Whipped cream cake with raspberries

Today, I will prepare for you an easy cake with raspberries and heavy whipping cream.  It’s a easy and quick dessert to prepare. I use coconut sugar, which gives whipped cream a slightly caramel flavor but if you want, you can use normal sugar. I believe that everyone will love this combination just like we do!

  • 100g flour Schaer mix B
  • 75g rice flour
  • 90g ground sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon cocoa
  • 1/4 cup vegetable oil
  • 200ml kefir

Preheat the oven to 180 degrees.

Mix all the dry ingredients in a bowl then combine the liquid ingredients. Mix thoroughly and pour into the cake mold.

Bake for 20-25 minutes and then let cool.

Wipped cream:

  • 800ml heavy whipping cream
  • Coconut sugar
  • 500g raspberies
  • grated chocolate

Mix 400 ml heavy wipped cream with coconut sugar and cocoa  with the  hook on low spead in your stand mixer until is the cream solid.

When the cake is cool, spread on the whipped cream on the top and arrange the raspberries.

Now mix rest of the heavy wipped cream. I didn‘t add sugar, but if you want, you can use it. Mix with mixer until the cream becomes stiff and spread over raspberries.

The last step – sprinkle the top of the cake with grated chocolate and store in fridge for 5 hours before serving.

Glutenfree Whipped cream cake with raspberries