Raspberry-Filled Yellow Cake with Coconut Frosting

My little sister’s birthday was last week, and to celebrate, my older sister and I baked this lovely gluten-free and vegan cake. The frosting and cake recipe are from Cybele Pascal’s The Allergen-Free Baker’s Handbook, and the raspberry filling recipe we found online. This cake was really good, though, like most gluten-free and vegan cakes, heavier than it appears. My little sister was happy with it–she loves yellow cake, so this recipe was the perfect thing. We baked this during spring break, and I was so happy to be home to celebrate. Happy birthday Hannah!

IngredientsClassic Yellow Cake

3 cups Basic Gluten-Free Flour Mix

  • 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups plain or vanilla vegan yogurt (I used coconut yogurt)

1 tablespoon lemon juice

3/4 cup dairy-free, soy-free vegetable shortening

1 1/2 cups granulated sugar

4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk

1 tablespoon pure vanilla extract

Directions – Classic Yellow Cake

1. Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans.

2. Whisk together the flour mix, xanthan gum, baking powder, baking soda and salt. Set aside.

3. Combine the yogurt and lemon juice Set aside

4. In a large bowl, cream the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes.

*for a deeper yellow hue, add a few drops of yellow food coloring before you add the flour mixture

5. Add the flour mixture in three batches, alternating with the yogurt, beginning and ending with the flour mixture. Beat until smooth, about 30 seconds.

6. Divide the batter evenly between the pans, smoothing down the surface with a frosting spatula.

7. Bake in the center of the oven for about 33 minutes, or until golden and a skewer/toothpick inserted into the center of the cake comes out clean. Rotate the pans halfway through the baking time. Transfer the pans to a cooling rack. Let cool in the pans for 30 minutes.

8. Cover the cake pan with a large plate, and flip it onto the plate. Repeat with other cake. Once the cakes have cooled completely, add the raspberry filling and frosting.

Ingredients – Raspberry Filling

1 1/2 cups frozen raspberries

1 tablespoon tapioca starch (add a little more for thickness if desired)

2 tablespoons lemon juice

1/4 cup granulated sugar

Directions – Raspberry Filling

1. In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).

2. Let cool completely before spreading onto cooled cake. (Mine was a little warm still, and it dripped off the sides, thus mixing with the frosting and creating a pink marbled cake.)

Ingredients – Coconut Frosting

3/4 cup dairy-free, soy-free vegetable shortening

pinch of salt

2 1/4 cups confectioners’ sugar

3 tablespoons rice milk

1/2 teaspoon coconut extract/flavor

1/2 teaspoon pure vanilla extract

Directions – Coconut Frosting

1. In a large bowl, cream the shortening and salt on medium speed for about 2 minutes.

2. Add the confectioners’ sugar in three batches, beating after each addition.

3. Add the rice milk, coconut extract and vanilla. Beat until light and fluffy, about 5 minutes.

4. Spread the frosting with a butter knife or frosting spatula onto the cooled cake.

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Categories: Dessert


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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