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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.
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