Gluten Free Vanilla Cake Mediterranean
This gluten free vanilla cake is moist and rich in flavors. You really don’t need any frosting. This gluten free cake is wonderful all on its own, especially with a cup of tea. Try your best not to eat it all in one sitting!
Equipment
- 2 medium bowls
- Measuring cups
- Measuring Spoons
- 2 - 8 inch cake pans
- Parchment paper
- Cooling rack
- Whisk
- Kitchen scale
- Rubber spatula
- Zester
Ingredients
Dry Ingredients
- 2 ½ cups Chantal's gluten free all purpose flour blend
- ½ cup desiccated coconut
- 1 ½ cups granulated sugar
- 2 teaspoons xanthan gum
- Zest of 1 lemon
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ tablespoons vanilla extract
- 2/3 cups vegetable oil
- 1 cup Lactose free milk or dairy free milk (You can use coconut milk to add more coconut flavor to the cake)
- 4 large eggs room temperature
- Baking spray
Instructions
- Preheat oven to 350 F
- Add all the dry ingredients into a medium bowl and mix.
- Add the eggs into a separate bowl, and beat. Add in the milk and vanilla extract and beat. Add in the vegetable oil
- Add the wet ingredients into the bowl with the dry ingredients and whisk until the batter is fully smooth and no lumps appear in it.
- Using a baking spray, lightly oil the two cake pans. Dust them with Chantal’s gluten free all purpose flour blend, removing any excess flour. If you do not wish to dust the pan with flour, you can cut out a parchment paper to the size of the pan. Simply place the cake pan onto the parchment paper, and trace around the bottom of the pan. Cut out the piece you traced, and place it into the cake pan. Repeat the same process for the second pan.
- Divide the batter equally between the two pans. Scrape out remaining batter into the pans using a rubber spatula.I personally prefer to weigh my batter so that both cakes can finish baking at the same time. Weighing the batter will also reduce the risk of a burnt bottom on your cake.To weigh the batter, first place the empty cake pan onto the kitchen scale and tear out the weight of the pan. Assuming that both pans are the same size. Divide your batter equally into the lined pans. Weigh the pans to ensure that they are the same weight. If not, you can adjust the weight by trying to take some out from one pan and placing it into the one that is lacking.
- Place the two cakes side by side onto the center rack of a 350 F preheated oven. Allow the cakes to bake for 20 to 25 minutes or until a tooth pick inserted comes out clean.Overbaking the cake will cause it to dry out. So if you have a crumb or two on your toothpick, that’s probably a sign that you need to take the cake out.
- Allow the cakes to sit in their pans for 5 minutes. Remove cakes from pans and place them onto a cooling rack. Once the cakes are cooled, you can store them in a resealable bag.
