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diff --git a/recipes/yellow cake.txt b/recipes/yellow cake.txt new file mode 100644 index 0000000..ea21f00 --- /dev/null +++ b/recipes/yellow cake.txt @@ -0,0 +1,25 @@ +https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/ + +Ingredients + + 1 cup (8 oz.) vegetable oil (or oil of choice) + 1 1/2 cups (300g.) granulated sugar + 4 large eggs (200g.), room temperature + 3 cups (420g.) all purpose gluten-free flour blend (I used my flour blend or Bob's Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob's All Purpose GF Flour) + 1/2 teaspoon (3 g.) salt + 3 teaspoons (12g.) baking powder + 1 cup (8 oz.) dairy-free milk (or milk of choice) + 3 teaspoons (8g.) gluten-free vanilla extract + + +Instructions + + For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside. + In a medium mixing bowl combine oil and sugar. + Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute. + Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned. + Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting. + For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency. + Let cakes cool completely before frosting. + Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. + |