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Gluten-Free Dairy-Free Summer Berry Chantilly Layer Cake Recipe

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3.8 from 63 reviews

This gluten-free and dairy-free Chantilly cake features fluffy vanilla layers, fresh summer berries, and light whipped cream for a perfect, crowd-pleasing summer dessert.

Ingredients

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Chantilly Cake

  • 2 1/2 cups (350g) gluten-free flour blend *check to see if it contains xanthan gum or guar gum
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon xanthan gum *omit if gf blend contains it or if using regular cake flour
  • 3/4 cup (168g) dairy-free salted butter, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature *can substitute liquid egg replacer for vegan
  • 1/4 cup (59ml) canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (300ml) dairy-free milk, room temperature

Berries

  • 3 cups fresh berries (any berry or mixed berries you prefer)

Whipping Cream

  • 1 cup (250ml) dairy-free whipping cream, very cold ***
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla extract
  • optional: 1 packet (10g) Whip It stabilizer *omit if vegan
  • optional: flowers, greenery, and/or glittery sugar for decor

Instructions

  1. Chantilly Cake Preheat the oven to 350ºF and prepare three 8-inch round baking pans with non-stick baking spray and parchment paper.
  2. Mix Dry Ingredients In a small mixing bowl combine the flour, baking powder, xanthan gum (if using), and salt, and set aside.
  3. Cream Butter and Sugar In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, and oil on high speed for 5 minutes until light and fluffy.
  4. Add Eggs and Vanilla Add in the eggs and vanilla extract and mix on high for another 2 minutes.
  5. Combine Ingredients Add in the dry ingredients from step 2 and turn the mixer on low.
  6. Add Milk While the mixer is on low slowly pour in the milk and mix until just combined. Scrape down the sides of the bowl when necessary.
  7. Bake Cake Layers Divide the cake batter evenly into the three prepared 8-inch round baking pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cake Layers Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap them tightly with plastic wrap and place them in the freezer.
  9. Whipping Cream In the bowl of a stand mixer pour in the cold whipping cream and begin to mix on low.
  10. Add Sugar and Stabilizer Slowly add the icing sugar and whipping cream stabilizer (if using) and mix until combined.
  11. Whip Cream Add in the vanilla extract and turn the mixer up to high. Whip on high for 4-5 minutes or until light and fluffy.
  12. Store Cream Use immediately or cover with plastic wrap and refrigerate.
  13. Cake Assembly Place one layer of vanilla cake on a plate, cake board, and/or turntable. Top with approximately ⅓ of the whipping cream and ⅓ of the fresh berries.
  14. Repeat Layers Repeat with the remaining layers.
  15. Decorate Decorate the cake as you please. I used a few tiny white garden flowers and leaves for decor on top of the cake with the fresh berries and sprinkled on a bit of glittery sugar. Enjoy!
  16. Storage Store any leftover cake in an airtight container in the fridge for up to 5 days. Note that fresh berries will release their natural juice when kept in the fridge and whipping cream will slowly begin to lose its shape over time even when refrigerated.

Notes

  • Check if gluten-free flour blend contains xanthan gum or guar gum; omit additional xanthan gum if so.
  • Can substitute liquid egg replacer for vegan option.
  • Whip It stabilizer is optional and should be omitted if vegan.
  • If freezing cake layers, wrap tightly with plastic wrap before freezing.
  • Fresh berries will release juice when refrigerated, and whipped cream may lose shape over time.

Find it online: https://yumfoodusa.com/gluten-free-dairy-free-summer-berry-chantilly-layer-cake-recipe/