This beautiful yellow cake layered with whipped topping and fresh blueberries is perfect just as blueberries are coming into season. 

Trick: You can easily substitute fresh strawberries, raspberries or blackberries but you’ll need to eat the cake the same day you make it. 


  • 1½  cups white rice flour
  • ¾  cup tapioca flour
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 cup egg substitute
  • 1¼  cups sugar
  • 2/3 cup reduced-fat mayonnaise
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup 2% milk
  • 3 cups low-fat, whipped topping
  • 1 pint fresh blueberries


Preheat oven to 350º F. Lightly grease two 8-inch round baking pans with vegetable shortening and set aside.

In a large bowl, combine rice flour and next four ingredients; set aside.

Place egg substitute, sugar, mayonnaise and vanilla in an electric mixer bowl and mix on medium-high speed until light and fluffy, for about three minutes.  Add rice flour mixture and milk alternately, beginning and ending with flour.

Spread into prepared pans. Bake 20 to 25 minute or until a toothpick inserted in the center comes out clean. Cool for five minutes on wire cooling racks before turning out of pan to cool completely.  

Place one cake layer on cake stand and top with half the whipped topping; sprinkle half the blueberries. Repeat with remaining topping and blueberries.




Serving Size

1 slice



Total Fat

5.5 g

Sat Fat

2.5 g


0.7 mg


471 mg


153 mg


39 g


5 g