Gluten-free mixed berry and vanilla sponge layer cake

No-one should miss out on cake.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 8
  • Print
This gorgeous mixed berry and vanilla cake from The Australian Women's Weekly and Disney's 'Healthy Family Eating' cookbook is naturally gluten and refined sugar free, making the ultimate dessert for those who love their dessert but want to stick to a healthy diet.
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Gluten-free mixed berry and vanilla layer cake
  • 6 eggs
  • 2 teaspoon vanilla bean paste
  • 3/4 cup (165g) maple sugar
  • 1/4 cup (60g) coconut oil, melted
  • 1 1/2 cup (180g) ground almonds
  • 3/4 cup (100g) gluten-free plain (all-purpose) flour
  • 1 teaspoon gluten-free baking powder
  • 500 gram reduced-fat vanilla yoghurt
  • 125 gram fresh raspberries
  • 125 gram fresh blueberries


Gluten-free mixed berry and vanilla layer cake
  • 1
    Preheat oven to 180°C. Grease and line two 20cm (8-inch) round springform pans with baking paper.
  • 2
    Beat eggs, vanilla and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes.
  • 3
    Transfer mixture to a large bowl; gently stir in ground almonds, sifted flour and baking powder. Spoon mixture evenly between pans.
  • 4
    Bake cakes for 30 minutes or until cakes spring back when lightly pressed with a finger. Remove cakes from pans immediately; peel away lining paper from sides. Using base lining paper, slide cakes onto wire racks to cool.
  • 5
    Place one cake layer on a serving plate, discarding lining paper; top with half the yoghurt and half the berries. Top with second cake, discarding lining paper, then remaining yoghurt and remaining berries.


Cake is best made and assembled on day of serving.

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