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Gluten Free Vanilla Cake
This simple and basic yellow vanilla cake is moist and gluten free! Delightful with almond extract or made into a lemon cake with lemon juice and zest. Who says gluten free is no fun!?
1 1/2 cups rice flour (white is lighter)
3/4 cup tapioca flour
1 tablespoon potato starch
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xantham gum
4 whole eggs
2/3 cup "mayo" or Veganaise
1 1/4 cups sugar
1 cup milk (dairy or soy)
1 tablespoon GF vanilla
- Methods / Steps
Preheat oven to 350*F. Grease 2 (8-9 inch) round cake pans. Line with parchment rounds in the bottle and grease that as well.
Mix in large bowl with a whisk all the dry ingredients starting with the rice flour through the xantham gum.
Combine in another bowl with a mixer until fluffy and creamed the eggs, sugar and "mayo".
Combine the milk and the vanilla in a measuring cup, and have ready.
Add the dry ingredients to the egg mixture in 3 parts, alternating with the milk (IE: add 1/3 dry, 1/2 wet, another 1/3 dry, the rest of the wet, and ending with the last 1/3 of the dry.)
OPTIONAL. Coat the bottom of the cake pan with chopped pecans or sliced almonds. This adds a layer of complexity and makes a nice little snack cake that way.
Divide batter between prepared pans evenly.
Bake until fluffy and tests done. The cake will be springy. Do not brown too much as the edges will become dry and hard.
Simply sprinkle with powdered sugar and serve with cooked fruits or ice with your favorite icing.
- Additional Tips
Do not let the mayo frighten you, as it works much like butter or oil and is a secret ingredient in some of the top chocolate cakes used in restaurant desserts. It is also dairy free if you use a good full fat soy milk and Veganaise (a vegan mayonaise.) Also, try to use local and/or organic eggs.
This recipe is courtesy of Claire Fountain, pastry chef, baker, food writer and founder of For the Taste of It.
Claire is a regular contributor to Naturally Savvy.