Easy Gluten-Free Raspberry Cake
Ingredients
Cake
- 60g organic gluten-free all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 50g dairy free yogurt
- 45g freshly squeezed lemon juice
- 50g sugar of choice
- 25g melted dairy free butter or coconut oil
- 1 lemon zest
Raspberry mousse
- 120g coconut whipping cream
- 45g raspberry purée
- 1 tsp agar agar powder
- 35g sugar of choice
- 150g dairy free white chocolate
- 120g whipped coconut cream
Raspberry jelly
- 150g raspberries
- 3 tbsp water
- 1/2 tsp agar-agar powder
- 2 tbsp maple syrup (optional depending on your preference and how sweet your raspberry is)
Preparation
Cake
Preheat your oven at 175c. In a mixing bowl, combine dry ingredients and set aside. In a medium bowl mix together wet ingredients. Pour the wet mixture to dry mixture and mix until incorporate.
Transfer the batter into prepared pan. Bake for 30-35 mins or until a toothpick comes out clean. Let cool completely.
Raspberry jelly
Add the raspberries and water into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. Then add in agar and whisk until agar is completely dissolved (about 2 mins) Stirring constantly. Whisk maple syrup. Let it simmer on low for 30 secs. Remove from heat and let cool slightly.
Pour the raspberry over the cake. Place it in the freezer until firm.
Raspberry mousse
Bring 120g coconut cream and raspberry to a boil, add in agar powder, cook until agar dissolved, whisking constantly. Pour hot mixture over the white chocolate and whisk until smooth. Allow mixture to cool to room temperature. Add in the 120g whipped coconut cream and mix until smooth.
Pour the mousse over the raspberry cake. Place in the freezer for at least 4 hours or overnight.
