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Gluten-Free Vanilla & Raspberry Sheet Cake

Gluten Free Stories
This Gluten-Free Vanilla & Raspberry Sheet Cake is easy to make, indulging, fruity, tender, and so delicious
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine Gluten-Free, Low FODMAP
Servings 12

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
  • 120 g (1/2 cup) sour cream
  • 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 (8x8 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!:)
Keyword Gluten-Free Sheet Cake, Gluten-Free Vanilla & Raspberry Sheet Cake, Gluten-Free Vanilla Sheet Cake