Gluten-Free Berry Mousse Cake

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup fresh or frozen mixed berries 1 cup fresh or frozen mixed berries
• 8 oz cream cheese, softened 8 oz cream cheese, softened
• 0.5 cup powdered sugar 0.5 cup powdered sugar
• 0.25 cup heavy cream 0.25 cup heavy cream

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, greasing the sides. In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is pale and fluffy, about 3-4 minutes. This aeration is key for a tender cake. Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the pure vanilla extract. The mixture should look smooth and emulsified.

2. 2

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough texture in gluten-free baking. The batter should be thick but pourable.

3. 3

   Gently fold in the fresh or frozen mixed berries into the cake batter until evenly distributed. Pour the batter into the prepared cake pan and spread it evenly with your spatula. Place the pan in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched. The cake should be golden brown around the edges.

4. 4

   While the cake is baking, prepare the berry mousse. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, creating a light and airy mousse. Chill the mousse in the refrigerator until ready to assemble.

5. 5

   Once the cake is baked, remove it from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. Gluten-free cakes often firm up significantly as they cool, so ensure it's fully chilled before proceeding. Once cooled, spread the prepared berry mousse evenly over the top of the cake. For best results, chill the assembled cake for at least 30 minutes before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Don't over-mix once cream cheese is incorporated or the texture can turn gummy.