Have you ever made a gluten free cake and found the process easy breezy? Well, you will now. This gluten free rose raspberry cake is one of the easiest gluten free cake recipes I’ve ever made. You only need a handful of ingredients, and the whole process (including baking and cooling) takes under 2 hours. In fact, the hardest part of making this cake was cutting the layers.
For the gluten free cake you only need one type of flour, and that is oat flour. From all the gluten free flours I tried, I find oat flour to taste the most similar to wheat flour. Additionally, it is also a good source of dietary fiber, protein, and minerals like iron.
As a side note, when measuring the oat flour, I recommend you weigh it. The amount of flour that fits into a cup varies all the time depending on whether it is sifted or not. However measuring the flour by weight will always give you the same amount.
I also used 2 tbsp. rosewater extract to flavor the spongecake. If you don’t like it you could replace it with orange blossom or simply omit it altogether.
To give the cake a stronger rose flavor I also used rose petal jam as one layer of filling between the layers. Again, if you don’t like rose you can replace it with any other type of jam. If you use orange blossom extract in the cake batter, you may consider orange marmalade for the filling.
For the buttercream frosting I used freeze-dried raspberry powder. In addition to providing a nice, tangy flavor, it also gives the frosting a beautiful shade of pink. And the best part is that it is entirely natural. Freeze-drying is a method of drying using cold temperatures, without the use of any additives or breaking down of the nutrients.
Please note I baked this cake in a pan of 23 cm (9 inch) diameter. If you use a differently sized pan, the baking time will differ. Keep an eye on it and insert a toothpick in the center when it looks golden-brown.
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Having said that, here’s the recipe for the yummy gluten free rose raspberry cake:
Gluten Free Rose Raspberry Cake
Ingredients
For the cake:
- 1 ½ cups (150 g/ 5 ¼ oz.) oat flour, sifted
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- 6 large eggs, room temperature
- 4 tsp. canola oil
- 2 tbsp. rosewater extract
- ¼ tsp. salt
- 2 tbsp. canola oil for greasing the baking pan
- 2 tbsp. oat flour, for dusting the baking pan
For the raspberry buttercream:
- 3 ½ cups (420 g/ 14 ¾ oz.) icing sugar
- 1 cup (250 g/ 9 oz.) unsalted butter, room temperature
- 2-3 tbsp. whipping cream (35% fat content)
- 4 tsp. freeze-dried raspberry powder
For the filling:
- 200 g (7 oz.) rose petal jam
Instructions
For the cake:
- Preheat oven to 180°C (350°F).
- Separate the eggs, placing the whites into a large bowl and the yolks into a medium bowl. Beat the whites to a medium peak. Add two tbsp. granulated sugar and beat to a stiff peak. Add the remainder of the sugar, the salt, and the rose water extract to the yolks. Whisk them well, until the sugar is completely dissolved. Using a spatula gently fold the yolk mixture into the whites. Add half the flour and gently fold it in, until well incorporated. Repeat with the other half. Gently pour the oil, while folding it in with a spatula in the other hand. Make sure not to over mix.
- Grease the cake pan with butter and dust it with oat flour. Pour batter into the cake pan and bake for 20 minutes. Insert a toothpick into the center of the cake. If it comes out clean, the cake has fully baked and is ready to come out of the oven.
- Once baked, take the pan out of the oven and allow the cake to sit for 10 minutes in the pan. Transfer it to a rack and let it cool to room temperature.
For the raspberry buttercream:
- In a bowl, beat the butter, icing sugar, and raspberry powder until mixture becomes crumbly. Add the cream and mix until the mixture becomes smooth. If the butter cream is too thick you can add one more tbsp. of cream.
For the cake assembly:
- Once fully cooled, cut the cake in half lengthwise. Evenly spread a thin layer of rose petal jam. Spread a layer of buttercream over jam and add the second half of cake. Cover the cake with the remaining buttercream.
