This recipe is almost as easy to make as a box mix. You simply mix all the ingredients together in a large bowl and bake.

You’re rewarded with a cake that’s lemony and nicely dense. Just like my gluten-free chocolate cake recipe, this cake is perfect for birthdays and other celebrations.

Thanks to the lemon sugar (that you make in about 20 seconds!) every bite of this cake is nicely lemony.

Ingredients

Here’s what you need to make this along with a substitution for folks who are dairy-free.

• Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Since gluten-free flour blends vary so much from brand to brand, using a different one might change the texture of the cake.
• Sugar. Use granulated sugar (white sugar) for the best taste and results. 
• Lemon Juice and Zest. Fresh lemon juice and zest add a light lemon flavor to the cake. Remember to zest the lemon before juicing it. 
• Oil. Vegetable oil gives the cake a moist crumb.
• Eggs. You want the eggs at room temperature. Take them out of the refrigerator about 20 minutes before you need them. 
• Milk. Any milk works. I like to use whole milk. The richness keeps the cake fresh and adds a nice flavor.
  Substitution: Use any dairy-free milk except full-fat coconut milk. 
• Baking Powder. There’s three and half teaspoons of baking powder in this recipe. It lightens the cake. 
• Salt. A little salt enhances all the other flavors. Use table (fine) salt. 
• Lemon or vanilla extract. I like to add a little lemon extract to the batter. If you don’t want to get a bottle for just this recipe, use vanilla extract.

Lemon-Sugar: The simple ingredient for the best gluten-free lemon cake ever! 

This cake starts with a lemon-infused sugar. But don’t worry, there’s no need to buy it. Just grab the lemon zest and granulated sugar. It takes about 20 seconds to make.

First, zest your lemon with a microplane grater or fine zester. You’ll need one large lemon or two medium.

Then rub the lemon zest into the sugar. This simple process infuses the sugar with lemon flavor. You can do this by hand or let your mixer do the heavy lifting. After about 20 seconds of mixing, your sugar will take on a damp texture – that’s what you want! And oh, the aroma! It’s downright heavenly.

Once you make the lemon sugar, it’s time to make the batter. 

How to Make Gluten-Free Lemon Cake

You’ll need one large bowl, a whisk or electric mixer and two round cake pans to make this batter.

1. Make the lemon sugar. Rub the lemon zest together with the granulated sugar until it’s damp and looks like sand.
2. Whisk the dry ingredients together with the lemon sugar. 
3. Add the milk, eggs, oil, lemon juice, and extract. 
4. Mix until a thick batter forms. Use a whisk or electric mixer. Both work great!

5. Divide the batter evenly between two greased 8-inch pans. 
6. Bake until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean. 
7. Place the cake pans on a wire cooling rack. Let them cool for about 15 minutes. Then carefully remove the cakes from the pan. Place them directly on the wire rack. Make sure they’re completely cool before frosting. This takes about an hour or so. 

Tips for Success

• Grease the pans well. I like to use a nonstick gluten-free spray. You can also line them with a piece of parchment. Remember to grease the sides of the pan if you use parchment on the bottom. 
• Spread the batter into the pans. This recipe makes a thick batter. Spread the batter evenly into the pans with the back of a spoon. 
• Let the cake cool before you frost it! If you frost a warm cake, the frosting will melt and run off the cake. 

Storing Leftovers

Cover the leftover cake and store it at room temperature for up to three days. Like most gluten-free cakes, it will get dry after that. If you’re not going to eat the cake in that time, freeze it. 

Place the frosted cake in a freeze container and freeze for up to three months. Thaw the cake at room temperature when you’re ready to enjoy. 

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Gluten-Free Lemon Cake

This moist gluten-free lemon cake recipe is so easy to make. The combination of lemon zest and juice give this cake a bright lemony flavor.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Ingredients

For the Cake

• 1 ¾ cups granulated sugar (12 ½ ounces; 350 grams)
• 1 tablespoon lemon zest
• 3 cups Bob’s Red Mill 1:1 gluten-free baking flour, see note 1 (14 ½ ounces; 405 grams)
• 3 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk (8 ounces; 226 grams)
• ¾ cup oil (5 ¼ ounces; 150 grams)
• 3 large eggs, at room temperature
• ¼ cup fresh lemon juice (2 ounces; 56 grams)
• 2 teaspoons lemon or vanilla extract

For the Lemon Frosting

• 1 cup softened butter (8 ounces; 226 grams)
• 4 cups powdered sugar (16 ounces; 455 grams)
• 3 tablespoons fresh lemon juice (1 ½ ounces; 42 grams)
• 2 tablespoons milk (1 ounce; 28 grams)
• 2 teaspoons lemon zest
• pinch salt

Instructions

• Preheat oven to 350°F. Prepare your pans. Lightly grease two 8" round cake pans with nonstick cooking spray.
• Rub sugar together with the lemon zest until fragrant in a large bowl.
• Add the gluten-free flour, baking powder, and salt. Whisk to combine. Add the milk, oil, eggs, lemon juice, and extract. Stir until a thick batter forms.

  Scrape the bottom of the bowl to make sure all the dry ingredients are incorporated. Give the batter a final stir.
• Divide the batter evenly between the two prepared pans. Spread the batter evenly into the pans with the back of a spoon.
• Bake until the cake is golden brown and a cake tester inserted into the center comes out clean or with a few moist crumbs, about 30 minutes.
• Let the cakes cool for 10 minutes in the pan. Turn them out onto a wire rack to cool completely before frosting. This takes about 1 hour..
• Prepare the frosting. Mix the butter until light and creamy in a large bowl. Add the powdered sugar, lemon juice, milk, lemon zest, and salt. Mix until smooth and creamy. If frosting is too thin, add an additional ½cup powdered sugar. If it’s too thick, add another tablespoon of milk.
• Fill and frost the cake. If the frosting gets very warm, chill the frosted cake for 30 minutes before serving.
• Cover the leftover cake and store for up to three days. You can freeze the frosted cake in a freezer container for up to three months.

Notes

Note 1 Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Since gluten-free flour blends vary so much from brand to brand, using a different one might change the texture of the cake. 

Note 2 Cupcakes. This recipe makes about 24 cupcakes. Spoon the batter into paper-lined cupcake pans and bake until set, about 20 minutes.

Note 3. Sheet Cake. To make a sheet cake, spread batter into a greased 9×13-inch pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 40 minutes. 

The post Gluten-Free Lemon Cake appeared first on Gluten-Free Baking.

Vanilla cake is one of those recipes that every gluten-free baker will (most likely) bake. Like my gluten-free chocolate cake recipe, this vanilla cake is a reader’s favorite. Here’s why:

• The crumb. This cake has a dense, buttery crumb that’s not dry or grainy.
• The flavor. The vanilla and butter are the stars of the show.

Ingredients.

• Gluten-Free Flour. I developed the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different blend might change the texture of the cake. 
  Baker’s Note: Use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn’t, whisk ¾ teaspoon of xanthan gum into the flour before using. Don’t replace the gluten-free flour with almond flour. The recipe won’t work. If you’d like to use almond flour, try this recipe for an almond flour yellow cake. It works great. 
• Butter. Adds flavor, keeps the cake moist, and helps the cake to rise. 
• Eggs. Three eggs play a key role in this recipe. They help the cake to rise, provide structure, and keep the cake moist. Unfortunately, this cake doesn’t work with egg replacers. 
• Granulated Sugar. Adds sweetness. Be sure to use granulated sugar. Other sugars, including honey and sugar replacements, don’t work in this recipe.
• Milk. Gives the cake the flavor and texture. It also helps the batter come together.
• Sour Cream. Adds flavor and richness. You can replace the sour cream with whole-milk yogurt. Since yogurt contains less fat than sour cream, the texture of the cake will be a little drier. I don’t recommend using low-fat or fat-free sour cream or yogurt in this recipe. 
• Vanilla Extract. Two teaspoons of vanilla extract give the cake batter a lovely flavor.
• Baking Powder and Baking Soda. The combination of baking powder and baking soda gives this cake a nice rise and tender texture.
• Salt. A teaspoon of salt enhances the flavor of this cake.  Without salt, most gluten-free baked goods taste flat. This cake is no expectation. 

