GLUTEN-FREE WHITE CAKE
We love eating healthy whole grains, produce in season, and treats sweetened with honey. But on a special occasion, like our daughter's birthday, we go right for this delicious, light white cake. Here we slathered blueberry jam between the two layers before frosting it all with vanilla buttercream frosting. You might like chocolate or lemon instead. Here is the cake recipe to help you make your own treat.
Provided by Shauna Ahern
Categories dessert
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preparing to bake: Heat the oven to 375 degrees F. Lay down greased parchment paper into two 9-inch cake pans.
- Combining the dry ingredients: Whisk together the flour mix, psyllium, baking powder, and salt. Set aside.
- Mixing the wet ingredients: Stir together the milk and vanilla.
- Creaming the butter and sugar: Put the butter into the bowl of stand mixer. Whirl the butter until it has spread out in the bowl. Add the sugar. Mix the butter and sugar together until the sugar has entirely disappeared into the butter and has come creamy.
- Finishing the batter: With the stand mixer running on low, add 1/3 of the dry ingredients. When there is no flour visible, add 1/2 the milk. Repeat, ending with the last of the dry ingredients. Carefully, scrape the cake batter into a large bowl.
- Beating the egg whites: Clean out the bowl of the stand mixer and dry it thoroughly. Add the egg whites. Turn on the stand mixer, with the whisk attachment on. Add the cream of tartar to the egg whites. Let the stand mixer run until the egg whites turn white and start to thicken. Pour in the sugar and continue whisking the egg whites until they have reached soft peaks.
- Folding in the egg whites: Pour 1/3 of the egg whites into the cake batter. Slowly, with sure strokes, use a rubber spatula to fold the egg whites into the cake batter. When there is no visible sign of egg whites left, pour another 1/3 of the egg whites. Continue doing this until the cake batter is fluffy and increased in volume. Stir in the last and stop stirring.
- Baking the cake: Pour the cake batter equally into the 2 cake pans. Slide them into the oven and bake until the top of the cakes has a little athletic jiggle, and a toothpick inserted into the middle comes out clean, 30 to 40 minutes.
- Allow the cakes to cool in the pan. Run a butter knife around the edges of the cake pans to loosen the cake. Carefully, turn the cakes onto cooling racks.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
Nutrition Facts : Calories 472 calorie, Fat 20.5 grams, SaturatedFat 12 grams, Cholesterol 51 milligrams, Sodium 369 milligrams, Carbohydrate 69 grams, Fiber 4.5 grams, Protein 8 grams, Sugar 40 grams
GLUTEN-FREE TOFFEE CAKE
There is a wonderful restaurant and wine bar in Williamsburg, Brooklyn called The Four Horsemen that serves a killer sticky toffee pudding cake that we based this recipe on. Sticky and sweet, with warm caramel notes and made with almond meal, you'd never know it was gluten-free!
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
- Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
- With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
- Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
- Slice the cake into squares. Top each square with the sauce and whipped cream.
GLUTEN-FREE ANGEL FOOD CAKE
I have been making this for about 2 years and I have made it over 6 times at the time of publishing. Cut with a clean serrated knife, wiping the blade every few cuts.
Provided by Christine
Categories Angel Food Cake
Time 2h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
- Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
- Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
- Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
- Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
- When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 49.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.1 g, Sodium 117.4 mg, Sugar 36.6 g
GLUTEN FREE WHITE TEXAS SHEET CAKE
Make and share this Gluten Free White Texas Sheet Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375F and lightly grease a 15 x10" jelly roll pan.
- Bring butter and water up to a boil in a large saucepan, taking care not to scorch.
- Remove from heat; whisk in remaining cake ingredients until smooth.
- Pour into prepared baking pan.
- Bake for approximately 20 minutes or until cake is golden brown and tests done.
- Cool for 20 minutes.
- While cake is baking, bring milk and butter just to the boil in a medium saucepan, taking care not to scorch.
- Remove from heat.
- Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake.
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THE BEST GLUTEN FREE WHITE CAKE
From barefeetinthekitchen.com
4.6/5 (94)Total Time 55 minsCategory DessertCalories 312 per serving
- Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again. Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.
- Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!
THE BEST GLUTEN FREE WHITE CAKE - SHE LIKES FOOD
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Reviews 22Estimated Reading Time 4 mins
- In a large bowl beat together the butter and sugar for 4-5 minutes with an electric mixer, this way it will become light and fluffy. Next, add the vanilla extract and milk and mix again with your electric mixer. It will look a little curdled but that is ok!
- Next, add in half of the flour mixture and mix until combined, followed by half of the yogurt and mix again. Repeat with the remaining flour mixture and yogurt.
FLUFFY & MOIST GLUTEN FREE WHITE CAKE - MAMAGOURMAND
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4.5/5 (84)Calories 236 per servingCategory Cake
- Preheat oven to 350ºF and set rack in middle position. Spray two 9 inch cake pans with cooking spray. Line the bottoms with parchment paper and then grease parchment. Set aside.
- Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
- In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but 1/2 cup of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining 1/2 cup liquid and beat for 1 minute longer.
- Divide the batter between prepared cake pans. Bake for 23-25 minutes, rotating halfway through baking. Cake is done when tops are golden and toothpick inserted in middle comes out clean. Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting with fluffy vanilla or chocolate buttercream.
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