Gluten Free Vanilla Cake
A perfect all-round Vanilla Sponge with a tender crumb and rich flavour. Decorate (or not) for every and any occasion. Optional dairy free.
Servings: 15
Calories per serving: 327.2kcal
Key equipment
- three 7 inch (or two 9 inch) round, non-stick baking tins
- Oven
- measuring jug
Ingredients
Vanilla Sponge
- 320 g plain gluten free flour blend I use GFA Blend A (see NOTES), but an alternative flour blend should work fine.
- 160 g ground almonds (almond meal)
- 1 tsp xanthan gum (use only ¼ tsp if flour blend already contains)
- 2 tsp baking powder gluten free
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp fine sea salt
- 270 ml/g milk dairy free as required
- 1 tbsp white wine vinegar
- 170 g unsalted butter (or dairy free alternative) softened
- 360 g white caster sugar
- 3 tsp vanilla extract good quality
- 3 large eggs At room temperature – lightly beaten - UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
Decoration
- buttercream/ganache/preserve/sprinkles of choice
Instructions
- Base-line three 7 inch (18 cm)(or two 9 inch (23 cm)) round, non-stick baking tins with baking paper.
- Preheat the oven to 180 C/350 F/Gas 4 (170 fan).
- Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt, making sure the ingredients are fully combined and all lumps are broken down. (TIP: weigh into an airtight container and shake vigorously). Set aside.
- In a jug, stir together the milk and vinegar and leave to stand for 10 minutes (it will become clumpy and make 'buttermilk').
- In a large bowl, cream together the softened butter and caster sugar with an electric whisk until pale, light and fluffy.
- Break the eggs into a small bowl and beat together with a fork to combine. Add a little at a time to the butter mixture, beating thoroughly between each addition until smooth.
- Add and beat in the vanilla extract.
- Finally, alternately fold the 'buttermilk' and flour mixture into the batter about a third at a time. Work gently but quickly, until just combined and even. Be careful not to over-mix.
- Divide the mixture between the baking tins and smooth the tops.
- Bake for approx 25 to 40 minutes (dependent on cake size and oven) until golden, the top springs back to the touch and a skewer/toothpick inserted comes out with just a few crumbs attached.
- Cool for 10 minutes in the tins, before gently turning out onto a wire rack to cool completely. (If necessary, carefully run a flat knife around the edge of the tin to release)
- Once cold, fill and decorate as you choose.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour Blending Page. If using an alternative flour blend, the texture may be slightly different. Note: Calorific values are based on sponge only. Decoration and fillings are additional.
Nutrition
Calories: 327.2kcal | Carbohydrates: 41.1g | Protein: 6.2g | Fat: 16.9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Trans Fat: 0.4g | Cholesterol: 63.6mg | Sodium: 309.5mg | Potassium: 57.2mg | Fiber: 3.2g | Sugar: 25.9g | Vitamin A: 374IU | Vitamin C: 0.2mg | Calcium: 99.9mg | Iron: 1.3mg
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