How to Make a Gluten-Free Vanilla Cake.

Here’s how to make this cake. It’s important to note that the gluten-free flour must be added in two stages. You alternate adding the gluten-free flour with the milk and sour cream. It’s an extra step but it gives you a batter that’s smooth and creamy. This makes a cake with a wonderful crumb.

Prepare the Pan, Oven, and Ingredients.

• Grease two 8-inch pans with nonstick cooking spray and line with a piece of parchment paper. 
• Set the oven to 350℉ 
• Whisk the gluten-free flour, baking powder, baking soda, and salt in a medium bowl.
• In a separate bowl or large measuring cup, mix the milk, sour cream, and vanilla extract together until smooth.

Make the Batter.

• In a large bowl, mix the softened butter and sugar until it’s light and fluffy. If it looks like frosting, you’ve done it right.
• One by one, add the eggs. Let each egg mix into the sugar-butter mixture before you add the next one. 
• After you’ve added all the eggs, stop the mixer. Scrape down the bottom and sides of the bowl. 
• Turn the mixer to low speed. Add half the gluten-free flour mixture. Let it mix until smooth. It will be thick.
• Add half the milk-sour cream mixture in a slow and steady stream. Mix until creamy.
• Once it’s smooth, repeat the process. Add the remaining gluten-free flour. Let it mix into the batter. Add the remaining milk-sour cream mixture. Let it mix until a thick batter forms.
• Stop the mixer. Scrape down the sides and bottom of the bowl. Mix for another 30 seconds or so.

 Fill the Pans.

Spread the batter into your prepared cake pans. This is a thick batter. Use the back of a spoon or an angled spatula to spread the batter evenly into the pans.

Bake Until Golden Brown.

This cake takes about 35 minutes to make. Test for doneness by inserting a cake tester or toothpick into the center of the cake. It should come out clean or with a few moist crumbs clinging to it.

Tips for a Perfect Gluten-Free Vanilla Cake

Use soft butter. You want your butter to be about  65°F. At this temperature, it mixes easily with the sugar.

Take Your Time. Don’t rush making the batter. Let the butter and sugar mix until it’s light. Then add the gluten-free flour and milk in stages. Your time will be rewarded with a perfect gluten-free vanilla cake.

Frost only when cool. It’s hard to wait to frost a cake! But if you frost a still-warm cake, the frosting melts right off. Wait until the cake is totally cool before you frost it. 

Storage Tips

To store at room temperature: Cover the cake. Do this by covering it loosely with plastic wrap or use a covered cake dome.

To freeze unfrosted layers. Allow the cake layers to cool completely before freezing. Wrap each layer tightly with plastic wrap. Freeze for up to three months. Thaw the cake overnight in the refrigerator.

To freeze a frosted cake. Place the frosted cake in the freezer for two to three hours. You want the frosting to freeze. Once the frosting is set, remove the cake from the freezer. Wrap the cake quickly in plastic wrap. Freeze the cake for up to two months. When you’re ready to enjoy, thaw the cake on the counter or in the refrigerator overnight.

Note: This recipe was originally shared in May 2022. It was updated to include new photos and step-by-step information in April 2024.

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Gluten-Free Vanilla Cake

This gluten-free vanilla cake recipe makes a cake that's moist, rich, and very flavorful It’s a perfect cake for birthdays, weddings, or any celebration. Thanks to the gluten-free flour, butter, and sour cream, it remains soft and fresh for several days.

Course Dessert

Cuisine American, Gluten-Free

Keyword gluten-free cake, vanilla cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Ingredients

For the Gluten-Free Vanilla Cake

• 2 ½ cups gluten-free flour, Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note 1 (12 ounces; 340 grams)
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup milk (8 ounces; 226 grams)
• ½ cup sour cream (4 ounces; 113 grams)
• 2 teaspoons vanilla extract
• ¾ cup butter, softened , see note 2 (6 ounces; 170 grams)
• 1 ¾ cups granulated sugar (12 ¼ ounces; 346 grams)
• 3 large eggs (6 ounces; 170 grams)

For the Gluten-Free Vanilla Frosting

• 1 cup butter, softened (8 ounces; 226 grams)
• 4 cups confectioners’ sugar (16 ounces; 454 grams)
• ⅛ teaspoon salt
• ¼ cup milk or cream, plus more as needed (2 ounces; 56 grams)
• 2 teaspoons pure vanilla extract

Instructions

• Preheat oven to 350℉. Grease two 8-inch or 9-inch round cake pans. (see note 3 for other pan size options.)
• Whisk gluten-free flour, baking powder, salt, and baking soda together in a medium bowl. Set aside. In a small bowl, whisk together milk, sour cream, and vanilla extract until smooth. Set aside.
• In a large bowl, mix the butter and sugar on high speed until light and fluffy, about two minutes.

  Reduce the mixer to medium-high. Add the eggs, one at a time. Let each egg mix into the butter-sugar mixture before adding the next one.

  After the last egg mixes into the butter-sugar, stop the mixer. Scrape down the bottom and sides of the bowl.

  Turn the mixer back on to medium-high. Mix until light and fluffy, about two minutes. You want the butter-sugar mixture to look like frosting.
• Stop the mixer. Add half the gluten-free flour mixture. Mix on low speed until blended. 

  Add half the milk-sour cream mixture. Increase mixer to medium. Blend until the batter is smooth.

  Again, stop the mixer. Add the remaining flour. Turn the mixer to low and mix until blended.

  Add the remaining milk-sour cream mixture. Increase mixer to medium speed and mix until the batter is smooth, about 45 seconds. 
• Divide the batter evenly between the two prepared cake pans. Use a small spatula or the back of a spoon to spread the batter into the pans.
• Bake the cake until a cake tester inserted in the middle comes out clean, about 35 minutes.
• Remove the cake from the oven. Place the pans on a wire rack. Let them cool in the pan for 10 minutes. Remove the cakes from the pan and let them cool completely directly on the rack.
• Make the frosting: In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment beat the butter until smooth, about 30 seconds. Stop the mixer. Add the confectioners’ sugar and salt. Turn the mixer to low. Add the milk and vanilla. Mix on high speed until fluffy, about two minutes.
• Place 1 cake layer on a serving plate, frost top of cake, about 1½ cups of frosting. Top with the second layer. Frost side and top of cake with remaining frosting.
• Store cake loosely covered. Cake keeps at room temperature for about four days. Freeze cake, frosted or unfrosted, for up to three months. Wrap cake well in plastic wrap before freezing.

Notes

Note 1: Gluten-Free Flour Blend. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.

Note 2: Butter Temperature Use softened butter, about 65°F. Cold butter turns into a paste. Warm/greasy butter doesn’t get fluffy.

Note 3: Pan Options. 

Sheet Cake Directions
Lightly grease a 9 x13-inch pan. Bake the cake until golden brown, about 40. Allow the cake to cool in the pan. Frost cake when cool. 

