluten-Free Vanilla & Raspberry Sheet Cake
Ingredients
For The Cake Batter
- 200 g (1 cup) melted coconut oil
- 115 g (½ cup) coconut oil
- 3 large eggs
- 1 tbsp vanilla extract
- 240 ml (1 cup) lactose-free milk
- 250 g (1 ¼ cups) sugar
- 375 g (3 cups) gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For the Raspberry Jam
- 700 g (4¼ cups) fresh or frozen raspberries
- 100 g (½ cup) sugar
- 1 tbsp lemon juice
- 1 tbsp lemon zest
For The Greek Yogurt Frosting
- 360 g (1½ cups) greek yogurt
- 50 g (¼ cup) sugar
- 1 tsp vanilla powder
Instructions
To Make The Jam
- Add the raspberries, sugar, lemon juice, and lemon zest to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool.
- Preheat the oven to (175°C) 350° F. Line a 9×13 inch or (8×8 inch) baking dish with parchment paper.
To Make The Batter:
- In a large bowl, mix together the coconut oil, sour cream, eggs, sugar, and vanilla. Add the flour, baking soda, baking powder, and salt. Mix until just combined, then slowly beat in the milk until fully combined
- Pour the batter into the prepared pan. Take about 1/2 cup of the jam and dollop it by the tablespoon over the cake. Use a knife to lightly swirl the jam around, don't over mix it.
- Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting.
To Make The Greek Yogurt Frosting
- In a bowl whisk together yogurt, sugar and vanilla extract until it starts to thicken.
To Make the Cream Cheese Frosting
- Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free. Add vanilla extract and salt and stir well to combine. With the mixer on low, gradually add powdered sugar until completely combined
- Spread a thin layer of jam over the cake, then frost the cake all over. Add small spoonfuls of the jam to the frosting and gently swirl the jam into the frosting.
- Slice and enjoy!:)
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