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A gluten free berries and cream layer cake covered with whipped cream and fresh summer berries.

Gluten-Free Chantilly Cake (Dairy-Free)

  • Author: Katie Stymiest
  • Total Time: 1 Hour 25 Minutes
  • Yield: 14 Slices 1x
  • Diet: Gluten Free


The perfect summer cake! This gluten-free and dairy-free berry Chantilly cake is fluffy, light, and easy to make. Soft vanilla cake layers, fresh summer berries, and whipped cream make this cake a total crowd-pleaser.



Chantilly Cake

  • 2 ½ cups (350g) gluten-free flour blend *check to see if it contains xanthan gum or guar gum
  • 2 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon xanthan gum *omit if gf blend contains it or if using regular cake flour
  • ¾ cup (168g) dairy-free salted butter, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature *can substitute liquid egg replacer for vegan
  • ¼ cup (59ml) canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¼ cup (300ml) dairy-free milk, room temperature


  • 3 cups fresh berries (any berry or mixed berries you prefer)

Whipping Cream

  • 1 cup (250ml) dairy-free whipping cream, very cold ***
  • 1 tablespoon icing sugar
  • 1 teaspoon vanilla extract
  • optional: 1 packet (10g) Whip It stabilizer *omit if vegan
  • optional: flowers, greenery, and/or glittery sugar for decor


Chantilly Cake

  1. Preheat the oven to 350ºF and prepare three 8-inch round baking pans with non-stick baking spray and parchment paper.
  2. In a small mixing bowl combine the flour, baking powder, xanthan gum (if using), and salt, and set aside.
  3. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, and oil on high speed for 5 minutes until light and fluffy.
  4. Add in the eggs and vanilla extract and mix on high for another 2 minutes.
  5. Add in the dry ingredients from step 2 and turn the mixer on low.
  6. While the mixer is on low slowly pour in the milk and mix until just combined. Scrape down the sides of the bowl when necessary.
  7. Divide the cake batter evenly into the three prepared 8-inch round baking pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap them tightly with plastic wrap and place them in the freezer.

Whipping Cream

  1. In the bowl of a stand mixer pour in the cold whipping cream and begin to mix on low.
  2. Slowly add the icing sugar and whipping cream stabilizer (if using) and mix until combined.
  3. Add in the vanilla extract and turn the mixer up to high. Whip on high for 4-5 minutes or until light and fluffy.
  4. Use immediately or cover with plastic wrap and refrigerate.

Cake Assembly

  1. Place one layer of vanilla cake on a plate, cake board, and/or turntable. Top with approximately ⅓ of the whipping cream and ⅓ of the fresh berries.
  2. Repeat with the remaining layers.
  3. Decorate the cake as you please. I used a few tiny white garden flowers and leaves for decor on top of the cake with the fresh berries and sprinkled on a bit of glittery sugar. Enjoy!
  4. Store any leftover cake in an airtight container in the fridge for up to 5 days. Note that fresh berries will release their natural juice when kept in the fridge and whipping cream will slowly begin to lose its shape over time even when refrigerated.


* I used Kinnikinnick gluten-free all-purpose flour blend. Check your gluten-free blend to see if it contains xanthan gum.

** Omit xanthan gum if your gluten-free blend contains it or if you are using regular flour.

*** Whipping cream must be cold or else it will not properly whip. I will even put my mixing bowl and beater in the freezer for 10 minutes ahead of time to ensure success.

  • Prep Time: 1 Hour
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 546
  • Sugar: 38 Grams
  • Sodium: 57 Miligrams
  • Fat: 33 Grams
  • Carbohydrates: 54 Grams
  • Fiber: 3 Grams
  • Protein: 7 Grams
  • Cholesterol: 134 Miligrams

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