I had a gallon bag of frozen raspberries from my parents in my freezer and they’ve been demanding my attention for several days. This weekend we have out-of-town, out-of-state & out-of-country guests staying with us so I decided now was a perfect time to make a raspberry cake with raspberry filling and raspberry frosting. The frosting was the most challenging part but I finally figured it out and it turned out really well. It’s the best cane sugar free frosting I’ve created thus far.

The bones of the cake recipe can be found here. This is the second time I’ve used it and I liked the results both times. I substituted raspberry juice for milk so the batter was lavender colored which baked into a strange color but it tastes good. If the color bothers you then use milk or your favorite non-dairy milk substitute. 🙂

Raspberry Cake

1 1/2 cups rice flour
3/4 cup tapioca flour
1 tsp salt
1 tsp baking soda
1 tsp xanthan gum
3 tsp baking powder
4 eggs
1 1/4 cup stevia extract powder
2/3 cup mayonnaise
1 cup raspberry juice
1/2 cup raspberries
1 tsp gluten free orange extract
1 tsp gluten free vanilla extract

Preheat oven to 350* F. Grease two 8 or 9 inch round cake pans. Mix the rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together in a medium bowl and set aside. Beat the eggs, stevia and mayonnaise until fluffy. Add the flour mixture, juice and flavorings; mix well. Fold raspberries into the batter gently but evenly. Spread batter into the prepared pans. Bake at 350* F for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely.

Raspberry Filling and Frosting

3 cups raspberries (fresh or frozen & thawed)
1/2 cup stevia extract powder
1/2 cup agave syrup
1/4 cup orange juice
2 tsp orange extract
3 Tbs cornstarch
1/2 cup vegan margarine, softened to room temperature

In a medium saucepot, bring raspberries, stevia and agave to a low simmer. Combine orange juice, extract and cornstarch into a smooth slurry. Once the raspberries are simmering, add the cornstarch slurry and whisk or stir constantly for at least five minutes or until the filling thickens. Remove from heat and divide in half. Allow to cool. In a mixing bowl, combine half the raspberry filling and the margarine. Beat on high until thoroughly combined to create frosting. Pour the raspberry filling in between the layers of your cooled cakes and frost the cake with the frosting.