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Gluten-Free Cake

A delightful and easy-to-make gluten-free cake that brings comfort and joy to any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Vegan Butter Substitute or Regular Butter Choose your favorite for rich flavor.
  • 1 cup Sugar Essential for sweetness.
  • 3 large Eggs Add moisture and richness.
  • 1/2 cup Greek Yogurt or Sour Cream or Fruit Purees (like applesauce or mashed bananas) A little tanginess enhances flavor.
  • 1/2 cup Plant-Based Milk Alternatives or Regular Milk Use what you have on hand.
  • 1 extra Egg Yolk (optional) For a denser, richer cake.
Dry Ingredients
  • 2 cups Gluten-Free Flour Blend Ideal for fluffy texture.
  • 1 teaspoon Xanthan Gum or Ground Flaxseed Helps give the cake rise.
  • 1 teaspoon High-Quality Vanilla Extract Elevates the cake’s flavor.

Method
 

Preparation
  1. Start by bringing your butter, eggs, and milk to room temperature.
  2. Preheat your oven to 325°F (163°C).
Mixing
  1. In a mixing bowl, beat the butter and sugar together until light and fluffy.
  2. Add the eggs one at a time, mixing thoroughly after each addition.
  3. In a separate bowl, whisk together gluten-free flour blend and xanthan gum or ground flaxseed.
  4. Gently fold the dry ingredients into the wet ingredients, careful not to overmix.
Baking
  1. Pour the batter into a greased 9-inch cake pan.
  2. Bake for 35 to 40 minutes, until golden and fragrant.
Cooling
  1. Let the cake cool completely before removing it from the pan.

Notes

Time-Saving Trick: Prepare the dry ingredients ahead of time for easier mixing. If the cake doesn’t rise, check the freshness of xanthan gum or ground flaxseed. Add citrus zest for an exciting twist.