Gluten- and Dairy-Free Vanilla Raspberry Sheet Cake (Video)

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Why We Love This Raspberry Vanilla Sheet Cake

This cake is a showstopper that’s perfect for gatherings. It’s easy to transport, simple to slice into many servings, and makes a memorable impression—often prompting requests for the recipe. Despite being gluten-free and dairy-free, it still delivers a bakery-quality texture and flavor that surprises people.

The single-layer sheet format is ideal for crowds and looks elegant without the fuss of stacking and frosting multiple tiers. The bright raspberry layer adds eye-catching color and flavor, and since the filling uses frozen fruit, you can make this cake year-round.

How Is This Sheet Cake Gluten-Free?

Turning this into a gluten-free cake is straightforward: use a gluten-free boxed yellow cake mix in place of a regular mix. The other components are naturally gluten-free, so swapping the mix is all that’s required. If you prefer to bake from scratch, any reliable gluten-free yellow cake recipe will also work.

How Is This Cake So Tender and Amazing?

The cake starts with a boxed mix but is “doctored” for a springy, tender crumb. Instead of following the box directions, add instant vanilla pudding mix, extra rice milk, dairy-free sour cream and a little more oil. A generous tablespoon of vanilla extract lifts the flavor so the cake tastes truly vanilla-forward.

Does Jello Pudding Powder Contain Dairy?

The dry powder in instant pudding boxes is dairy-free; it’s the finished pudding made with milk that contains dairy. Using the dry instant pudding in the cake mix is safe for dairy-free baking; if you prefer, you can make a dairy-free cooked pudding for the topping.

Can I Use Storebought Raspberry Jam?

Yes, you can, but homemade raspberry filling tastes fresher and holds up better under the whipped topping. If using storebought jam, choose a very thick variety so the filling remains stable and doesn’t slide when you add the topping.

How Do You Make a Cloud-Like Dairy-Free Topping?

This recipe uses a plant-based cream (such as plant cream) whipped to stiff peaks, then folded with a cooked dairy-free vanilla pudding for a stable, fluffy topping. Two helpful tips:

• Chill the bowl, beaters and container of plant cream in the freezer for 10–15 minutes before whipping—this helps it reach stiff peaks.
• Use a cook-and-serve vanilla pudding mix for the topping and use less milk than the package calls for (about half) to account for thinner plant milk like rice milk.

Do I Have to Use Rice Milk?

Rice milk is recommended because it has a neutral flavor. Other non-dairy milks (almond, soy, oat) will work but may slightly alter the flavor. Use what suits your dietary needs or taste preferences.

Do I Have to Have Fresh Raspberries?

Fresh raspberries are optional and used mainly as a garnish. The filling relies on frozen raspberries, so you can make the cake any time of year.

What If I Need the Cake to Be Egg-Free or Vegan?

The recipe hasn’t been fully tested egg-free. If you need an egg-free version, an egg replacer such as Ener-G may work, though texture can vary. If strict vegan status is required, double-check all packaged ingredients for animal-derived components.

Where Do I Find Dairy-Free Sour Cream?

Some grocery stores carry dairy-free sour cream brands such as Tofutti. Availability varies by location, so check natural food stores or larger supermarkets for options.

Tools You’ll Need

• Half sheet pan (13 x 18 x 1 inch)
• Large mixing bowl or stand mixer
• Whisk attachment or hand beaters
• Two medium saucepans
• Measuring cups and spoons
• Hand whisk and spatula

Ingredients

How to Store

Store the cake in the refrigerator to keep the topping stable. If you add fresh raspberries, cover loosely with plastic wrap to protect them; otherwise avoid pressing wrap directly onto the topping to preserve its texture. In our experience the cake rarely lasts more than 24 hours because it gets eaten quickly.