Gluten Free Strawberry-Citrus Naked Cake

This recipe is part of my cookbook adaption series, where I adapt one recipe from a cookbook each month to be gluten free. This month’s recipe is adapted from Lemon Sunflower Cake in the book Beyond Parsley.

There is something about lemon desserts that makes you think of warmer weather. If you are looking for the perfect dessert to serve at a summer party or gathering, you definitely need to try this strawberry citrus naked cake!

This recipe is my monthly cookbook adaption recipe for June. If you haven’t read about it yet, you can learn more details on my page for Baked Apple Donuts. To quickly review, I’m adapting a new gluten free recipe every month from a cookbook I find in my kitchen. This recipe originally comes from the “Lemon Sunflower Cake” recipe out of the book Beyond Parsley. Instead of making a lemon curd and frosting, however, I opted to make a naked cake. A naked cake is pretty much exactly what it sounds like: A cake with minimal or no frosting on the outside, exposing the cake’s layers and filling. 

There might not be a ton a frosting here, but naked ares are so fun to decorate! Instead of decorating with frosting, you can showcase your creativity by decorating with fruit, flowers, or even herbs. Naked cakes are perfect for summers full of holidays, festivities, and backyard parties… making it a cake of endless possibilities. 

This cake got rave reviews at our most recent family dinner. The cake is a moist, yet spongy citrus cake full of lemon and orange juice, and lemon zest. Not a strong enough citrus flavor to call it a lemon cake, but enough to taste slightly fruity. It’s then layered with a whipped cream cheese frosting (just wait until you hear about this!) and dotted with strawberries between layers.

How I adapted it:

This recipe was one of those that was fairly easy to adapt to be gluten free… especially because it already had extra moisture from sour cream. To lighten it up a bit, and since gluten free flour can be quite dense, I used yogurt instead. I did also use some brown sugar instead of all granulated, to add extra moisture and tenderness. 

To finish, other than a few minor tweaks, I adjusted the amount of flour used. The original recipe called for cake flour. To make my own, I subbed some of my gluten free flour with cornstarch. This helps tenderize the cake, and also helps to soften some of the harsh proteins found in gluten free flour. 

I did have a mini panic attack while making these cakes. When you adapt a recipe from a book that has no photos, it’s sometimes hard to imagine what the cake will actually look like when baked. When my timer went off and I opened the oven, I noticed the cakes didn’t rise very much. They are fairly small, flat layers… not what I had planned on making. 

HOWEVER, these cake layers actually work extremely well for making a naked cake. Not only are these layers very moist and spongy, but there’s no need to cut them in half or level off. Simply make as many layers as you would like for your cake! This recipe makes two layers, so you could stop there or make the recipe again for a 4 layer cake like I made. There’s also plenty of frosting for 2-4 layers! The recipes makes enough for a 4 layer naked cake. If you just make 2 layers, I’d recommend either saving the extra for another use, cutting the frosting recipe in half, or just skip the naked cake all together and frost the whole cake with it.

Since there’s a lot going on with this cake, here are some tips to help you be successful:

• As said above, this cake recipe makes 2 layers. If you would like to make a 4 layer cake like I did, make the cake recipe twice. I haven’t tried simply doubling the recipe, due to only having 2 cake pans. If you have 4 cake pans and would like to try doubling the recipe, just make sure to use a large 6 qt stand mixer. If you don’t have a large enough bowl, I would suggest just making the recipe twice.
• This recipe also make 9” round cakes. If using 8” cake pans, you may need to increase the baking time by a few minutes. If you have extra cake pans, you could also divide the batter between three 8” pans and bake for the normal baking time.
• You will use about 1/4 pound of strawberries per layer. If making a four layer cake, I suggest using about 3/4 pound of strawberries between the three layers (leaving out the top of the cake). Then use any extra whole or sliced berries to decorate the top.

Now let me tell you something… this frosting is probably THE BEST frosting I have ever made. It’s so good, you will want to eat it with a spoon. If you ever have trouble getting the consistency right with cream cheese frosting, try this whipped cream cheese frosting instead! Just beat cream cheese, sugar, lemon zest, and vanilla until smooth, and then drizzle in some heavy whipping cream while beating on medium-high speed. It only takes a minute or two until it’s light and fluffy! Not only is it the perfect consistency to spread on cakes, but it’s also pipeable. 

There you have it! Get creative with decorating this cake… and if you take a picture, share it on Instagram and tag me @zestandlemons in the photo so I can see!

Gluten Free Strawberry-Citrus Naked Cake

A light citrus-flavored sponge cake that’s filled and frosted minimally with a whipped cream cheese frosting, and layered with fresh strawberries. This naked cake is the perfect summer dessert!

June 2, 2018

by Lauren @ Zest and Lemons

Persons

12

Ingredients

• This cake recipe makes two 9” round cakes*. If making a 4 layer cake like I did, make the cake recipe twice.
• *See notes below for cake variations and frosting tips.

