GLUTEN FREE VANILLA CAKE RECIPE FROM SCRATCH 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 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray Or if you want to remove the cake for serving, line the pan with parchment paper and grease with nonstick cooking spray.
• Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Add softened butter. Mix, on medium speed, until butter is incorporated. Very small pieces of butter should dot the mixture.
• Add the milk, oil, eggs, and vanilla extract. Mix until batter is smooth and fluffy, about one minute.
• Spread batter evenly into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 30 minutes.
• Cool cake in pan. Frost cooled cake with your favorite frosting.