Cupcake Directions
Line two 12-cup muffin pans with cupcake liners. Spoon batter into muffin cups, about ⅔ full. Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes. Prepare frosting and frost cupcakes when cool.

The post Gluten-Free Vanilla Cake appeared first on Gluten-Free Baking.

Let’s talk about gluten-free banana cake. The first thing you need to know is that it’s not banana bread. Think of it more like a buttery yellow cake with a lovely banana flavor. It’s moist, flavorful, and best of all, really easy to make. 

Ingredients and Substitutions

Here’s what you’ll need to make this gluten-free banana cake. The most important ingredient are the overripe bananas. They give the cake a wonderful flavor! The full recipe with amounts is at the bottom of the post. This explains what role the ingredients play in the recipe—and substitutions for dairy.

• Ripe Bananas. Use bananas that are deep brown or very spotted.The riper the banana, the more flavor in the cake.
• Gluten-Free Flour. I tested the recipe with Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. If you use a different blend, that doesn’t contain xanthan or guar gum, whisk a ½ teaspoon into the flour before using it.
• Granulated and Brown Sugar. A combination of granulated and brown sugar sweetens the cake and keeps it light. Blending the two adds the perfect amount of flavor from the brown sugar and gives you a nice light texture. 
• Butter. Butter brings a nice richness and flavor to the cake. After melting the butter, cool it for a minute or two before adding it to the batter. This prevents the heat from cooking the eggs. For a dairy-free substitute, use dairy-free butter or neutral oil, like canola or soy
• Eggs. Three eggs give this cake lift and flavor. Use room-temperature eggs for the best results. I haven’t tested the recipe with an egg replacer. So I can’t say if one works. 
• Milk. A little milk helps make the batter smooth. A dairy-free milk can be substituted for the milk. Full-fat coconut milk is not recommended. It’s too rich for this recipe.
• Vanilla Extract. Two teaspoons of vanilla extract adds a nice flavor.
• Baking Powder. The baking powder helps the cake to rise and gives it a nice “cakey” texture.
• Salt. Salt enhances the flavors of the other ingredients. Use table (fine) salt. It blends easily into thebatter.

Variations

This cake tastes great as-is. It’s also wonderful with nuts, chocolate chips, or dried fruit. Here are some suggestions.

• Nuts. Use chopped walnuts.
• Chocolate Chips. Dark, milk, or white chocolate chips work.
• Raisins or Dried Cranberries. If your raisins or dried cranberries are dry, cover them with warm water and soak for 15 minutes. Then drain and use in the recipe.
• Spice:.Add two teaspoons of pie spice or ground cinnamon to the batter.

How to Make a Gluten-Free Banana Cake

After you gather all the ingredients, this is how you make the cake. You’ll need two mixing bowls for this recipe.

1. Prep Your Oven and Pan. Preheat your oven to 350℉ and grease a 9×13-inch pan. This way, both the pan and oven are ready after you mix the batter.
2. Mix the Dry Ingredients. Combine the gluten-free flour, baking powder, and salt.
3. Mash the Bananas. In a large bowl, mash the bananas. Once they’re almost smooth, add the granulated sugar and brown sugar. Mix until the sugars are combined. Then add the melted butter and eggs. Stir until smooth.
4. Add the Dry Ingredients. Add the whisked dry ingredients to the mashed banana mixture. Stir until the gluten-free flour is combined.

5. Make the Batter. Add the milk and vanilla. Blend until the batter is combined and you no longer see any dry flour in the bowl. If you’re adding chocolate chips, nuts, or dried fruit, stir them in now.

6. Spread the batter into the pan. Since the batter is thick, use the back of a spoon or a small spatula to get the batter into the corners of the pan.
7. Bake. This cake takes about 30 minutes to bake. It’s done when a cake tester inserted into the center of the cake comes out clean.
8. Cool and Frost. You can let this cake cool right in the pan. If you prefer removing it from the pan, let the cake cool for about 10 minutes before transferring it to a wire rack. Once the cake is completely cool, frost it. If you frost a warm cake, the frosting melts and runs off the cake.

Storage Tips

Store the cake in the refrigerator for up to five days.

Freeze the cake for up to three months. You can frost it before or after freezing. The cake freezes great frosted. Be sure to let the cake cool before freezing.

Recipe Questions and Answers

Recipe originally shared in 2021. Last updated to include new photos and information March 2024

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Gluten-Free Banana Cake

Easy gluten-free banana cake. Made with gluten-free flour, brown sugar, and melted butter, the cake is moist and tender. (Dairy-free variation included.)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 15 slices

Ingredients

Gluten-Free Banana Cake

• 3 cups gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour, suggested) (14 ounces / 420 grams)
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large very ripe bananas ( about 15 ounces/ 425 grams)
• 1 cup granulated sugar (7 ½ ounces / 212 grams)
• ¾ cup butter, melted (see note for dairy-free option) (6 ounces / 170 grams)
• ½ cup packed brown sugar (3 ½ ounces/ 100 grams)
• 3 large eggs (about 6 ounces / 170 grams out of shell)
• ⅔ cup milk, regular or dairy-free (5 ½ ounces / 155 grams)
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 8 ounces cream cheese, softened (226 grams)
• ½ cup butter, softened (4 ounces / 113 grams)
• 4 cups powdered sugar (16 ounces / 453 grams)
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350℉. Grease a 9×13-inch cake pan with nonstick cooking spray.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. Set aside.
• Mash bananas in a large bowl until almost smooth. Use an electric mixer or fork to do this. Add the granulated and brown sugars. Mix until combined. Add the melted butter and eggs and mix until smooth. Mixture will be thin.
• Stop the mixer and add the whisked dry ingredients. Mix until combined. Add the milk and vanilla extract. Mix until a thick batter forms.

  Spread batter into the prepared pan.
• Bake until golden brown, about 30 minutes. A cake tester inserted into the center of the cake should come out clean.
• Cool cake in the pan. Once cake is cool frost with cream cheese frosting (recipe below) or your favorite gluten-free frosting.
• Store cake in the refrigerator for up to five days. Freeze the cooled and frosted cake for up to three months.

For the Cream Cheese Frosting

• Mix together cream cheese and butter until light and fluffy. Add powdered sugar and vanilla extract. Mix until smooth. Spread on cooled cake.

Notes

Notes

• Gluten-Free Flour Blend. The recipe was tested using Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. Using a different flour blend, might change the results. Use a blend that contains xanthan gum for best results. If your blend doesn’t contain xanthan gum, add ½ teaspoon before using. 
• Dairy-Free. Replace the melted butter with an equal amount of either a dairy-free butter replacement or oil. And replace the milk with your favorite dairy-free milk.
• Nuts. Stir ¾ cup chopped walnuts into the batter.
• Chocolate Chips. Stir one cup of chocolate chips into the batter.
• Spice. If you like cinnamon in your banana cake, stir 2 teaspoons ground cinnamon or pie spice into the batter along with the gluten-free flour.

The post Gluten-Free Banana Cake Recipe appeared first on Gluten-Free Baking.

There’s just something special about a cinnamon coffee cake. The cinnamon-sugar filling and crunchy streusel topping are one of my favorites. I created this recipe for my first cookbook. The original recipe called for a large 12-cup bundt pan. 

I’ve updated it to fit in a square pan. And I tinkered with the streusel topping. Now, it’s made with a combination of gluten-free flour, sugar, cinnamon, and melted butter. The topping is so easy to make. If you love it, consider making a batch and sprinkling it on these banana muffins.

Ingredients.

