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An aerial image of a gluten free cake filled with passion fruit curd and topped with cream cheese icing. The cake is topped with multi coloured flowers and sits on a white speckled ceramic plate atop a white marble table.

Gluten free cake with passionfruit curd and cream cheese icing (makes 2 cakes for a layer cake)

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Prep Time 1 hour
Cook Time 45 minutes
Cooling time 1 hour
Course Dessert, Sweet
Cuisine Food Intolerance Friendly
Servings 8 people

Ingredients
  

For the passionfruit curd:

  • 60 g (1/4 cup)* passionfruit pulp
  • 110 g (1/2 cup)* caster or white sugar
  • 125-180 ml (1/2- 3/4 cup)* lemon juice (see notes)
  • 125 ml (1/2 cup)* melted coconut oil
  • 4 extra-large eggs 200g total weight weighed out of shell

For the cakes:

  • 300 g white rice flour
  • 100 g almond meal
  • 60 g tapioca flour
  • 10 g baking powder
  • 250 ml milk of choice I used lactose free full cream
  • 150 g thick plain Greek yoghurt (I used Jalna lactose free)
  • 125 ml vegetable oil or neutral oil
  • 150 g butter salted or unsalted, room temperature
  • 3 extra large eggs 45-55g each, weighed out of shell
  • 400 g caster sugar
  • 1 teaspoon vanilla bean paste optional

For the cake soak:

  • 125 ml milk of choice I recommend regular lactose free milk for a neutral flavour
  • 25 g icing or caster sugar
  • 1 teaspoon vanilla bean paste optional

For the cream cheese icing:

  • 1 x 250g packet of cream cheese I use lactose free room temperature
  • 50-75 g icing sugar sieved
  • Splash of milk for a spreadable consistency

Instructions
 

To make the curd:

  • Place the passionfruit pulp, sugar, 125ml (1/2 cup)* lemon juice and melted coconut oil in a medium heatproof bowl. Whisk to combine and allow to settle before tasting for acidity. Add the remaining lemon juice according to your tastes.
  • Add the eggs and whisk again to combine. Set the bowl over a small saucepan 1/4 filled with water over a low-medium heat. Ensure the water won’t touch the bowl.
  • Use a spatula to continue stirring the curd over a low medium heat. A spatula will prevent too much air bubbles from forming but also allow you to scrape the sides of the bowl as the curd cooks. Once the curd has thickened (it will thicken up a little more as it cools) remove it from the heat. If you accidentally overcook the curd, place the base of the bowl in ice cold water and whisk rapidly.
  • When you’re happy with the curd, allow it to cool a little. Cover the curd with plastic wrap, flush to the curd itself so it doesn’t develop a skin. Place in the fridge and allow to cool completely (if you’re not using it straight away) before decanting into a clean, airtight container. Use it within a week or freeze it to preserve it for longer.

To make the cakes:

  • Preheat the oven to 180C/356F. Grease and line two 20cm/ 8 inch cake tins. Place a rack in the middle of your oven and ideally another one up the top (not touching the elements). We’ll place a piece of foil on this top rack to prevent the cakes from over browning.
  • Combine the flours, almond meal, baking powder and salt in a large mixing bowl and whisk to combine.
  • In a medium bowl, whisk together the yoghurt and milk and set aside.
  • In a large mixing bowl, combine the oil, butter, eggs and sugar.
  • Use a hand beater or stand beater to beat the oil mixture for 1-5 minutes or until lighter and foamy. The butter should have incorporated completely into the mixture, with no chunks remaining. This will take longer with colder butter, so make sure it’s room temperature. Add the vanilla here, if you’re using it.
  • Turn the beaters to low and alternate between adding the flour mixture and milk mixture. Continue until you have used up all the flour and milk.
  • Pour the batter into the prepared cake tins and place them into the oven.
  • Bake for 15-20 minutes, then swap the cakes in the oven to evenly distribute the heat. Continue cooking for 20-25 or until the cakes are golden brown but firm to the touch. Remove from the oven and allow to cool for 10 minutes before gently removing the cakes from the tins. Place them on a wire rack to cool completely. (peel off the baking paper if it has stuck to the bottom of the cake).

To make the cream cheese icing:

  • Use hand beaters or a stand mixer to process the cream cheese and butter until smooth, combined and lump free. Add the icing sugar, turn the speed to medium high and beat the mixture until fluffy. Add the optional flavours to taste.

To assemble:

  • Mix the milk, sugar and optional vanilla for the cake soak and set aside.
  • Carefully slice each cooled cake in half through the side to make four rounds of cake. If you want the cake to be flat, you can also carefully trim off the domed top of each cake. Carefully lay each piece out, cut side up. Brush the pieces of cake equally with the cake soak until you have used it all up.
  • Next, use around 1/3 of the passionfruit curd on the bottom piece of the first cake. Spread it gently so as not to disturb the crumbs. Only use as much as you need – using too much will mean that it will spill out of the edges. Place the top piece back on the cake.
  • Add another 1/3 of the curd on the top of this cake, then stack the bottom of the next cake on top. Add the final layer of curd to this layer, then place the cake lid on top, completing your layer cake. Gently press down to secure the layers, then place the cake in the fridge for 15-20 minutes to set.
  • Finally, we’re ready to ice the cake. Very gently spread your cream cheese icing on top and sides of the cake. I like to use an offset spatula, but you can also use a flat bladed knife or the cake of a serrated knife. Anything with a smooth edge.
  • Fill in any gaps with icing and smooth the cake top down. Top with decorations of your choice and serve.

Notes

  • I find cream cheese icing cracks on cake if left overnight. For this reason, this cake is best iced the day of eating.