Very Berry Chantilly Cake (Adult Birthday Cake)

 
 
 

Here is another “copy cat” cake!  My friend Cathy made a grain-free version of Whole Food’s Berry Chantilly cake using my Pound Cake recipe from the cookbook and it was great, I forgot how good they used to be!  I made a few tweaks, using the Yellow Cake recipe from the cookbook which is very similar to the cake used for the Heavenly Strawberry Cake I posted a few weeks ago.  The difference being that I separated the eggs, and whipped the egg whites separately and then incorporated them into the batter at the very end.  This helps give the cake a very nice texture.  

I think this is my favorite cake creations to date!  This is definitely my husbands favorite and my in-law’s! (I thought the Heavenly Strawberry Cake was last week!) The almond extract in the frosting is really nice even though I am typically not an almond extract fan.  Also, the Grand Marnier is optional.  The cake is good with it or good without it.  It will cost you about $40 a bottle so I would just omit it if you don’t have it but it will add that last layer of flavor that is reminiscent of the Whole Foods version. 


Again, like with all my recipes, TASTE everything!  Taste the batter before baking, taste the cream cheese frosting, taste the syrup for the berries.  If you need more sweetener, add it.  As you can see, I added minuscule amounts of honey and coconut sugar to finish off the sweetness of this cake.  

As pictured, you can always make minis.  Make cupcakes and split them in half.  Spend the extra time to decorate and people will be impressed, I PROMISE!

Very Berry Chantilly Cake

Serves 12- 9 Net Carbs per Serving (including honey & coconut sugar not Grand Marnier)

1 cup almond flour (I use Honeyville)
1/2 cup plus 2 tbsp coconut flour
1 tbsp baking powder
1/2 level tsp plus 1/8th tsp Kal Stevia  or sweetener of choice (to taste)
1/8 tsp salt
 
6 large eggs, separated
1/2 cup heavy whipping cream (or canned coconut milk for dairy-free)
1/2 cup sour cream (or canned coconut milk for dairy-free)
1/4 cup unsweetened almond milk (or milk of choice)
1 tbsp pure vanilla
6 tbsp unsalted butter, melted (or part butter and part coconut oil)
 
Preheat oven to 350° F and lube and line bottom of (2) 8″ cake pans with parchment paper.  Mix dry ingredients in medium bowl. In separate bowl, beat egg whites until SOFT peaks form. In another bowl (using same beaters) blend remaining wet ingredients, including egg yolks (adding melted butter at very end).  Add dry ingredients to wet ingredients and mix well.  Then carefully fold egg whites in to batter. Divide batter equally between both pans.  Bake for 20-25 minutes for or until top is slightly browned. Carefully remove cake from pan and cool completely on wire rack.
 
Almond Cream Cheese Frosting
 
3 tbsp sour cream
12 oz cream cheese, at room temperature
1/2 tbsp pure almond extract
1 tsp pure vanilla extract 
1/4th plus 1/8th tsp Kal Stevia (to taste)
1 & 1/2 cup heavy whipping cream
1 & 1/2 tbsp organic coconut sugar (or honey) to taste (optional)
 
In medium bowl, blend sour cream, cream cheese, extracts and stevia.  Blend well.  Add heavy whipping cream and blend until frosting has thickened.  Taste for sweetness and add additional sweetener if necessary (coconut sugar).
 
Fruit Glaze

1 tsp all fruit preserves (I used peach.  You could use apricot or omit it all together)
1 tsp water
 
Berries & Sauce

1/3 cup fresh orange juice
Zest of 1 orange
3 servings Kal Stevia (to taste)
1 tsp raw honey (optional)
1/2 tbsp pure orange extract (omit if using Grand Marnier)
3-4 tbsp Grand Marnier Liquor (optional)
 
Add all ingredients to small sauce pan.  Bring to boil and simmer for 2-3 minutes.  Taste for sweetness.  Cool completely.  
 
Once sauce is completely cooled, add: 
 
1 cup fresh blueberries
1 cup quartered strawberries
 
Cake Assembly
 
You will need extra Strawberries & Blueberries for garnish on the top of the cake.
 
 
Fruit and syrup layer… yummy!
 
Pipe on frosting
 
Place one cooled cake layer on cake plate.  Add berries and sauce over cake.  Using a zip-lock bag with an 1/2 inch opening in the corner with a star piping tip, pipe a layer of frosting over fruit.  Top with 2nd cake layer.  Using piping bag, frost top and sides of cake.  This can also be done with just a regular butter knife. Toss extra strawberries and blueberries in glaze (don’t get strawberry leaves in glaze) and place strategically on top of cake and around sides if desired.  

Best if refrigerated at least 4-6 hours or overnight.

If you like this recipe, be sure to check out my cookbook, Satisfying Eats, now available on Amazon!  Over 250 Grain-Free, Sugar-Free & Low-Carb Recipes!  
 
Check out what everyone is saying about this awesome cookbook!  NEVER miss Grains again!!
 

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about the author

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Happy Cookin’!

Melissa

Comments

  1. Shea says

    OMG, I just made this recipe into cupcakes and they are amazing! I could not believe how good this tasted! It’s even better than the Chantilly cake from whole foods. My husband (who eats wheat) thought it was awesome too!

  2. Celeste says

    Oh WOW!! Will have to give this recipe a try. What sub would you suggest for the honey? If I were to make cupcakes what temp and any idea about cooking time? Thank You for all the great recipes. I’ve been making the vanilla ice cream from the book. Very very good!!
    Celeste :)

  3. Paula Poplos says

    Made this Very Berry Chantilly Cake and it was FABULOUS!!! Perfect sweetness and texture. The cream cheese almond frosting was deliciously creamy. WIll definitely be making this again….and again….and again! :-)

  4. Lora says

    Thanks so much for this recipe, Melissa! Made it for my husband’s birthday last week and it is fantastic. Wish I would have thought to take a photo before we dug in. I thank you for all you do to make our grain-free, sugar-free lives more delicious.

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