Raspberry Chocolate Celebration Cake (GF, DF)

Happy Birthday

Today is a VERY SPECIAL DAY! Today I turn 33 years young! Yesterday was my husband’s birthday and then last Wednesday was our 9 year wedding anniversary so there has been lots of celebrating going on. To be perfectly honest, after all this celebrating, the “party in me” has left the building!

My husband got me a cake pan set as an anniversary gift, so I just had to break in my new cake pans by making a 2 layer celebration cake!

This was the first time I have ever attempted to make a 2 layer cake, and to be honest I was nervous, but it turned out better than I was hoping. This cake is sweet and delicious.

But before I share the recipe, I must tell you all about the weekend that we had! 

We took a mini vacation this weekend to Walnut Grove, MN to see the Laura Ingalls Wilder Museum & Pageant. We had so much fun! I have always been a Little House on the Prairie fan, and since my husband is a native Minnesotan, my love for Little House has grown even more!

We stayed in an historic Bed & Breakfast in Sleepy Eye, MN that was built in 1901.

W.W. Smith Inn

I took lots of pictures and I just wanted to share them. I created an album on The Kitchen Revival Facebook Fan Page if you would like to see the pictures. Please click here to view the album.

At the Laura Ingalls Wilder Museum that we visited, they had a nice gift shop. They had 2 cookbooks that caught my attention and of course, I just had to buy at least one! The cookbook that I bought is actual recipes from Laura Ingalls Wilder recipe collection. I will be experimenting with most of the recipes, and of course I will share when I do!

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 Now onto the recipe!

Raspberry Chocolate Celebration Cake

Cake

3 Cups GF Flour

2 Cups Granulated Sugar

1 tsp. Salt

2 tsp. Baking Soda

1/4 Cup Cocoa Powder

2 tsp. Vanilla Extract

1/4 Cup Olive Oil or Coconut Oil

1/2 Cup DF Milk

3 Eggs

Filling

1 Container of Fresh Raspberries

1/4 Cup Sugar

1 tsp. Vanilla Extract

1 tbsp. Honey

Frosting

1/4 Cup Sugar

3 Egg Whites, at room temp

1 Cup DF Butter, at room temp

1 tsp. Vanilla Extract

2 tbsp. Cocoa Powder 

For the cake: Preheat your oven to 350 F. Grease 2 cake pans with olive oil or coconut oil.

In a mixing bowl, sift together the flour, sugar, salt, baking soda, and cocoa powder.

In another bowl with an electric mixer beat the eggs until thickened and are a lemon color. Slowly add in the oil, DF Milk, and vanilla extract. Add in the dry ingredient mixture and beat on medium speed until just combined.

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Divide the batter between your 2 cake pans and bake for 30-35 min. or until a toothpick inserted in the center comes out clean.

Cool the layers completely. Run a thin knife around the edges of your pans to help remove the cakes.

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For the filling: Puree the raspberries in a blender. Strain the raspberries through a mesh sieve to remove the seeds. Place the raspberry puree along with the rest of the filling ingredients into a bowl and mix.

Spread the filling mixture on the bottom layer of the cake and spread evenly over entire layer. Carefully place the top layer of the cake over the filling.

For the frosting: Whisk together the sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water for about 3 min. or until sugar is dissolved. Remove from the heat and transfer the mixture to a mixing bowl and whisk for 5 min. more. Add in the cocoa powder and continue to whisk until stiff peaks form. Add in the butter, 1 piece at a time. Add in your vanilla and continue to mix until everything has been combined.

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Frost the top and the sides of the cake with a spatula or butter knife.

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Celebrate your special day with this #glutenfree #dairyfree Chocolate Raspberry Celebration Cake! Click To Tweet

Raspberry Chocolate Celebration Cake

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Ingredients

  • Cake
  • 3 Cups GF Flour
  • 2 Cups Granulated Sugar
  • 1 tsp. Salt
  • 2 tsp. Baking Soda
  • 1/4 Cup Cocoa Powder
  • 2 tsp. Vanilla Extract
  • 1/4 Cup Olive Oil or Coconut Oil
  • 1/2 Cup DF Milk
  • 3 Eggs
  • Filling
  • 1 Container of Fresh Raspberries
  • 1/4 Cup Sugar
  • 1 tsp. Vanilla Extract
  • 1 tbsp. Honey
  • Frosting
  • 1/4 Cup Sugar
  • 3 Egg Whites, room temp
  • 1 Cup DF Butter, room temp
  • 1 tsp. Vanilla Extract
  • 2 tbsp. Cocoa Powder

Instructions

For the cake: Preheat the oven to 350 F. Grease 2 cake pans with olive oil or coconut oil.

In a mixing bowl, sift together the flour, sugar, salt, baking soda, and cocoa powder. In another bowl with an electric mixer beat the eggs until thickened and are a lemon color (about 5 min. with a hand mixer. Slowly add in the oil, DF Milk, and vanilla extract. Add in the dry ingredient mixture and beat on medium speed until just combined._

Divide the batter between the 2 cake pans and bake for 30-35 min. or until a toothpick inserted in the center comes out clean.

Cool the layers completely. Run a thin knife around the edges of your pans to help remove the cakes.

For the filling: Puree the raspberries in a blender. Strain the pureed raspberries through a mesh sieve to remove the seeds. Place the raspberry puree along with the rest of the filling ingredients into a bowl and mix.

For the frosting: Whisk together the sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water for about 3 min. or until sugar is dissolved. Remove from heat and transfer the mixture to a mixing bowl and whisk for 5 min. more. Add in the cocoa powder and continue to whisk until stiff peaks form. Add in the butter, 1 piece at a time. Add in your vanilla and continue to mix until everything has been combined.

Assembling the cake: Place 1 layer of the cake on a cake stand or serving plate.

Spread the filling mixture on the bottom cake layer and spread evenly over the entire layer. Carefully place the top layer over the filling.

Frost the top and the sides of the cake with a spatula or butter knife.

http://thekitchenrevival.com/raspberrychocolatecelebrationcake/

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