Gluten-Free Vanilla Cake

A classic Gluten-Free Vanilla Cake recipe. It’s moist, tasty, and very easy to prepare and bake! perfect for any occasion.

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About this recipe

With a few ingredients, you can make this classic GF vanilla cake with chocolate ganache. It’s perfect for any occasion, like this GF chocolate cake, a recipe to always have on hand.

It is very easy and quick to prepare it! The cake pairs well with many toppings, you can serve it as it is or topped with buttercream, chocolate, or whatever you prefer. It is hard to go wrong with this traditional vanilla cake recipe.

Ingredients

• Gluten-free all-purpose flour: homemade blend (40%corn starch 30% brown rice flour 30% tapioca starch). You can also use the four flour mix: brown rice flour, white rice flour, tapioca starch, and potato starch.
• Sugar: white granulated sugar.
• Xanthan Gum: only if the premix is homemade.
• Oil: sunflower oil, but coconut oil should work well.
• Salt: enhances flavors.
• Eggs: room temperature eggs are better.
• Cream: heavy cream for best flavor and consistency.
• Chocolate: semi-sweet chopped chocolate.

How to make vanilla cake

Preheat the oven to 350°F (180°C).

Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.

In a medium bowl whisk gluten-free all-purpose flour, baking powder, xanthan gum, and salt- Set aside.

In another bowl beat the eggs with the sugar. Add the oil, milk, and vanilla extract.

Add the mixture to the dry ingredients, along with the milk, and incorporate everything.

Pour the preparation into the prepared pan.

Bake for 40/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.

Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.

For the chocolate ganache:

Heat the cream in a small saucepan. Pour over the chopped chocolate. Mix well. Let cool at room temperature, and then beat for 3 minutes with a hand whisk.

When the cake is completely cooled, spread the chocolate ganache on the cake´s surface.

Variations

• Flours: you can try I different mix of GF flour, like almond flour.
• Topping: this cake pairs very well with many toppings like dulce de leche or buttercream, and you can also add chips/ chunks of chocolate.

Storing

Store the cake in an air-tight container in the refrigerator for up to 5 days. You can also freeze it, it’s better to slice it up before freezing so you don’t need to unfreeze the entire cake.

Top Tips

Ganache:

• The chocolate must be chopped into small pieces, in order to melt before the cream cools down.
• You must wait until the cake is cool before adding the ganache. If you spread the ganache while the cake is warm, it will just slide off.

For more related recipes

• Marble Cake
• Japanese Cheesecake
• Vanilla Muffins
• Red Velvet Muffins
• Chocolate Loaf Cake

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