Gâteau Napolitain is a French cake which is usually made of layers of vanilla and chocolate cakes. LU, the major biscuit company in France, has this cake packed individually and sold all over the world, but of course, it is not gluten-free. Today we are sharing this recipe to show you how easy it is to make this cake at home and make sure it is gluten-free. It’s a very attractive cake that you can serve to your family and friends and enjoy every morsel.

Ingredients (Vanilla Cake)

Yields: 10-12 pieces

- 3 eggs
- 1 cup sugar
- Pinch of salt
- 1 tsp vanilla 
- 100 gr. butter, soft
- 1 cup gluten-free all-purpose flour
- ¼ cup almond flour
- 2 tbsp. desiccated coconut
- 1 tsp baking powder

Ingredients (Chocolate Cake)

- 3 eggs
- 1 cup sugar
- Pinch of salt
- 2 tbsp. cocoa powder mixed with 3 tbsp. water
- 100 gr. butter, soft
- 1 cup gluten-free all-purpose flour
- ¼ cup almond flour
- 2 tbsp. desiccated coconut
- 1 tsp baking powder

Ingredients (Frosting)

- 200 gr. butter, soft
- 400 gr. Icing sugar
- 2 tsp instant coffee
- 100 ml. cold cream

Method (Vanilla Cake)

  1. Put the butter, sugar, vanilla, and salt in a bowl and beat with electric beaters until fluffy and pale.
  2. Add the eggs one at a time while still mixing.
  3. Mix the flour, almond flour, coconut, and baking powder together.
  4. Add the dry ingredients to the wet ingredients and mix slowly for few seconds only.
  5. Grease a rectangular cake pan (30x23 cm) and line with parchment paper.
  6. Pour the batter into the pan and bake in a pre-heated oven on 190°C for 15-18 minutes.
  7. Take out from the oven and keep on a rack to cool.

Method (Chocolate Cake)

  1. Put the butter, sugar, and salt in a bowl and beat with electric beaters until fluffy and pale.
  2. Add the eggs one at a time while still mixing.
  3. Add the cocoa mix and fold it into the batter.
  4. Mix the flour, almond flour, coconut, and baking powder together.
  5. Add the dry ingredients to the wet ingredients and mix slowly for few seconds only.
  6. Grease a rectangular cake pan (30x23 cm) and line with parchment paper.
  7. Pour the batter into the pan and bake in a pre-heated oven on 190°C for 18-20 minutes.
  8. Take out from the oven and keep on a rack to cool.

Method (Frosting)

  1. Cut the soft butter in small pieces.
  2. Put the cream in a bowl and add the instant coffee to it.
  3. Stir the coffee until it melts completely.
  4. Add the icing sugar to the coffee and mix with a whisk until the icing sugar completely dissolves.
  5. Start adding the pieces of butter gradually while beating.
  6. Don’t overbeat because the frosting might curdle.
  7. Put the frosting in the fridge for at least two hours before using.

How to Assemble the Cake

  1. Trim the edges of each cake.
  2. Cut each cake into half (You will have two equal pieces of vanilla cake and two equal pieces of chocolate cake).
  3. Put the first white layer and add frosting.
  4. Spread the frosting until you cover the whole first layer.
  5. Top the frosted layer with a chocolate cake layer and repeat the same steps.
  6. Once you finish icing all the layers, put the cake in the fridge for 2 hours.
  7. Sprinkle some chocolate and vanilla sprinkles on top (Wilton because it’s gluten-free).
  8. Cut the cake into rectangular pieces and serve with coffee or tea.