This cake is tender, moist, sweet and deliciously vanilla. Just what any cake should be. But what makes it special is that it is completely gluten and dairy free.
For folks with celiac and dairy allergies, there really aren’t too many homemade cake options that taste like a traditional layer cake — but I think I’ve created a simple homemade cake that tastes fabulous. Indeed, when I taste tested this one, I didn’t let on that it was a special recipe until after the first bite, and to a one, my cake testers were surprised that it was a unique recipe and enjoyed their taste. Proudly serve it to all your guests, whether or not they eat gluten and dairy. For Samar. Enjoy!
Vanilla Cake – Gluten and Dairy Free
(makes one 9 inch layer)
4 large eggs
3/4 cup (5 1/2 oz) granulated sugar
1/2 cup (3 1/2 oz) avocado oil*
5 TB water
1 cup (5 oz) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
1/2 tsp. sea salt, fine
1 tsp. baking powder
1 tsp. vanilla extract
Preheat oven to 350. Prepare 9 inch spring form baking pan by lightly oiling the bottom and sprinkling with gluten free baking flour.
Whisk together the gluten free baking flour, salt, and baking powder. Set aside.
Whip eggs in a mixing bowl using whisk attachment until very light and foamy – at least tripled in volume. While the beater is still running, on low, add the sugar. Turn the beater up to high and continue to whip the egg/sugar mixture until smooth, very fluffy, and glossy. Turn mixer to lowest speed and add the avocado oil, water, vanilla, and flour mixture. Blend until combined. Pour batter into the prepared ban and bake for 25 minutes, or until the cake springs back when a finger is gently pressed into the top of the cake. Cool in the pan for 15 minutes, then release the spring form and cool completely.
*Avocado oil is my preferred vegetable oil in this cake because of its neutral flavor and creamy mouth feel.