Gluten-free Yellow Cake
 
Prep time
Cook time
Total time
 
Soft and tender, gluten-free yellow cake that rises well, even in the middle! This is the perfect vanilla cake to use for layer cakes. Now, go make a cake for your gluten-free loved one. They will thank you!
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • *This cake is best made using weights, not measurements. Weights may differ if you use a different gluten-free flour mix.
  • 450 grams cane sugar
  • 230 grams butter, soft
  • 4 large eggs
  • 350 grams King Arthur Measure for Measure GF Flour
  • 3 Tbls. Psyllium husk, finely ground
  • 1 tsp. salt
  • 2 ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbls. Vanilla
  • 230 grams sour cream or full-fat yogurt
  • ½ cup milk
Instructions
  1. Preheat oven to 350˚.
  2. Prepare cake pan(s) by cutting parchment to fit the bottom of the pan and coating the sides well with cooking spray (from healthy oils such as avocado or coconut.)
  3. In a mixing bowl, cream butter and sugar until creamy.
  4. Add eggs and mix well.
  5. Combine flour, psyllium husk, salt, baking powder and baking soda. Set aside.
  6. Combine yogurt (or sour cream), vanilla and milk.
  7. With mixer running, add ⅓ of the dry mixture and mix until well-incorporated.
  8. With mixer running, add half the milk mixture and mix well.
  9. Continue alternating additions of the dry and wet ingredients, ending with dry ingredients.
  10. Pour batter into pans and spread to make flat.
  11. Bake 2 round pans for about 40-45 minutes, a 9” x 13” pan for about 50 minutes, or until set in the center and a toothpick comes out clean.
  12. Cool completely before frosting.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/gluten-free-yellow-cake/