The Chantilly cake is a dessert perfect for many occasions, especially birthdays. A simple dessert made with a very soft sponge cake that does not require soaking, pastry cream and chocolate pastry cream which, after adding whipped cream, will become Italian chantilly or diplomat cream. Making this cake takes a little time but, with good organization, you can prepare both the pastry cream and the sponge cake a day in advance. This cake is naturally gluten-free and can also be made lactose-free. For the sponge cake made with 00 flour you’ll find the recipe here.
The gluten-free Chantilly cake is one of the great classics of Italian pastry in a gluten-free version — perfect for birthdays, ceremonies, special occasions and holidays.
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- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 7/8 cup granulated sugar
- 3/4 cup gluten-free rice flour
- 3/4 cup gluten-free cornstarch (Maizena)
- 1 vanilla bean
- 1 cup whole milk (or plant-based)
- 3 egg yolks
- 1/3 cup granulated sugar
- 1.5 tbsp gluten-free cornstarch (Maizena)
- 1.5 tbsp rice starch (gluten-free)
- 1/2 vanilla bean
- 1 cup whole milk (or plant-based)
- 4.2 oz dark chocolate (gluten-free)
- 3 egg yolks
- 1/4 cup granulated sugar
- 2.5 tbsp gluten-free cornstarch (Maizena)
- 1/2 vanilla bean
- 1 2/3 cup pastry cream
- 2/3 cup whipping cream (can be plant-based and gluten-free)
- 1/4 cup powdered sugar (gluten-free)
- 1/2 vanilla bean
- 1 2/3 cup chocolate pastry cream
- 2/3 cup whipping cream (can be plant-based and gluten-free)
- 1/4 cup powdered sugar (gluten-free)
- 1/2 vanilla bean
- 1 cup whipping cream (plant-based, gluten-free)
- chocolate sprinkles (gluten-free)
- unsweetened cocoa powder (gluten-free)
Tools
- 2 Pots
- 4 Bowls
- 1 Baking pan
- 1 Mixer
Steps
Sift the flour and starch 2–3 times.
Beat the eggs with the sugar and vanilla in a stand mixer or with a hand mixer until the mixture is fluffy and voluminous; it should triple in size, about 12–15 minutes.
In the meantime sift the rice flour and starch twice and preheat the oven in static mode to 356°F.
Stop the mixer and, using a spatula, gradually add one-third of the flour mixture by folding gently from the bottom up so as not to deflate the batter.
Add two-thirds of the flour and mix again, then add the last portion.
Pour into a baking pan (about 15×18 in) lined with wet parchment paper and spread gently without banging the pan.
Bake for 15–20 minutes until golden.
Remove from the oven and immediately invert onto a kitchen towel. Carefully remove the parchment paper and let cool completely.
Split the vanilla bean and scrape out the seeds. Heat the milk with the vanilla pod. Mix the vanilla seeds with the eggs and sugar and whisk.
Add the sifted starches and mix well. Pour the hot milk into the egg mixture, whisk, and cook while stirring until thickened.
Place the cream in a shallow, wide container. Cover with plastic wrap directly on the surface.
Cool quickly and transfer to the fridge for a few hours.
Split the vanilla bean and scrape out the seeds. Heat the milk with the vanilla pod.
Chop the chocolate and set aside. Beat the eggs with the sugar and vanilla seeds. Add the sifted cornstarch and mix well.
Pour the egg mixture into the hot milk and stir. Cook while stirring until it thickens. Pour the hot cream over the chocolate and stir with a spatula until smooth.
Cover with plastic wrap and cool immediately.
Whip the cream with the powdered sugar and vanilla bean seeds until glossy and semi-whipped. Fold the whipped cream into the very cold pastry cream little by little, mixing gently from the bottom up.
Whip the cream with the powdered sugar and vanilla bean seeds until glossy and semi-whipped. Fold the whipped cream into the very cold chocolate pastry cream little by little, mixing gently from the bottom up.
Slice the sponge cake into three layers. Place the first layer on a serving plate and spread all of the Italian chantilly cream over it.
Place the second sponge layer on top and spread the chocolate cream.
Top with the third sponge layer and decorate with whipped cream, chocolate sprinkles and a dusting of unsweetened cocoa powder.
Let rest for at least 6 hours in the refrigerator before serving.
It’s recommended to prepare it a day in advance; the gluten-free Chantilly cake improves after 6–12 hours of rest. The cold stabilizes the structure, firms the layers and improves slicing.
WARNING: consult the Italian Celiac Association guidelines and read ingredient labels carefully to ensure they are free from gluten contamination.
Storage
Keeps for 3 days in the refrigerator.
Pastry cream keeps in the refrigerator for 2–3 days. The baked sponge cake can be kept wrapped in plastic wrap at room temperature for 2–3 days or it can be frozen.
Tips for a Perfect Gluten-Free Chantilly Cake
Perfect sponge cake assembly
The base must be soft but elastic, not dry or fragile.
Beat the eggs for at least 12–15 minutes; the mixture must triple in volume.
Fold the sifted flours in 2–3 additions. Rice flour and starch must be very fine to avoid a coarse texture.
How to get a smooth, lump-free pastry cream
Always sift the starches.
Stir constantly during cooking.
Cover with plastic wrap directly on the surface as soon as it’s ready.
If small lumps appear:
Blend with an immersion blender while still hot.
Stable, non-runny Italian chantilly
Stability depends on:
✔ Completely cold pastry cream
✔ Very cold cream (39°F)
✔ Do not overwhip
Do not whip the cream too firmly: it becomes grainy and separates more easily.
Variants of the Gluten-Free Chantilly Cake
Lactose-free variant, substitutions: plant-based milk (soy or almond). Try the lactose-free pastry cream and the almond milk pastry cream.
Use plant-based whipping cream
Dark chocolate without lactose
Result: same structure, slightly milder taste.
Fruit variant, add fresh sliced strawberries, berries, or canned peaches like in the gluten-free peach trifle.
Place the fruit between the layers along with the chantilly. Perfect for spring and summer.
Coffee Chantilly variant, add 1 teaspoon of instant coffee to the pastry cream.
FAQ (Questions & Answers)
The chantilly cream falls apart: why?
Possible causes: pastry cream still warm, whipped cream too soft or overmixing. Always fold gently from the bottom up.
The sponge cake is dry
Overbaking or oven too hot.
The cake releases liquid after a few hours
The cream is not sufficiently thickened.
Can I prepare the gluten-free Chantilly cake the day before?
Yes, it’s recommended. Resting improves structure, slicing and flavor.
Store well covered in the refrigerator.Can I freeze the Chantilly cake?
It is not recommended to freeze it already filled.
You can freeze: only the sponge cake.
Creams with whipped cream tend to lose structure after thawing.