At first glance, the ingredient list might look long. That’s because the recipe calls for a cake batter, cinnamon filling, and streusel topping. Happily, all the ingredients are things might already have in the house. 

• Gluten-free flour. Use an all-purpose gluten-free flour blend that contains xanthan gum. It gives the cake a nice texture. If your blend doesn’t, whisk a ½ teaspoon into your flour before using. 
• Butter. You want to use softened butter for this cake. If it’s too cold, it won’t blend easily with the sugar. For a gluten-free and dairy-free coffee cake, use your favorite dairy-free butter. 
• Granulated sugar. Use granulated (white) sugar or organic sugar.
• Sour Cream. A cup of sour cream makes the cake flavorful and moist. Full-fat Greek yogurt can be used in place of sour cream. I’d avoid fat-free sour cream and yogurt. It tends to make the cake dry. If you’re dairy-free, use a dairy-free sour cream or yogurt. 
• Eggs. Use room temperature large eggs. 
• Baking Powder and Baking Soda. The combination of baking powder and soda helps the cake to rise. 
• Salt. Enhances the other flavors. Use table (fine) salt.

How to Make a Gluten-Free Coffee Cake.

Prepare the Filling and Topping.

Start by making the filling and topping. This way they’re ready to use after you’ve made the batter.

To prepare the cinnamon-sugar filling, simply stir together granulated sugar and cinnamon in a small bowl. That’s it!

Then, make the streusel topping. Stir together the gluten-free flour, cinnamon, and sugar with melted butter. Mix until it looks like damp crumbs. By the way, don’t skip the gluten-free flour. It’s what gives the topping its wonderful “crumb” texture.

Make the Batter.

The key to making this batter? Alternate between adding the flour and sour cream.

First, mix together the softened butter and sugar until it’s light and smooth. Add the eggs, one at a time, and mix until fluffy. At this point, the mixture almost looks like vanilla frosting. It’s so pretty!

Stop your mixer and add half the gluten-free flour. There’s no need to measure out exactly half. Just eyeball it. Stir until the flour is fully combined. Then mix in half the sour cream. 

Repeat this process, adding the remaining flour and sour cream, and mix until the batter is thick. Stop and scrape down the bottom and sides of the bowl. A rubber spatula works great for this. Stir in any gluten-free flour that’s clinging to the bowl. 

Fill the Pan.

Bake the Cake.

Bake the cake until a toothpick inserted into the center comes out clean. It takes about an hour to bake. Remove the pan from the oven and let the cake cool right in the pan. 

Variations.

• Add Nuts. If you love nuts in your coffee cake, add 1 cup of chopped pecans or walnuts to the streusel. 
• Add Dried Fruit. Stir up to one cup of your favorite dried fruit, like cranberries or blueberries, into the batter. 
• Reduce the Topping. As written, this recipe has a thick layer of crumb topping. If you don’t want a lot of topping, reduce the topping ingredients by half. 

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Gluten-Free Coffee Cake

This sour cream gluten-free coffee cake is filled with a layer of cinnamon sugar and topped with a cinnamon streusel topping.

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Ingredients

Filling

• ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
• 1 teaspoon cinnamon

Topping

• ½ cup granulated sugar (3 ½ ounces; 100 grams)
• ½ cup gluten-free flour, see note (2 ½ ounces; 70 grams)
• 2 teaspoons cinnamon
• 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Batter

• 2 cups gluten-free flour, see note (10 ounces; 283 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons butter, softened (4 ounces; 113 grams)
• 1 cup granulated sugar (7 ounces; 198 grams)
• 2 large eggs, at room temperature
• 1 cup sour cream or plain yogurt, at room temperature (8 ounces; 226 grams)

Instructions

• Preheat oven to 350℉. Grease a 9×9-inch square pan with nonstick cooking spray or line it with parchment paper.
• Prepare the Filling: Stir together sugar and cinnamon in a small bowl. Set aside.
• Prepare the Topping: In another bowl, stir together gluten-free flour, sugar, and cinnamon. Stir in melted butter. Mix with a fork until crumbly. Set aside.
• Prepare the Batter: Whisk together gluten-free flour, baking powder, baking soda, and salt in a small bowl. Set aside. In a large bowl, mix together butter, sugar, and eggs until smooth and creamy, about one minute.
• Stop the mixer. Add half the gluten-free flour mixture. Mix until combined. Add half the sour cream. Repeat until all the flour and sour are used .Mix until the batter is smooth.
• Spread half the batter into the prepared pan. Sprinkle the cinnamon-sugar filling over the batter. Spread the remaining batter over the following. Top with cinnamon streusel topping.
• Bake for 55 minutes or until a toothpick inserted into the center of the coffee cake comes out clean.
• Allow the cake to cool in the pan before serving. Store the cake covered on the counter for up to four days.

Notes

Gluten-Free Flour: Use a gluten-free flour blend that contains xanthan gum or whisk xanthan gum into the flour before using. For the streusel, whisk ⅛ teaspoon into the flour. For the batter, whisk ½ teaspoon of xanthan gum into the flour. 

The post Gluten-Free Coffee Cake appeared first on Gluten-Free Baking.

Pound cakes date back to the early 18th century. They’re dense, butter-based cakes. The original recipes called for a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. And that’s where it gets the name pound cake. Neat, huh? 

This recipe is inspired by those original pound cakes. And in a nod to today’s tastes, it contains just a baking powder to give it a dense but light crumb. 

Gluten-Free Pound Cake Ingredients and Substitutions.

Here are the ingredients you need to make this recipe. As with all gluten-free baking, changing the ingredients can affect the final texture of the cake. The following ingredients work best for this pound cake.

• Butter. The flavor and texture of a great pound cake come from butter. Both salted and unsalted work in this recipe. 
  Substitution: for a dairy-free pound cake, use a dairy-free butter that’s suitable for baking.
• Sugar. Granulated (table) sugar sweetens the cake. 
• Eggs. The eggs provide structure, richness, and help the cake to rise. For the best texture, use room temperature, not cold eggs.
  Note: This pound cake recipe doesn’t work well with egg replacers.
• Gluten-Free Flour. Use a gluten-free flour that contains xanthan gum. If your blend doesn’t include it, whisk a half teaspoon into the flour before using.
• Baking Powder. Traditional pound cake recipes don’t include baking powder. This makes for a very heavy cake. To suit our modern tastes, a little baking powder is included in the recipe to help lighten the cake slightly.
• Vanilla Extract. (optional) It surprises people that vanilla is an optional ingredient. As much as I love vanilla, I find that a pound cake doesn’t need it. The butter flavor tastes center stage. If you’d like to use it, add up to two teaspoons to the batter.
• Salt. A little salt enhances the flavor. 

How to Make a Perfect Gluten-Free Pound Cake. Step-by-Step.

This pound cake is pretty simple to make. Start by mixing the butter until it’s light, add the gluten-free flour, and mix until the batter forms. The most important step: use softened butter. Let’s take a look at those steps one-by-one. 

Start with Softened Butter.

The temperature of the butter really matters when making a pound cake. If the butter is too cold, the cake comes out dense and heavy. If it’s too warm, the cake feels greasy.

The best butter temperature for pound cake is between 65°F and 68°F (18°C and 20°C.) At this temperature, the butter fluffs up nicely. And that’s what we’re aiming for: fluffy butter. 

Mix the Butter, Sugar, and Eggs Until Light.

Place the soft butter and sugar into a large mixing mixing bowl. Mix on medium speed until it’s very fluffy. You want it to almost look like a grainy frosting.

