Gluten Free Vanilla Cake
This gluten free vanilla cake features a soft texture and rich flavor, making it perfect for any occasion. An easy recipe that brings comfort and joy to your kitchen.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour Sifted for better absorption.
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Should be at room temperature.
- 1 cup milk (or a dairy-free alternative)
- 3 large eggs Should be at room temperature.
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the gluten-free flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
Baking
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For optimal texture, ensure all ingredients are at room temperature. Consider adding a streusel topping for variation.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 2gSugar: 24g
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