Friday, January 9, 2015

Gluten-Free White Chocolate Raspberry Lemon Poppy Seed Cake!

              we're still in the early throes of winter and it is freezing cold everywhere right now.  So who isn't ready for a taste of spring flavor?  I know I am!  that’s why I decided to take the classic combination of lemon and poppy then blend it with the amazing flavor of raspberry.  Oh, and did I mention that to top it off we have a White Chocolate fluff Frosting? 
 Leave me a comment and let me know what you think!
You'll need:

2 cups sugar

1 tbsp vanilla extract

4 eggs

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tbsp Poppy Seeds

1 cup milk

1 tbsp Vinegar

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and flouring with gluten-free flour.
      In a bowl or large measuring cup, let the raspberries soak in the milk and vinegar for a few minutes.  Now you have buttermilk…a yummy raspberry buttermilk that is!  Set aside until needed.

       Using an electric mixer in a medium bowl, cream the coconut oil and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.
       Gradually add the eggs, one at a time, mixing well between each addition. 
      In a separate bowl, combine the dry ingredients.  Then stir that into the creamed mixture a little at a time, alternating with the raspberry buttermilk.  Fold in the White chocolate chips and stir thoroughly.

        Pour batter into prepared pans then bake for 20 - 25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting. 

 Fluffy White Chocolate Frosting

1 cup of Butter

½ cup of Palm Shortening

4 -5 cups powdered sugar

2 tsp Vanilla Extract

½ Cup white chocolate Chips, melted

       In a large bowl, whip the butter and shortening with an electric mixer until fluffy.  Next, whip in two cups of powdered sugar, beating them in one cup at a time.  then add in the vanilla and another cup of sugar.  Next, whip in the melted chocolate chips followed by another cup of powdered sugar. This is the exact amount I used for my frosting but if you’d like to make yours a bit thicker, you can add in another cup of powdered sugar and a splash of whipping cream.

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the rest of the frosting.  
       Enjoy (and dream of warmer weather)!