Tips For Making Gluten
There are a couple of tips and tricks to getting the right texture with gluten-free cake. First, you have to follow the recipe.
So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didnt turn out.
Other than the dairy substitute, I havent tried other substitutes in this recipe.
If you use substitutions, you are doing so at your own risk.
Second, you want to mix at the right time and not over-mix.
When you are beating the oil, sugar, and eggs youll want to beat it for the time listed. This adds air which in turn helps the cake rise.
Once you add your flour mixture, youll only want to beat until combined. Beating any longer will cause the batter to stiffen.
These tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Lemon Cake.
How To Freeze The Cake
Its easy to make this cake ahead of time and freeze it! It makes special days much less stressful when cake is just waiting to be thawed and frosted.
If you do this, be sure to let the cake layers thaw and come to room temperature before you frost it.
If you have leftover pieces from an already frosted cake, you can still freeze them with the frosting for up to 3 months. You can even freeze a whole frosted cake!
Just know the frosting will sweat a bit. But it will still taste amazing.
How To Bake Without Gluten
The key to great gluten free cake is experimentation. Trying new flours such rice, tapioca or potato are great ways to add texture to your cakes in the absence of gluten. There are plenty of gluten free self raising and plain flours available on the market which will help you make great gluten free cakes. Or if you want to take the guess work out of it, we’ve done the hard work for you and have loads of cake recipes for you to try.
Another way to improve the texture of cake is xanthan gum, this is a useful ingredient for baking with gluten free mixes. Find out more about xanthan gum.
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What Is The Trick To A Moist Cake
How To Make Gluten Free Cake Box Mix Better
Here are 7 simple things you can do to make a gluten-free cake mix taste amazing. This extract is particularly useful in chocolate and vanilla mixes, but can also be used in any flavor. Espresso in an instant. You can use orange or lemon zest. A sweetener that is extra sweet. Mix of pudding and milk. Salt. . Icing or glaze.
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Here Is What Youll Need
The main ingredient this recipe calls for is cannabis-infused milk. Learning how to make this activated ingredient is much easier then it seems.
This recipe also requires white rice flour. Weve found that using superfine white rice flour from the Asian market works best. The white rice flour we used was from Thailand.
This recipe also requires some equipment:
How To Frost The Cakes
- Place the first cake with the shiny side down on a plate or a cake plate.
- Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center.
- Place the second cake on top of the frosted first cake the shiny side down.
- Frost the top and side of the cake with the remaining frosting.
- I decorated the top with chocolate shavings and frosting flowers using a Wilton 1M tip.
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My Favorite Gluten Free Flour Blend
Ive tried this recipe with a few different brands of gluten free flour, and so far each of them has worked great:
My favorite brand of gluten free flour for this recipe was King Arthur. However, any brand of gluten free flour you can find at your grocery store should work.
My only word of caution is to be sure you use some sort of gluten free flour blend.
Using a single type of gluten free flour like almond flour or cassava flour in this recipe will not yield the same results!
Most grocery stores carry at least one blend of gluten free flour. Stores like Whole Foods or Trader Joes also have lots of great options.
If all else fails, amazon is another easy way to get your hands on a gluten free flour blend. I order a majority of my baking supplies on , including most of my specialty ingredients.
Why Is My Gluten
Gluten-free batters tend to be thinner than traditional wheat flour-based ones. The thinness of some gluten-free bread dough makes it difficult to pour into a pan as thin as cake batter is. It is almost certain that adding more flour or starch will result in a crumbly, inedible mess if you dont add enough.
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How To Make Gluten Free Weed Cake
This article will teach you how to make a delicious gluten free weed cake that is basic, simple, and super versatile. Use this recipe to make cakes, cupcakes, or anything else you have in mind.
There is a potency calculator at the bottom of this article. We recommend calculating the potency of the edibles prior to making the recipe. Then you can adjust and alter the recipe until you find a dosage that fits your preferences.
How To Make This A Corn Free Gluten Free Vanilla Cake
In place of cornstarch, try arrowroot or even potato starch. Either should work fine. Were really using cornstarch to make our all purpose gluten free flour blend into more of a gluten free cake flour.
If you are using a higher starch all purpose gluten free flour blend like Cup4Cup , replace the cornstarch in this recipe with an additional 54 grams of your flour blend.
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How To Make Gluten Free Cake Mix Moister
You can add a little extra leavening to gluten-free cakes to make them tender and fine. The gluten-free flours are heavier and grab more moisture than wheat flours. Baking soda and baking powder can give the cake batter a little extra lift, which will make the crumb more tender and fine.
How Do You Make Betty Crocker Taste Better
When you add mayonnaise, sour cream, yogurt, or melted ice cream to boxed cake mix, it becomes moist and rich at the same time. By swapping out ingredients such as oil for butter or milk for water, a boxed cake can be made to look like a whole new thing. A boxed cake can be enhanced by adding things like coffee, soda, and spices.
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How To Make A Gluten
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
My family devoured this gluten-free bundt cake. Well, at least they tried to. I did end up giving about half of it away to friends .
With the amount of baking and recipe development that I do, it’s in our best health to share.
Also, it makes our friends and neighbors feel special that they get to enjoy fresh baked treats each week.
