Gluten-free vanilla cake recipe: Making cakes at home is a special pleasure for many people, but when it comes to gluten-free cakes, people are often hesitant to think that the taste, softness and texture may be reduced. But the truth is that if gluten-free vanilla cake is made correctly, it is not only light and fluffy, it also tastes just as delicious as regular vanilla cake. Nowadays, many people are moving away from gluten, sometimes for health reasons, sometimes because of a desire to try new flours and recipes. In such a situation, this vanilla cake becomes a great option, as it is easy to make and tastes great.
A combination of gluten-free flours such as rice, almond and oats gives the cake a special texture. This flour makes the dough light, which when baked makes the cake appear soft on the inside and golden on top. The scent of vanilla extract adds natural sweetness and leaves a clean, comforting taste in every bite. Best of all, the gluten-free batter doesn’t require much beating or kneading, so even beginners can make it without any hassle.
This guide is specifically for those who are going to make gluten-free vanilla cake for the first time. In this every step has been explained in easy language so that you can prepare such a cake without any problem so that everyone will praise you after seeing and eating it. Whether it’s a birthday, an evening out with tea or just a sweet tooth, this cake suits every occasion.
A beginner’s guide to making gluten-free vanilla cake
This gluten-free vanilla cake is smooth, light and easy even for first-time bakers. Simply measure the main ingredients and follow the steps carefully.
material
– A cup and a half of gluten-free flour mixture
– 1 teaspoon baking powder
-½ teaspoon of baking soda
-¼ teaspoon salt
-¾ cup of sugar
– 2 large eggs
-½ cup oil
-½ cup of milk
– 2 teaspoons vanilla extract
– 1 tablespoon lemon juice or vinegar
Step by step method
1. Preparing the tin
First, get a 7-8 inch round cake pan. Grease it with light oil, then spread parchment paper over the base so that the cake can be removed easily after baking. Leave the oven to heat to 180 degrees Celsius.
2. Mix the dry ingredients
Combine gluten-free flour, baking powder, baking soda, and salt in a large bowl. Mix everything well so that no lumps remain. This step keeps the cake’s texture light and uniform.
3. Prepare the wet ingredients
Now take a separate bowl. Beat the eggs and sugar until the mixture is light and creamy. Next, add the oil, milk, and vanilla extract. Mix well again until everything is combined.
4. Add the two mixtures
Add the dry ingredients to the wet mixture in two parts. Continue mixing slowly. Be careful not to beat too hard, otherwise the mixture will become heavy. When the mixture is completely smooth, add lemon juice or vinegar. This makes the cake rise a little.
5. Pour the mixture into the mold
Pour the prepared solution into the mold and tap it gently two or three times until the air trapped inside comes out.
6. Bake
Bake the cake at 180°C for 25-30 minutes. Insert a toothpick into the middle and make sure the toothpick comes out clean. This means the cake is ready.
7. Cool the cake
After baking, leave the cake in the pan for about 10 minutes. Then we take it out on the rack and let it cool completely. We cut it after it cools. If you wish, you can sprinkle light sugar on top or make it more attractive by adding vanilla glaze.
