Gluten-Free Vanilla Cake
MAKES ONE 2-LAYER GLUTEN-FREE CAKE
[Updated Sept. 11, 2015]
Vary the taste of this versatile recipe by replacing vanilla with a different gluten-free flavor extract, such as almond, orange or maple. See variations below. Frost with “Buttercream” Frosting.
1 cup (2 sticks) butter, margarine or Spectrum Organic Shortening
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3½ cups gluten-free All-Purpose Flour Blend+ extra for dusting
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1½ cups cow’s milk or rice milk, hot
1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and dust with gluten-free flour.
2. In the bowl of an electric mixer, beat margarine and sugar at high speed until light and fluffy, approximately 5 minutes. Lower speed to medium and add eggs, one at a time. Add vanilla and beat until fluffy again, scraping down bowl.
3. In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum, and salt.
4. Add half the dry mixture to the sugar mixture and beat at low speed until combined. Add half the milk and blend. Then add remaining dry ingredients and milk. Mix on medium-low speed until smooth, approximately 2 minutes.
5. Divide batter equally between the two prepared pans. Bake in preheated oven for approximately 35 minutes or until done. Cool the cake for 20 minutes in pans. Then turn cake onto wire racks and cool completely before frosting.
Cake serves 16. Each serving contains 324 calories, 13g total fat, 5g saturated fat, 0g trans fat, 53mg cholesterol, 49g carbohydrate, 370mg sodium, 0g fiber, 3g protein.
TIP: This cake can be made egg-free. Replace 4 large eggs with 6 tablespoons unsweetened applesauce mixed with 2 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg replacer.
Coconut Cake: Substitute 1 tablespoon pure coconut extract for the vanilla; substitute coconut milk for milk of choice; then add ¾ cup coconut flakes (optional) to the cake batter, stirring until combined.
Lemon Cake: Substitute 2 teaspoons pure lemon extract for vanilla; reduce milk by 1/3 cup and add 1/3 cup fresh lemon juice; add 1 teaspoon fresh lemon zest to the batter when adding the eggs.
ENOUGH FOR ONE 3-LAYER CAKE
This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.
6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly softened, cut into 1-inch pieces
1 tablespoon pure vanilla extract
1. In the bowl of an electric mixer, combine powdered sugar and salt.
2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.
3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.
Cake serves 16. Each serving contains 538 calories, 40g total fat, 16g saturated fat, 0g trans fat, 18mg cholesterol, 45g carbohydrate, 163mg sodium, 0g fiber, 0g protein.
TIP: Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.