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I love making cakes. Especially gluten-free, refined sugar-free cakes that are beautiful and delicious.
Someday I will have a cake shop. It’s one of those desires that’s been deep in my heart for a long, long time. Today, I fit cake-making in when I can. And I’m grateful when I have time to do it. It feeds my soul.
This is a cake I made for 4th of July. I took it to a cookout and no one there was gluten-free. In fact, no one was even on a special diet.
It didn’t matter. They loved the cake.
Gluten-free is delicious.
The inspiration for the cake came from a book I fell in love with – The Whimsical Bakehouse. I’ve read it cover to cover at least three times. The cake recipe is Chocolate Teff Cake from my cookbook. And, the frosting is a variation of the Chocolate Date Frosting in The Spunky Coconut Cookbook.
First, I leveled the cake. I use a long, very sharp serrated knife. I keep the crumbs for cake balls, cake pops, and for a quick sweet fix. (Just being honest.)
Next, I filled the cake. Raspberries are one of my favorite fruits to use for cake fillings, especially in a chocolate cake.
Once the cake was filled, I added the second layer. Note that I put the bottom of the cake facing up. This helps keep the crumbs from poking through the icing. Some people crumb coat a cake. I usually skip this step.
The frosted cake. Simple and beautiful.
Instead of a fancy, precise border I opted for a crazy, cloud-like border for this cake. It was fun, quick, and simple.
Chocolate stars. I would have used carob but I was serving the cake to people who likely hadn’t eaten carob before. So, I used Hershey’s Sugar-Free Chocolate Chips. They’re not something I keep in my pantry but I cook for those I’m serving.
Adding sparkles!
Gluten-free, refined sugar-free chocolate cake – I love the touch of whimsy!
What is your passion? Have you been fitting it into your life?
Jacki
posted on July 30, 2012 at 10:18 am
Amy, this cake is gorgeous! I don’t know why, but I never think to fill the inner layer of cakes with fruit…especially in the summer! Thank you for the inspiration!
My passion: anything with needle and thread. I took some time off from work this week, and have already been cross stitching and sewing to my heart’s content – something that I haven’t been able to do too much of lately b/c of work demands. Someday, I’ll have my own cross stitch or fabric store…until then, I’ll just keep working on my etsy shop
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Amy Reply:
July 31st, 2012 at 12:13 pm
@Jacki, You go!!! Follow your dreams. My baby sis is starting an Etsy shop soon and I am so excited for her. She is so creative and I know will be hugely successful. I’m familiar with your passion and know you will too.
Hugs,
Amy
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Lauren T
posted on July 30, 2012 at 10:54 am
What a beautiful and fun cake!!! I’ve been exercising more which has become something I really enjoy. I look forward to doing it everyday, and I hope I can keep this feeling up!
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Amy Reply:
July 31st, 2012 at 12:12 pm
@Lauren T, Congrats on your new exercise routine! I love my daily (or almost daily..) walk – it clears my head and keeps my body healthy.
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Cara
posted on July 30, 2012 at 11:36 am
So pretty, Amy! I just want to dive into that fluffy frosting
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christine
posted on July 30, 2012 at 11:56 am
how stunning! chocolate and raspberries, mmmmm
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Maggie
posted on July 30, 2012 at 1:25 pm
This is so beautiful. I adore raspberries, especially when combined with CHOCOLATE! xo
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Amy Reply:
July 31st, 2012 at 12:11 pm
@Maggie, Me too. At the cookout (where I served the cake) someone asked me what was in the cake – I went off on a long list of ingredients, including what allergens were present and absent. Finally, she stopped me and asked what was in the middle. I had to laugh at myself because I’m so used to serving people with food needs. She had none – she just wanted to know how I filled the cake.
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kellie@foodtoglow
posted on July 30, 2012 at 1:38 pm
Raspberries and chocolate are a match made in heaven. Because I am not a huge lover of sweet things I like to put sharp fruit or something like chillies or Sichuan pepper with chocolate for a bit of edge, but I’m sure that because of your approach even the cake on its own would be just right for me. Lovely.
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Amy Reply:
July 31st, 2012 at 12:10 pm
@kellie@foodtoglow, Thanks, Kellie! Love your flavor combos.
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Mildrea
posted on July 30, 2012 at 3:28 pm
Today is my 60th birthday, and I’m depressed because I have no gluten-free cake to enjoy. It’s hard enough being gluten-free, but to be gluten-free & diabetic is really rough! Looking at this lovely picture of your cake made me feel a lot better. I plan to make it as soon as I can, and celebrate my birthday all over again!
