Gluten Free Yellow Cake Food

GLUTEN FREE STRAWBERRY CAKE RECIPE

Steps:

• To make the concentrated strawberry purée, add the strawberries, 1 tablespoon granulated sugar, lemon juice, and a pinch of salt to a blender canister or food processor. Blend until completely smooth.
• Add the purée to a small saucepan. Simmer on medium low heat until the purée is reduced by half, stirring occasionally. It'll take about 20-30 minutes to reduce. Cool to room temperature before making the cake.
• Preheat oven to 350 degrees and spray 3 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
• In a large bowl, whisk together the gluten free flour, cornstarch, xanthan gum, salt, baking powder, baking soda, and granulated sugar. Set aside.
• In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, oil, vanilla extract, concentrated strawberry purée, and food coloring (if using). Set aside.
• Add the egg whites and cream of tartar to a separate, clean medium bowl. Beat with an electric mixer on medium-low speed until the egg whites hold a stiff peak. Then set the the egg whites aside.
• Pour the wet ingredients into the dry ingredients and mix until just incorporated. Add half of the whipped egg whites to the batter and gently fold in with a spoon. When it's mostly folded in, add the remaining egg whites. Gently fold in until no white streaks remain. Make sure you're folding and not stirring/mixing so you don't deflate the egg whites. It may take a minute or two to fully incorporate.
• Transfer the batter to the prepared pans, making sure it's distributed evenly and spread the batter in the pans. Bake at 350 degrees for 20-24 minutes.
• Cool the cakes in the pan for 25 minutes then remove them from the pans and cool completely on wire racks. Once the cakes are cooled, frost them with the strawberry cream cheese frosting.

EASY GLUTEN-FREE YELLOW BIRTHDAY CAKE

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.

THE BEST GLUTEN-FREE CAKE WITH SUGAR FREE STRAWBERRY FROSTING

Steps:

• Heat oven to 350º F and prepare two 8" round cake pans with pan release
• Measure out the liquid ingredients and place them into a bowl. Whisk to combine.
• Measure out dry ingredients and place them into the stand mixer bowl.
• Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
• Add 1/3 of your liquid ingredients while mixing on low until just moistened. This part is crucial. Don't add too much liquid.
• Increase mixing speed to medium (setting 5 on Kitchen Aid mixer). Let the mixture whip up until it has thickened and lightened in color. It should look like soft-serve ice cream. If you do not let the batter mix fully, you will end up with very short, crumbly cakes. I let mine mix for a full 2 minutes.
• Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
• Slowly add in the rest of your liquid ingredients, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny. I have to spoon mine into pans with a rubber spatula.
• Fill pans 1/2 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles. I always start by baking for 30 minutes for 8" and smaller cakes and 35 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 10 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
• After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
• Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.
• Sprinkle gelatin over water and let set for 5 minutes. Heat in microwave for 5 seconds until granules are dissolved.Whip cream to soft peaks and then add in your vanilla. Add in 1 teaspoon cream to gelatin mixture then drizzle in your melted gelatin while mixing on low.Fold in 1/2 cup cold pureed strawberries or sugar free jam

GLUTEN-FREE MARBLE CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
• In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
• In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
• Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
• In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
• On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

GLUTEN-FREE YELLOW CAKE

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

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.

GLUTEN FREE YELLOW CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Then spray 3 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.
• In a large bowl, whisk together the gluten free flour, cornstarch, xanthan gum, baking powder, baking soda, salt, and 1 1/2 cups (340 g) granulated sugar. Set aside.
• In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, oil, vanilla extract, and food coloring (if using). Set aside.
• Add the egg whites and cream of tartar to a separate, clean medium bowl. Beat with an electric mixer on medium-low speed until the egg whites become thick and foamy. Slowly add in the remaining 1/4 cup (60 g) granulated sugar until the meringue is shiny and holds a stiff peak. Then set the meringue aside.
• Pour the buttermilk mixture into the dry ingredients and mix until incorporated. Add half of the meringue to the batter and gently fold in with a spoon. When it's mostly folded in, add the remaining meringue. Gently fold in until no white streaks remain. Make sure you're folding and not stirring/mixing so you don't deflate the meringue. It may take a minute or two to fully incorporate the meringue.
• Transfer the batter to the prepared pans, making sure it's distributed evenly between the three and spread the batter evenly in the pans. Bake at 350 degrees for 20-22 minutes.
• Cool the cakes in the pan for 25 minutes then remove them from the pans and cool completely on wire racks. Once the cakes are cooled, frost them with chocolate buttercream frosting or vanilla buttercream frosting.

