How to Bake a Gluten-Free Cake from Scratch

Overall Summary

Baking a gluten-free cake from scratch can be a rewarding experience, especially when you want to cater to dietary restrictions without compromising on taste and texture. This guide will provide you with a comprehensive step-by-step process, essential tips, and recommended ingredients to ensure your gluten-free cake turns out light, airy, and delicious. Whether you're preparing for a special occasion or simply craving something sweet, this recipe will help you achieve cake perfection.

TLDR

To bake a gluten-free cake from scratch:

1. Gather your ingredients and equipment.
2. Preheat your oven and prepare your cake pans.
3. Mix dry ingredients separately and wet ingredients together.
4. Combine the mixtures and bake.
5. Let cool before serving.

Step-by-Step Guide

Step 1: Gather Your Ingredients and Equipment

Before you start baking, make sure you have the following ingredients:

Ingredients

• 2 cups (280 g) all-purpose gluten-free flour blend (e.g., Better Batter or gfJules Flour)
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 6 tablespoons (54 g) cornstarch (or additional flour if using Cup4Cup)
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 4 egg whites (100 g, at room temperature)
• 1 whole egg (50 g, weighed out of shell, at room temperature)
• 1 ⅓ cups (10 ⅔ fluid ounces) buttermilk (at room temperature)
• 2 teaspoons pure vanilla extract
• 10 tablespoons (140 g) unsalted butter (at room temperature)
• 1 ½ cups (300 g) granulated sugar

Equipment

• Stand mixer or hand mixer
• 2 8-inch round cake pans
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula

Step 2: Prepare Your Cake Pans

1. Preheat your oven to 350°F (175°C).
2. Grease the bottom and sides of the cake pans with butter or oil.
3. Line the bottom of each pan with parchment paper. To do this, trace the perimeter of the pan on parchment paper, cut out the circles, and place them in the pans.

Step 3: Mix Dry Ingredients

1. In a medium bowl, sift together the gluten-free flour blend, xanthan gum (if using), cornstarch, baking soda, baking powder, and salt. Sifting helps aerate the flour and removes any lumps.
2. Whisk the dry ingredients together until well combined.

Step 4: Mix Wet Ingredients

1. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes). This step is crucial for creating a light texture in your cake.
2. Add the egg whites and the whole egg, mixing until fully incorporated.
3. Pour in the buttermilk and vanilla extract, mixing until combined. Ensure that all ingredients are at room temperature for better emulsification.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can lead to a denser cake.
2. Use a rubber spatula to gently fold the batter, ensuring there are no dry pockets of flour.

Step 6: Bake the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Rotate the pans halfway through baking for even cooking.

Step 7: Cool and Serve

1. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes.
2. Carefully turn the cakes out onto a wire rack to cool completely. Remove the parchment paper.
3. Once cooled, frost with your favorite gluten-free frosting or serve plain.

Things to Note

• Ingredient Quality: Use high-quality gluten-free flour blends that you trust. Brands like Better Batter or gfJules are recommended.
• Measuring Ingredients: Always measure ingredients by weight for accuracy. This is especially important in gluten-free baking, where ratios can significantly affect the outcome.
• Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing. This helps create a smooth batter and ensures even baking.
• Sifting: Never skip the sifting step; it aerates the flour, which is essential for a light cake.

Author's Personal Thoughts

As someone who has baked countless gluten-free cakes, I can assure you that following these steps will lead to a delicious outcome. The importance of using the right flour blend cannot be overstated; it truly makes all the difference. Additionally, don't be afraid to experiment with flavors—adding lemon zest or cocoa powder can elevate your cake to new heights.

Good Practices and Tips

• Taste Testing: Always taste your batter (before adding eggs) to adjust sweetness or flavorings if needed.
• Frosting: A simple whipped cream or a gluten-free buttercream can complement the cake beautifully.
• Storage: Store your cake in an airtight container to keep it fresh for up to 3 days at room temperature, or refrigerate for up to a week.
• Freezing: You can freeze the cake layers individually wrapped in plastic wrap and foil for up to 3 months. Just thaw before frosting and serving.

Conclusion

Baking a gluten-free cake from scratch is not only achievable but also enjoyable. With the right ingredients, equipment, and techniques, you can create a cake that rivals any traditional recipe. Whether for a birthday, celebration, or simply to satisfy your sweet tooth, this gluten-free cake will surely impress.

Happy baking!