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Gluten Free Blueberry Ombre Cake

Gluten Free Stories
This Gluten-Free Blueberry Ombre Cake is so luxurious, super pretty and beyond delicious. With a perfectly soft and tender texture and silky frosting.
Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Servings 8 people


For the Gluten-free cakes

  • 150 g unsalted butter
  • 120 g vegetable shortening
  • 450 g granulated sugar
  • 520 g gluten-free flour
  • 20 g baking powder
  • 3 tsp Vanilla Extract
  • 8 egg whites
  • 150 ml full fat lactose-free milk
  • 88 g lactose-free sour cream
  • 400 g blueberries (fresh or frozen)

For the Frosting

  • 580 g unsalted butter softened
  • 1 kg powdered sugar
  • 170 ml lactose-free whipping cream
  • 4 tsp Vanilla Extract
  • pinch of salt


  • Place the blueberries in a saucepan over low heat and cook for about 10 to 15min, mixing occasionally.
  • While the blueberries cook start preparing the batter.
  • Preheat the oven to 180C degrees. And grease an 8-inch cake pan.
  • In a big bowl mix together on a low-speed the butter, shortening, and sugar until very light and fluffy, for about 5 minutes. Add the egg whites, one at a time. Allow each egg white to incorporate before adding the next. After adding the last egg white, add the vanilla extract. Mix the batter for about a minute. It should appear very light and fluffy
  • Reduce speed to low. Add about 1/3 of the flour, followed by the sour cream. Then, alternate between the remaining flour and milk, allowing each to almost incorporate before adding the next. After the last addition of milk, mix the batter until smooth, about a minute.
  • By this time the blueberries should already be cooked. Sive them and set it aside. That's your natural color for coloring the batter.
  • Divide the batter among 5 medium bowls. In the first bowl add 4 tablespoons of the sieved blueberries. In the second bowl add 3 tablespoons of the sieved blueberries, in the 3rd bowl add 2 tablespoons of the sieved blueberries, in the 4th bowl add 1 tablespoon of the sieved blueberries and in the last bowl don't add anything.
  • Bake them in the same order.
  • While the cakes are baking. Start preparing the frosting

For the Frosting

  • In a large bowl, beat the butter until light an creamy, about 2 minutes on medium speed with a handheld or stand mixer. Stop the mixer. Add powdered sugar, heavy cream, vanilla extract, and salt. Turn mixer to low and allow the ingredients to incorporate. Increase speed to medium-high speed and mix until light and fluffy, about 2 minutes. If frosting seems too thin, add an additional two tablespoons powdered sugar. If frosting seems too thick, add an additional tablespoon cream

Assemble and Frost the Cake

  • Place one cake layer on your cake stand (starting with the darkest layer as the first bottom layer and ending it with the lightest uncolored layer). Like how you see it on the pictures. Spread a generous amount of frosting over top of the first layer. Repeat the same with remaining layers. Spread a layer of frosting evenly on top of the cake. Then, frost the sides. 
  • I added some desiccated coconut on the sides as decoration, but that's optional. You can decorate it any way you prefer.