Versatile Vanilla Cake

Post date: Sep 11, 2015 4:53:04 PM

(You can vary the taste of this cake by replacing vanilla and using other extracts, such as almond, orange, coconut, lemon or maple)

To make as a:

Coconut cake, substitute 1 Tbsp. pure coconut extract for the vanilla; substitute coconut milk for regular milk, then add 3/4 cup coconut flakes (optional) to the cake batter, stirring until combined.

Lemon Cake, substitute 2 tsp. pure lemon extract for vanilla, reduce milk by 1/3 cup and add 1/3 cup fresh lemon juice, add 1 tsp. fresh lemon zest to the batter when adding the eggs.

Ingredients:

1 cup butter

2 cups sugar

4 large eggs, room temperature

2 tsp. vanilla

3 1/2 cups gluten free all purpose flour blend* + extra for dusting (recipe below)

1 Tbsp. + 1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

1 tsp. salt

1 1/2 cup milk, hot

Directions:

Preheat oven to 350. Grease two 8 or 9 inch round cake pans and dust with the gluten free flour.

In the bowl of the mixer, beat margarine and sugar at high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add eggs, one at a time. Add vanilla (or other gf extract flavor) and beat until fluffy again, scraping down the bowl.

In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum and salt.

Add half of the dry mixture to the sugar mixture and beat at low speed until combined. Add half the milk and blend. Then add remaining dry ingredient and milk. Mix on medium-low speed until smooth, approximately 2 minutes.

Divide batter equally between the two prepared pans. Bake in preheated oven for approximately 35 minutes or until done. Cool the cake for 20 minutes in pans. Then turn cake onto a wire rack and cool completely before frosting.

Buttercream Frosting:

(makes enough for a 3 layer cake)

This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten free flavored extract, such as lemon or coconut.

6 cups powdered sugar

1/2 tsp. salt

1/2 cup boiling hot water

2 1/2 cups shortening

3/4 cup butter, slightly softened, cut into 1 inch pieces

1 Tbsp. pure vanilla

In the bowl of an electric mixer, combine powdered sugar and salt.

Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.

Add shortening and butter to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5 quart mixing bowl.

Leftover frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.

*All-Purpose Flour Blend

Use this blend for all your gluten-free

baking.

1/2 cup rice flour

1/4 cup tapioca starch/flour

1/4 cup cornstarch or potato starch