Once it’s light, add the eggs one at a time. After you add the third egg, stop the mixer. Scrape down the bowl and add a tablespoon of gluten-free flour. The tablespoon of flour keeps the butter and eggs from separating. It’s an important step. Don’t skip it.

Finally, add the remaining eggs and mix until the mixture looks very white.

Make the Batter.

Add the gluten-free flour mixture to the butter. Blend on low speed until the batter looks thick and creamy. This only takes about 30 seconds. One last time, scrape the mixing bowl. Blend the batter for another few seconds to incorporate anything that was on the side of the bowl.

Bake until Brown.

Spread the batter evenly into a greased 9×5-inch loaf pan. 

A gluten-free pound cake takes a little over an hour to bake. Bake until the loaf is a deep brown. A cake tester inserted into the center should come out clean.

If you notice the cake starts to get too dark before the center is done, cover it lightly with a piece of foil. Return the pan to the oven to finish baking. The foil prevents the top of the loaf from burning.

Storage Tips.

Gluten-free pound cakes are great “keepers”. Thanks to the amount of butter and sugar in the cake, they stay fresh for days. It’s important to cover the cake or the cut surface can dry out.

How to Freeze and Thaw a Gluten-Free Pound Cake

Gluten-Free pound cakes freeze beautifully. Here’s what to do.

1. Let the cake cool completely. If you freeze a warm gluten-free pound cake, it can get gummy when frozen. 
2. Wrap tightly. To keep the cake from drying out, wrap it tightly. A layer of plastic wrap and foil is best.
3. When ready to eat, remove the pound cake from the freezer. Let it thaw at room temperature. Don’t rush defrosting by placing the cake in an oven. This can dry out the cake.

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Gluten-Free Pound Cake

This gluten-free pound cake is dense and buttery. Made with gluten-free flour, butter, sugar, eggs, and just a little baking powder to lighten it.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 18 slices

Calories 200kcal

Ingredients

• 1 ½ cups gluten-free flour (8 ounces; 226 grams)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup softened butter, about 65°F degrees (8 ounces; 226 grams)
• 1 cup plus 2 tablespoons sugar (8 ounces; 226 grams)
• 5 large eggs (about 9 ounces; 255 grams out of shell)
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350°F. Lightly grease a 9 x 5-inch loaf pan with nonstick cooking spray or brush with solid shortening and lightly dust with gluten-free flour. Optional: after greasing line the pan with a piece of parchment paper.
• Whisk the gluten-free flour, baking powder, and salt in a small bowl. Set aside.
• Mix the soft butter and sugar on medium-high speed until very light, about three minutes. Scrape down the bottom and sides of the bowl to remove the layer of thick butter. Mix for another minute or so to incorporate the thick butter that was clinging to the bowl.
• Add three eggs, one at a time. It's important to let each egg mix into the butter before adding the next. Don't rush this step.

  After the third egg mixes into the batter, stop the mixer. Scrape the bowl and add one tablespoon of the gluten-free flour mix. Turn the mixer to low to blend in the flour.

  Add the remaining two eggs, one at a time.
• After the last egg is added, stop the mixer. Scrape the bottom and sides of the bowl. If you’re using vanilla extract, add it now. Turn the mixer to medium-low. Mix until light and fluffy, about two minutes.
• Stop the mixer. Add the gluten-free flour blend. Mix on low speed until the flour is incorporated. Then increase the speed to medium and blend until a batter forms.
• Spread batter evenly into the prepared pan. Fill the pan about ⅔ full.

  If your pan is small, set aside about ⅓ cup of batter. You can use the remaining batter to make a cupcake or two.
• Bake until golden brown, about 60 minutes. A cake tester inserted into the center of the cake should come out clean.

  If the top of the cake is getting too brown before the center is baked, place a piece of foil over the pan and finish baking.
• Let the cake cool in the pan for 10 minutes. Carefully remove the cake from the pan and place it on a wire rack to cool.
• Store tightly wrapped on the counter for up to four days. Or freeze for up to three months.

Notes

Ingredient Notes

Gluten-Free Flour. Use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, whisk in ½ teaspoon along with the salt and baking powder.

This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour. Due to the variations in gluten-free flour blends, some blends work better than others.  

Butter. It’s important to use softened butter. You want the temperature of the butter around 65°F. If the butter is too cold, it won’t get fluffy and the cake will be dense. If the butter is too soft (when it looks greasy or has melted spots), the cake will turn out dense and greasy.

Eggs. Use room temperature eggs. 

Vanilla Extract. The vanilla extract is optional use up to two teaspoons. 

Mixing and Baking Notes.

If the butter and sugar mixture looks curdled at any point during mixing, add one tablespoon of the gluten-free flour mixture.

Fill the pan about ⅔ full. If the pan is too full, it can overflow during baking and cause a mess.

The post How to Make a Gluten-Free Pound Cake appeared first on Gluten-Free Baking.

This cake is perfect for birthday parties and other celebrations. And, just like my gluten-free vanilla cake recipe, this recipe can be used for a layer cake or a sheet cake. 

A good chocolate cake is a thing of beauty. It should be worthy of celebrations, easy enough to whip up at the last minute, and, of course really chocolatey. This recipe succeeds on all fronts.

This recipe was inspired by classic chocolate layer cakes. You know the kind? They’re always piled high with frosting and served at birthday parties, BBQs, and any other occasion that calls for cake. After one bite, you’ll know why this is my favorite gluten-free cake to bake.

Gluten-Free Chocolate Cake Ingredients.

• All-Purpose Gluten-Free Flour. Using a gluten-free flour blend makes it easy to make this cake. A good blend should give the cake a nice crumb and texture. Use a blend that contains xanthan or guar gum. Without it, the cake can turn out dense. If your blend doesn’t contain xanthan or guar gum, add one teaspoon to the recipe. 
• Cocoa Powder. Adds a rich chocolatey flavor and reacts with the baking soda to help the cake rise. You can use either natural cocoa powder or Dutch-process. Natural cocoa powder gives the cake a nice chocolate flavor. Dutch-process cocoa powder, which has been treated with an alkaline solution, makes a very dark and chocolatey cake. 
• Granulated Sugar. Adds sweetness. Regular granulated (table) sugar is perfect for this recipe.
• Baking Powder and Baking Soda. The combination of baking powder and baking soda gives the cake a lovely rise. 
• Salt. One teaspoon of salt enhances the chocolate notes. It’s an important ingredient in this cake. Table salt is best for baking.
• Eggs. Three eggs help the cake rise and provide a lovely texture and flavor. This recipe has not been tested with an egg replacer. 
• Oil. A half-cup of oil makes the cake rich and tender. It also makes the cake dairy-free! Be sure to use a neutral-flavored oil, such as vegetable oil, for the best flavor.
• Milk or Coffee. Milk or coffee make this a smooth silky batter. Use dairy milk or dairy-free milk. For a mocha-like flavor, replace the milk with one cup of cooled coffee. 

Ingredient Substitutions 

Gluten-Free and Dairy-free Cake. 

Since the cake recipe uses  Replace the milk called for with an equal amount of dairy-free milk or coffee.

Almond flour or Coconut flour.

Grain-free flour, like almond flour or coconut flour, doesn’t work with this recipe. Please use my recipe for either almond flour chocolate cake or coconut flour chocolate cake if you want to bake with almond or coconut flour.

How to Make Gluten-Free Chocolate Cake. Five Steps for Success.

This recipe is almost like making a box cake mix. The big difference is that you need to measure the ingredients. Other than that, it’s almost the same. Mix everything in a large bowl and bake. 

1. Preheat Oven. 

Cakes bake best when placed in a hot oven. I always turn my oven on before I start measuring ingredients. This way it’s ready after I’ve mixed the batter.

