EASY GLUTEN-FREE YELLOW BIRTHDAY CAKE
Try this foolproof and delicious gluten-free vanilla birthday cake, perfect for any special celebration, and is just ready to be decorated!
Provided by Fioa
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
- Whisk flour, sugar, and baking powder in a bowl until well mixed. Add butter; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Pour in milk and vanilla extract; beat until creamy, 1 to 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 51.3 g, Cholesterol 101.9 mg, Fat 14.9 g, Fiber 3.4 g, Protein 6.6 g, SaturatedFat 8.1 g, Sodium 177.4 mg, Sugar 27.4 g
GLUTEN-FREE YELLOW CAKE
Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.
Provided by Amy
Categories Desserts Cakes Yellow Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
- 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.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.1 g, Cholesterol 34.1 mg, Fat 6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 265.9 mg, Sugar 11 g
GLUTEN-FREE YELLOW CAKE
An easy gluten-free yellow cake recipe. Dairy-free. Perfect for birthdays and other special occasions.
Provided by Elizabeth
Number Of Ingredients 13
Steps:
- Preheat oven and prepare the cake pans. Adjust oven rack to center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Preheat oven to 350 degrees F.
- Make the Batter. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.
- Bake the Cakes. Divide batter equally between the two prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
- Cool. Remove pans from the oven. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
- Prepare chocolate frosting. Whisk together powdered sugar, cocoa powder, and salt in a small bowl.
- Beat butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar mix and milk or coffee. Mix, on low speed, until creamy. If frosting seems dry, add additional milk or coffee until smooth and creamy.
- Frost Cake. When cake is cool, fill and frost the cake.
GLUTEN FREE YELLOW CAKE
This is such a great yellow cake! I found this recipe on Allrecipes.com and thought I would share on here. Everyone that has tried this cake has said that they don't know the difference between the gluten free kind and the regular kind! Hope it will help those with those dessert cravings who can't have gluten/wheat!
Provided by Lingering_Dream
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees
- Grease and rice flour two 9-inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside.
- Mix the eggs, sugar and mayonnaise until fluffy.
- Add the flour mixture, milk and vanilla and mix well.
- Spread the batter into the prepared pans.
- Bake at 350 degrees for 25 minutes.
- Cakes are done when they spring back when lightly touched.
- Let cool completely and then frost with your favorite kind of frosting!
Nutrition Facts : Calories 121.7, Fat 3.5, SaturatedFat 0.8, Cholesterol 34.1, Sodium 258.1, Carbohydrate 20.6, Fiber 0.2, Sugar 10.9, Protein 2
GLUTEN-FREE YELLOW CAKE WITH RASPBERRY FILLING & FROSTING
Cake with no refined sugar, artificial sweeteners, gluten or wheat! It went over so well at a friend's birthday that people couldn't believe it was gluten-free and had no cane sugar, and remarked that it was one of the best cakes they'd ever had. It's very rich and buttery, and can easily pass as a regular (gluten- and sugar-laden) cake... No one will know. A NOTE ABOUT INGREDIENTS: The Ener-G egg replacer in the cake is as important as the actual eggs. It is a (vegan) powdered mix that helps to leaven gluten-free baked goods. You can purchase this at almost any health food store and some grocery stores. In addition, the flours used for the cake are available in the bulk or baking sections of Whole Foods, other health food stores, or online from Bob's Red Mill. Enjoy!
Provided by Whats Cooking
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
- Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
- Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
- Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
- TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
- In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
- Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
- Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
- TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
- Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
- Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).
Nutrition Facts : Calories 585, Fat 39, SaturatedFat 23.5, Cholesterol 199.5, Sodium 121.9, Carbohydrate 56.2, Fiber 4.1, Sugar 27.2, Protein 6.4
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