Gluten Free Vanilla Cake
Soft and fluffy gluten free vanilla Bundt cake. Each slice of this cake is packed with a buttery vanilla flavor that is sure to make your day.
Yield: 20 Slices
Calories: 239kcal
Ingredients
- 160 grams of White Rice Flour
- 64 grams of Tapioca Flour
- 32 grams of Corn Starch
- 64 grams of Brown Rice Flour
- 1 ½ teaspoon of Xanthan Gum
- 1 ½ teaspoon of Baking Powder
- ¾ teaspoon of Salt
- ½ teaspoon of Baking Soda
- 160 grams of Unsalted Butter at room temperature
- 64 grams of Cream Cheese at room temperature
- 250 grams of Granulated White Sugar
- 2 Large Eggs
- 1 Egg White
- 1 tablespoon of Vanilla Extract
- 256 ml of Buttermilk at room temperature
Instructions
- Preheat the oven to 180 °C (356 °F)
- Add and whisk the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, and baking soda. Set the dry ingredients aside.
- Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat the butter, cream cheese, sugar at medium-high speed until creamy (1-2 minutes). Then add the eggs one at a time, mixing until incorporated with each addition. Then, add the vanilla extract and mix until combined.
- Add ⅓ of dry ingredients followed by ⅓ of the Buttermilk and mix until combined. Repeat two more times until the vanilla cake batter is formed (1-2 minutes). Do not overmix the batter. The cake batter will be thick.
- Grease a standard-size Bundt pan with butter. Pour the cake batter into the Bundt pan and bake the gluten free vanilla cake for 35-40 minutes or until a toothpick inserted at the center comes out clean.
- Let the cake cool down in the Bundt pan for 10-15 minutes before inverting it. Then, flip the cake onto a cooling rack and let it cool down to room temperature before storing.
Notes
- Flour Mix: You can substitute 320 grams (2.5 cups) of gluten-free all-purpose flour (see recommended brands above) for white rice flour, tapioca flour, corn starch, and brown rice flour. If your flour blend has xanthan gum, omit it.
- Dairy-Free Option: This cake can be dairy-free by using vegan cream cheese and dairy-free Buttermilk. Add 1 ¼ tablespoon of lemon juice or white vinegar to 256 ml of almond or coconut milk to make dairy-free Buttermilk. Let the Buttermilk sit for 10 minutes or until it thickens before using it.
- Storage: The gluten-free vanilla cake can be stored in the fridge in an air-tight container for up to a week and up to three days at room temperature.
Nutrition
Serving: 1Slice | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 245mg | Potassium: 50mg | Fiber: 2g | Sugar: 14g | Vitamin A: 288IU | Calcium: 51mg | Iron: 1mg