GLUTEN FREE VANILLA CAKE RECIPE RECIPES

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.

Steps:

• Preheat oven to 425°F. Grease two six-serving donut pans; set aside.
• In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
• In a separate small mixing bowl, whisk the milk, eggs, vanilla, and oil.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• Spoon the batter into the prepared donut pan filling about 1/2 full. The batter should not cover the center of the donut, where the hole will go.
• Bake for 7-9 minutes or until the donuts rise and set.
• Remove from oven and carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
• Cool donuts on a wire rack for 5 minutes.
• Place your wire rack over a cookie sheet or piece of parchment paper.
• For the glaze: In a separate small mixing bowl, combine the powered sugar and milk. Heat covered in the microwave for 30 seconds. Remove from the microwave and stir until all sugar lumps are dissolved.
• One at a time, dip the tops of your donuts into the glaze.
• Place your donut back on the rack and repeat until all donuts have been dipped.
• Repeat 1-2 more times until your glaze is white.
• After the last dip in the glaze, dip the donuts into the sprinkles.
• Store donuts in a airtight container at room temperate for up to three days.