Gluten Free Vanilla Cake
1/2 cup rice flour
1/2 cup sorghum flour
2/3 cup tapioca flour
1/3 cup potato starch
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 cup (1 1/2 sticks) softened butter or margarine
1 1/2 teaspoon vanilla
1/2 cup milk (any type-we use rice milk)
Pre-heat oven to 350.
Grease pans-this recipe makes 16-18 cupcakes, 2 6-inch round layers, 9-inch square, or a 10-inch round (we often double the recipe to make a layer cake).
Throughly combine the first 8 dry ingredients in a separate bowl.
Place softened butter in mixer bowl and beat until fluffy.
Add flour mix to butter, blending on lowest setting until combined, then changing to setting “2” on the mixer until mixture is crumbly, about 1 minute.
In small bowl, lightly whisk eggs and vanilla together.
Add eggs to mixer and mix until smooth and thick, about 1 minute.
Add milk and mix for 1 more minute.
Pour into prepared pan and bake until toothpick is clean.
Time will depend on the shape of your pan, but should be about 24 minutes for cupcakes, 45 minutes for a loaf pan.
Allow to cool in pans for about 10 minutes, then remove to a wire rack.
Frost when cool.
Light Vanilla Frosting
5 tablespoons flour (we use rice flour)
1 cup milk
1 teaspoon vanilla
1 cup butter
1 cup granulated sugar (not powdered sugar)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens.
You want it to be very thick, thicker than cake mix, more like a brownie mix.
Remove from heat and let it cool to room temperature.
It must be completely cool before you use it in the next step.
Stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy.
You don’t want any sugar graininess left.
Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it.
If it looks separated, you haven’t beaten it enough.
Beat it until it all combines and resembles whipped cream.