Gluten and Dairy Free German Raspberry Cake
A delicate sponge cake is layered with pastry cream, fresh raspberries, and a strawberry glaze.
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Servings: 6
Equipment
- Mixing Bowl
- 11" tart pan
Ingredients
- 1 1/3 cups Gluten Free 1.1 flour
- 1 tbsp baking powder
- 1/3 cup oat milk
- 3 eggs
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup sugar
- 1/2 cup Dairy Free butter, room temperature
German Raspberry Cake Toppings
- Pastry cream or instant vanilla pudding
- 2 cups raspberries
- 1/3 cup strawberry jelly, optional
Instructions
- Preheat the oven to 350 degrees. Spray an 11" tart pan with nonstick baking spray and set aside.
- Add your butter and sugar to a mixing bowl and mix on high for 3 minutes until light and fluffy.
- Add the eggs and vanilla and mix in.
- Add the remaining ingredients and mix until just combined.
- Pour the batter into the prepared tart pan. Bake for 20 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- To assemble spread a layer of pastry cream or vanilla pudding over the top of the cake. Top with raspberries.
- If adding the strawberry jelly pour over the top of the raspberries and allow to chill for 20 minutes. Enjoy!
Notes
You can find my recipe for Dairy Free pastry cream in my recipe for Gluten Free Eclairs with Dairy Free Pastry Cream.
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