Gluten Free Recipes
Gluten-Free Birthday Cake Recipe!
Yes, there can be fluffy, feather-light, tender yellow layer cake if you follow this simple recipe. The layers turn out level and firm enough for frosting, but light enough to yield to the touch of a fork. The secret? Heavy cream in place of fat in another form: butter, sour cream, or cream cheese.
Gluten-Free Yellow Cake and Cupcakes
Makes 2 (9-inch round) layers, or 24 cupcakes
11/2 cups sugar
11∕3 cups heavy cream
1 tablespoon vanilla extract
1 teaspoon cider vinegar
2 cups Gluten-Free All- Purpose Flour or flour of choice with xanthan gum in the mix
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 recipe Frosting and Filling for Cakes and Cupcakes
Preheat the oven to 350°F. Spray two 9-inch round metal cake pans with nonstick cooking spray. Line the bottoms with parchment paper cut to fit. Spray the parchment lightly.
In a medium bowl, beat the eggs until light and lemon colored. Add the sugar and beat until light and fluffy. Add the heavy cream and beat until light and smooth. Add the vanilla extract and vinegar. Beat to mix.
In a separate medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to mix. Add the dry ingredients to the wet ingredients in 3 batches, beating well to form a smooth batter. If the batter becomes too thick for the mixer, scrape down the blades and finish mixing with a large spoon or silicone spatula.
Divide the batter evenly, spoonful by spoonful, between the 2 cake pans. Smooth and level the top with a spatula that has been sprayed with nonstick cooking spray. Let rest for 5 minutes.
Bake for 25 to 30 minutes, until a cake tester inserted in the middle comes out clean. Remove the pans from the oven and place on a wire rack to cool.
When completely cool, run a spatula around the edges of each cake layer and invert onto a plate. Turn, right side up, onto a wire rack. Frost the cake. Cut into wedges.
Variation: To make cupcakes: Prepare the cake batter. Spray a 12-cup muffin pan with nonstick cooking spray. Insert paper cupcake liners and lightly spray the insides of the liners. Fill the cupcake liners two-thirds full with batter. Bake for 18 to 20 minutes, until cooked through and a cake tester inserted in the middle comes out clean. Let the cupcakes cool to room temperature. Remove the cupcakes from the pan and frost the tops. Repeat until all the batter is used. You should have about 24 cupcakes.
Frosting and Filling for Cakes and Cupcakes
Makes 3 cups
For cakes and cupcakes (and cookies), this basic frosting and filling can be flavored in several different ways and can be frozen for later use. Some confectioners’ sugar contains casein, a milk protein, so read the ingredients if you need to avoid casein. This recipe makes enough to frost the tops and sides of two single-layer 8- or 9-inch round cakes, and also to fill the middle for a layer cake. It will frost the top of an 8- or 9-inch square or 9 by 13 by 2-inch cake with frosting to spare. When choosing flavoring extracts, always choose pure extracts, not imitation flavors, and check the labels to make sure they are gluten free.
4 cups confectioners’ sugar
1∕8 teaspoon salt
1/4 cup milk or nondairy alternative (almond, rice, or soy)
1/2 cup (1 stick) unsalted butter or nondairy alternative, softened
2 teaspoons vanilla extract
1∕8 teaspoon almond extract
Sift the sugar and salt into a 3-quart bowl. Add the milk, butter, and vanilla and almond extracts. Using a handheld mixer, beat on low to combine. Increase the speed and beat until the frosting is smooth. If needed, add more milk 1 tablespoon at a time to achieve the desired consistency. The frosting will thicken when refrigerated.
Variations: To make chocolate frosting, add 1/2 cup of unsweetened cocoa powder to the confectioners’ sugar before mixing. Substitute the vanilla extract with a pure extract of almond, chocolate, lemon, orange, or peppermint. Add 1 teaspoon of finely grated lemon or orange zest to the frosting.
Credit: Cooking for Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff McClure, Suzanne P. Nelson, and Nancy Ross Ryan, $19.99, Andrews McMeel Publishing, LLC.