If you forget to preheat your oven, no problem. It’s okay to let the batter wait in the pan while the oven heats. 

2. Make the Batter.

To make the batter, you’ll need a large mixing bowl and a whisk. You can use a handheld whisk or electric mixer. It’s up to you. 

Grab a large bowl or use a stand mixer. Whisk together the gluten-free flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This step helps distribute the baking powder and soda throughout the flour and sugar. 

Add the milk, eggs, and oil. Mix until the batter is smooth. It only takes about a minute or so. Stop and scrape the bottom of the bowl with a rubber spatula. Sometimes the dry ingredients like to cling to the bottom of the bowl. Scraping it ensures all the ingredients are mixed into the batter.

3. Bake the Cake. 

Spread the batter evenly into the pan. For this recipe, you can use two 8-inch round pans or one 9-x13-inch pan. If you want to make cupcakes, use this recipe for gluten-free chocolate cupcakes. 

Bake the cake until a toothpick inserted into the center comes out with only a few dry crumbs clinging to it. Two 8-inch rounds take about 30 minutes and a 9×13-inch pan takes about 40 minutes. 

4. Cool.

When the cake is done, remove it from the oven. Let the cake cool in the pan for about ten minutes. If you take it out of the pan too soon, it can break. 

After about ten minutes, turn the cake out onto a wire rack. Cakes cooled in the pan can stick. If you want to serve the cake in the pan, you can let it cool right in the pan and then frost it.

5. Finish with Frosting.

Did you know that if you frost a warm cake, the frosting can melt and run off the cake? So it’s important to wait until the cake is totally cool before frosting it.

I’ve included a yummy chocolate frosting with the recipe. It’s so good and rich! If you’re using canned frosting, remember to read the label to make sure it’s gluten-free. 

How to Store and Freeze a Gluten-Free Cake.

Cover the leftover cake and store it on the counter for up to three days. 

To freeze the cake, allow it to cool completely. Wrap the cake tightly with plastic wrap and then freeze it for up to three months. 

You can freeze a frosted cake too. Place the cake into the freezer until the frosting is very hard, about two hours. Remove and wrap tightly. Frosted cakes freeze really well. 

To thaw the cake, remove it from the freezer and allow it to thaw at room temperature. If your cake is frosted, remove the plastic wrap before thawing.

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One Bowl Gluten-Free Chocolate Cake

This gluten-free chocolate cake is so easy to make. Simply mix all the ingredients on a bowl and bake. It's a moist, rich cake with a really tender crumb. Perfect for birthdays and other celebrations.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 slices

Ingredients

Gluten-Free Chocolate Cake

• 1 ¾ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note (9 ounces; 255 grams)
• 1 ¾ cups granulated sugar (12 ½ ounce; 354 grams)
• 1 cup natural cocoa powder (3 ounces; 85 grams)
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoons baking soda
• 1 cup milk or coffee (8 ounces; 226 grams)
• ½ cup vegetable oil (3 ½ ounces; 100 grams)
• 3 large eggs (about 6 ounces; 170 grams out of shell)

Chocolate Frosting

• 4 cups powdered sugar (16 ounces; 453 grams)
• ½ cup natural cocoa powder (1 ½ ounces; 42 grams)
• 1 cup butter, softened (8 ounces; 226 grams)
• 4 tablespoons milk, divided (2 ounces; 56 grams)
• ½ teaspoon salt

Instructions

For the Gluten-Free Chocolate Cake

• Preheat oven to 350°F. Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9" x 13"- pan with nonstick cooking spray.
• Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
  
• Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan.
  
• Bake until a cake tester inserted into the center of the cakes comes out clean.

  For 8-inch round cakes: about 30 minutes.

  For 9×13-inch pan: about 40 minutes.
• Allow cakes to cool in the pan for 10 minutes. Remove cake(s) from the pan and place on a wire rack to cool.
  
• When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.

For the Chocolate Frosting

• Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high.

  Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk. 
  

Notes

Gluten-Free Flour

If using a flour blend that does not contain xanthan or guar gum, add 1 teaspoon xanthan gum to the batter. Add the xanthan gum to the gluten-free flour. Whisk. And then follow the recipe as written.

The post Easy Gluten-Free Chocolate Cake appeared first on Gluten-Free Baking.

Gluten-Free Cookies.

Gluten-Free Chocolate Chip Cookies.

Let’s start with a classic! Chocolate chip cookies. This recipe makes chocolate chip cookies that are buttery, crisp and loaded with chocolate chips. (Dairy-free options included!)

Get the recipe —> Gluten-Free Chocolate Chip Cookies.

Peanut Butter Cookies.

Peanut butter cookies are in my “top five” list of favorite cookies. Yes. I have a favorite cookie list, don’t you? On the list: chocolate chip cookies, molasses cookies, peanut butter cookies, sugar cookies, and spritz cookies.

Get the recipe —> Gluten-Free Peanut Butter Cookies.

Sugar Sparkle Cookies.

These are sugar cookies with a sparkly finish. So pretty! If you don’t have sparkle sugar in the house, use regular sugar. They might not sparkle but they’ll still taste great.

Get the recipe —> Gluten-Free Sparkle Cookies

Gluten-Free Pumpkin Cookies.

Do you still have a can of pumpkin in the pantry from this year’s holiday baking? Make a batch of pumpkin cookies! They’re cakey, sweet, and have just the right amount of spice. 

Get the recipe —> Gluten-Free Soft Pumpkin Cookies.

Gluten-Free Cakes.

Gluten-Free Banana Cake.

If you’ve got a few overripe bananas sitting on the counter, make a banana cake! It’s similar to banana bread but a bit more tender and sweet. 

Get the recipe —> Gluten-Free Banana Cake.

Easy Gluten-Free Chocolate Cake.

Snowy days and chocolate are meant for each other! This chocolate cake tastes better than a box mix and goes great with homemade vanilla gluten-free buttercream. 

Get the recipe —> Gluten-Free Chocolate Cake.

Gluten-Free White Cake.

In the mood to spend some time in the kitchen? Bake this white cake. It makes a gorgeous three-layer cake that tastes as good as it looks.

Get the recipe —> Gluten-Free White Cake.

Gluten-Free Yellow Cake.

Don’t feel like project-baking but in the mood for a vanilla cake? I got you. Skip the white cake and make an easy yellow cake. I like to frost it with homemade gluten-free chocolate frosting. 

Get the recipe —> Gluten-Free Yellow Cake.

Gluten-Free Mug Cake.

If you don’t want to bake an entire cake,  how about making a mug cake? It takes only minutes to make. 

Get the recipe —> Gluten-Free Mug Cake.

Gluten-Free Breads.

Gluten-Free Cornbread.

A pan of cornbread goes great with a pot of soup or chili. You’ll love the not-too-sweet flavor and tender texture of this classic cornbread. 

Get the recipe —> Gluten-Free Cornbread.

Gluten-Free Soft Rolls.

I think one of life’s simple pleasures is a toasted roll with butter. This recipe makes about a dozen rolls. Enjoy some now and freeze some for later.

Get the recipe —> Gluten-Free Soft Rolls.

Gluten-Free Cinnamon Raisin Bread.

Cinnamon-raisin bread makes amazing French toast. (It’s also terrific enjoyed toasted with butter or jam.) 

Get the recipe —> Gluten-Free Cinnamon Raisin Bread.

Gluten-Free Pumpkin Bread.

A thick slice of pumpkin bread and cup of hot coffee is a great snack after a morning or afternoon of shoveling. It’s also a great snack for a day of sitting on the couch. Or working from home. Or anything, really. 

