Gluten-Free Vanilla Cake Recipe:- Indulge in the scrumptious flavour of a gluten-free vanilla cake that is light and airy, and that is perfect for whatever event you could be attending. If you are celebrating a special occasion or simply have a craving for something sweet, this recipe ensures that everyone will have a deliciously satisfying experience, regardless of any dietary restrictions they may observe.
This is true regardless of whether you are celebrating a special occasion or simply looking for something sweet. This gluten-free cake is sure to become a favourite among the gluten-free sweets that you already have in your collection. Its light consistency and sumptuous vanilla flavour will make it an ideal choice for you.
Gluten-Free Vanilla Cake Recipe
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk (or dairy-free alternative for lactose intolerant)
- 2 teaspoons pure vanilla extract
Also see : Carrot Banana Pecan Muffins Recipe
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a round cake pan measuring 9 inches in diameter, or line it with parchment paper to make removal easier. In a bowl of medium size, combine the gluten-free flour, baking powder, baking soda, and salt by whisking them together until they are thoroughly blended. Put aside for later.
Put the butter that has been softened and the granulated sugar into a large mixing bowl and use an electric mixer to beat the two together until the mixture is frothy and light. It is important to make sure that each egg is well absorbed before adding the next one. Beat the eggs in one at a time. Put the vanilla extract into the mixture and stir it until it is distributed evenly throughout the mixture.
Beginning and ending with the dry ingredients, gradually add the dry components to the wet ingredients, alternating with the buttermilk. You should start with the dry ingredients. While taking care not to over mix, mix until the ingredients are barely mixed. As soon as the cake pan has been prepped, pour the batter into it and smooth it out evenly.
In an oven that has been preheated, bake the cake for twenty-five to thirty minutes, or until a toothpick that has been inserted into the middle of the cake comes out clean. The cake should be removed from the oven and allowed to cool for ten minutes in the pan before being transferred to a wire rack to finish cooling entirely. After the cake has cooled, you can use the gluten-free frosting of your choice to decorate it, if you so wish. Please slice and serve.
Tips
To ensure that the components are properly incorporated and that the crumb is delicate, you should make sure that all of the ingredients, particularly the eggs and buttermilk, are at room temperature. In order to prevent the finished cake from having a dense texture, it is important to avoid over mixing the batter once the dry ingredients have been added.
Because different types of gluten-free flour may have different weights per cup, it is important to use a kitchen scale when measuring your gluten-free flour to ensure accuracy. You might want to consider adding a tablespoon of lemon zest or almond extract to the batter in order to further enhance the flavour.
FAQ
Q.1) Can I use almond flour instead of gluten-free all-purpose flour?
In spite of the fact that almond flour can impart a delectably nutty flavour, it differs from other types of flour when it comes to baking and may produce a more dense consistency. If you prefer almond flour, you should hunt for a recipe that is made expressly for almond flour.
Q.2) How should I store leftovers?
For up to three days, any cake that is left over can be stored in an airtight container at room temperature. Alternatively, it can be stored in the refrigerated for up to five days. To ensure that the cake has the greatest possible texture, wait until it has reached room temperature before serving.
Q.3) Can I freeze this cake?
To answer your question, the cake layers can be frozen for up to two months. In order to prevent them from freezing, wrap them tightly in plastic wrap and aluminum foil. Before serving, allow the food to defrost in the refrigerator for a full night.
Q.4) Can I make this cake dairy-free?
There is no problem with using dairy-free alternatives in place of butter and buttermilk in this recipe. Some examples of such replacements include vegan butter and non-dairy milk. Ensure that they are at room temperature, and then proceed with the recipe in the manner that is specified.
