By Karlee / July 20, 2016
Jump to Recipe·Print Recipe
Let’s take this all the way back. Back to my first post ever, andhow scared I was to develop a good gluten-free cake recipe. Because hey, when Bob’s Red Mill makes an awesome mix on their own, you kind of rest on your laurels. But I am all about scratch ya’ll.
Ya’ll?
That got weird.
Yes, I love scratch. And gluten-free was a sore spot for me, but mainly because I thought it couldn’t be done. I have to say that gluten is kind of wonderful to all those people without intolerance to it.
Gluten is the wonderful thing that makes pasta stretchy, makes bread chewy, and is all the wonderful-tasty-carby stuff. So, when we take it out of cake, it can be dry and crumbly, and tastes kind of like rice. Over the course of this year, I’ve problem-solved and tested to make (in my opinion) the best gluten-free cake recipe.
And not a minute too soon, because last weekend I had to make two gluten-free wedding cakes! Thank the good Lord I had this recipe in my back pocket. Below, I’ve written down my very scientific, super-interesting, recipe development, problem-solving steps.
Texture – The gluten-free flour I love to use is Cup4Cup. It has a smooth, fine texture and helps so much when making a lighter cake. I’ve also used the Namastebrand from Costco and it’s a great second and super economical. If your okay with spending a little more cash to get it right, try the Cup4Cup.
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast andget hard on the outside if it’s not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
Taste – As I’ve said before, sometimes gluten-free has a different taste. Along with using plenty of high quality vanilla extract, I also add in some lemon zest. Lemon zest is the cure-all for me. It doesn’t make the cake super citrus-y, but it does balance out the flavor perfectly.
Voilà!
Dear gluten-free cake: I finally did it! I’m no longer scared of you. You are mine now, I own you.
Give it a try andpleaselet me know how you like it. It doesn’t take much, no special technique, just a few tricks. Let me know what other things you have done to change up your gluten-free cake recipes! I’d love to hear!
More cake!
Browned Butter Cake with Bourbon Salted Caramel
Chocolate Covered Strawberry Cake
Champagne Cake with Italian Meringue Buttercream
Honey Cake with a Matcha Meringue Buttercream
Super Moist Gluten Free Cake
The best gluten-free cake recipe with the taste and texture of a wheat-flour cake. Find out what makes this cake super moist and tasty!
- Author: Karlee Flores
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
Scale
1 cup butter melted
2 tablespoons vegetable oil
1 tablespoon vanilla
1 3/4 cup sugar
4 eggs, room temp
2 1/2 cups gluten free flour
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup buttermilk, room temp
Instructions
Preheat oven to 350 degrees.
Line three 8 inch cake pans with parchment and grease. Set aside.
In a standing mixer add the melted butter, vegetable oil, vanilla and sugar and whisk together. Add in eggs one at a time while scraping down the bowl in between. Don’t over beat the eggs.
Sift dry ingredients together in a separate bowl. Add in half of the dry ingredients and mix on low until combined. Add in half of the buttermilk and mix on low until combined. Repeat. Scrape down the bowl again and mix on low for 30 seconds.
Divide the batter between the cake pans and smooth until even.
Bake for 20 – 25 minutes. Start checking at about 17 minutes. Don’t over brown. Bake until it’s just about to turn golden. A toothpick should come out with some crumbs.
Keywords: baking, cake, gf, gluten free, moist cake
YOU MIGHT ALSO LIKE
Gluten-Free CrepesGluten Free Pumpkin Chocolate Chip CookiesThe Perfect Funfetti Cake
