Gluten and Dairy Free Vanilla Raspberry Sheet Cake + VIDEO!

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​WHY WE LOVE THIS RASPBERRY VANILLA SHEET CAKE

When I get invited to a BBQ, I want to be remembered. I want people to either be asking for the recipe, or making note to invite me again because I brought something tasty. This cake is a showstopper! I brought it to a large 4th of July party and people were literally grabbing slices as I was walking home and eating it WITH THEIR HANDS because they wanted one more piece before I left the party. People were telling their companions–“Oh, you have got to grab a slice before she leaves!”. And then, when I’d tell them it was gluten-free and dairy-free they were shocked. And, you will be too.

When I made it again to film it for the blog, I shared slices with our neighbors so I wouldn’t be tempted to eat the whole cake, and my neighbor texted me and said it was “what dreams are made of“.

This cake is great for a crowd, as sheet cakes are usually divided into 30 slices (depending on how generous you cut it). It looks gorgeous without having to worry about stacking and frosting cake layers. This single layer cake knocks fancy tall cakes out of the park (and is easier too)! The raspberry layer has the most eye catching, gorgeous hue and draws people like a moth to a flame. 

I also brought this cake to a church Christmas party (because of the pretty red color) and as I stood in line and asked the lady what she was in line for and she told me “Oh, I’m going back for seconds on that raspberry cake”. She didn’t know I had made it and I had to stop myself from fist pumping because, again, she was a “regular eater” who didn’t know it was made for my son, who has multiple food allergies, so he too could partake in a yummy dessert. 

This dessert would be great for Valentine’s Day, all through the summer–Memorial Day to Labor Day, and at Christmas too because you really don’t have to top it with fresh raspberries, and the filling uses frozen you can make it all year long, whenever the hankering hits you!

HOW IS THIS SHEET CAKE GLUTEN-FREE?

Making this cake gluten-free has never been easier. No need to have a special gluten-free flour on hand. Simply buy the boxed mix and pour! The other two layers are naturally gluten-free, so by taking care of this one step, you’ve got it covered. 

Gluten-free box mixes often come in different amounts (22 oz down to 18oz). The best one I’ve found is King Arthur’s Yellow Gluten-Free Cake Mix. I find the mix at my local Kroger’s, and online of course. You can also try doing my gluten-free yellow cake recipe that your family will surely love!

I’ve used Krusteaz (though it has less mix in the box)–it was a little more moist due to having more liquids, but it will do in a pinch. 

If you don’t need it to be gluten-free, but just dairy-free, you can sub in a regular box mix, and I would recommend Duncan Hines.

HOW IS THIS CAKE SO TENDER AND AMAZING?

On top of using a box mix, we doctor up the cake mix to make it so springy and so bouncy that you won’t believe your eyes. It’s the best sponge cake you’ve ever had.. DO NOT follow the box mix directions. Instead, you’re going to add a box of instant vanilla pudding, extra rice milk, dairy-free sour cream and extra oil. It literally transforms it into bakery worthy results. PLUS, we add a Tablespoon of vanilla extract so that the vanilla flavor (due to the box mix, pudding and extract) is just SINGING all about vanilla.

DOESN’T JELLO PUDDING HAVE DAIRY IN IT?

No. You’re thinking of the finished product. But, the powder that’s in the box is dairy free. Trust me. I’ve called the company. In fact, if you just want to make plain jello pudding with a milk substitute, I have a recipe for that. So, never fear! Use that powdered goodness in your cake mix (and again–scrap the directions on the box).

CAN I USE STOREBOUGHT RASPBERRY JAM?

Sure. Though I find that store-bought jam just doesn’t taste as good. I’ve you’ve never made homemade raspberry jam it’s literally as easy as pour, smash/stir and then cool. If you’re in a pinch and need to use store bought, just make sure it’s a very thick one, as this raspberry filling needs to be stable enough to handle the vanilla whipped topping without sliding around or off the cake. But, if you do use store-bought, I won’t call the jam police on you.

HOW DO YOU MAKE SUCH A CLOUD LIKE TOPPING DAIRY FREE?

All of my dairy-free baking went way up since Country Crock’s Plant Cream came on the scene. This is not sponsored; I just really feel like it. It’s the best replacement for regular heavy cream. To make it even thicker and boost the vanilla flavoring, we make a dairy-free version of Jello Pudding and blend those together for the best tasting topping this side of the Mississippi.

​Two hacks for you:

• Put the country crock (the whole container), the beaters and the bowl in the freezer for 10-15 minutes before making it. This will help it whip to stiff peaks better.
• Then, to make dairy-free Jello pudding, you’ll want to buy the COOK AND SERVE option (different from the instant pudding you used in the cake mix) and use HALF of the milk it calls for. Because rice milk is thinner, you have to half it, otherwise it will be too runny. 

DO I HAVE TO USE RICE MILK?

I highly recommend it. Almond milk will flavor it, and soy milk will give a different after taste. You can use regular or vanilla flavored rice milk. Feel free to use another if your diet demands it. I would think it should turn out, but just might have a slightly different flavor. 

DO I HAVE TO HAVE FRESH RASPBERRIES?

No. I only use fresh raspberries as a garnish, but it is really just to make it look prettier. The dessert will be stellar without them. The filling calls for frozen, so you can make it any time of year, even when fresh berries aren’t at their peak.

WHAT IF I NEED THIS CAKE TO BE EGG FREE AND VEGAN?

I have not tried to make this cake egg-free, because my son just outgrew his egg allergy. If it was to be egg free, this would be considered vegan baking I believe. After many years of having to be egg-free, my best bet would be to use Ener-G Egg replacer. The cake may be a bit gummier, but should still be OK.

