Gluten-Free Lime Layer Cake with Blueberry Filling and Lime Buttercream

Hi Bakers,

I like my cake cold so the flavor is more intense and the frosting is dense like fudge. How about you? My son and I made the perfect gluten-free Mother’s Day cake. OK… I ate it before Mother’s Day but I would 100% make it as a treat for myself. This gluten-free Lime Layer Cake with Blueberry filling and lime buttercream frosting is rich and delicious. The flavors are a bit unusual but taste dreamy together. This cake seems like it came from a fancy bakery but you can make it and enjoy it at home. This one is going on my favorites list for sure! Enjoy! ~Carolyn

Gluten-Free Lime Layer Cake with Blueberry Jam Filling and Lime Buttercream

Adapted for gluten-free from Sally’s Baking Addiction

Dry Ingredients

2½ cups Cup4Cup Multipurpose Flour***

½ cup blanched almond flour

1 teaspoon Koda Farms Sweet Rice Flour

½ teaspoon salt

1 scant tablespoon baking powder

⅛ teaspoon baking soda (make sure to crush the lumps before adding)

Wet Ingredients

1 cup butter, softened

1¾ cups granulated sugar

3 large eggs

1 teaspoon vanilla

½ cup unsweetened applesauce

½ cup buttermilk or plain kefir

1 heaping tablespoon lime zest

⅓ cup fresh lime juice

Buttercream Frosting

1 cup butter, softened

4 cups powdered sugar

1-2 tablespoons fresh lime juice or enough to achieve desired consistency

1 teaspoon lime zest

Jam Layer

¾ cup blueberry jam or enough to spread  ⅛” thick between cake layers

Preheat the oven to 350F. Grease a 9” tube pan. Be sure this tall pan will fit on the center rack of your oven.

In a medium-sized bowl, add flour, salt, baking powder, and baking soda and whisk together. Set the bowl aside.

In a large bowl, cream the butter and granulated sugar until thoroughly combined. Scrape down the sides of the bowl with a rubble spatula and mix for a few more minutes. Next, add the eggs, and vanilla and continue mixing until combined. With the mixer on low speed, add the dry ingredients until just incorporated. Scrape down your bowl again. Next, stir in the applesauce, buttermilk, lemon juice, and zest. Stir to just combine. Be sure to scrape down the bowl again if needed.

Transfer the batter into the tube pan and spread it evenly into all areas. Bake for about 45 minutes or until a cake tester inserted into the middle comes out clean. 

Leave cake in the pan to cool on a rack for 10-15 minutes. Run a knife around the edge of the cake before you attempt to remove it. Cool the cake completely on a rack before frosting. 

Frosting

In a medium-sized bowl, beat the butter with a mixer until smooth. Add the powdered sugar one cup at a time, mixing and scraping after each addition. Add the zest and lime juice and beat until smooth and fluffy.

Cut the cake in half horizontally. Place one half of cake cut side up on a cake plate. If your jam is too solid, mix it in a bowl until it’s a spreadable consistency. Spread the jam in an even layer leaving ½ strip around all edges of the cake jam-free. This is so the jam doesn’t squeeze out between the layers when you frost it. Then, place the other half of the cake on top of the jam layer. Frost the cake and decorate as desired. I garnished mine with fresh lime twists, mint sprigs, and a few blueberries on top. 

*** Please check the ingredients of this flour for possible allergens so you can bake safely!