Vanilla Olive Oil Cake with Cherry & Raspberry Frosting (gluten free)
Ingredients
Cake:
- 2 eggs
- 190g (1 cup) sugar
- 240g (2 cups) gluten free flour blend (see note 1)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 150ml (⅔ cup) olive oil
- 100ml (¼ cup + 3 tbsp) milk
- 110ml (½ cup) greek yoghurt
- 1½ teaspoons vanilla extract/essence
Raspberry and Cherry Frosting:
- 50g (⅓ cup) frozen raspberries and cherries (defrosted)
- 70g (⅓ cup) butter
- 110g (½ cup) cream cheese
- 250g (2½-3 cups) icing sugar
Instructions
Cake:
- Preheat the oven to 175℃ (350℉).
- Grease two 8" / 20cm pans and line the bottoms with baking paper.
- In a large mixing bowl (or the bowl of a food processor) beat the eggs and sugar together for around five minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a third bowl, combine the olive oil, milk, Greek yoghurt and vanilla essence.
- With the mixer/processor on low speed, alternate adding the dry and wet ingredients (starting with dry). Do this in three stages, so add around a third of the dry ingredients, followed by a third of the wet. Repeat until you've added everything.
- Divide the batter between the two cake pans.
- Bake for 25 to 30 minutes or until a toothpick comes out clean. Remove from the oven.
- Leave the cakes in the pans for around ten minutes, then turn out onto a wire rack and allow to cool completely.
Frosting:
- Beat the butter and cream cheese together until smooth.
- Add the icing sugar.
- Mash the fruit (or if you prefer, blend it with a food processor).
- Add to the cream cheese mixture and beat just until everything is nice and smooth.
Assembly:
- Place one cake top down and smooth over half of the frosting.
- Place the other cake on top and spread over the remaining frosting. Slice and serve. Enjoy!
Notes
- The original recipe was made using gluten free flour. To use regular or spelt flour, simply to a straight swap using the same amounts.