THE BEST GLUTEN FREE CAKE RECIPE

Steps:

• Preheat oven to 325° F. Line with parchment rounds or oil one 8 or 9-inch round cake pan or line 12 muffin cups with cupcake papers. Bring all ingredients to room temperature. Sift the dry ingredients (including sugar) together in a bowl. In a separate mixing bowl, whisk together liquid ingredients except milk. If making white cake, first whip egg whites or aquafaba sub quickly to fluff, then add other liquids: oil; vinegar and vanilla (plus chocolate syrup, if using). Slowly pour dry mix into the liquids and begin to stir, adding the milk while stirring to keep the flour from flying up and out of the bowl while mixing. Continue to beat at medium speed just until the lumps are gone and the batter is smooth and no longer lumpy. Pour batter into prepared pan(s). Allow to rest in the pan before baking for 10 minutes (not required if pressed for time). Bake for approximately 30-35 minutes for cakes or 20-25 minutes for cupcakes. Test with a toothpick before removing from the oven. When done, the toothpick should come out clean (not wet) or with a few crumbs attached when inserted into the center of the cake. Glass, metal and ceramic pans all alter the bake time, so check for done-ness before removing from the oven. Pressing gently onto the top of the cake, it should feel firm and bounce back. Remove to cool on a wire rack. To remove the cake, gently invert the cake by flipping it upside down onto your hand, removing the pan, then returning the cake to the wire rack or a serving plate. Frost with white or chocolate frosting. (There are plenty more frosting recipes where that came from - just search the "recipes" tab on my site!)

THE VERY BEST GLUTEN FREE VANILLA CAKE RECIPE

Steps:

• Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.
• Into a medium-size bowl, sift (yes, you have to sift!) the gluten free flour blend, xanthan gum, and cornstarch. Add the baking soda, baking powder, and salt, and whisk to combine well. Set the dry ingredients aside.
• In a large measuring cup or medium-size bowl, place the egg whites and egg, buttermilk, and vanilla. Whisk to combine very well. Set the wet ingredients aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl, or until very light and fluffy.
• To the large bowl with the butter and sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk and egg mixture in 3 parts, beginning and ending with the dry ingredients and mixing to combine in between additions.
• The batter will sometimes look a bit curdled. That's normal and not a problem at all.
• Once all the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand.
• The batter should be fluffy and relatively smooth, although a few lumps are fine. Do not overmix the batter in an attempt to make it perfectly smooth. It will be relatively thick.
• Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Bang the bottoms of the pans flat on the counter a few times to break any large air bubbles.
• Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan and do not jiggle in the center at all (about another 10 minutes). These tests for doneness are more useful than the toothpick test. Do not overbake.
• Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack (and removing the parchment paper liners) to cool completely before frosting and serving.

RED VELVET CAKE GLUTEN FREE

Steps:

• Cake Directions
• Mix cake mix an cocoa together in a large mixing bowl until there are no lumps.
• Add eggs, buttermilk* and food coloring.
• Beat well.
• Mix the baking soda and vinegar together in a small bowl.
• Fold baking soda and vinegar mixture into cake mixture.
• Pour into a greased 9x13 or 9 inch round baking pan**
• Bake at 350 degrees for 25-35 minutes.
• Icing Directions
• In a mixer beat butter until soft and creamy.
• Add shortening and beat again. The longer you beat the shortening the lighter it will make the frosting. I beat mine for about 3 minutes.
• Add vanilla and mix well.
• Add powder sugar 1 cup at a time. I place a towel over the bowl to prevent a huge mess from the sugar flying every. You still might have a small mess but nothing like what you would have if you don't cover it at all.
• Add milk one tablespoon at a time. If you don't like the consistency you can add more buttermilk one tablespoon at a time until you get the consistency you are looking for.

GLUTEN-FREE YELLOW CUPCAKES

Steps:

• Preparing to bake: Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.)
• Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.
• Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while.
• Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract. Set aside.
• Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients.
• Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes.
• Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack.
• 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.

GLUTEN-FREE STRAWBERRY-TOPPED CAKE

Steps:

• Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the two cake mixes, including ingredients called for on box, in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 28 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.
• Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
• Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.
• Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.

ONE BOWL CLASSIC YELLOW CAKE

Steps:

• Preheat the oven to 350F. Liberally grease or spray two 6" round cake pans and set them aside.
• In a large mixing bowl, use a hand mixer fitted with the beater attachments to beat the eggs until frothy. Beat in the oil, then add the vanilla, vinegar and milk and mix until combined.
• Add the salt, baking soda and tapioca flour and mix until combined.
• Mix in the granulated sweetener, then add the almond flour and beat until the batter is smooth and no lumps remain.
• Divide the batter between the two prepared baking pans.
• Bake for 20-25 minutes, until the tops of the cakes are lightly golden and firm to the touch.
• Remove from the oven and allow to cool in the pans for 10-15 minutes or until the cake begins to pull away from the sides of the pan. Turn onto a wire rack to cool completely.
• Finish using this homemade dairy free chocolate frosting or your frosting of choice. You'll need about 2 cups of frosting, give or take. You can also garnish with dark chocolate chips, if desired.

