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A bright white almond cake topped with fresh raspberries and rhubarb. It has a white chocolate ganached drip going down the sides and there is a slice cut out of it.

Gluten-Free Raspberry Rhubarb Cake (Dairy-Free)

  • Author: Katie Stymiest
  • Total Time: 2 Hours 25 Minutes
  • Yield: 14 Slices 1x
  • Diet: Gluten Free


This delicious summer cake is bursting with fresh raspberry and rhubarb flavor! Soft gluten-free and dairy-free almond cake layers paired with raspberry rhubarb filling and covered in the most amazing whipped white chocolate buttercream frosting.



Almond Cake

  • 2 ½ cups (380g) gluten-free flour blend *
  • 2 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon xanthan gum **
  • ¾ cup (168g) dairy-free salted butter, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • ¼ cup (59ml) canola or vegetable oil
  • 1 teaspoon almond extract ***
  • 1 ¼ cup (300ml) dairy-free milk, room temperature

Raspberry Rhubarb Filling

  • 1 cup (130g) raspberries, fresh or frozen
  • 1 cup (130g) rhubarb, chopped fresh or frozen
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

White Chocolate Buttercream

  • 2 ½ cups (560g) dairy-free salted butter, room temperature
  • 6 ¾ cups (810g) icing sugar
  • 1 teaspoon fine sea salt
  • 1 bar (100g) dairy-free white chocolate, melted
  • optional: 3 – 4 drops liquid whitener
  • optional: extra raspberries & rhubarb for decor

White Chocolate Drip

  • ¾ cup (150g) dairy-free white chocolate chips
  • 2 tablespoons dairy-free milk
  • optional: 3 – 4 drops liquid whitener


Almond 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 or until light and fluffy.
  4. Add in the eggs and almond 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 tightly with plastic wrap and place in the freezer.

Raspberry Rhubarb Filling

  1. In a medium pot combine the raspberries, rhubarb, sugar, lemon juice, and cornstarch together.

  2. Cook the mixture over medium heat until it comes to a boil. Reduce the heat to medium-low and allow to simmer for approximately 5 minutes while stirring occasionally.

  3. Once the filling has thickened enough to coat the back of a spoon remove it from the heat.

  4. Pour the raspberry rhubarb filling into a shallow dish and cover the surface directly with plastic wrap.

  5. Allow to fully cool to room temperature before using it. Can be placed in the fridge to chill faster.

White Chocolate Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Add in the melted white chocolate and liquid whitener (if using) and mix on low until combined.
  4. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.

White Chocolate Drip

  1. Combine the white chocolate chips and milk in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until fully melted and smooth.
  2. Add in a few drops of liquid whitener (if using) and mix until combined.

Cake Assembly

  1. Level each fully cooled almond cake layer with a cake leveler or knife if needed.

  2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of white chocolate buttercream.

  3. Pipe a buttercream border around the edge and fill with approximately half of the raspberry rhubarb filling.
  4. Place another layer of leveled almond cake on top and very gently apply a thin coat of buttercream to all of the cake. If the cake feels unstable or the buttercream is soft, stop here and chill the cake for 15 minutes.
  5. Remove the cake from the fridge and repeat step 3. Top with the remaining cake layer and apply a thin coat of buttercream all over the exposed cake. Refrigerate for 15 minutes.
  6. Cover the cake with a final layer of buttercream and smooth the sides and top with a cake smoother and/or offset spatula. Chill the cake for another 15 minutes while you prepare the white chocolate drip.

  7. With a piping bag or spoon, pour the white chocolate over the edges of the cake and place it back in the fridge to set. See the above blog post for drip tips and tricks.
  8. Decorate the cake as you please. I topped the cake with extra raspberries and chopped rhubarb in a wreath-like effect. Enjoy!

  9. Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.


* Check to see if the gluten-free flour blend contains xanthan gum or not.

** Omit the xanthan gum if the gluten-free blend already contains it or if you are not using gluten-free flour.

*** Vanilla extract can be used instead of almond extract.

  • Prep Time: 2 Hours
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 718
  • Sugar: 54 Grams
  • Sodium: 171 Miligrams
  • Fat: 39 Grams
  • Carbohydrates: 82 Grams
  • Fiber: 6 Grams
  • Protein: 9 Grams
  • Cholesterol: 111 Miligrams

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