Gluten Free Cake Recipes
My favourite gluten free cake recipes
INGREDIENTS
- 1 1/2 cups white rice flour
- 3/4 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 1/4 cups white sugar
- 2/3 cup mayonnaise
- 1 cup milk
- 2 teaspoons gluten-free vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Rice Flour Cake (gluten free)
INGREDIENTS
- 1 stick softened organic butter
- 1/2 cup organic evaporated cane sugar
- 2 organic eggs
- 2 tsp gluten-free vanilla extract
- 11/4 cups white rice flour
- 1 tsp baking powder
Preheat oven to 350°F.
Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside. Cream the butter with the sugar until well blended. Add eggs and vanilla, beating with a wire whisk. Add flour and baking powder and continue to beat until well mixed. Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.
Nutrition Info
Per Serving (58g-wt.): 230 calories (100 from fat), 12g total fat, 7g saturated fat, less than 1g dietary fiber, 3g protein, 28g carbohydrate, 75mg cholesterol, 70mg sodium
Chocolate Cake (gluten free)
INGREDIENTS
- 1/2 cup cocoa
- 1/2 cup boiling water
- 150g softened butter
- 1/4 cups sugar (275g)
- 3 eggs (size 7)
- 1 Tbsp vanilla
- 360g (2ј cups) Gluten Free Goodies Cake and Biscuit Mix
- 1/2 tsp baking soda
- 3 level tsp Gluten Free Goodies Baking Powder
- 1 cup milk
DIRECTIONS
Mix cocoa and boiling water thoroughly and leave to cool while preparing the rest of the cake.
Line the bottom of a 23cm tin with paper, or alternatively, grease and flour the base of a large glass baking dish (20 x 30 cm is good). The cake can be baked in and served from this dish.
Cream butter and sugar with the vanilla. Add eggs one at a time, beating well after each addition. Add flour mix, baking powder, soda and milk. Mix thoroughly. Add cocoa mix and beat well. Bake at 180C for 45-60 minutes, or until a skewer inserted into the cake comes out clean.
Sift icing sugar over the cooled cake before serving.
