Gluten-Free Vanilla Cake with Chocolate Frosting

Make this classic cake for all your celebrations. It's gluten-free so everyone can enjoy a slice. Recipe is perfect for cupcakes as well.

Ingredients
Serves: 16
  • Vanilla Cake:
  • Chocolate Frosting:
Directions
25 mins Prep time 35 mins Cook time
25 mins Prep time
35 mins Cook time
  • Preheat oven to 350°F. For the Cake, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.

  • Beat granulated sugar, butter, sour cream and vanilla in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Gradually add flour mixture alternately with milk, beating on low speed after each addition until smooth. Do not overbeat. Pour batter evenly into 2 (9-inch) round cake pans sprayed with no stick cooking spray.

  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

  • For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Mix confectioners' sugar and cocoa powder. Gradually add to butter, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Fill and frost cooled cake with Frosting.

Cooking tip

Read labels of all recipe ingredients to ensure all are gluten-free.

Gluten-Free Vanilla Cupcakes: Spoon batter into 24 paper-lined muffin cups. Bake in preheated 350°F oven 20 to 22 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost cooled cupcakes with Chocolate Frosting. Makes 24 (1 cupcake) servings.

Gluten-Free Dairy-Free Vanilla Cake: Prepare Cake as directed, using 1 cup vegetable oil in place of the butter and 1 cup Thai Kitchen® Coconut Milk in place of the sour cream and milk. Bake and cool as directed. For the Frosting, use 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, in place of the butter, and Thai Kitchen® Coconut Milk in place of the milk. Fill and frost cooled cake with Frosting.

 

Nutrition information

(Amount per serving)

  • 497Calories: 497Cholesterol: 112mg
  • Sodium: 321mgProtein: 3g
  • Total Fat: 25gFiber: 1g
  • Carbohydrate: 65g

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