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Gluten-Free Naked Cake with Raspberries and Lemon

Low FODMAP Gluten-Free Naked Cake with Raspberries and Lemon. This cake is lactose-free, soft, creamy, super light, flavorful and very refreshing.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Gluten-Free, Lactose-Free, Low FODMAP
Keyword: Gluten-Free Naked Cake with Raspberries and Lemon
Servings: 8 people
Author: Gluten Free Stories

Ingredients

For the Cake Layers

  • 430 gr gluten free flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 345 gr unsalted butter (at room temperature)
  • 350 gr granulated sugar
  • 5 large eggs (at room temperature)
  • 420 ml lactose free or dairy free buttermilk* (see notes)
  • 3 tsp lemon zest

For the Raspberry Sauce

  • 500 gr Raspberries (fresh or frozen)
  • 2 Tbsp Lemon Juice
  • 5 Tbsp Cornstarch (dissolved in 4Tbsp water)

For the Lemon Cream Cheese Frosting 

  • 120 gr unsalted butter (at room temperature)
  • 230 gr lactose-free cream cheese (softened)
  • 50 ml lemon juice
  • 1 tsp lemon zest
  • 600 gr confectioners sugar

Instructions

  • Preheat the oven to 180C degrees. Grease and lightly flour three 9-inch cake pans.
  • Make the cake layers: In one large bowl whisk the flour, baking soda, baking powder and salt. Set the bowl aside. In another bowl using a mixer beat the butter and the sugar together on a high speed or until smooth and creamy.Continue mixing on a medium speed and add 1 egg at a time, beating well after each addition.Finish with beating in the vanilla extract and the lemon zest.
  • Make your buttermilk *( see notes)
  • With the mixer on a low speed, add the dry ingredients in three additions alternating with the buttermilk. Begin and end with the dry ingredients, and mix each addition just until incorporated. Do not overmix the batter. The batter will be smooth and slightly thick.
  • Pour the batter the the cake pans. If you are worried for uneven cake layers, use a kitchen scale to measure exact amount of batter in each cake pan.
  • Bake for around 25min on 180C degrees. Or until the cakes are cooked through. To check if your cakes are done, insert a toothpick into the center of the cake. If it comes out clean, it is done. Let the cakes cool completely before frosting and assembling.
  • Make the raspberry sauce: Place a big saucepan over a medium heat, add the raspberries, lemon juice, lemon zest and sugar and let it cook over medium heat. Once the sauce begins boiling add the dissolved cornstarch with water. Cook for another 2 or 3min. Let the sauce cool down completely before assembling the cake.
  • Make the lemon cream cheese frosting: Beat the cream cheese, the butter, the lemon juice and lemon zest with a mixer for 3 min on a medium speed.Add the confectioners sugar, a cup at a time and beat with the mixer on a medium speed. Continue mixing until the sugar is incorporated.
  • Assemble and decorate the cake : First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place the 1st cake layer on a cake stand or serving plate. Spread 1 and 1/2 cup of the frosting evenly on the layer, continue by spreading the raspberry sauce( you can be as generous as you want. I personally like to be quite generous with the raspberry sauce.. Continue the same way with the second layer. Top with the third cake layer. Spread the remaining frosting on top and all around the sides using an icing spatula.If you’re making a full naked cake, just spread the remaining frosting on top of the cake. Decorate with fresh raspberries on the top.
  • Cool for 2 hour in the refrigerator before cutting and serving.