Rich, moist, gluten free vanilla cake is perfect for birthdays, showers and any celebration. Whipped egg whites help to keep this homemade white cake fluffy.
Gluten Free Cake Recipe
If you’re looking for the best gluten free cake recipe, you’ve found it! This spongy cake holds it shape well, making it ideal for sheet cakes and layer cakes. You’ll find the texture to be a delicious cross between traditional cake and a spongy angel food cake.
Gluten Free Birthday Cake
This cake is great for layering, making it the perfect cake for birthdays, showers and other celebrations and holidays.
Moist Gluten Free Cake
This gluten free cake is not dry and crumbly. It is a rather moist, tender cake with a soft crumb. We froze this cake in an airtight container and even after removing the cake from the freezer and defrosting, the cake was still moist.
Cake with Gluten Free Flour
For this recipe we used Cup4Cup Gluten Free Flour and tapioca starch. You can use what gluten free flour you are familiar with, but the recipe was tested with Cup4Cup. Be sure that the flour you choose has xanthan gum in it. If the gluten free flour you have on hand does not have xanthan gum, add about 1 teaspoon to the flour mixture.
To make the flour more like traditional cake flour, you’ll also add tapioca starch. You can substitute cornstarch if you’d like.
Tips to Make Homemade Gluten Free Vanilla Cake
The most important tip for making this from scratch cake is to whip the egg whites until they can hold stiff peaks, then set them aside. Once you have the rest of the ingredients mixed together, you’ll carefully fold in the whipped eggs to the batter. Don’t mix the batter too roughly or too much at this point. Mix just until the egg whites are incorporated, then divide the batter between the cake pans. The whipped eggs help to keep this cake lighter than other cakes.
Wilton 1M Tip: For piping pretty swirls on cupcakes.
Gluten Free Vanilla Cake
4.09 from 222 votes
Rich, moist, gluten free vanilla cake is perfect for birthdays, showers and any celebration. Whipped egg whites help to keep this homemade white cake fluffy.
Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
In a small bowl, combine the flour, tapioca starch (measured carefully*), salt and baking powder. Set aside.
In another bowl, combine the milk and vanilla extract.
Add the flour mixture to the butter/sugar mixture alternately with the milk.
Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
One the cakes are cool, frost with your favorite frosting.
Notes
*This is about 6 large egg whites.
*Some are having problems with the cake being too dense. This can happen when you mistakenly add too much flour. When you measure the flour, spoon it from the flour container gently into the measuring cup. Do NOT pack it down at all. This technique will help you not put too much flour into the cake.
Course Dessert
Cuisine American
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Grittiness is a common problem with gluten-free baked goods. Some flours, especially brown rice flour, are gritty. Here's a possible solution to try: For Cakes: Place the cake batter in a pan and allow it to sit for 30 minutes. During this time, the flour hydrates and the gritty texture reduces.
Because sorghum is often processed on shared equipment with wheat products, you need to be careful about finding a product that is certified gluten free. Sorghum flour is a great option for cookies and cakes, but it is best combined with other gluten free flours because it is so heavy.
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. ...
Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free.
Cassava flour is mild in flavor and provides a light texture to baked goods. It's also very absorbent and pairs well with brown or white rice flour to add structure without too much grittiness. It's grain-free and can be used as a 1:1 for all purpose flour in some recipes.
If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Then, almost by accident, we found that letting batters sit, covered, for 30 minutes before baking made all the difference. It simply gave the flours and starches time to absorb the liquid and soften before baking.
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.
Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react.
Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.
The simplest version of simple syrup, or soak, is nothing more than equal parts granulated sugar dissolved into water. The basic soak alone will do great things for your cake, especially in terms of moisture.
Again the culprit is not enough creaming, this time sugar, eggs and butter/marg. Oven temperature too high and too much baking powder will also cause holes and an uneven grainy texture. Add eggs into creamed butter/sugar mix one at a time, cream well so the mix is smooth and incorporated.
Besides eggs, which are protein-based, two starch-based products often used to bind and thicken gluten-free baked products are guar gum and xanthan gum. These products are largely interchangeable and are used in small amounts (1/2 to 1 teaspoon per cup of flour) to add volume and texture to baked goods.
Can I Fix Curdled Batter? James says yes! He recommends stirring in a tablespoon or two of flour to the mixture, just until the batter is emulsified once again. Stirring any longer will cause excess gluten to form, which will toughen up your cake.
More mixing produces a tougher colloid. As many gluten-free recipes use xanthan gum as a binder, this will indeed be a problem with overmixing. If you are using a pre-made gluten free flour, you have to read the ingredients. If these are pure starches only, you can't overmix.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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