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–+ servings
Gluten-Free Vanilla Cake with Fruits Banana-Cashew Cream Tort fara gluten de vanilie fructe crema caju recipe

Gluten-Free Vanilla Cake with Fruits

A light gluten-free vanilla sponge cake layered with a sweet banana-cashew cream and topped with fresh fruits. It bakes in about 50 minutes and comes together in a little over an hour, start to finish.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 12

Ingredients 

Cake layers

  • 1 ½ cup Schar gluten-free flour
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup sugar
  • ½ cup grapeseed oil plus more for greasing the tray
  • ½ tsp vanilla extract
  • 1 pinch sea salt

Frosting

  • 2 cups raw cashews soaked overnight or for at least 1 hour
  • 3 ripe bananas sliced
  • 2 lemons zest only
  • 1 lemon juice juice of 1 lemon
  • 2 tsps vanilla extract
  • 4 Tbsps honey or other healthy sweetener of choice

Syrup and other ingredients

  • 1 Tbsp honey
  • ½ glass water
  • 2 kiwis
  • 1 tangerine
  • 10 strawberries
  • ½ cup almond flakes

Instructions

  • Pre-heat the oven to 356F/180C.
  • Grease the loaf tray with some oil. My tray measures approximately 10cm x 30cm.
  • Separate the egg yolks from the egg whites.
  • Whisk the egg whites until foamy. Add the sea salt.
  • Whisk the egg yolks with the sugar, oil, vanilla extract and baking powder. Slowly add the flour and incorporate it. Fold in the foamy egg whites using a spatula.
  • Pour the batter into the greased tray.
  • Put it in the oven and bake for 45-50 minutes.

Frosting:

  • Add all the cream ingredients to your food processor and process until smooth and creamy. If you don't have a very powerful food processor, add the cashews first and process until smooth, then add the rest of the ingredients.

Syrup:

  • Combine the honey with the water to make the syrup.

Assembly:

  • Slice the cake in two horizontally. If it has a small bump on top, slice that off too, so the layers are smooth and straight.
  • Place one cake layer on a cake platter. Slowly pour the syrup evenly over it, using half the quantity.
  • Add some of the cream and spread it evenly. Add some sliced fruits.
  • Cover with the other cake layer. Pour the remaining syrup all over it, as you did before.
  • Spread the cream all over the cake, on top and on the sides. Use a blunt knife to spread it evenly.
  • Decorate with fruits on top and almond flakes on the sides.

Notes

The cake is moist and best enjoyed within 2-3 days, kept refrigerated. The banana in the cream naturally darkens over time, which is normal and doesn't affect the taste.