Gluten-Free Vanilla Cake

The latest in adventures of gluten-free baking involved experimenting with various vanilla cupcake recipes. After much tweaking and several trials (see this post), the cupcakes tasted good, but the consistency was strange. I figured this was the result of trying to make a thick cake without eggs or gluten. I tried using my chocolate cake recipe, but modified slightly to make a vanilla cake.

Several things I discovered:

  • Gluten, dairy, and egg- free baking lends itself more to thinner goods… cookies and thin cakes.
  • Chocolate covers up the “gluten-free” taste of the chocolate cake, which means I had several tries just to get the taste “vanilla cake” tasting.

Notes for this cake in particular (read before making):

  • Do not over mix.  Unless you want a cake with the consistency of rubber. Seriously. And don’t use a mixer. Wooden spoon works the best.
  • Clear vanilla extract might help make the cake less yellow… just make sure it is gluten-free.
  • Lemon juice helps give the cake a crisp flavor and mask the coconut oil.
  • Use pure cane sugar. The taste is remarkable. Refined sugar works, but pure cane sugar is the best.
  • All dry ingredients need to be sifted to have a lighter texture. My sifter has been contaminated with wheat flour, so I used a metal mesh strainer similar to this one.

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After a couple trials, this is the deliciously addictive result! (especially paired with this coconut-vanilla icing!)

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Coconut Vanilla Cake

Preheat oven to 350 F. Grease a round cake pan with coconut oil. (Or put liners in a 12-cupcake pan.)

In a small bowl, measure out:

  • 1 3/4 c. general purpose gluten free flour (I used Bob’s Red Mill Baking Flour) general purpose gluten free flour
  • 1/4 c. brown rice flour
  • 1 c. pure cane sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp. salt

Sift these ingredients into the mixing bowl. Pour in:

  • 1/3 c. melted coconut oil (not hot)coconut milk creamer
  • 2 Tablespoons French Vanilla flavored coconut milk creamer (note: this is the only ingredient I used that is manufactured in the same factory as tree nuts, otherwise this recipe is nut-free)
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp gluten-free vanilla extract
  • 1 c. cold water

Stir these ingredients until just blended. Seriously, if you want to leave a few lumps, that will be OK.

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Pour into pan and bake 30-38 minutes. (Note: This cake takes longer to bake than the chocolate version and is more moist. I started checking the cake at 30 minutes. I waited until the top was browning and my finger did not leave any indentation when testing it. See the picture below. It is mostly done, but 5-7 more minutes would make it even better (notice the finger indentation).

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Let the cake sit in the pan at least 1 hour. Remove from pan and ice with this delicious coconut-vanilla icing. Or eat it plain. It’s really that yummy. I keep this cake in the refrigerator. It is delicious served room temperature or cold!

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About Katiehttps://thoughtsong.wordpress.comI like to dabble in writing out thoughts on scripture and life events.  Music, to me, is a dear friend, the structure that organizes my thoughts, and the feelings of my heart. Most of my time, however, is spent Teaching and Homemaking (especially trying to create hygge and live as a gluten-free baker). Take all these things away and I still have my true identity: I'm a sinner saved by grace and who dearly loves the Savior who first loved her. And that's really all that matters.

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