Cake:

• 1 1/2 cups Bob’s Red Mill 1:1 Gluten Free Flour
• 3 Tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/4 cup brown sugar
• Zest of one large lemon (or 2 small lemons)
• 3 eggs
• 3/4 cups unsalted butter, room temperature
• 3/4 cup plain low fat yogurt
• 1/4 cup + 2 Tbsp orange juice, fresh squeezed
• 2 Tbsp lemon juice
• 1/2 tsp gluten free vanilla extract

Filling (for two layer cake):

• 1/4 lb strawberries, washed, hulled and sliced*

Whipped Cream Cheese Frosting (*will lightly frost up to 4 layers):

• 8 oz block plain cream cheese
• 3/4 cup granulated sugar
• 2 tsp gluten free vanilla extract
• Zest of half a lemon
• 1 1/2 cups heavy whipping cream, cold

Instructions

Make the Cake:

1. Preheat oven to 350℉. Grease and flour two 9” round cake pans and line the bottom with parchment paper. The bottom of this cake can be sticky, so you could also spray the top of the parchment with non-stick cooking spray if you’d like. Set cake pans aside.
2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and lemon zest. Set this flour mixture aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (I recommend using a large 6 qt bowl if doing 4 layers), beat the butter on medium-high speed until soft and fluffy (about 1-2 minutes). Add the brown sugar and granulated sugar and continue to beat until creamed together, about 2-3 minutes.
4. With the mixer on medium speed, beat in the eggs until totally combined, scraping down the sides of the bowl as needed.
5. Add in the yogurt, orange juice, lemon juice, and vanilla and mix on medium speed until everything is blended smoothly.
6. Turn the mixer down to medium-low speed and slowly add in the flour mixture. Continue to mix just until everything is combined and the batter is thick and smooth.
7. Divide the batter between the two cake pans (there will be about 2 - 2.5 cups per pan). Bake for 20-24 minutes until the tops are spongy, and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool at least 15 minutes in the pan before removing onto a wire rack to cool completely. I recommend covering the wire rack with parchment, since the cake can stick slightly when it’s still warm.

Make the Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using hand beaters, beat together cream cheese, sugar, lemon zest, and vanilla until smooth and creamy (about 45-60 seconds).
2. With your mixer on medium speed, slowly pour in the heavy cream down the side of the bowl. Continue to beat on medium to medium-high speed until you have stiff peaks and the frosting is very thick. It will only take 1-2 minutes!
3. If not using the frosting right away, I recommend covering the bowl with plastic wrap and refrigerating until ready to use.

Assemble:

For Two Layers:

1. Place one cake layer on a serving plate or cake stand. Spread about 1/4 of the frosting evenly on top, and top with one layer of sliced strawberries. Carefully place the second cake layer on top. Spread another 1/4 - 1/2 of the remaining frosting across the top and around the sides of the cake, using a bench scraper or icing spatula to smooth out the sides. You will have extra frosting leftover, or you can frost the whole cake with the remaining frosting (not a naked cake). Optional to top with any remaining sliced strawberries.

For Four Layers:

1. Place one cake layer on a serving plate or cake stand. Spread about 1/4 of the frosting evenly on top, and top with one layer of sliced strawberries. Carefully place the second cake layer on top, and evenly cover the top with another 1/4 of the frosting. Place another layer of sliced strawberries on top, then top with the third cake layer. Spread another 1/4 of the frosting evenly on top, and top with one layer of sliced strawberries. Place the fourth cake layer on top. Spread the remaining frosting on top and around the sides. I like to place most of the frosting between the cake layers/gaps on the sides. Use a bench scraper or an icing spatula to smooth out the frosting on the sides, so that most of the cake layers are exposed.

Make Ahead Tip:

1. The cakes can be made ahead of time. Let them cool completely in the pans, then top with foil or plastic wrap and place in the refrigerator for a few hours or overnight until ready to assemble. The frosting can also be make ahead to time and covered for a few hours or overnight in the fridge. Gluten free baked goods can dry out easily, so I recommend keeping the frosted cake or any leftovers in the refrigerator to stay fresh.

Notes

This cake recipe makes 2 layers. If you would like to make a 4 layer cake, like I did, make the cake recipe twice. I haven’t tried simply doubling the recipe, due to only having 2 cake pans. If you have 4 cake pans and would like to try doubling the recipe, just make sure to use a large 6 qt stand mixer. If you don’t have a large enough bowl, I would suggest just making the recipe twice.
This recipe also make 9” round cakes. If using 8” cake pans, you may need to increase the baking time by a few minutes. If you have extra cake pans, you could also divide the batter between three 8” pans and bake for the normal baking time.
This recipe calls for 1/4 pound of strawberries per layer. If making a four layer cake, use 1/2 pound of strawberries between the three layers (leaving out the top of the cake).
Make sure to use cold heavy cream for the frosting! I recommend using a chilled bowl as well, to ensure everything stays cold so the whipped cream sets up well. You can also place the frosting in the fridge for 30 minutes before using if needed.
The frosting recipe is enough to dress a 4 layer naked cake. If making just a two layer cake, you will have enough frosting to cover the whole cake (not a naked cake), or have extra leftover. You could also try cutting the frosting recipe in half.

© 2023 Copyright Zest and Lemons

Tags

birthday,

cake,

citrus,

cream cheese frosting,

desserts,

gluten free,

lemon,

naked cake,

strawberry,

summer

https://www.zestandlemons.com/gluten-free-strawberry-citrus-naked-cake/

Recipe Adapted from “Lemon Sunflower Cake” in the book Beyond Parsley.

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