GLUTEN-FREE VEGAN YELLOW CAKE FROM A BOX MIX

Steps:

• I have had success with this recipe with both King Arthur Gluten-free Yellow Cake Mix, as well as Krusteaz Gluten-free Yellow Cake Mix. Each box has slightly different amounts for the eggs, butter and milk. Follow each boxes' instructions, subbing out my recomendations in the same amounts. For example, The King Arthur box says to use 1/2 cup butter. So, I used an entire stick (1/2 cup) of the Earth Balance Buttery Sticks. It also said to use 2/3 cup of milk, so I used 2/3 cup of rice milk. King Arthur includes 2 Tablespoons of oil, which Krusteaz does not. I used canola oil. Mix the cake mix, vegan butter and rice milk together and set aside. For replacing the eggs, 3 Tablespoons of aquafaba (the liquid in a chick pea can) equals one egg. So, for the King Athur recipe that calls for 4 eggs, I used 12 Tablespoons. That was the entire liquid of one can. Since the liquid can vary from brand to brand of canned chick peas, you may want to purchase two cans, just to ensure you have enough liquid. Once you've measured the correct amount of aquafaba, use electric beaters to whip them until they reach stiff peaks. This will take 5-10 minutes. Then, gently fold in the mixed cake mix into the aquafaba, trying not to knock out all of the air you've just incorporated. Pour the completed mix into greased cupcake tins, or into a greased 13x9 pan. Bake for the time listed on the box. I found I had to do the entire time, and then I let my cupcakes sit in the pan to cool for five minutes before turning them out on a wire rack to completely cool. While they completely cool, make the frosting. Frost and serve immediately.

GLUTEN FREE YELLOW CAKE

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!

GLUTEN FREE YELLOW CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch cake pan with non-stick spray or butter and dust lightly with flour.
• Separate eggs and whip egg whites until stiff.
• In a separate bowl, place softened butter, flour, baking powder, baking soda, flax seed and white sugar.
• Blend for 1 minute on medium speed until the butter is distributed thoroughly.
• Add 1/4 cup buttermilk with the extracts and mix for 1 minute on medium speed.
• Add remaining 1/4 cup buttermilk with the egg yolks and mix for 1 minute on medium speed.
• Fold in stiff egg whites.
• Pour into prepared pan.
• Do not fill more than 1/2 full.
• Bake for 25 minutes.
• Do not open oven door while baking.
• Cake is done when it springs back to the touch.
• Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
• Invert onto a cooling rack, and leave until completely cool.

GLUTEN FREE VEGAN YELLOW CAKE

Steps:

• Preheat your oven to 350 degrees. Grease 2 8" round cake pans.
• Whisk together the dry ingredients. Add the wet ingredients just until a nice batter evolves. Depending on the flour blend, your batter may vary. Mine was a little on the thicker side. Evenly divide into both cake pans. .
• Bake 20-25 minutes or until the tops of the cakes bounce back when gently touched and the edges are lightly browned. Depending on your oven you might need to bake longer. Keep an eye after the first 20 minutes.
• Allow to completely cool on a wire rack.
• For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar 1 cup at a time. It will be clumpy.
• Add the vanilla and milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of milk at a time if too stiff.
• Make sure the cake is completely cool before you frost it. Start with the bottom cake layer by spreading it with a thinner layer of frosting first. Place the other cake layer on top cake and finish frosting. FROSTING TIPS: If you have troubles with spreading the frosting without taking the top layer of the cake off, simply place the cakes into the freezer for 15 minutes. Place a big chunk of the frosting in the middle of the cake and work your way out. Also, try dipping the back of a spatula with warm water before spreading each time. This will keep it from sticking to the frosting and break up the cake.

GLUTEN FREE YELLOW BUTTER CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F and prepare baking pans.
• Combine all dry ingredients in a bowl, mix together.
• If using milk + vinegar as a substitute for buttermilk, add the vinegar and milk together and let sit for at least 5 minutes.
• In a large bowl or mixer, cream butter and sugar until light and fluffy (approximately 5-7 minutes), scraping down the bowl a few times.
• Add one egg at a time, beating for one minute between each egg.
• Add vanilla extract, blend.
• Add in the dry ingredients and blend until just combined.
• Add buttermilk (or milk/vinegar mixture) and beat on low speed for 1 minute, then increase to medium speed and beat for 3 minutes.
• Pour batter into prepared pan(s) and bake for 33 to 38 minutes or until the top springs back when touched.
• Remove from the oven and let sit for 10 minutes, then turn out onto wire racks to cool completely. Frost with your favourite icing. (We chose old-school American buttercream/chocolate frosting.)
• Sift icing sugar and cocoa into a large bowl.
• Add room temperature butter, beating slowly until it starts to come together.
• Add vanilla extract and continue to beat.
• Start adding milk (or half-and-half or cream), one tablespoon at a time, until you reach your desired consistency.