Gluten Free Vanilla Cake Food

GLUTEN FREE VANILLA CAKE

Steps:

• Begin by preheating oven to 350°F/175°C and grease and line three 6" inch or 2 8-inch cake pans.
• Add 2 2/3 cup gluten free flour, 2 cups sugar, 1 Tbsp baking powder, and 1 tsp salt into a large bowl and gently combine with a whisk.
• Make a well in the center of your dry ingredients and add 1 cup of water, 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, and 1 Tbsp vanilla bean paste or vanilla extract. Gently whisk the wet ingredients together until they start to combine. Then slowly begin to mix them into the dry ingredients.
• Mix the batter for a couple minutes to help give the batter structure. You don't have to worry about over-mixing because there's no gluten in this batter!
• Cover and let the batter sit for about 30 minutes to give the gluten free flour time to absorb more of the liquid in the batter. This helps prevent the cake from having a gritty texture.
• Divide the batter evenly between the prepared cake pans and bake for 35-38 minutes, until a toothpick comes out with moist crumbs. I like to rotate my pans halfway through to help them bake more evenly.
• Let the cake layers cool in their pans for 10 minutes before flipping them onto wire racks to finish cooling.
• While the cake layers bake and cool, make the buttercream frosting.
• Beat 2 cups of butter on a medium speed for 30 seconds with a whisk or paddle attachment until smooth.
• Mix in 2 tsp vanilla bean paste or vanilla extract and 1/2 tsp salt on a low speed.
• Gradually mix in 7 cups powdered sugar and 3 Tbsp of heavy cream on a low speed.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Stack and frost the cake layers, then decorate as desired.

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.

GLUTEN-FREE VANILLA CAKE WITH CINNAMON-AGAVE GLAZE

Steps:

• Preheat Oven to 350 Degrees.
• Mix all DRY ingredients together.
• Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
• Pour batter into greased pan.
• Bake for 35 minutes or until toothpick comes out clean.
• Take the cake out of the pan onto a plate. Let it cool of completely.
• Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
• Drizzle glaze on top.
• ENJOY!