Gluten Free Berry Chanility Cake

Gluten-Free Berry Chanility Cake

Yield: One 9-inch double-layer cake or a tall single-layer cake

Ingredients

For the Cake:

• 1 1/2 cups (180 g) gluten-free all-purpose flour (with xanthan gum included)

• 1 tablespoon cornstarch

• 1 cup (200 g) granulated sugar, divided

• 1 tablespoon vanilla extract or vanilla bean paste

• 1/4 teaspoon almond extract (optional but dreamy)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 6 large eggs, separated

• 1/2 cup neutral oil (like grapeseed or vegetable oil)

• 1/3 cup water or milk of choice

• 1/4 teaspoon cream of tartar

For the Filling & Topping:

• 2 cups heavy whipping cream (or dairy-free whipped topping)

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)

• Zest of 1 lemon (optional, for brightness)

Instructions

1. Preheat & Prep:

• Preheat oven to 325°F (163°C).

• Grease two 9-inch round cake pans and line the bottoms with parchment paper (don’t grease the sides—this helps the cake rise tall).

2. Mix Dry Ingredients:

• In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, and half the sugar (1/2 cup).

3. Make the Batter:

• In a medium bowl, whisk together egg yolks, oil, vanilla, almond extract, and water or milk.

• Stir the wet ingredients into the dry until smooth.

4. Whip the Egg Whites:

• In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

• Slowly add the remaining 1/2 cup sugar, a tablespoon at a time, and beat until stiff, glossy peaks form.

5. Fold and Bake:

• Gently fold the whipped egg whites into the batter in three parts—don’t overmix, keep it airy!

• Divide evenly between the two prepared pans.

• Bake for 28–32 minutes, or until a toothpick comes out clean and the top springs back.

• Cool completely in the pans on a wire rack. Run a knife along the edge to release and invert carefully.

6. Make the Whipped Cream:

• Beat the heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form. Fold in lemon zest if using.

7. Assemble the Cake:

• Place one cake layer on a plate. Spread a generous layer of whipped cream and scatter with fresh berries.

• Top with the second cake layer. Repeat with more whipped cream and berries on top.

• Optional: Garnish with a dusting of powdered sugar, mint, or edible flowers.

Tips & Variations:

• Chanility = Chiffon + Vanilla: You can lean heavily on vanilla bean paste for a speckled, floral flavor.

• Berry Options: Macerate berries lightly with lemon juice and a touch of sugar for extra juiciness.

• Make Ahead: Bake cakes a day ahead and store wrapped at room temp. Whip and assemble the day of.