Get the recipe —> Gluten-Free Pumpkin Bread.

Gluten-Free Muffins.

Gluten-Free Banana Muffins.

This easy banana muffin recipe lets you make a batch of muffins however you love them. 

Add chocolate chips. Or chopped nuts. Or…both! 

Get the recipe —> Gluten-Free Banana Muffins.

Gluten-Free Blueberry Muffins.

Frozen blueberries work great in gluten-free blueberry muffins. Add a little zest for a taste of summer on a cold day. 

Get the recipe —> Gluten-Free Blueberry Muffins.

Gluten-Free Corn Muffins.

Are corn muffins and cornbread the same thing? There’s no right answer to this. For me, corn muffins are a little sweeter and cakier than cornbread. And, truth be told, I love them both.

Get the recipe —> Gluten-Free Corn Muffins.

Gluten-Free Pumpkin Muffins.

Since this is the third pumpkin recipe on the list, you know by now I love pumpkin. These muffins are a gluten-free dream: soft, tender, and not heavy at all!

Get the recipe —> Gluten-Free Pumpkin Muffins.

Gluten-Free Sour Cream Muffins.

One of my favorite muffins is a sour cream muffin. Is it as popular as banana muffins or blueberry muffins? Not at all! But it’s my mission to get as many people as I can to make this recipe. You’re rewarded with delicate muffins with a slight tang of sour cream. If you have powdered sugar in the house, dust a little over the top. So good!

Get the recipe —> Gluten-Free Sour Cream Muffins.

The post Gluten-Free Recipes for a Snow Day appeared first on Gluten-Free Baking.

Is Chocolate Frosting Gluten-Free?

Good question. It really depends on the recipe. Classic American chocolate buttercream frosting, which is what many people think of as “chocolate frosting” tends to be gluten-free. However, some chocolate frosting recipes call for flour as a thickener. 

As always, check ingredients to ensure their gluten-free status. The same goes for store-bought canned frosting. Always read labels to make sure the frosting is gluten-free.

How to Make Gluten-Free Chocolate Frosting: Explained

Just like my gluten-free vanilla frosting recipe, this simple buttercream comes together quickly and easily! 

1. Sift together the powdered sugar, cocoa powder, and salt. Sifting or whisking the powdered sugar together with the cocoa powder and salt gets rid of clumps and prevents a lumpy frosting. 
2. Cream the butter until light and smooth. For a creamy chocolate frosting, start by beating the butter (or dairy-free butter) until light. Use medium-low setting on an electric mixer and beat the butter for about four minutes before adding the other ingredients.
   
   The temperature of the butter matters. If it’s too cold, it won’t get nice and light. If it’s too warm, the frosting can turn out greasy. Aim for a temperature between 65 and 68 degrees F.  
3. Add the powdered sugar mixture and milk. Once you mix the butter, stop the mixer and add the powdered sugar/cocoa mixture and milk. Mix until smooth and creamy. If you like a very light frosting, beat for several minutes. If you prefer a denser frosting, stop the mixer once the frosting is smooth. 

Gluten-Free Chocolate Frosting Tips

• Use a Dutch-process cocoa powder. It has a more intense chocolate flavor than natural cocoa powder. 
• Don’t skip the salt. Salt enhances the flavor and helps to control the sweetness a little. 
• If the frosting seems thick, add a little more milk. 
• If the frosting seems thin, add a little more powdered sugar.

Five Gluten-Free Cakes Taste Great with Chocolate Frosting 

1. Gluten-free yellow cake
2. Gluten-free chocolate cake
3. Almond flour yellow cake
4. Almond flour chocolate cake.
5. Coconut flour chocolate cake

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Gluten-Free Chocolate Frosting

Easy gluten-free chocolate frosting. Comes together in minutes. Only five ingredients.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups frosting

Ingredients

• 4 cups powdered sugar (16 ounces; 455 grams)
• ¾ cup dutch-process cocoa powder (2 ½ ounces; 75 grams)
• ½ teaspoon salt
• 1 cup softened butter (or dairy-free alternative) (8 ounces; 226 grams)
• 4 tablespoons milk, more as needed (2 ounces; 56 grams)

Instructions

• Sift together powdered sugar, cocoa powder, and salt. Set aside.
• Beat butter until light and creamy in a large bowl. Use medium-low speed on a mixer. Beat for about four minutes.
• Stop mixer. Add powdered sugar/cocoa powder mixture and milk. Turn mixer to low. Mix until powdered sugar is combined. Increase mixer speed to medium. Mix until fluffy. Stop mixer. Scrape the bottom and sides of the bowl. Turn the mixer on and beat for an additional minute. If frosting seems thick, add additional milk.
• Use to frost cooled cakes or cupcakes. Store leftover frosting in the refrigerator for up to one week. Allow frosting to come to room temperature and then beat for 30 seconds before using. 

Notes

Makes enough frosting to frost and fill one 8-inch round cake or 24 cupcakes. 

 

The post Easy Gluten-Free Chocolate Frosting appeared first on Gluten-Free Baking.

If you love my gluten-free chocolate cake recipe but are looking for a grain-free version. This recipe is for you. Like the almond flour chocolate cake recipe, this cake is snap to make and equally delicious. 

Coconut Flour Chocolate Cake Recipe Overview

• Easy-to-Make: One bowl plus 9 ingredients are all you need to make this cake.
• Taste: Rich chocolate flavor with notes of coconut thanks to the flour. 
• Texture: Moist and dense. 
• Makes one layer. The perfect amount if you want just a little cake.
• Gluten-free and grain-free.

The Ingredients

Coconut Flour. Made from defatted, dried coconut. This ingredient is unlike any other flour. It absorbs a lot of liquid. You’ll notice the batter for this cake is very thick. That’s because of the coconut flour
Cocoa Powder. Natural cocoa powder (Not dutch-process cocoa powder) is used in this recipe. It’s naturally acidic and combines with the baking soda to help the cake rise.
Baking Soda. Leavens the cake along with the eggs.
Salt. A little salt helps to enhance the flavor. For the best results, use a fine (table) salt, not a coarse salt.
Eggs. Since this is a grain-free and gluten-free cake, it needs the protein from the eggs to help with the structure.
Coconut Oil. Adds richness. Use melted coconut oil that you’ve cooled a little before adding to the batter. If you prefer to use another oil, use a liquid oil, like grapeseed.
Honey. A little honey sweetens this cake.

How to Make a Coconut Flour Chocolate Cake: Tips for Success

1. Preheat the oven. It’s important to bake this cake in a preheated oven. For most ovens, it’s a good idea to turn the oven on before you start measuring your ingredients. This way it’s heated to temperature when the batter is ready.
2. Line the cake pans. Coconut flour cakes love to stick to the pan, more so than any other cake. To make it easy to remove the cake from the pan, line the pan with parchment paper and then grease the parchment with coconut oil.
3. Spread the batter into the pans. This cake batter is really thick. After mixing, divide the batter evenly between the two prepared pans. Then smooth the batter, using the back of a spoon or small spatula, into an even layer.
4. Bake until set. Bake the cake until a cake tester inserted into the middle of the cake comes out clean. Since coconut batter is so thick, test the cake in a few spots to ensure it’s done.
5. Cool. Let the cakes cool in the pan for about 10 minutes before removing and placing on a wire rack. If you remove them too fast, the cakes can break. If they cool completely in the pan, they might stick.
6. Frost. When the cakes are completely cool, frost with your favorite buttercream frosting.

