Gluten-Free Vanilla Cake
A simple vanilla flavored cake
For the cake:
- 1 cup 8 oz. vegetable oil or oil of choice
- 1 1/2 cups 320g granulated sugar
- 4 large eggs 220g. room temperature
- 3 cups 425g. all purpose gluten-free flour blend I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 teaspoon 3 g. salt
- 3 teaspoons 12g. baking powder
- 1 cup 8 oz. dairy-free milk or milk of choice
- 3 teaspoons 8g. gluten-free vanilla extract
For the frosting:
- 1/2 cup 115g dairy-free butter or regular butter
- 1 1/2 teaspoons 4g gluten-free vanilla extract
- 1/2 cup 50g unsweetened cocoa powder
- 4 1/2 cups 450g powdered sugar
- 1/4 cup 40-60g dairy-free milk or regular milk
- For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8” or 9” pans with oil; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
- Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
- Let cakes cool completely before frosting.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
