0 Gluten free celebration cake recipe

Gluten free celebration cake recipe

This gluten free celebration cake recipe may be gluten free but I assure you that no one would know by the taste, it would even make someone ask if you were sure that it is gluten free.

There are three layers to this delicious and stunning cake, but do not worry if you only have two cake tins. These gluten free cakes only take fifteen minutes to bake, so you can re-use a cake tin by running it under the cold water.

Chef uses blueberry conserve and a cream cheese filling for the two middle layers of the cake.

This is a beautiful cake to bake for a party or special occasion.

Chef dusts the cake with powdered sugar and cocoa powder, the cream cheese filling can be doubled if you would like to coat the outside of the cake with cream.

Dairy free cream cheese is used in this recipe, you can use which ever cream cheese you like.

This cake recipe is gluten and dairy free but does contain egg whites.

Chef recommends leaving the cake in the fridge over night for the best flavour and texture, the cake will be white, moist and fluffy.

It is a quick and simple cake recipe that looks amazing, give yourself a treat and eat a gluten free celebration cake that tastes just like any other delicious cake.

Ingredients for gluten free celebration cake

2oz Margarine
4oz Powdered sugar
1 Tbsp Rice bran oil (vegetable oil)
2oz Cornflour (corn starch)
2oz Rice flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tsp Xanthan gum
Pinch Salt
2oz Ground almonds
1 Tbsp Vanilla essence
Blueberry conserve
3 Egg whites
Powdered sugar to dust
Cocoa powder to dust


For the Filling

225g Cream cheese (cold)
3 Tbsp Powdered sugar
2 tsp Vanilla essence
2 Tbsp Margarine

Picture of freshly whipped cream cheese filling.

Picture of the gluten free celebration cake being assembled.

How to make a Gluten free celebration cake recipe

Place the margarine, oil and powdered sugar into a mixing bowl.

Use a whisk to cream together until pale.

In a separate bowl mix the rice flour, corn starch, baking powder, bi carb, xanthan gum, almonds and salt until well blended.

Add the vanilla essence, egg whites and half of the flour mixture. Whisk until well whipped and creamy.

When the cake mixture is ready it should start to slide up to the top of the whisk.

This will take 1-2 minutes.

Add the other half of the flour mixture and gently fold in by moving a spoon over and under the mixture rather than stirring - do not stir.

Pour into 3 greased and floured shallow 7 inch cake tins and place into a hot oven at gas mark 6 for 15 minutes.

If you only have two cake tins, separate the cake mixture into 3, once two cakes are cooked place one tin under the cold water tap, dry then use for the last cake.

The cake mixture will be very thick and sticky so be gentle when spreading the cake mixture in the tins.

Once the cakes have cooled place all of the filling ingredients into a clean mixing bowl.

Whisk until well combined and stiff.

Spread with the blueberry conserve.

Spread half of the cream filling on top of the blueberry conserve.

Place the second cake on top of the cream cheese filling.

Repeat the process then top with the third cake.

Dust powdered sugar over the top of the cake.

Cut grease proof paper into strips and gently lay on top of the cake.

Lightly dust with cocoa powder then gently remove the paper.

Gently cover with plastic wrap and place in the fridge over night.

It is best to keep the cake in the fridge for a few hours at least, it will taste fantastic the next day.