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Easy Coconut Flour Chocolate Cake

One-bowl coconut flour chocolate cake. Easy to make. Deep chocolate flavor with a light coconut flavor and a moist, tender crumb.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6 slices

Ingredients

• ½ cup (50 grams) natural cocoa powder
• ⅓ cup (37 grams) coconut flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup (75 grams) coconut oil, melted and cooled slightly
• 4 large eggs (200 grams out of shell)
• ⅓ cup (113 grams) honey

For the Vanilla Frosting

• ½ cup (113 grams) butter, traditional or dairy-free spread
• 2 cups (226 grams) powdered sugar, see note
• 2 tablespoons milk, traditional or dairy-free, more if needed
• ½ teaspoon vanilla extract

Instructions

• Prepare the Cake. Adjust oven rack to middle position and preheat oven to 350 degrees F.
• Spray an 8-inch round pan (see note) with nonstick cooking spray or brush lightly with melted coconut oil. Place a piece of parchment in the bottom of the pan. Spray the parchment lightly with nonstick cooking spray or brush lightly with melted coconut oil.
• Whisk the cocoa powder, coconut flour, baking soda, and salt together in a medium mixing bowl. Break up any large pieces of coconut flour. Add eggs,coconut oil, and honey. Mix until batter is smooth.
• Spread the batter into the prepared pan. Batter thickens as it sets. Be sure to spread the batter evenly into the pan.
• Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
• Allow the cake to cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
• Prepare the frosting. Cream butter until light. Add the powdered sugar, milk, and vanilla extract. Mix until smooth and fluffy. If frosting seems thick, add additional milk.
• Frost when the cake is cooled completely. For a double layer cake, split the 8-inch round in half. Place one half on a cake plate. Spread frosting evenly over the top. Set the second half on top. Frost the side and top of the cake.
• Store the cake wrapped on the counter for three days or freeze for up to three months.

Notes

Ingredient Note

Powdered Sugar. Many brands of powdered sugar contain corn starch. If you want a grain-free version, you can either make your own or look for a corn starch-free brand.

The post Easy Coconut Flour Chocolate Cake appeared first on Gluten-Free Baking.

Why You’ll Love This Almond Flour Chocolate Cake Recipe

Easy to Make. Like my almond flour yellow cake recipe, you only need a bowl and whisk to make this cake. If you’ve got an electric mixer, you can use it but it isn’t required.

Flavor. This cake is for chocolate lovers. It’s got a deep chocolate flavor and a hint of almond. 

Texture. Moist and dense without being heavy or gritty, the texture is a dream. It’s based on my popular gluten-free chocolate cake. Like that recipe, this cake is deeply chocolatey and is perfect for birthdays.

Key Ingredients

Finely Ground Almond Flour. For a delicate (not gritty) texture, use a finely ground almond flour. Almond meal, while similar, isn’t as fine and can make the cake heavy.

Natural Cocoa Powder. Use natural cocoa powder in this recipe. Since it’s acidic, it works with the baking soda to help the cake to rise.

Cane or Coconut Sugar. To sweeten this cake, you have two options: granulated (evaporated) cane sugar or coconut sugar. Using granulated cane sugar gives you a sweet flavor that’s similar to a traditional chocolate cake. Coconut sugar lends a mild caramel-like flavor. Both work well.

Oil. A neutral liquid oil, like grapeseed or canola oil, give the cake a moist texture. Since this is an almond cake recipe, you could use almond oil if you keep it in the house.

Eggs. This recipe uses a lot of eggs. They provide structure and texture. So don’t skip the six (yes, six!) eggs.

Milk. To keep the cake moist and tender, milk is needed in the batter. You can use traditional milk or a dairy-free milk, like almond milk.

How to Make An Almond Flour Chocolate Cake. Keys for Success.

1. Preheat your oven. Putting the cake pans into a hot oven ensures that the cakes rise high and evenly. Turn the oven on before you start mixing the batter.
2. Make the Batter. Combine all the “dry” ingredients in a large bowl. (That’s the almond flour, sugar, cocoa powder, salt, and baking soda.) Whisk these ingredients together to evenly distribute the baking soda. If you see any lumps of almond flour or cocoa powder, break them up by rubbing them between your fingers. Add the oil, eggs, and milk. Mix until the batter is smooth. You can do this by hand with a large whisk or use an electric mixer. It’s really up to you. I’ve tested the recipe both ways and the cake comes out the same.
3. Prep the Pans. Grain-free cakes love to stick to pans. To prevent this, line your cake pan with a parchment round and then brush the parchment with a little oil. (Or use a nonstick cooking spray.)
4. Fill the Pans. For two even layers, divide the batter evenly among your two cake pans.
5. Bake the Cake. This cake is done when a cake tester inserted into the center of the cake comes out clean or with only a few dry crumbs clinging to it.
6. Cool on a Rack. Once you’ve let the cakes cool in the pan, gently turn them onto a wire cooling rack. If you let the cakes cool completely in the pan, they can stick.
7. Frost the Cake. You don’t need to frost this cake. But if you want to finish it with frosting, let the cake cool completely and then frost with your favorite frosting, like this gluten-free buttercream.

Baking Questions Answered

Can I use coconut oil in this recipe?

Coconut oil makes the cake heavy and a little greasy. I don’t recommend it.

Can I replace the almond flour with coconut flour?

Coconut flour is very different from almond flour. It absorbs liquid quickly and it does not contain fat. It won’t work in this recipe.

Can I replace the almond flour with gluten-free flour?

You’ve got two options! If you want to use a gluten-free flour, my gluten-free chocolate cake is the perfect recipe for you. This coconut flour chocolate cake recipe is great if you want to use coconut flour. 

Can I freeze this cake?

Yes! Allow the layers to cool completely and then wrap well with plastic wrap and freeze for up to three months. Thaw the cake overnight in the refrigerator.

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Almond Flour Chocolate Cake

Easy to make almond flour chocolate cake. Deep chocolate flavor. Gluten-free and grain-free.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Ingredients

• 3 cups (340 grams) blanched almond flour
• 1 cup (170 grams) coconut sugar or evaporated cane juice
• 1 cup (100 grams) natural cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ⅔ cup oil, like grapespeed oil
• 6 large eggs (about 300 grams out of the shell)
• ½ cup (113 grams ) milk, dairy-free or traditional

Chocolate Buttercream Frosting

• 4 cups (455 grams) powdered sugar (use corn-free to keep the recipe grain-free)
• ¾ cup (75 grams) cocoa powder
• 1/2 teaspoon salt
• 1 cup (226 grams) softened butter or dairy-free butter spread
• 4 tablespoons milk, traditional or dairy-free, plus more as needed

Instructions

For the Cake

• Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment rounds and grease with vegetable oil or nonstick cooking spray.
• Whisk the almond flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Break up any large pieces of almond flour with your fingers. Add the oil, eggs, and milk. Mix the batter until smooth. Use a handheld whisk or electric mixer.
• Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to settle the batter.
• Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
• Remove the pans from the oven. Place on a wire rack. After about 8 minutes, turn the cakes out of the pan and place directly onto the wire rack to cool completely.
• Frost cooled caked with frosting. Cover cake and store on the counter for up to three days or freeze up to three months.

For the Frosting

• Whisk together powdered sugar,cocoa powder, and salt to combine in a small bowl.
• In a large bowl, cream the butter unitl light with a mixer. Stop mixer and add the powdered sugar mixture and milk. Turn mixer to low and mix utnil combined. Increase mixer speed to medium. Mix frosting until fluffy. If frosting seems too thick, add an additonal tablespoon of milk.

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