Home Healthy Recipe Bob’s Red Mill Gluten Free Cake Recipe

Bob’s Red Mill Gluten Free Cake Recipe

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Gluten-Free Vanilla Cake - Gluten-Free Baking

This gluten-free vanilla cake is moist, rich, and very vanilla. It’s a perfect cake for birthdays, weddings, or any celebration. Thanks to the gluten-free flour, butter, and sour cream, it remains soft and fresh for several days.

Provided by: EasyRecipesCooking.com

Categories: Dessert

Total time: 55 minutes

Prep time: 20 minutes

Cook time: 35 minutes

Yield: 12

Ingredients:

2 ½ cups gluten-free flour, Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended. ((12 ounces; 340 grams))
1 ¾ cups granulated sugar ((12 ¼ ounces; 346 grams))
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup milk ((8 ounces; 226 grams))
½ cup sour cream ((4 ounces; 113 grams))
2 teaspoons vanilla extract
¾ cup butter, softened ((6 ounces; 170 grams))
3 large eggs ((6 ounces; 170 grams))
1 cup butter, softened ((8 ounces; 226 grams))
4 cups confectioners’ sugar ((16 ounces; 454 grams))
⅛ teaspoon salt
¼ cup milk or cream, plus more as needed ((2 ounces; 56 grams))
2 teaspoons pure vanilla extract

Steps:

  • Make the Cake: Preheat oven to 350℉. Grease two 8-inch or 9-inch round cake pans with nonstick gluten-free cooking spray.
  • Whisk gluten-free flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a small bowl, whisk together milk, sour cream, and vanilla extract until smooth. Set aside.
  • In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat butter until light, about 45 seconds. Add granulated sugar. Beat until light and fluffy, about two minutes. Add the eggs, one at a time. Let each egg mix into the butter-sugar mixture before adding the next. After you add the last egg, stop the mixer. Scrape down the bottom and sides of the bowl. Tun the mixer to medium-high and mix until light and fluffy, about two minutes. You want the butter-sugar mixture to look like frosting.
  • Stop the mixer. Add half the gluten-free flour mixture. Turn mixer to low. In a slow and steady stream, add half the milk-sour cream mixture. Increase mixer to medium. Mix until the batter is smooth.Again, stop the mixer. Add the remaining flour. Turn mixer to low. In a slow and steady stream, add the remaining milk-sour cream mixture. Increase mixer to high speed. Mix until the batter is smooth, about 45 seconds.
  • Divide the batter evenly between the two prepared cake pans. Use a small spatula or the back of a spoon to spread the batter into the pans.
  • Bake the cake until a cake tester inserted in the middle comes out clean, about 35 minutes.
  • Remove the cake from the oven. Place the pans on a wire rack. Let them cool in the pan for 10 minutes. Remove the cakes from the pan and let them cool completely directly on the rack.
  • Make the frosting: In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment beat the butter until smooth, about 30 seconds. Stop the mixer. Add the confectioners’ sugar and salt. Turn mixer to low. Add the milk and vanilla. Mix on high speed until fluffy, about two minutes.
  • Place 1 cake layer on a serving plate, frost top of cake, about 1½ cups of frosting. Top with the second layer. Frost side and top of cake with remaining frosting.
  • Store cake loosely covered. Cake keeps at room temperature for about four days. Freeze cake, frosted or unfrosted, for up to three months. Wrap cake well in plastic wrap before freezing.

The BEST Gluten-Free Chocolate Cake - Gluten-Free Baking

Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.

Provided by: EasyRecipesCooking.com

Prep time: 15 minutes

Cook time: 30 minutes

Yield: 12

Ingredients:

1 ¾ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note ((9 ounces; 255 grams))
1 ¾ cups granulated sugar ((12 ½ ounce; 354 grams))
1 cup natural cocoa powder ((3 ounces; 85 grams))
2 teaspoons baking powder
1 teaspoon salt
½ teaspoons baking soda
1 cup milk or coffee ((8 ounces; 226 grams))
½ cup vegetable oil ((3 ½ ounces; 100 grams))
3 large eggs ((about 6 ounces; 170 grams out of shell))
4 cups powdered sugar ((16 ounces; 453 grams))
½ cup natural cocoa powder ((1 ½ ounces; 42 grams))
1 cup butter, softened ((8 ounces; 226 grams))
4 tablespoons milk, divided ((2 ounces; 56 grams))
½ teaspoon salt

Steps:

  • For the Gluten-Free Chocolate Cake
  • For the Chocolate Frosting

Can I use Bob’s Red Mill gluten free flour for baking?

Try Bob’s Red Mill all-purpose gluten-free flour. If you are baking items such as cakes and/or breads, add 1 teaspoon of xanthan gum. Can I substitute gluten free all purpose flour for regular flour?

What is Bob’s Red Mill cake flour made of?

It features nutritious whole grain sorghum flour along with sea salt, potato starch, tapioca flour, potato starch, sugar, sea salt, anthem gum and vanilla powder. Bob’s Red Mill Super-Fine Cake Flour is made from low-protein U.S. wheat that has been carefully milled and sifted to provide a super fine texture and a tender crumb.

Is Bob’s Red Mill pasta gluten-free?

This homemade gluten-free pasta is made with Bob’s Red Mill 1:1 Gluten-Free Flour and requires only two ingredients. I know you miss your pasta, and this is why this recipe is one of the most popular recipes on Good For You Gluten Free for two years straight!

How to make a gluten-free cake?

First, whisk together the “dry” ingredients, that’s the gluten-free flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Doing this evenly distributes the baking powder and soda throughout the flour and sugar, helping the cake to rise evenly. Then add the “wet ingredients–the milk, eggs, and oil.

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