This cake is a go-to in our house, because it has something everyone loves. It is simple to create, delicious to devour, and the best part – its gluten free!
I start with a gluten-free vanilla baking mix (I use the Aldi “liveGfree” brand), but use my own little twist on prep. You could use any GF cake mix or make your own favorite recipe. Not gluten-free? Try any cake variation of your choice.
I use a combination of coconut oil and sour cream for the fat, but if you are dairy-free, you can easily use all coconut oil or a dairy-free yogurt/sour cream substitute. I haven’t tried that, but if you do… let me know how it is! You’ll also notice that I use almond milk in my recipe. This is because my family drinks almond milk and it is what we have on hand. You can use dairy or nut milk for this and still have great success.
Baking a cake in a brownie pan is not something I normally do. I’m a sucker for layer cakes and piping bags, but this cake will wow an audience without all the trouble. You want a pan like this for the job because it can get a little messy with the “poke” cake method.
If you aren’t familiar with the idea of a “poke” cake, its simple. You bake the cake, poke holes all over, and pour condensed milk on top for the cake to absorb. This creates a gooey, delicious center and makes it impossible to have a dry cake. I let the cake cool for 15 minutes before poking the holes, so that it is still warm, but not hot. After you poke the holes and pour the milk, you’ll let it cool completely until time to frost.
If you have kids who love to help in the kitchen, give this one a try together!
Gluten Free Vanilla “Poke” Cake with Chantilly Buttercream
This is a simple, semi-homemade gluten free vanilla cake made decadent with condensed milk and a Chantilly Buttercream. I use a store bought cake mix with my own spin on prep, but you can easily use your favorite cake recipe. It pairs perfectly with fresh berries and is perfect for any gathering or family dessert. My kids love it as much as I do!
- 1 box Gluten Free Vanilla Cake Mix (I used Aldi brand)
- 3 eggs
- 1/4 cup coconut oil melted
- 1/4 cup sour cream
- 2/3 cup almond milk or milk of choice
- 1 tsp vanilla extract
- 1 can sweetened condensed milk 14 oz
For Chantilly Buttercream:
- 1 stick unsalted butter softened
- 2.5 cups confectioners sugar sifted
- 1 tbsp almond milk or other milk/cream
- 1 tsp vanilla extract
- 1 cup whipped cream sweetened fresh or Cool Whip
Berries for topping (raspberries, blueberries, strawberries, blackberries)
Preheat oven to 350.
Lightly grease a 8×8 brownie pan using a little coconut oil. Set aside.
With an electric mixer, combine eggs, coconut oil & sour cream until smooth. Add cake mix, milk & vanilla, mixing again until smooth. Scrape down the sides of the bowl, then mix for 2 minutes on medium speed. Pour batter into prepared pan.
Bake for 25 minutes, or until a toothpick inserted into the middle comes out clean.
Allow to cool for 15 minutes, then using the handle of a wooden spoon, poke holes all over the cake.
Pour the entire can of sweetened condensed milk over the cake. Use a rubber spatula to spread it out so that it covers and absorbs into every hole.
Set aside and allow to cool completely. Once it isn’t hot, you can cover and place in the refrigerator to cool faster. (Now is a great time to make your icing!)
Before beginning, make sure your butter is softened and confectioners sugar is sifted. (It makes a big difference!)
In an electric mixer, blend softened butter until creamy.
Gradually, mix in powdered sugar until well combined. Add vanilla and milk, then continue mixing until creamy. If it is too thick, add a splash more milk (but careful not to add too much).
Fold in whipped cream until well incorporated. Cover and refrigerate for 1 hour or until ready to use.
Once cake is completely cooled:
Cover cake with Chantilly Buttercream, then top with fresh berries. Serve and refrigerate any leftovers.
I hope you enjoy this recipe! Please let me know what you think.