The impossibly light, moist and tender crumb of this cake makes it (yes, really) the very best gluten free vanilla cake you’ve ever had. Really, I think it makes it the best vanilla cake, period. But it does happen to be gluten free, after all.
Between September and February of any given year, there are birthdays upon birthdays in my family. Everybody gets to choose what sort of cake they’d like to celebrate with, but if you drag your feet—then I choose. And I usually go old school, like this gluten free vanilla cake or my one bowl gluten free chocolate cake. It’s not like anyone is roughing it, you know?
Like that gorgeous one bowl chocolate cake, the ingredients to the best gluten free vanilla cake are simple pantry ingredients: flour, baking powder, baking soda, salt, butter, sugar, eggs and vanilla. Unlike chocolate cake, to get the best vanilla cake you’re going to have sift the dry ingredients (yes, you really do have to if you want that super tender, non-grainy crumb), and beat the heck out of the butter and sugar before you even think about adding anything else. A stand mixer is great, but a handheld mixer works just as well provided you’re willing to stand there, beating and beating for at least 3 minutes.
I’ve tried this cake every which way (except with an egg substitute, which I’m afraid I just can’t see working out very well since this cake is very egg-dependent), and this is truly the best. If you need to modify the ingredients, of course the cake will be different. For dairy-free, I recommend Spectrum nonhydrogenated vegetable shortening in place of butter (1:1 by weight), and some sort of soured almond milk situation in place of buttermilk (try almond milk by volume in place of the buttermilk, but replace 1 tablespoon of the milk with 1 tablespoon of mild vinegar). The acid really helps tenderize the crumb.
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