Gluten-Free Mixed Berry Cake
Bursting with the vibrant flavors of fresh and juicy mixed berries, this Gluten-Free Mixed Berry Cake is the ultimate treat for those seeking a delightful dessert that accommodates dietary needs. Made with gluten-free all-purpose flour and xanthan gum for a perfect, tender crumb, this cake blends the natural sweetness of berries with the richness of buttery vanilla batter. Buttermilk adds a tangy depth, ensuring every bite is moist and fluffy. It’s easy to prepare in just under an hour and finished with a delicate powdered sugar dusting for an elegant touch. Perfect for brunches, parties, or a simple indulgence, this gluten-free cake recipe is sure to impress everyone—whether or not they're gluten-free!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 2 cups Mixed berries (such as blueberries, strawberries, raspberries), fresh or frozen
- 2 tablespoons Powdered sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and xanthan gum. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Gently fold in the mixed berries using a spatula. Be careful not to overmix, especially if using fresh berries, to prevent them from breaking apart.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cake is completely cool, dust the top with powdered sugar before serving. Enjoy your gluten-free mixed berry cake!
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 605.9 g | 220% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 362.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 495 mg | 38% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
