Gluten-Free Alternative Sweet Raspberry N' Creme Cake

       For quite a while now, I've been wanting to whip up a raspberry-inspired dessert.  It just so happened that I also had a customer wanting a dessert made with an alternative sweetener, so I decided to take advantage of this opportunity to make a Raspberry N' Creme cake. I hope you enjoy this newest creation from the Delectably Different Kitchen!

You'll need:

1 cup of Kerrygold butter

1 cup Swerve Alternative Sweetener

3/4 cup coconut sugar

1 cup sour cream

4 eggs

1 cup buttermilk

1 tbsp vanilla extract

3 tsp raspberry extract

1 1/4 cups Bob’s Red Mill Gluten-Free Flour

1 1/4 cups Bob’s Red Mill Almond Flour

2 tsp xanthan gum

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 cup freeze-dried raspberries, rehydrated

       Preheat oven to 350°F.  Grease and flour two 9" round pans.

       In a mixing bowl, whip butter, sugar, sour cream, and eggs until fluffy.  

    In a small bowl, combine milk, extracts, and raspberries, then set aside.

       In a separate bowl, combine flours, baking powder, baking soda, and salt.  Next, add the dry ingredients, alternating with the liquids, to the  cream mixture while using a mixer on low speed.

Bake for 30 minutes then check to see if a toothpick comes out clean.  If not, continue baking, checking every few minutes to make sure it doesn't over bake.

      Once the cake has finished baking, allow it to cool in the pans for about five minutes at room temperature.  Then place the pans in the refrigerator for about two hours before removing the cakes and frosting. 

 

Creamy Vanilla Raspberry Frosting

1  cup of Kerrygold butter

1/2 cup palm shortening

1/4 cup Freeze-Dried raspberries

3 cups Swerve Powdered Sugar Alternative

3 tsp raspberry extract

3 tsp vanilla extract

1 tsp salt, divided

Heavy whipping cream, as needed

    Rehydrate Raspberries in just enough heavy whipping cream to create a raspberry cream.

       In a large bowl, whip the butter and shortening with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, half the divided salt, and flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time and the second half of divided salt.  Beat well between each addition and alternate with the heavy cream as needed. 

       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 remaining frosting. 

       You can dress up this cake with any garnishes you would like or simply enjoy it as is!