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Gluten Free Birthday Cake Recipe - gfJules

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Rate this recipe 4.7/5 (11 Votes)
Gluten Free Birthday Cake Recipe - gfJules 1 Picture

Ingredients

  • 3 cups gfJules™ All-Purpose Gluten-Free Flour
  • 1 Tbs. gluten-free baking powder
  • 1/4 cup powdered milk(I use DariFree™ potato based milk powder) OR plain mashed potato flakes
  • 1/4 tsp. salt
  • 1/2 cup butter or non-dairy alternative (like Earth Balance® Buttery Sticks)
  • 2 cups granulated cane sugar
  • 4 large eggs (note: for white cake, use 6 egg whites + 1 egg; yellow cake, use 4 large eggs) *for egg-free option see below
  • 2 tsp pure vanilla extract
  • 1 cup milk or non-dairy alternative (like vanilla coconut, soy, hemp, rice, etc. “milk”)
  • 1/4 cup cocoa powder
  • replace 1 cup of milk listed for white cake with 1 1/4 cup chocolate milk, dairy or non-dairy (I love chocolate almond milk in this recipe!)
  • 3 Tbs. chocolate syrup (I use Ah!laska® Organic Chocolate Syrup – dairy-free)

Details

Servings 1
Adapted from gfjules.com

Preparation

Step 1

Pre-heat oven to 350º F (static) or 325º F (convection). Spray two 8-inch round cake pans with non-stick cooking spray and dust entire surface lightly with gfJules™ All-Purpose Gluten Free Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes approximately 28 cupcakes).

Whisk together the flour, powdered milk, baking powder and salt and set aside.

In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans.
For cakes, bake for 30 minutes, turning the pans half-way through if using convection setting; for cupcakes, test after 20 minutes for doneness. To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.

When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.

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