I've tasted many gluten free cakes and most of them are dry...you need some sort of liquid to help the cake move down the tube to you stomach.
I made this cake for my husband's B-day.
Everybody loved it!!
I would even say it tasted better than "normal" cake
As you know he's allergic to gluten therefore many of my recipes are gluten free.
2 cups of baking gluten free flour (I used Bob's Red Mill 1 to 1 baking flour/gluten free with the addition of xanthan gum)
1/4 cup of arrowroot
150g unsalted butter
1 1/2 sugar
4 egg whites
1 whole egg
1 1/3 cup goat yogurt (stirred)
2 tsp baking powder
1/2tsp baking soda
1/2 salt
2 tsp pure vanilla extract
Preheat oven to 350F
You'll need 2 - 8 inch round cake pans.
Grease the pans with butter or use the parchment paper.
Start by mixing the butter on high speed until nice and fluffy.
Stop at least one to scrape the sides of the bowl.
Next add sugar,
Continue mixing on medium-high until fluffy and light in colour
Add vanilla and mix until combine
In separate bowl combine egg whites, egg and yogurt
Whisk to combine well
To the butter mixture add the dry ingredients in three equal portions alternating with the egg mixture.
Once all the ingredients are in one bowl, continue mixing on low-medium speed until no lumps
The batter should be smooth and very thick.
Divide the batter into two baking pans
and bake for 20 minutes at 350F
Bake until the cakes are lightly golden in color
Remove the cakes from the oven
Keep them in the pans for 15-30 minutes before placing them onto a wire rack to cool completely.
Slice one of the round cakes and keep the other one uncut
You can frost the cake with your favourite frosting.
You will need about 3 cups of it.
Place some berries onto the frosting and add some more frosting
Cover it with another cake layer and repeat
In my opinion frosting makes or brakes the cake
I'll be sharing this delicious recipe in later post so please stay tuned
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