Tuesday, June 3, 2014

Gluten-Free Groom Cake with Raspberry Rhubarb and Dark Chocolate

I was asked recently to make a gluten-free groom cake for a wedding issue of PBG magazine. At first, I thought, "what's a groom cake?!" But after some googling extensive research, I learned that a groom cake is a popular southern wedding tradition, a more masculine cake that usually incorporates chocolate or fruit.

Chocolate OR fruit? How about BOTH?

Important side note: I am not a professional baker so I hemmed and hawed over creating this recipe for a little while until I was walking through the produce aisle at my market and inspiration struck.

Beautiful stalks of rhubarb were staring up at me and I suddenly knew what I would do: dark chocolate frosting and a raspberry rhubarb filling. What a heavenly combination.

Normally, as you all know, I tend to use coconut flours and almond flours for baking, and I sweeten many of my recipes with honey, a healthy, low glycemic sweetener. But for this recipe, I couldn't resist going all out on the decadent. After all, it's for a WEDDING! If not for your wedding, then when?!

It took two tries to get this recipe right but when I nailed it, it was UNBELIEVABLE. It was so good, my husband begged me never to make it again because he says that he will lock himself in a closet and eat the whole thing by himself (that's if I haven't already eaten it all in the decorating process!)

So, just in case you don't see this recipe in PBG magazine, here's the recipe below.


-The Gluten-Free Yogi

P.S. This cake doesn't just have to be for a groom, it would be amazing for birthdays or other special occasions, too!

Gluten-Free Yellow Cake
This recipe makes two 9" round cakes.

3 cups King Arthur Gluten-Free Multi-Purpose Flour
2 teaspoons Bob's Red Mill xanthan gum
1½ cups organic sugar
12 tablespoons soft butter or Earth Balance Organic Whipped Buttery Spread
1 teaspoon sea salt
2½ teaspoons baking powder
1 tablespoon gluten-free vanilla extract
4 large eggs at room temperature
1 cup milk or dairy-free milk (I used soy milk), at room temperature
  1. Preheat the oven to 350°F. Lightly grease two 9" round cake pans with butter, Earth Balance Whipped Buttery Spread or Coconut Oil
  2. In a medium sized bowl, whisk together the flour, baking powder, salt, and xanthan gum.
  3. In a separate bowl, use an electric mixer to beat together the sugar, soft butter, and vanilla until smooth. Beat at medium high speed for almost a minute until combined. At this stage the batter will be very thick.
  4. Scrape the bottom and sides of the bowl. Still using the mixer, beat in the eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.
  5. Continuing to use the mixer, beat in the soy milk, at low speed, alternately with the dry ingredients.
  6. Scoop the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a toothpick inserted into the middle comes out clean. 
  7. Remove cakes from oven, and cool for 5–10 minutes before turning out of the pan to cool on a rack.
Raspberry Rhubarb Filling
This recipe yield approximately 1 cup of filling.

2 stalks rhubarb
¼ cup raspberry jam
2 tablespoons honey
  1. Rinse and chop the rhubarb stalks into approximately ½ inch long pieces. 
  2. In a small pan over medium heat, combine the rhubarb with the raspberry jam and the honey. Stir the mixture constantly and you will see it reduce. 
  3. In a few minutes, the rhubarb fibers will start to break apart. Once all of the rhubarb has blended with the rest of the jam, take the mixture off the heat and let it cool. 
Dark Chocolate Frosting
This recipe makes about 3 cups of frosting. You will likely have a little extra.

1 cup pure dark chocolate cocoa
1 cup Spectrum organic, sustainably harvested palm shortening
1 cup butter or Earth Balance Organic Whipped Buttery Spread
3 cups gluten-free confectioners sugar
2 teaspoons gluten-free vanilla extract
¼ cup coconut milk cream (skimmed from the top of a cooled can of coconut milk)
2 ounces dark dairy-free chocolate, melted
  1. In a large mixing bowl, sift together the confectioners sugar and cocoa powder until well combined. 
  2. In an electric mixer, add the shortening and butter (or buttery spread), coconut cream, and vanilla extract, beating until there are no lumps. 
  3. Add the melted dark chocolate and beat until smooth.
Cake Assembly
  1. Once the cakes and the raspberry rhubarb reduction have cooled, spread raspberry rhubarb on top of one of the round cakes, being generous but careful not to spill the mixture down the edges of the cake.
  2. Place the the other cake round on top and spread the chocolate frosting on the top and around the edges, being generous with the frosting. 
  3. Once the cake is fully frosted, decorate the top of the cake with fresh raspberries. (If you are not serving this cake right away, keep it in the refrigerator and take it out approximately 20 minutes before serving.)


  1. Looks wonderful!

    If I did want to use coconut flour and almond flour, to keep it paleo, what do you suggest? The cake wouldn't need to turn out so light and beautiful as yours.

    1. Hi there! This is a great recipe for cake using almond and coconut flour that comes out surprisingly light and fluffy: http://www.epicurious.com/recipes/food/views/Gluten-Free-Coconut-Layer-Cake-241926

      You could always make this for the cake recipe and still do the rhubarb layer and the dark chocolate frosting.