Gluten-Free Layered

Gluten-Free Layered Cake with Whipped Cream Cheese
Frosting & Blueberry Granola Crumb Middle

So, this is pretty much the same gluten-free recipe I used in the coffee cakes that I’ve been baking (baking one right now with a Cheerios crumb topping, maybe not totally GF), it’s just baked in layers and frosted.

The recipe follows the tempting images…

Gluten-Free Layered Cake with Whipped Cream Cheese Frosting & Blueberry Granola Crumb Middle

Yield = 2, 6″ cake layers

Butter Cake

1 C Gf flour mix – used Bob’s Red Mill
½ C potato starch
2 T almond flour
1 t baking powder
pinch of salt

1 stick unsalted butter (1/2 cup)
½ C + 2 T sugar

1 ½ t vanilla
2 eggs
2 T plain yogurt
3 T milk

Process:  add the dry ingredients to a medium sized bowl and mix well, set aside; cream the butter and sugar for 7-10 minutes to get it light and fluffy; add the vanilla continue to mix; add the eggs one at a time and mix well; add the yogurt and milk and continue to mix; add the dry ingredients and mix on low until well combined but careful not to over mix; add to prepared pans; bake for 25 minutes in preheated oven set at 325F.  Watche the cake carefully, overbaking it will cause dryness.

Whipped Cream Cheese Frosting
Ingredients:  1/2 C whipped cream, 3 T cream cheese, 3T butter, 1/2 t vanilla, 1 C (or less) confectioner’s sugar
Process:  beat the cream cheese, butter, sugar and vanilla together; fold in the whipped cream; set aside about 1/2 cup of this mixture for the blueberries to be folded in to.

Granola Crumble
Ingredients:  3T cold butter, 3 T sugar, 2T gf flour, 3/4 C homemade granola (Recipe here.)
Process:  put all ingredients in a food processor and pulse until crumbly.

1 cup of blueberries treated with 1 T sugar, 1 T lemon juice then folded into 1/2 C of the creamed cheese frosting. About 1/4 cup of blueberries for decorating.

Fold the blueberries into the 1/2 cup of frosting; after cake layers are cooled and removed from pans, add this mixture to the top of one layer; add the granola crumble on top of this; place remaining layer on top and frost the entire cake with the remaining frosting.  Serve and enjoy!


Oats, Yeah Good!

Oatmeal Cake with Cinnamon/Nutmeg
Streusel Topping



Creamy, rich batter poured on top of a crunchy, nutty streusel layer (it’s there).


Top, visible side of the cake (looks golden good).


The baked underside (looks even yummier).OatCake

Here’s the recipe.
Makes 1 – layer, 8”


¾ C Rolled Oats
½ C Flour
½ t Baking soda
¼ t Salt
1/4 t Nutmeg
1/2 t Cinnamon
6 T Butter
½ C Light brown sugar
¼ C Sugar
1 Eggs
½ t vanilla
1/2 C milk/plain yogurt mixture

Process: process the oats in food processor; combine oatmeal, flour, baking soda, salt, nutmeg and cinnamon in a bowl and mix; cream the butter and sugars until light and fluffy; add the egg and vanilla and continue to mix; alternating the flour and yogurt mixture adding to the creamed mixture, careful not to over mix.



¼ C Almonds (or cashews, or pecans)
2 T butter
3 T Brown Sugar
1 T flour
Dash of cinnamon
Dash of nutmeg

Process: add all ingredients to food processor and pulse until all combined; add to the bottom of the prepared cake pan and pour the cake batter on top; bake at 325 F for about 25 minutes.

Note 1: I always try to use organic products when possible, especially dairy.
Note 2: The creaming step must be done for about 15 minutes to create a fluffy and well-combined result.  With an electric mixer, it’s easy.

This cake got really good reviews.  “it’s so good and moist”, “it was really good”, “great flavor, can taste the cinnamon”.

Very easy to make, on the healthier side of sweets, and flavorful!

Note 3:  I have issues with using brown sugar.  Since it hardens when not used soon after it’s purchased, I will swap in, granulated sugar and molasses (1 teaspoon of molasses to each 1/2 cup of sugar).