Moist and Fluffy Gluten and Dairy Free Cake

Source: Freepik

Moist and Fluffy Gluten and Dairy Free Cake

Name: Moist and Fluffy Gluten and Dairy Free Cake
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 cups of gluten-free all-purpose flour blend (I suggest using a fine-textured blend high in rice flour for a smoother consistency); 1 Cup of almond milk (a creamy option when it comes to dairy substitutes, giving your cake more moistness and a nutty flavor); 1 Cup of sugar (You can also use Stevia or another sugar substitute if you want it to be low-sugar too); 0.5 Cup of vegetable oil (a neutral-tasting oil is best); 1 tablespoon of lemon juice (You can use vinegar if you prefer); 1 tablespoon of pure vanilla extract; 2 teaspoons of baking powder; 1.5 teaspoons of xanthan gum (ensure this isn’t already in your flour blend); 1 teaspoon of baking soda; 0.5 teaspoon of salt

Everyone will be amazed by the moist, tender crumb and the rich flavor this cake delivers.

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Ingredients

number of servings

2 cups of gluten-free all-purpose flour blend (I suggest using a fine-textured blend high in rice flour for a smoother consistency) Added to
1 Cup of almond milk (a creamy option when it comes to dairy substitutes, giving your cake more moistness and a nutty flavor) Added to
1 Cup of sugar (You can also use Stevia or another sugar substitute if you want it to be low-sugar too) Added to
¹⁄₂ Cup of vegetable oil (a neutral-tasting oil is best) Added to
1 tablespoon of lemon juice (You can use vinegar if you prefer) Added to
1 tablespoon of pure vanilla extract Added to
2 teaspoons of baking powder Added to
1¹⁄₂ teaspoons of xanthan gum (ensure this isn’t already in your flour blend) Added to
1 teaspoon of baking soda Added to
¹⁄₂ teaspoon of salt Added to

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Directions

75 min.

1. Step

Preheat your oven to 350F (180C). Use a bit of oil to lightly grease your cake pan, and then dust it with a little gluten-free flour. This will prevent the cake from sticking to the pan and provide a seamless demolding experience.

2. Step

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, xanthan gum, and salt. Be sure to whisk the dry ingredients well to disperse the xanthan gum evenly which ensures a good rise.

3. Step

Now in another large mixing bowl, combine the sugar, almond milk, vegetable oil, lemon juice, and vanilla extract and mix them together until everything is well combined. The lemon juice acts as an acid that helps in activating the baking soda, resulting in a fluffier cake.

4. Step

Gradually add the dry ingredients mix into the wet ingredients. Stir just until they combine to form a batter. Don't overmix; gluten-free flour becomes gummy with too much stirring.

5. Step

Pour the batter into your prepared cake pan and spread it around evenly. Remember, since this is a gluten-free cake it won't spread and level itself out after being poured into the baking pan.

6. Step

Bake in the preheated oven for approximately 35-40 minutes. I suggest checking it at around the 30-minute mark with a toothpick. If it comes out clean, the cake is done.

7. Step

Once baked, let the cake cool in the pan for about 10 minutes. After it has cooled, transfer it to a wire cooling rack and let it cool completely. Cooling completely before serving helps to set the crumb structure and you'll get a cleaner slice when cutting.

November 6, 2023

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