Strawberry Mascarpone Layer Cake

1 1/2 C quinoa flour
1/2 Cmillet flour
3/4 C potato flour
1 t salt
1 t baking soda
3 t baking powder
1 t xanthan gum
4 eggs
1 1/4 C maple sugar sugar
2/3 C yogurt
1 C milk
2 t gluten-free vanilla extract
butter for greasing pans
4 C of strawberries/1/2 sliced thinly and 1/2 sliced in half


Preheat oven to 350. Butter and millet flour two 8 or 9 inch round cake pans. Mix the flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix the eggs, sugar, and yogurt until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake at 350 for 25 minutes. Cakes are done when a toothpick inserted near the center comes out clean. Let cool completely.Assemble cake. Put whipped cream filling on top of one layer with one cup of sliced strawberries on top of the cream. Place second layer on top and pour Frosting on top and let drizzle over sides. Decorate top and sides with the rest of the strawberries. You can use the left over frosting to let your guests pour more on their cake. Searve with homemade ice cream.


Whipped Cream Filling
2 C heavy cream
1 T Maple Syrup
1 t Vanilla extract


Mascarpone Frosting
6 t unsalted butter, room temperature
6 ounces Mascarpone cheese, room temperature
1 C Maple sugar
1 C sliced strawberries

Using a hand mixer, beat buffer and cheese until light and creamy. Add sugar and continue beating until smooth. Add strawberries and beat until there are only a few small lumps of berrys. Cook in a small pot on low heat until sugar is dissolved. Make this frosting a day ahead and store covered in the refrigerator.