Gluten Free Vanilla Cake Recipe: Making cakes at home is a special pleasure for many people, but when it comes to gluten-free cakes, people often hesitate thinking that the taste, softness and texture may be reduced. But the truth is that if gluten-free vanilla cake is made correctly, it is not only light and soft but also tastes as delicious as regular vanilla cake. Nowadays, many people stay away from gluten, sometimes for health reasons, and sometimes because of the desire to try new types of flour and recipes. In such a situation, this vanilla cake becomes a great option, which is easy to make and tastes great.
A mixture of gluten-free flours like rice, almond and oat give the cake a special texture. These flours make the batter light, due to which when baked the cake looks soft from inside and golden from above. The aroma of vanilla extract adds natural sweetness and leaves a clean, soothing taste in every bite. The best part is that the gluten-free batter doesn’t require a lot of beating or kneading, so even beginners can make it without any hassle.
This guide is especially for those who are going to make gluten-free vanilla cake for the first time. In this, every step has been explained in easy language so that you can prepare such a cake without any problem that everyone will praise you after seeing and eating it. Be it a birthday, an evening out with tea or just a sweet craving, this cake fits every occasion.
Beginner’s Guide to Making Gluten-Free Vanilla Cake
This gluten-free vanilla cake is soft, light, and easy even for first-time bakers. Simply measure the key ingredients and follow the steps carefully.
Material
-1 ½ cups gluten-free flour blend
-1 tsp baking powder
-½ tsp baking soda
-¼ tsp salt
-¾ cup sugar
-2 large eggs
-½ cup oil
-½ cup milk
-2 tsp vanilla extract
-1 tablespoon lemon juice or vinegar
Step-by-Step Method
1. Prepare the tin
First of all, take a 7–8 inch round cake tin. Grease it with light oil and spread parchment paper on the base so that the cake can be taken out easily after baking. Leave the oven to heat at 180°C.
2. Mix dry ingredients
Combine gluten-free flour, baking powder, baking soda and salt in a large bowl. Mix everything well so that no lumps remain. This step keeps the texture of the cake light and uniform.
3. Prepare the Wet Ingredients
Now take a separate bowl. Beat eggs and sugar until the mixture looks light and creamy. After this add oil, milk and vanilla extract. Mix well again so that everything becomes uniform.
4. Add both the mixtures
Add the dry ingredients to the wet mixture in two parts. Keep mixing slowly. Be careful not to beat too hard, otherwise the batter will become heavy. When the mixture becomes completely smooth, add lemon juice or vinegar. This makes the cake rise slightly.
5. Pour the batter into the tin
Pour the prepared solution into the tin and lightly tap the tin two-three times so that the air trapped inside comes out.
6. Bake
Bake the cake at 180°C for 25–30 minutes. Insert a toothpick in the center and check if the toothpick comes out clean then the cake is ready.
7. Cool the cake
After baking, let the cake remain in the tin for about 10 minutes. Then take it out on a rack and let it cool completely. Slice it after it cools down. If you wish, you can sprinkle light sugar on top or make it more attractive by adding vanilla glaze.
