GF Birthday Cake

By merehodge

Just because you or a loved one are now living gluten-free does not mean you need to miss out on celebratory experiences like birthdays. In my house, we make cakes
for lots of occasions, but birthday cakes are always a special favorite. I've given you delicious recipes for both a yellow cake and a chocolate cake, as well as white or chocolate frosting. Have fun the next special occasion that rolls around for your family, and make a cake everyone can enjoy together!

Ingredients

• Yellow Cake:
• 3 cups Jules Gluten Free™ All Purpose Flour
• 1 Tbs. gluten-free baking powder
• 1/4 tsp. salt
• 1 1/2 cup granulated cane sugar
• 1/4 cup dry buttermilk powder (use 1/2 cup vanilla liquid soy creamer for dairy-free recipe)
• 2 eggs
• 1/2 cup vanilla yogurt (dairy or soy yogurt)
• 2 tsp. gluten-free vanilla extract
• 1 3/4 cups milk (or 1 cup non-dairy alternative for dairy-free recipe)
• Chocolate Cake:
• 3 cups Jules Gluten Free™ All Purpose Flour
• 1 Tbs. gluten-free baking powder
• 1/4 tsp. salt
• 1 1/2 cup granulated cane sugar
• 1/4 cup dry buttermilk powder (use 1/2 cup vanilla liquid soy creamer for dairy-free recipe)
• 2 eggs
• 1/2 cup vanilla yogurt (dairy or soy yogurt)
• 2 tsp. gluten-free vanilla extract
• 2 cups chocolate milk (or 1 1/4 cup non-dairy alternative for dairy-free recipe)
• 1/4 cup cocoa

Preparation

Step 1

Preheat oven to 325° F (static) or 300° F (convection).
Prepare a 9 x 13 pan or two 9-inch round pans by lightly coating with cooking oil and dusting with Jules Gluten Free™ All Purpose Flour. Alternatively, you may melt two tablespoons of shortening into the bottom of each pan and turn the pan so that the entire bottom and lower
sides are coated, put the pan(s) into the freezer for 15 minutes, remove and set aside.
Whisk the dry ingredients together in a large mixing bowl. Stir egg and yogurt together in a small bowl, then mix in with the dry ingredients. Add the milk slowly while beating the entire mixture. Beat until smooth, then beat an additional 1-2 minutes, until the batter is light.
Pour into prepared cake pans and bake for approximately 35-45 minutes, depending on pan size and whether you are using the convection setting. The cakes should have lightly browned crowns and a cake tester inserted into the middle of the pans should test clean, so you know it is fully baked.
Resist the temptation to open the oven door to check on the cakes. Every time the door is opened, the oven temperature fluctuates and can cause shrinkage or caving in. Use your oven light to peek in on your cakes, opening the door only when you truly think the cakes might be done. When the cakes test done, turn the oven off, but leave the cakes in the oven with the door open. This will allow a more gradual cooling of the cakes and also
cause less contraction. When totally cooled, remove from the pans gently and frost.