Vanilla cake is a crowd-pleaser, not everyone loves chocolate, but no one says no to the heart-warming flavor of vanilla. Below you’ll find an easy recipe for a layered gluten-free vanilla cake. Fluffy sponge cake made from scratch and a fantastic, buttery, vanilla frosting.
The thing with cakes and many pastries is that you need gluten to make the dough rise, but not everyone can handle the grain protein. The good news is that there are a good deal of gluten-free flour brands available, and you can also make your own with rice flour, tapioca starch and other ingredients.
Learn to make a pretty 2-layer vanilla cake with a homemade vanilla frosting with no wheat flour. The result is outstanding. You won’t even notice there’s something different going on with your cake! All the flavor of a classic cake without gluten. How cool is that?
For the cake:
For the frosting:
Preheat the oven to 350°F. Grease two 6″ inch cake pans.
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder and salt. Whisk until combined.
Place the flour mixture in a stand mixer and add the wet ingredients while mixing, starting with the water, vanilla extract, sour cream, oil and eggs. Combine until you have a smooth dough.
Make a well in the center of your dry ingredients, add the water, vanilla bean paste or vanilla extract, sour cream, eggs and vegetable oil.
Gently whisk together the wet ingredients together until they combine, then slowly mix them with the dry ingredients.
Make a ball with the dough and transfer it to a clean mixing bowl. Cover it with a kitchen towel and let it rise for between 20 and 30 minutes. It doesn’t increase as much as a mixture based on wheat flour because of gluten.
Divide the batter between the two cake pans and cook for around 40-45 minutes until golden and cooked through.
Meanwhile, make the vanilla frosting by creaming the butter and sugar in the stand mixture until silky. Incorporate the vanilla extract and salt. Finally, the heavy cream. Set aside.
Remove the cake layers, let them cool down to room temperature and assemble the cake by sandwiching a layer of creamy frosting. Cover it with the rest of the frosting.