Discover two delicious gluten-free cake recipes that are easy to make and perfect for any occasion. Indulge without the gluten!
Delicious and Easy Recipes for Everyone
In this blog post, we explore a delightful white cake recipe that incorporates gluten-free ingredients. The cake is made with a base of softened butter, canola oil, and sugar, complemented by the flavors of almond or vanilla extract. The dry ingredients include gluten-free flour, baking powder, and salt, while milk and egg whites add moisture and structure. After mixing the ingredients, the batter is baked at 350°F for about 30 minutes, and a touch of raspberry jam adds a fruity layer to the cake.
Additionally, there is a buttercream frosting recipe that beautifully enhances the cake’s flavor. This frosting is crafted from softened butter, vanilla, icing sugar, and cream, creating a rich and creamy texture. For chocolate lovers, a chocolate cake recipe is also provided, featuring gluten-free flour, cocoa, and a unique microwave baking method that results in a moist cake. The accompanying chocolate frosting is made from cocoa, butter, and powdered sugar, making it a perfect complement to the chocolate cake.
Indulge Without the Guilt: Two Delectable Gluten-Free Cake Recipes to Satisfy Your Sweet Tooth!
Normal are you hello friend in today’s video on plaid lattes we will be making fridge cake two different ways a chocolate and a white that’s something you want to see and do not adjust your a screen all right so what is fridge cake you ask fridge cake is cake that lasts in the fridge for like 3 weeks you can.
Do different flavors whatever I’m going to show you a baked one and then a microwave one and one of the purposes of this is the baked one which is the vanilla freezes really well so not only can you keep it in the fridge but you can make it when you have time and pop it in the freezer so if someone says hey can I.
Come over for coffee you’re not oh I got to throw something together you have it in the freezer but if you don’t want that you can make the one in the microwave just as easy were you having a dinner party you didn’t know you were having someone was supposed to bring the dessert and they forgot it’s easy to throw together I will link the original.
Recipes down below and then of course write in my modifications first you’re going to cream and I am having the first one the first one is supposed to be a proper cake I just make a half batch of it which is great cuz we don’t need a whole you don’t need a whole cake this one kind of comes out with the gluten-free.
Flour as like a pound cake and an angel food cake had a baby yeah so you’re going to cream your butter break it up now the half batch should technically be three tablespoons but because it’s gluten-free it is four tablespoons I also just put in a cup of sugar.
So that’s instead of three tablespoons of butter four TBL butter y okay and it won’t quite cream which is why you have thir cup of oil I do what I call a heavy po a heavy pour so you do just over the thir cup you’re not doing quite of a half2 cup and that’s in a liquid measuring cup not a dry dry measuring cup which is a.
Totally different measurement and I think a lot of people don’t get that a dry measuring cup and a liquid measuring cup are not the same yeah you’re going and I also have a it says use a tablespoon of vanilla extract I don’t use a tablespoon of vanilla extract I don’t think in anything I have half a teaspoon of almond extract because this.
Will also have raspberry jam and it goes really well together that’s mixed together you’re going to scrape down if you’re wondering why there’s some white stuff on here the actual recipe says to mix everything and then beat your egg whites but depending on what bowls you have makes more sense to me to beat your egg whites and then.
Just put them in a regular Bowl off to the side and that way you don’t have to wash your beaders in between cuz that makes sense cuz then you don’t want doesn’t matter if there’s egg on your beers but you don’t want any oils on your beers when you’re whipping egg eggs exactly I’m going to put in my flour you’re smart sometimes sometimes I.
Walk into walls not through them them upstairs yes nothing will make you realize how smart or not smart you are than tripping up the stairs or tripping over nothing and you’re like what did I trip on my feet yep and then I did pre pour my milk into here it does say room temperature milk I don’t find it makes a.
Difference it was just not the right doesn’t care if it’s room temperature no and that’s half a cup of milk and we use lactose free milk just cuz we use lactose free mix it all I’m soorry in with my baking in with my gluten-free flour which was the PC brand.
Gluten-free flour was my half a tablespoon of baking powder and half a teaspoon of salt I use salted butter and I also add salt people say don’t to I don’t know I find it just makes everything turn up I don’t find that our butter is that salty yeah I think in the states if you get salted butter they like add extra salt.
To it oh oh yeah but they always say like don’t use salted butter but first of all it never makes sense to me to charge an extra $2 for a thing of butter that I think because it takes has no salt in it it takes more time to make the butter with no salt I don’t because when you make butter by hand you salt in it I don’t know it doesn’t make sense to.
Me as far as I remember from making butter in Heritage days when I was in elementary school pretty sure put I could be wrong and then you’re going to mix in your three egg whites that will leave you with three egg yolks which you can make really good cookies with you know if tastes more like Bakery cookies and they’ll freeze.
Really well or you can use if you’re making um what’s the other yeah creme brle there we go like there’s something else we make all the time with egg yolks and then I’m like what do I do with the egg whites and you’re just going to fold it’s not going to fold quite as well.
Because of how gluten-free flour is opposed to regular flour but as long as it’s thoroughly combined yeah and then don’t make the mistake I made the first time I ever half batch something don’t half your time cuz then you’re going to be like why is this still liquid you still need the same.
Amount of time well a couple minutes less because it’s gluten-free but it’s not half the time that yeah you make your first half batch of cookies and you’re like what do you mean they aren’t done in five minutes it’s a half a batch not half a time.
But life lessons exactly and then eyeline my and I’m using a square 8 by8 eyeline it with non stick tin foil if you don’t do tin foil do then do parchment paper or yeah and butter it don’t oil it same with the next one I’ll make um make sure that’s all properly mixed and then we’re going to pour it in scrape yes it will scrape scrape scrape.
The bowl the cleaner your bowl is when it’s done the just more you got out and the less you’re washing down the drain yeah like food wasted is a real thing when you cook in an actual restaurant kitchen you learn not to waste anything.
Like every spec of food is money so exactly and then just make sure it’s in all the corners you can do it in a round but I find the square better especially when you’re cutting up to serve it looks fancier and yeah right it and then it goes in for I believe 30 minutes I will double check.
And of course put the time down below so our microwave chocolate cake you’re going to butter don’t oil I made that mistake it does not cook the same way butter or dishes so the original recipe once again we’ll link that one down below as well say let do it in three big mugs and I did that before and it was fine except then you have like.
Triple layer mini cake it does not stand up well so if you have a lot of people have these or you can get them at the dollar store or the thrift store the oval bigger oval ramkin or if you have a square ramkin that’s a small one that one that will work too and butter those so instead of a three layer you.
Have a two layer cake it also fits perfectly in one of these containers which I’ll show you later so in my aesthetic wood mixing bowl cuz you don’t need a mixer for this I have 7 tablespo of flour 3 tbsp of cocoa uh I it’s it calls for half a thing of sugar but I decided to write I’ll write it all down tablespoons or.
1/4 cup of sugar it has you write all down in tablespoons I will do it or it has it cups I will write it all down in tablespoons those are the words I’m looking for wait sorry pause for just a second why do I feel like my it is a half cup of sugar not a/4 cup I just half the last recipe so in my mind I was.
Like oh I have to half it so it’s a/2 cup of sugar or 8 tablespoons 7 tbsp of flour 3 tbsp of cocoa and then baking powder 1/4 tpoon baking powder baking soda and salt and I’m skipping the vanilla I I don’t know why I don’t find vanilla adds as much as a lot of people say it does in certain places M but when you’re making like a.
Chocolate cake chocolate cake it always makes more sense to me to add pinched coffee then vanilla exactly but that’s me so then you just mix it up you have your liquid so I have a mixed up egg 4 tbspoon of milk 3 tbsp canola oil and two tablespoons of water and you’re going to just pour that.
In quick and easy scrape out your bowls so you actually get all of your liquid sometimes if you mix a cake or something and you’re like why is it so dry go back to your measuring stuff and sometimes you’re like oh hey it’ss dry because there’s a whole bunch of stuff mix Left Behind then I’m just using a little spatula so really this is great if.
You’re if you forgot a dessert you can make it and and you cook it in the microwave and it can you can pop it in the fridge if you need it to cool faster or just let it cool while you’re doing other stuff make the icing let the icing sit and then ice it when you’re when it’s cool and you’re ready you don’t have to ice a cake hours in advance it’s.
Nice if you can you can chill it but if you’re in a rush then you’re in a rush all right all well mixed and then I’m just going to divide it in between my two dishes all right last time I made this in a measuring cup cuz that made it.
Easier so if you have an oversized measuring cup that’s also an option cuz it just makes pouring it easier even as possible I mean really it’s a chocolate cake if your L the microwave chocolate cake if your layers aren’t perfect somebody’s measuring those.
Layers I want to know you don’t deserve that chocol ex I want to know who’s measuring your layers as long as it fills both bowls you’re fine here in our ratchet kitchen and then we make some amazing meals in theic kitchen ply kitchen with.
Our tiny rollway cart tiny itty bitty Jaz all right these are even and then I’m going to pop them in the microwave start with a minute and then do an extra 30 seconds you you will probably need that extra 30 seconds but depending on your microwave don’t do a minute 30 or you will burn it and then you’re just going.
To let them cool and we’ll be back when we’re ready for the cakes do you do them separately yes separate time one at a time minute then 30 seconds then do your next one minute 30 seconds and then don’t let them sit in here for too long you want to just let them sit for a minute or two and then.
Pop them onto a cooling rack so after the vanilla cake was cool I melted some raspberry jam and mixed it with lemon and put on top I did poke holes it doesn’t sink on in all the way but then once you put it back in the fridge it does firm up and you have a nice r bear layer I’m going to cut it in half and ice it and then next you see we.
Will wrap up the video all right so we have our two cakes I put a little too much raspberry jam so it’s bleeding a little bit but it’ll set up more so this one the vanilla one is perfect for making a head and freezing making head for company if you’re having a bigger party you can ice both sides cut down the.
Middle and then you have little cakes for everybody as it is we do a half and then you just cut slices it works it’s nice it’s tasty it’s not too sweet and the buttercream is just a simple vanilla buttercream frosting I’ll write a recipe down below and no one will believe it’s glutenfree yeah it doesn’t taste it’s not dry it.
Will keep undying for 3 weeks approximately in the fridge as long as it’s an ealed container or you can freeze that bad boy or yeah cut it in half half freeze half of it and then have the other half for snacking my chocolate cake I realized I’d actually made a note of it before because of the size of the.
Pans I use you actually want to cook it for 2 minutes a minute 30 seconds 30 seconds I didn’t so it kind of fell apart that’s why it’s not on a pretty plate but it lives in a container anyway it’s great if you want to have it with ice cream you just cut a piece off but if you just want a little something sweet like I said keeps in the fridge so.
When you’re done dinner whatever and you’re like well I don’t want a cookie I don’t want this grab a fork and you have a fork of cake it’s been very helpful for me in trying to be healthier and fitter and if I want something I just have a fork of cake Fork it’s very fork and great they’re simple they’re easy.
Normally I would not make two at one time but I wanted two for the video so this one we’ll probably get Frozen and yeah till next time stay caffeinated stay cozy and have a piece of cake and half a piece of cake
