Cooking and Serving: 55 minutes | 8 people
Ingredients
Choosing cake pans for this easy gluten free vanilla cake | Choosing the right gluten free flour blend for a perfect vanilla cake | Deciding on a frosting for your gluten free vanilla cake
Description
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Servings: 8 people
Ingredients
Choosing cake pans for this easy gluten free vanilla cake
Choosing the right gluten free flour blend for a perfect vanilla cake
Deciding on a frosting for your gluten free vanilla cake
Storing your gluten free vanilla cake
Tips for making the best gluten free vanilla cake
Ingredient substitutions
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
6 tablespoons (54 g) cornstarch, replace with 6 tablespoons additional
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon kosher salt
4 (100 g) egg whites, at room temperature
1 egg (50 g (weighed out of shell)) at room temperature
1 ⅓ cups (10 ⅔ fluid ounces) buttermilk, at room temperature
2 teaspoons pure vanilla extract
10 tablespoons (140 g) unsalted butter, at room temperature
1 ½ cups (300 g) granulated sugar
Instructions
Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the.
cake pan on the parchment, then cut out the circle). Set the pans aside.
Into a medium-size bowl, sift (yes, you have to sift!) the gluten free flour.
salt, and whisk to combine well. Set the dry ingredients aside.
In a large measuring cup or medium-size bowl, place the egg whites and egg,.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
off the sides and bottom of the bowl, or until very light and fluffy.
To the large bowl with the butter and sugar mixture, add the dry ingredients.
The batter will sometimes look a bit curdled. That’s normal and not a problem.
Once all the ingredients have been added, beat for another minute on medium.
Divide the batter evenly between the two prepared baking pans and smooth each.
on the counter a few times to break any large air bubbles.
Place the baking pans in the center of the preheated oven and bake for 20.
for doneness are more useful than the toothpick test. Do not overbake.
Remove the cakes from the oven and allow to cool in the pans for 15 minutes.
to cool completely before frosting and serving.
Notes
Nutritional information is, at best, approximate. Please use your own
calculations if you are relying on it for your health!
Originally published on the blog in 2016. Recipe unchanged; much of the text,
most photos, and video are new.
Cholesterol: 155mg | Sodium: 462mg | Potassium: 128mg | Fiber: 2g | Sugar: 40g |
Vitamin A: 667IU | Calcium: 128mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an