Gluten-Free 4th of July Cake
This Gluten-Free 4th of July Cake is the perfect festive dessert! It’s a gluten-free and nut-free vanilla cake topped with sweet and fluffy buttercream and fresh seasonal berries!
Ingredients
Cake:
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp baking powder
- Dash fine sea salt
- 5 eggs
- 1/2 cup + 2 tablespoons unsweetened applesauce
- 1/3 cup honey
- 1 teaspoon vanilla
Easy Buttercream Frosting:
- 2 cups organic powdered sugar
- 1/2 cup grass-fed butter
- 1 tsp vanilla extract
Garnishes:
- 1/3 cup organic raspberries
- 1/2 cup organic blueberries
- 1/2 cup organic strawberries sliced
Instructions
- Preheat oven to 350ºF.
- Grease 8 inch round pan with butter or avocado oil spray.
- In a large bowl combine dry ingredients (sift if flour has clumps).
- Add in wet ingredients and whisk together until smooth.
- Pour cake batter into greased cake pan.
- Bake for about 25-30 minutes, or until a toothpick comes out clean,
- Using a hand mixer, cream butter then slowly add powdered sugar and whisk to combine for 8-10 minutes.
- Let cake fully cool before frosting.
- Garnish with raspberries and serve!
Notes
Storing: Once frosted, your 4th of July cake will last covered at room temperature for up to 5 days. You can also freeze your cake, but I recommend doing so unfrosted. To freeze, cool completely, wrap tightly, then store in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight, then frost and serve.