Buddies, meet the vanilla cake of your DREAMS! It’s tremendous fluffy, completely wet, undetectably gluten-free (& dairy-free), and significantly…the BEST. It’s spectacular sufficient for a birthday or perhaps a wedding ceremony!
Bonus? It’s additionally SO simple to make, with easy strategies, 1 bowl, and 9 substances. Preheat your oven. Allow them to consume cake!
This cake may just now not be more uncomplicated to make! Merely whisk, pour, bake, and experience your cake, for goodness sake! 😉 Ok, that’s all of the Dr. Seuss we’ve were given in us, buddies.
The secrets and techniques to this PERFECT gluten-free vanilla cake? Almond flour offers it a good looking crumb texture, potato starch assists in keeping it gentle, and brown rice flour supplies construction. Cane sugar guarantees a impartial sweetness and vintage vanilla cake taste.
Then we end it off with some cake classics: baking powder, salt, (dairy-free) milk, egg, and natural vanilla extract.
We’ve completed a vegan (& gluten-free) vanilla cake prior to, however this model has egg, which makes for an further fluffy end result!
We will be able to’t watch for you to take a look at this vanilla cake! It’s:
Mild & fluffy
Wet
Completely candy
Simple to make
Gluten-free + dairy-free
& SO vintage!
We like topping it with our Dairy-Unfastened Buttercream Frosting and recent berries, however any of our frosting recipes could be welcome. Its impartial taste method you’ll be able to get ingenious and experiment with other fillings and frostings (lemon + raspberry, somebody?)!
Extra Gluten-Unfastened Cake Recipes
If you happen to do this recipe, tell us! Depart a remark, price it, and don’t put out of your mind to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 8 (Slices)
Save you your display from going darkish
- 1 ⅓ cup almond flour*
- 1/3 heaping cup potato starch (1/3 heaping cup = 1/3 cup + 1 Tbsp*)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar (make sure that natural for vegan-friendly)
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup dairy-free milk (simple, unsweetened // we used almond // we don’t counsel canned coconut milk // if now not dairy-free, dairy milk will have to additionally paintings)
- 1 massive egg* (natural, pasture-raised when conceivable)
- 1 tsp vanilla extract
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Preheat your oven to 350 levels F (176 C) and grease an 8-inch cake pan* (we used avocado oil). Put aside.
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To a medium blending bowl, upload the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk smartly till totally included. Subsequent upload the dairy-free milk, egg, and vanilla extract. Whisk once more till simply blended.
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Pour the batter into your ready cake pan and bake for 24-28 mins, till the middle springs again when touched or when a toothpick may also be got rid of with just a few crumbs left in the back of.
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Let the cake cool in its pan for 10 mins prior to flipping it onto a cooling rack to let cool utterly (~2-3 hours). Frost with buttercream or whipped cream, garnish with berries, and serve!
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Absolute best loved inside 2 days. To stay leftover cake wet, duvet with plastic wrap, a cake duvet, or a large bowl flipped the wrong way up. If the use of a frosting that melts at room temperature, wait to frost till simply prior to serving (really useful), or refrigerate the frosted cake then set it out at room temperature for 1 hour prior to serving.
*Almond flour is vital on this recipe for the appropriate texture. The following most suitable option is cashew flour. If nut-free, you may be able to upload a neutral-flavored oil + a lesser quantity of a gluten-free flour mix, however it could require some experimenting and we will’t ensure luck!
*This recipe additionally works smartly for making cupcakes (bake for ~20 mins)! Recipe as written makes 9 cupcakes.
*Searching for a vegan + gluten-free vanilla cake? In finding our vegan model right here.
*Vitamin data is a coarse estimate calculated with out non-compulsory substances.
Serving: 1 slice Energy: 228 Carbohydrates: 31.2 g Protein: 5.1 g Fats: 10.4 g Saturated Fats: 0.9 g Polyunsaturated Fats: 2.5 g Monounsaturated Fats: 6.4 g Trans Fats: 0 g Ldl cholesterol: 23 mg Sodium: 261 mg Potassium: 171 mg Fiber: 2.2 g Sugar: 17.7 g Nutrition A: 61 IU Nutrition C: 0 mg Calcium: 137 mg Iron: 0.9 mg
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