Easy Bake Gluten Free Cake

by DoItYourself Staff

If you have a gluten sensitivity have plenty to choose from when it comes to gluten free cake recipes. There is no need at all to feel deprived of a treat; recipes such as this one for yellow cake with chocolate frosting simply require substituting a few key ingredients. The heart of a gluten-free diet is to use alternatives to wheat. Those with certain wheat allergies or autoimmune disorders such as celiac disease are placed on a gluten-free diet as an accepted medical treatment. Several gluten-free choices include starch sources such as tapioca, corn-, or rice-based flour.

Ingredient Differences

Xanthan gum is a common ingredient used in gluten-free baking. It is a food additive that keeps the ingredients from separating and gives the cake batter its needed stickiness that is otherwise achieved with gluten products. Only a small amount is needed to be effective, and it does not alter the flavors in any way. Tapioca and white rice flour are popular alternatives to wheat-based flour that contains gluten. Bakers who use these products find there is no sacrifice of taste, and some people even prefer these desserts over wheat-based even if they do not have any type of gluten sensitivity.

For the Yellow Cake:

2 tsp gluten-free vanilla extract
1 1/2 cups white rice flour
3/4 cup tapioca flour
2/3 cup mayonnaise
1 tsp salt
3 tsp baking powder
1 tsp baking soda
4 eggs
1 1/4 cups white sugar
1 cup milk
1 tsp xanthan gum
2 round cake pans, each 8 to 9 inches

For the Chocolate Frosting:

1/3 cup softened butter
3 ounces melted and cooled unsweetened baking chocolate
3 to 4 tablespoons milk
2 teaspoons gluten-free vanilla extract
3 cups powdered sugar

Step 1: Preheat Oven and Prep Cake Pans

Preheat to 350 degrees F (175 degrees C). Apply a coat of baking grease or cooking spray inside each pan, and then coat with a layer of the rice flour.

Step 2: Mix Cake Ingredients and Bake

Combine baking powder, baking soda, salt, xanthan gum, tapioca flour, and white rice flour in a medium size mixing bowl. Mix well and set to one side. Combine mayonnaise, eggs, and sugar in a second, larger mixing bowl. An electric mixer is recommended, but a large cooking spoon will work as well. Add the dry ingredients along with vanilla and milk. Make sure it is all thoroughly mixed, and then spread this batter into each cake pan. Bake these for 20 to 25 minutes. Check that cake is completely done by inserting a toothpick through the center.

Step 3: Make the Frosting

Mix powdered sugar and butter in a medium bowl until blended. Stir in the melted chocolate and vanilla extract. Slowly add just enough milk to make the frosting smooth. When your cakes come out of the oven, allow them to cool in the pans for about 10 to 15 minutes before removing.

Step 4: Put it All Together

Once your cakes are cooled in their pans, carefully remove them onto a serving plate and let them finish cooling completely for 1 hour. Afterwards, place one cake rounded side down. If needed, lightly trim the rounded side so it will rest flat. Spread the top with frosting, top with the second cake round side up, and frost the rest of the cake evenly.