WHERE DO I FIND DAIRY-FREE SOUR CREAM?

The only dairy-free sour cream I have ever found is by the brand Tofutti. It is made of soy. I’m sorry, I don’t know of a substitution for it if you have soy allergies. I find it at my local Kroger and Natural Grocer. I’ve also found it at Whole Foods and Sprouts in other places I’ve lived. 

WHAT TOOLS DO I NEED TO MAKE THIS GLUTEN FREE DAIRY FREE SHEET CAKE?

​This perfect cake needs:

• Large baking sheet (also known as a half sheet pan, measures 13x18x1)
• Large mixer bowl, or stand mixer
• Stand mixer whisk attachment, or hand held electric beaters
• Two medium sauce pans
• Measuring cups and spoons
• Hand held whisk
• Spatula

WHAT INGREDIENTS DOES THIS DELICIOUS CAKE NEED?

For this cake recipe you will need:

WHAT OTHER GLUTEN-FREE DAIRY-FREE FAVORITE DESSERTS DO YOU HAVE?

Just because you’re gluten free AND dairy free doesn’t mean you don’t deserve some wonderful desserts that make you want to lick the plate. To see the full selection, click on my recipe index at the top, but these favs should get you going:

• Gluten free dairy free Lemon Raspberry Streusel Cake
• Gluten free dairy free Strawberry Chocolate Galette
• Gluten free dairy free Triple Chocolate Pie
• Gluten free dairy free Texas Sheet Cake
• Gluten free dairy free Mississippi Mud Brownies
• Glute free dairy free DoubleTree Chocolate Chip Cookies

DO I HAVE A VIDEO SHOWING HOW TO MAKE THIS DESSERT?

Yes, I do! I have a video showing you from from start to finish how to make this perfect dessert. I want your Vanilla Raspberry Cake to turn out, and I know so many of you prefer to see it. The video should auto populate, but if it doesn’t, it’s embedded in the bottom of the recipe card. If all else fails, you can view it on my YouTube channel.

Continue to Content

Vanilla Raspberry Sheet Cake (GF, DF + VIDEO!)

Yield: 30 slices

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

Sponge-like cake, a delicious homemade raspberry layer and an ethereal vanilla topping gives you three layers of "Um, um, good!". Gluten, dairy, peanut and tree nut free!

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Ingredients

VANILLA CAKE:

• 4 large eggs
• 1 and 1/4 cup rice milk
• 1/2 cup vegetable oil
• 3 oz dairy-free sour cream (1/4 of a wheel)
• 1 Tablespoon vanilla extract
• 1 box King Arthur Gluten Free Yellow Cake Mix (22 oz)
• One 3.4 oz box INSTANT Jell-o Vanilla Pudding Mix

RASPBERRY LAYER:

• 12 oz. frozen raspberries
• 1/3 cup sugar
• 1 cup water, divided
• 4 tbsp cornstarch

WHIPPED TOPPING:

• One 4.6oz Jell-0 cook-and-serve vanilla pudding
• 1 and 1/2 cups rice milk
• 1 cup plant cream
• 1 tsp vanilla
• 1/3 cup powdered sugar
• Fresh raspberries for decorating

Instructions

VANILLA CAKE LAYER:
Preheat your oven to 350 degrees F. Spray your half sheet baking pan (13x18x1) with non stick baking spray and set aside.


In a stand mixer with the whisk attachment pour all of the liquid ingredients: eggs, rice milk, oil, sour cream and vanilla extract. Whisk (or use electric beaters) to combine.

Next, add the dry ingredients: cake mix and instant pudding mix. Beat until smooth.

Pour batter into the greased baking tray. Bake for 25-30 minutes, or until middle springs back when you lightly touch it. Set it aside and allow it to cool completely.

RASPBERRY LAYER:

While the cake cools, pour your frozen raspberries, sugar and half the water (1/2 cup) in a sauce pan. Measure out your remaining half cup of water and stir in the cornstarch until it's combined (known as a cornstarch slurry). Pour that into the sauce pan.

Place your saucepan over medium heat and take a whisk and mash and whisk the sauce to help it be smooth. Once it has started bubbling whisk constantly until it's nice and thick.

Set in the fridge until it's totally chilled.

WHIPPED TOPPING:

Place the bowl, the whisk attachment (or beaters) and the box of plant cream in your freezer for at least ten minutes (I do this while I make the vanilla pudding). This will help the mixture reach stiff peaks easier.

Meanwhile, pour the rice milk (remember--you're using only 1 and 1/2 cups rice milk, even though the box says 3 cups) and the packaged mix into a medium sauce pan over medium heat. Whisk constantly until it is nice and thick (will be bubbling). Take off the heat and place in the fridge to cool completely.

After ten minutes of chilling the bowl, beaters and plant cream, measure out the plant cream into the bowl, add the vanilla and powdered sugar. Whisk slowly to incorporate then turn to high speed and beat until it reaches stiff peaks.

Set aside in the fridge until your pudding is cooled. Once the pudding is cooled, pour it into the whipped cream bowl and beat until everything is incorporated and smooth.

ASSEMBLE THE CAKE:

Once the cake has cooled and the two toppings are done, evenly spread the raspberry filling until you're just about to the edges (I find if I go all the way to the edges it's messier). Then, carefully dollop the whipped topping on top of the even raspberry layer and carefully smooth (not pressing down too hard as to mix them together).

Garnish with fresh raspberries if so desired. Cut and serve. Keep refrigerated when not serving.

Notes

For frequently asked questions and substitutions see the text above the recipe.

Be sure to watch the video below to see how to make it.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. And, products may have changed since the time of publication, so always re-read labels once you have them in hand. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted from: I Wash You Dry's Raspberry Vanilla Sheet Cake

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 216mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g