This ultimate gluten and dairy free celebration cake combining 3 layers of vanilla sponge sandwiched together with vanilla buttercream and strawberry jam, topped with white chocolate covered strawberries, homemade meringue kisses and berries. If you are looking for a birthday or celebration cake, this is certainly the cake for you! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the the cake batter and buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for the cake batter and dairy free buttercream as soft spread can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
1/2teaspoonxanthan gum (omit if your flour blend already contains this)
For the meringue kisses
Handful of fresh raspberries
For the white chocolate coated strawberries
100gdairy free white chocolate
250gdairy free butter block (See FAQs)
1teaspoondairy free milk
For the cake
Preheat oven to 180°C and grease and line 3 20cm round springform cake tins.
Whisk dairy free butter and caster sugar in a large bowl until creamy. Add the eggs one at a time and continue to whisk after each addition until combined.
Add the vanilla extract and whisk again. Fold in the self-rising flour and xanthan gum.
Divide the mixture between the 3 lined baking tins and bake in the oven for 20-25 minutes, until golden and a skewer comes out clean. Leave to cool completely while you make the meringue kisses.
For the meringue kisses
Add the raspberries to a bowl and using a spoon, press down to form a puree. Press the puree through a sieve to form a raspberry liquid, discard the pips and set aside.
Preheat oven to 120°C and line a large baking tray with baking paper.
Add egg whites to a large clean bowl and using an electric whisk, whisk on low until the mixture starts to foam, turn to medium and whisk to stiff peaks. (Stiff peaks stand up straight when the electric whisk is lifted, you should be able to hold the bowl upside down with no mixture falling out).
Add caster sugar 1 tablespoon at a time and continue to whisk with your electric whisk until the mixture is stiff and glossy. Adding too much sugar at once can cause the mixture to become runny.
Take a piping bag and spoon in the raspberry juice. Swirl the bag so the juice covers the entire inside of the bag. Spoon the meringue mixture into the bag. Pipe the meringue kisses onto the baking sheets and bake in the oven for around 1 hour, until crisp on the outside. Turn the oven off and leave them to stand with the door open for 1 hour.
For the white chocolate covered strawberries
While the meringue cools in the oven make the white chocolate coated strawberries. Melt the white chocolate in a saucepan and then dip in the strawberries. Place on a baking sheet and set in the fridge for an hour.
For the buttercream
Make the buttercream by beating butter with an electric whisk until soft. Gradually add icing sugar, continuing to beat for up to 5 minutes until combined and creamy. Add vanilla extract and dairy free milk and beat again.
Assemble the cake
Sandwich the 3 cake layers together with buttercream and jam and spread a layer of buttercream on the top.
Decorate with meringue kisses, white chocolate coated strawberries and fresh raspberries.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice