Learn how to make a delicious gluten free cake in Episode 53 of our baking series. Follow along for a treat that everyone can enjoy!
Creating a Delicious Gluten Free Dessert
Gluten-free cake can often turn out dry and tasteless, resembling cardboard more than a delicious dessert. However, this recipe offers a solution to that common problem. By using a combination of almond, sorghum, and brown rice flour, this cake is not only flavorful but also moist and satisfying. It’s a great alternative to traditional cake, even though it may not be exactly the same.
The ingredients for this gluten-free cake include eggs, oil, soy milk, sugar, almond flour, sorghum flour, brown rice flour, baking powder, vanilla extract, salt, and xanthan gum. By following the recipe and using the recommended Wilton professional round cake pan, you can create a delicious gluten-free cake that will impress your family and friends. Say goodbye to bland gluten-free desserts and hello to a tasty treat that everyone can enjoy!
Whip Up a Delicious Gluten-Free Treat with This Easy Cake Recipe!
last year I made a giant water slide for my daughter that was 20t wide by 90 ft long and for her party I wanted to make a gluten-free cake that we could all eat and I finally figured it out so I’m going to share that recipe with you what makes it magical almond flour almond flour has become my best friend in the.
Gluten free world because you get great texture moistness flavor happiness all of the good stuff so I going to show you how to make my favorite gluten-free cake you can make it in 8 in 9 in pan cupcakes bunk cake whatever you want that’s what we’re going to do so we’re going to start out with a bowl and I.
Do the best part about this is that all the rules of standard cake making do not apply you don’t need to cream the butter with the sugar and do all these different things you can just put it all in the bowl and mix it so I’m going to start out with four.
Eggs this is more than you would put in a regular cake batter but I need St sugar what’s what’s your fat for this is it better oil oil okay so I’m going to do half a cup oil and then 1/2 cup soy.
Milk and that is the only wet now for oil I used avocado oil but you can use what you wish oil in a cake batter is better than butter in general for moistness anyway because butter makes things crisp but not it doesn’t add to the moistness and then this I am dialing the sugar down.
I’m putting in a cup and a half of sugar cuz I don’t want an extremely sweet cake I’m going to add icing anyway and then I’m going to do how much sugar was that that was a cup and a half okay and I’m going to add one and 1 half cups of almond.
Flour and I’m going to do 3/4 cup of sorum this can be just all all white rice if you wanted to I’m just adding some more flavor by using these others we have 3/4 cup of sorghum and then 3/4 cup of brown rice and then I’m going to do.
Four tablespoons of baking powder that’s a lot I know but we need it it’s like a biscuit recipe yeah and I’m doing the aluminum free the Rumford is the my favorite for that going to do one two teaspoon of salt pooser doesn’t matter doesn’t matter it’s going to melt and then two teaspoons of anthm gum that’s a lot too.
I know the zanam gum holds it together zanam gum is the glue of it and then the eggs are going to help with texture too so yeah and and all and you’ll notice this to that I have three cups of flour in here at this point and then one cup of liquid okay so that’s what makes a cake.
Batter is the 3: one if this was a pancake batter I would have the same amount of liquid I would put three cups of liquid oh you know what I can do vanilla extract Oh I thought you were going to say sprinkles we could do sprinkles you can add lemon to this make it a lemon cake.
We’re going to make this vanilla that’s very bold to not measure to just throw in it doesn’t matter that’s a teaspoon that’s a that’s an exact teaspoon there we go that’s it you don’t that’s it you don’t have to mix it as much as you would a regular cake to make.
It like Airy and fluff up and all the baking powder all that will take care of it this this is the kind of the stiffness that you want in it too where it’s it’s definitely stuck so I’m going to let this sit for 20 minutes because gluten-free stuff has to be hydrated.
Before you bake it you have no matter what biscuit pancake cake whatever you’re cooking you’re baking you need to let the battery sit for 20 minutes before you do anything else to it at that point I’m going to adjust like if this is super stiff at that point I’m going to add a little bit more soy milk to it or if it can you you want it to be.
Able to just flow like be able to just pour pour into the pan pour into the pan and that’s it cuz it’s going to look like a regular um you know cake batter at that point so this this I already know is a little stiff yeah it’s thick and so that’s going to be the difference with like what I was using with the Sorghum and.
The um brown rice flour so but we’ll look back in 20 minutes it is fully hydrated and that is a touch stiff so I’m going to add another half2 cup liquid it’s just holding together okay so it’s.
Still I think it’s still a little denser than a regular mix usually don’t want it any thinner than that no cuz it it’s thinner than that it’s just going to have have a harder time it’ll lift but then collapse take part from paper Fold.
It Fold It Again pulls again pulls again let keep folding it hold it halfway there we.
Go perfect take half of this I have a 350 degree oven going is not going to settle as easy it reminds me a lot of cornbread mhm it doesn’t need to be perfect but you know that’s that’s a good so that’s.
With parchment this one’s without parchment yep and then so yeah these are going to go into the oven at 350 and I’m going to go for 20 minutes and I’ll start looking at them so we banked up for 20 minutes plus 5 more minutes plus 5 more minutes so 30 30 minutes total which was my guess but it’s better to inch your way.
Into gluten-free stuff so they are not floppy they feel like a regular cake toothpick comes out clean going let those sit for a couple minutes and then we’ll turn them over dpan which one’s parch you don’t know I can’t tell okay well we’ll find out when.
You flip it both kind of pulled apart from the side of the pan you don’t have to run a knife okay oh no parment no no parchment on that one that’s surprising oh that yeah that’s my endorsement for so Wilton these are wilon pans Wilton has a couple different levels these are like their.
More professional I like that one ones they’re sturdier so those is just flop out yeah I mean but you didn’t even really need the parchment paper but better Browning yeah so I mean I would use parchment just for the Browning you’re not going to so you’re not going to freeze these.
Before you ice them you can’t tell the secret just let the secret out so the sweets’s mom was a professional Baker and the secret that she took a long time to share in the professional baking world is that to make a really moist cake when you take it out of the oven you know invert it and then put this straight into a.
Freezer leave the parchment paper on mhm and then take it out the next day MH to ice it once it comes to room temp no that way it locks it all in beautiful so I’m going to let these cool for a couple hours and then I will ice okay the last step is going to.
Be icy this put one side down the other side on last step big man let’s serve this.
up bra’s too big and then I will do you don’t get this size but we have to portion this I’ll do three slices so up 12 a what do you think like that mhm all right I like it art director so let’s get you a good piece here okay.
You let me know what you think I A P con and a flavor mhm it’s very moist that’s very nice I think some people might not like the coconut icing maybe change it I really like it you could ice it with just regular icing mhm M but that’s.
Delicious true kind help you yeah you can finish it there you go all right thank you everybody thank you everybody if you’re going to subscribe you tell everybody to subscribe definitely who’s watching this show yeah you definitely got to subscribe if you’re watching so the BG and his little assistant the bacon.
Stealer and his entire mouth is full of cake right now oh look at that smile love you big guy all right it’s the BG keeping it Square I’ll see you next month thanks for watching today we love having you and sharing all our tips and tricks subscribe to us check out our website for downloadable recipes and we’ll see you next time on our final.
Freezer what do you think it looks delicious looks beautiful all right you want to be the taste tester yeah okay last step big man you think that’s to no I’m a giant is it time to taste test uh we need more interest in it what’s going to make this more interesting help yeah you can finish it there you.
Go
