Gluten free cake recipe

[Cookie2122]

Baking a delicious gluten-free cake requires a careful selection of alternative flours and ingredients that provide structure and moisture without gluten. This recipe promises a moist and flavorful cake that rivals its gluten-containing counterparts, ensuring everyone can indulge in a delightful dessert. Whether you're celebrating a special occasion or simply satisfying a craving, this gluten-free cake recipe offers a delicious solution that doesn't compromise on taste or texture.

Ingredients:

• 1 cup gluten-free flour blend (ensure it includes xanthan gum or add 1/2 teaspoon if not included)
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (or dairy-free margarine for a dairy-free version)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or dairy-free alternative such as almond milk with 1 tablespoon lemon juice)

Instructions:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer fitted with the paddle attachment.
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
5. Alternate Adding Dry Ingredients and Buttermilk:
   • Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition. Scrape down the sides of the bowl as needed.
6. Bake the Cake:
   • Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and Frost (Optional):
   • Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
   • Once cooled, you can frost the cake with your favorite gluten-free frosting or simply dust with powdered sugar.
8. Serve and Enjoy:
   • Slice the cake and serve it on its own or with whipped cream, fresh berries, or ice cream.

This gluten-free chocolate cake is moist, rich, and perfect for any occasion. Enjoy baking and indulging in this delicious treat!

 

[Alfredo]

Yay! A gluten-free cake recipe! Can't wait to bake this. Thanks for sharing!

 

[hoyeon]

Baking a delicious gluten-free cake requires a careful selection of alternative flours and ingredients that provide structure and moisture without gluten. This recipe promises a moist and flavorful cake that rivals its gluten-containing counterparts, ensuring everyone can indulge in a delightful dessert. Whether you're celebrating a special occasion or simply satisfying a craving, this gluten-free cake recipe offers a delicious solution that doesn't compromise on taste or texture.

Ingredients:

• 1 cup gluten-free flour blend (ensure it includes xanthan gum or add 1/2 teaspoon if not included)
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (or dairy-free margarine for a dairy-free version)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or dairy-free alternative such as almond milk with 1 tablespoon lemon juice)

Instructions:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer fitted with the paddle attachment.
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
5. Alternate Adding Dry Ingredients and Buttermilk:
   • Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition. Scrape down the sides of the bowl as needed.
6. Bake the Cake:
   • Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool and Frost (Optional):
   • Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
   • Once cooled, you can frost the cake with your favorite gluten-free frosting or simply dust with powdered sugar.
8. Serve and Enjoy:
   • Slice the cake and serve it on its own or with whipped cream, fresh berries, or ice cream.

This gluten-free chocolate cake is moist, rich, and perfect for any occasion. Enjoy baking and indulging in this delicious treat!

View attachment 4959

Love gluten-free cakes! I think using a blend of gluten-free flours like almond flour and rice flour gives a nice texture, though it can vary with different brands.

 

[MashaBear]

This gluten-free cake looks amazing! I love how it’s both delicious and inclusive for everyone. Can’t wait to try it—thanks for sharing!