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Amy Reply:
July 31st, 2012 at 12:09 pm
@Mildrea, First, happy birthday! I understand the frustration you feel from not having cake. I’ve been there time and time again. Have you been gluten-free long? I ask because it does get easier with time.
Hugs,
Amy
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Mildrea Reply:
August 9th, 2012 at 9:16 am
@Amy, Thanks for the birthday wish! I’ve been gluten-free since December of 2010. I’m trying to get to a vegan state so I can get off of some of these medicines I’m taking (and the insulin). Not quite there yet, but making a lot of changes!
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Amy Reply:
August 9th, 2012 at 10:11 pm
@Mildrea, You’ll get there!! Yea for you!
Heathy
posted on July 30, 2012 at 9:31 pm
How beautiful and delicious looking Amy! I need to get you to make my birthday cake!!!
I often end up making my own, lol. I need to find teff flour.
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Amy Reply:
July 31st, 2012 at 12:05 pm
@Heathy, I think we all end up making our own. I even opt not to have one. I never care to make my own cake. Maybe we could make each others’ cakes.
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Heathy Reply:
July 31st, 2012 at 10:26 pm
@Amy, I would love that!!! Too bad you don’t live closer. I would seriously order my birthday cake from you!
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Devin
posted on July 31, 2012 at 9:01 am
Amy,
This looks delicious! I’ve made raspberry filling for cakes before but never thought to hollow a cake and put fresh raspberries. What a great idea!!! I think I may borrow your idea for the next birthday coming up in our family. How lovely!
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Amy Reply:
July 31st, 2012 at 12:05 pm
@Devin, You just rim the bottom layer with frosting and fill it in with raspberries. Have fun!
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Nancy
posted on July 31, 2012 at 11:30 pm
wow, what an amazing cake! I’ve never heard of this Starry Night Cake but this recipe sounds like beautiful and delicious. Especially gluten-free is delicious. Thanks for this info!
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InTolerant Chef
posted on August 4, 2012 at 10:36 pm
Lovely looking indeed!
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Alisa
posted on August 6, 2012 at 4:47 pm
I’m always so impressed with people who have pastry chef talents. I can’t even ice a cake without it looking like a seven year old did it!
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Amy Reply:
August 9th, 2012 at 10:21 pm
@Alisa, You could. It just takes the right technique.
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Kim (Cook It Allergy Free)
posted on August 7, 2012 at 11:24 am
Amy, that cake turned out awesome! I love how you did it and the stars are such a fun idea! I love when we can make safe desserts for us and yet no one else knows…even better when the crowd raves about it and you get to tell them after the fact that it was gluten free!
It is the small things in life that tickle me. LOL
xo
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Amy Reply:
August 9th, 2012 at 10:18 pm
@Kim (Cook It Allergy Free), I think that the gluten-free/allergy friendly food has come so far that for the most part there’s not a noticeable difference. Maybe if you’ve just started baking but once you get the hang of it, it’s just as good as anything baked with wheat.
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Lori
posted on August 10, 2012 at 11:43 pm
Where is the recipe for this cake? I’d love to make it but can’t find the recipe or a link for it?
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The Healthy Apple
posted on August 12, 2012 at 8:51 pm
This looks beautiful, Amy!!! You are so talented.
Miss you and hope all is well. Sending you a big hug.
xox
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Catherine
posted on November 5, 2012 at 12:14 am
Hi Amy!
Oh-my-GOSH! My naturopath just told me I had to go completely wheat/dairy & sugar-free…I panicked for about a moment before I went to the health food store for a billion supplements, and I’m on a mission now to eat deliciously healthy. Finding your blog has made my world seem so much easier. Thank-you!!!!
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Amy Reply:
November 7th, 2012 at 11:36 pm
@Catherine, Wishing you all the best on your new journey! It’s totally worth it!
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technical analysis books best
posted on February 21, 2013 at 1:23 pm
Useful info, also, if I may add.. Give yourself a margin for error when you are
investing in the stock market. You should always have a cushion to fall back on,
just in case some of your investments go south. Putting all of your eggs
in a single basket is not a good idea, since you can
lose everything in a downturn.
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Christina
posted on April 28, 2013 at 7:08 pm
Hi,
Looks awesome! How do i get the recipe?
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Amy Reply:
May 1st, 2013 at 1:37 pm
@Christina, The cake recipe came from my cookbook; the frosting recipe is a variation from The Spunky Coconut’s cookbook. You can buy either book via the links at the top of the post.This post shows you how to assemble the cake.
And, it is an awesome cake!!
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