Step 1

Preheat the oven to 350F. Spray the bottoms of TWO six inch cake tins with nonstick spray and line with parchment paper. Set aside

Step 2

In a small bowl sift together the gluten-free flour, almond flour. cornstarch, baking powder, and kosher salt and set aside.

Step 3

In a medium bowl combine the granulated white sugar, eggs, vanilla extract, and oil. Whisk until the mixture is light and the sugar is fully dissolved.

Step 4

Add half of the dry ingredients and half of the milk to the oil mixture and whisk together. Repeat with the remaining ingredients and whisk until smooth.

Step 5

Equally divide the gluten-free vanilla almond cake batter between the two cake tins. Using an off-set knife, or the back of a spoon, smooth out the top evenly. Gently tap the cake pan against your countertop – this will remove some of the air bubbles trapped in the cake batter.

Step 6

Bake the gluten free cake at 350F for 34-38 minutes until golden and a toothpick inserted in the center of one of the cakes comes out clean.

Step 7

Remove the cakes from the oven and allow for them to cool on a wire rack for 5 minutes before turning them out onto a wire rack. Let the cakes cool completely before layering and frosting them.

Step 8

In the bowl of a stand mixer fitted with the paddle attachment combine butter, vanilla extract/paste, and salt and cream at a medium speed for 2-3 minutes

Step 9

With the mixer running on low, add the powdered sugar one third at a time. Make sure to scrape down the sides in between additions.

Step 10

Once all the dry ingredients have been added, turn up the speed of your mixer and mix for 2 minutes.

Step 11

Add milk/heavy cream as needed to thin out the frosting.

Step 12

Place one cake round right side up on a serving platter and top with a generous scoop of vanilla buttercream. Spread it evenly over the top. Using a piping bag or a Ziplock bag, pipe a “boarder” on the edges of the cake layer to keep the raspberry jam secure. Fill/Top with raspberry jam

Step 13

Top the second layer of almond cake with a generous scoop of vanilla buttercream and spread out evenly. Place it “frosting down” on top of the first layer and gently press down. This way you will have frosting – jam – frosting when you slice the cake. Place the cake in the fridge for 10 minutes.

Step 14

Once the cake has chilled for 10 minutes, remove it from the fridge and using a small off-set or butterknife frost the sides and the top of the gluten free vanilla almond cake evenly with a thin layer of frosting. Return the cake to fridge or freezer and allow for it to set up for at least 10 minutes.

Step 15

Remove the cake from the fridge/freezer and frost with the remaining vanilla buttercream.

Step 16

Garnish the gluten free vanilla raspberry cake with fresh raspberries and fresh mint. Make sure to refrigerate it until ready to serve (this will make the slicing easier)