GLUTEN FREE CAKE VANILLA RECIPES

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch cake pan with nonstick cooking spray.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. Set aside.
• Mash bananas in a large bowl until almost smooth. Use an electric mixer or fork to do this. Add the granulated and brown sugars. Mix until combined. Add the melted butter and eggs and mix until smooth. Mixture will be thin. Stop the mixer and add the dry ingredients. Mix until a batter forms. Add the milk and vanilla extract. Mix until just combined
• Spread batter into the prepared pan. Bake until golden brown, about 30 minutes.
• Cool cake in the pan. Once cake is cool frost with cream cheese frosting (recipe included) or chocolate or vanilla buttercream.
• Store cake wrapped on the counter for up to three days. Freeze cooled and frosted cake for up to three months.
• For the Cream Cheese Frosting

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.