Amazing Gluten-Free Raspberry Cake
Ingredients
Cake dry
- 60g organic gluten-free all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
Cake wet
- 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)
Preparation
Cake
Preheat your oven to 175°C.
In a mixing bowl, combine dry ingredients and set aside.
In a medium bowl, mix together wet ingredients.
Pour the wet mixture into the dry mixture and mix until incorporated.
Transfer the batter into a prepared pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool completely.
Raspberry jelly
Add the raspberries and water into a saucepan over medium heat.
Mash the raspberries as they begin to heat up.
Add in agar and whisk until agar is completely dissolved, about 2 minutes, stirring constantly.
Whisk in maple syrup.
Let it simmer on low for 30 seconds.
Remove from heat and let cool slightly.
Pour the raspberry mixture 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 and cook until agar is dissolved, whisking constantly.
Pour the hot mixture over the white chocolate and whisk until smooth.
Allow the mixture to cool to room temperature.
Add in 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.