Are you a fan of chocolate anything? Then you’ll also like these Flourless Chocolate Mudslide Cookies from My Gluten-Free Kitchen.
Can I Make This Gluten
I haven’t tried using an egg substitute in this gluten free chocolate cake but a few others have tried it with flax-egg.
If you make it egg free please stop back by and let me know which egg replacer you used.
If you don’t want to experiment, you could always start with my Gluten-Free Vegan Chocolate Cupcakes.
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How To Make This A Gluten Free Dairy Free Vanilla Cake
For dairy-free, I recommend vegan butter like Miyokos Kitchen or Melt brands in place of butter. Try 1:1 by weight. You can also try Spectrum brand nonhydrogenated butter-flavored vegetable shortening.
Youll need a buttermilk substitute. Try half unsweetened almond milk by volume and half nondairy plain yogurt in place of the buttermilk.
I really dont like a simple milk + acid like lemon juice or vinegar as a buttermilk replacement. That only replaces the acid, but not the thickness of buttermilk. The half milk half yogurt swap is the best.
Maybe youd like to make a white cake, instead of this yellow cake. My recipe for gluten free white cake is perfect for adding food coloring for a special occasion.
If youd like to turn this cake into a two-layer homemade Funfetti cake, we have a gluten free birthday cake recipe. That recipe also has recipes for chocolate sour cream frosting for the center of the cake, and chocolate icing for on top. *chefskiss*
Why I Prefer Vanilla Bean Paste Over Vanilla Extract In This Recipe
Its important to use good quality vanilla when its the only flavor in a baked good like this. I used vanilla bean paste in this recipe, and I think it makes a huge difference in taste!
I prefer vanilla bean paste to vanilla extract in this recipe for a couple reasons. The first reason is that I love the little flecks of vanilla bean in the buttercream frosting and cake layers.
Theyre beautiful!! Its like you can see that warm, delicious flavor swirled throughout the cake.
I also think that the vanilla bean paste adds a stronger, better flavor than vanilla extract. If you havent tried it before, I highly recommend giving it a try. Its not too expensive, and it really elevates the flavor of this cake!
If you dont want to buy another ingredient or you prefer using vanilla extract, thats ok too! Just be sure to use real vanilla extract. Imitation vanilla just doesnt do it for me flavor-wise.
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How Do I Make Chocolate Buttercream Frosting
This delicious chocolate buttercream frosting is just softened unsalted butter, powdered sugar, cocoa powder and melted chocolate, all whipped together into fluffy submission. Oh, and a generous pinch of salt trust me on that one.
Salt calms down the sweetness of the powdered sugar, and lifts up the chocolate to shine in all of its glory. Its the kind of baking magic that makes you all warm and tingly inside, like youre a part of a secret society of people who understand that salt has a place of honour in a chocolate frosting.
This chocolate buttercream frosting is smooth, fluffy, rich and decadent and it just looks so darn good all swirled up on the cake.
Making Your Own Gluten Free Cake
Ive found a recipe for the best gluten-free white cake mix. White cake mixes are made using the egg white only not a yolk in sight. Gluten-Free Bakings Perfect White Cake Recipe looks simply decadent and is perfect for any birthday or wedding. Theres an abundance of recipes online for gluten-free cakes, so have a browse and let me know your favorites.
Making a gluten-free cake for the first time can feel overwhelming and Im a person who loves to research before I try things. The book Gluten-Free Baking for Dummies is a great buy if youre diagnosis is new and youre wanting to venture into the world of gluten-free baking.
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Questions About This Gluten
Can you taste the olive oil? If you use extra-virgin olive oil, you will be able to taste the olive oil in the batter and when the cake is straight out of the oven. But once it cools, you will not be able to taste it. If you are worried about it, you can use light olive oil which refers to the taste, not calories.
Can I use a different oil other than olive oil? Yes, you can use canola oil, vegetable oil, grapeseed oil, or melted refined coconut oil. Basically any oil with a neutral taste. Using unrefined coconut oil would give you some coconut flavor.
Can I use butter? I think you could use butter, but it wouldnt be as moist. Butter is 80-82% fat, whereas oil is 100% fat. So if youre aiming for the moistest cake, baking with oil is your best bet.
Can I use a different gluten-free flour mix? If you use a different brand of gluten-free flour, I cant guarantee the same results. My recommendation would be to bake according to the exact ingredients and directions to get the best gluten-free chocolate cake.
I used Bobs Red Mill Gluten-free 1-to-1 Baking Flour and King Arthur Flour Gluten-free Measure for Measure Flour with great results..
That being said, if you have another brand that works as a substitute for all-purpose flour, then you can most likely use it here. I cant say with assurance that the texture would be as perfect as the flour mix I used, but youre free to try it. If you do, let me know what worked for you so I can update the post.
What Is The Best Gluten Free Flour For Cakes
Many people like to use their own custom blend of flours and starches for gluten free baking. But this recipe uses gluten free all purpose flour. Sometimes when you have to give up gluten, you want to be able to take a memory and recreate it without a lot of fuss.
Thats exactly what I did here. It has been tested with Bobs Red Mill Gluten Free 1-to-1 Baking Flour. This is not a paid endorsement. It is just what Ive found to work the best when you want a simply substitute in a recipe without a lot of fuss adjusting ratios.
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