Gluten-Free Vanilla Cake with Fruits a
Prep time
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This is an amazing gluten-free vanilla cake recipe, topped with fresh fruits and covered in a delicious, sweet banana-cashew cream!
Serves: 1 gluten-free vanilla cake (25x25cm)
  • 200g Schar gluten-free flour
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup caster sugar
  • ½ cup grapeseed oil + more for greasing the tray
  • ½ tsp vanilla extract
  • a pinch of sea salt
  • Frosting
  • 2 cups raw cashews, soaked overnight or for at least 1 hour
  • 3 ripe bananas, sliced
  • zest of 2 lemons
  • one lemon's juice
  • 2 tsps vanilla extract
  • 4 Tbsps honey, or other healthy sweetener of choice
  • Syrup and other ingredients
  • 1 Tbsp honey
  • ½ glass water
  • fruits: 2 kiwis, 10 strawberries, 1 tangerine
  • ½ cup almond flakes
  1. Pre-heat oven at 356F/180C.
  2. Grease the sweet bread tray with some oil. The sizes of my tray are approx. 10cm x 30cm.
  3. Separate egg yolks from the egg whites.
  4. Whisk egg whites until foamy. Add sea salt.
  5. Whisk egg yolks with sugar, oil, vanilla extract and baking powder. Slowly add flour and incorporate. Add foamy egg white. Mix using a spatula.
  6. Pour the composition in the greased tray.
  7. Put it in the oven and let it bake for 45-50 minutes.
  1. Add all ingredients in your food processor and process until smooth and creamy. If you don't have a very powerful food processor, add cashews first and process until smooth, then add the rest of the ingredients.
  1. Combine honey with water.
  1. Slice cake crust in two. It may have a small bump on the top, so slice that too. The layers should be smooth and straight.
  2. Put one cake layer on a cake platter. Slowly pour syrup evenly on top of it. Use half the quantity.
  3. Add some frosting. Spread evenly. Add some sliced fruits.
  4. Cover with the other cake layer. Add syrup all over it, like you did before.
  5. Spread the frosting all over the cake, on top and on sides. Use a blunt knife to spread it evenly.
  6. Decorate with fruits on top and almond flakes on the sides.
Recipe by Gourmandelle | Vegetarian Blog at