GLUTEN FREE ANGEL CAKE RECIPES
VANILLA POUND CAKE (GLUTEN-FREE RECIPE) - LAND O'LAKES
Gluten-free vanilla pound cake that lets everyone enjoy the delicious taste of old-fashioned butter cake. It is the perfect gluten-free dessert for a picnic or potluck.
Provided by Land O'Lakes
Categories Pound Vanilla Sweet Baking Cake Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
- Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
- Stir together 3 cups gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
- Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Nutrition Facts : Calories 330 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 85 milligrams, SodiumContent 170 milligrams, CarbohydrateContent 51 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
EASY GLUTEN-FREE VANILLA CAKE
An easy gluten-free vanilla cake recipe that is tender and better than any bakery style gluten-free cake. You are going to love this gluten-free vanilla cake.
Provided by Chrystal
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1
Number Of Ingredients 13
Steps:
- For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
- Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
- Let cakes cool completely before frosting.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Nutrition Facts : Calories 562 calories, CarbohydrateContent 72 grams carbohydrates, CholesterolContent 81 milligrams cholesterol, FatContent 29 grams fat, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1 slice, SodiumContent 292 grams sodium, SugarContent 49 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 17 grams unsaturated fat
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