This gluten-free vanilla cake recipe was developed when experimenting with these coffee cupcakes. It is light, fluffy and absolutely delicious.
This cake uses a combination of almond meal, white rice flour, potato starch and tapioca starch. All these flours have a pivotal role in creating the perfect, light texture. The batter can be made into a 4 x 15cm or 2 x 20cm layer cake, or baked into cupcakes by simply changing the baking times.
I apologise for only having pictures of the outside – by the time a sliced the cake and everything, it was simply too dark to photograph. I will try to take pictures of the inside the next time I make this!
Gluten-free Vanilla Cake with Chocolate Frosting
Gluten-free Vanilla Cake
- 220g unsalted butter, room temperature (plus extra for greasing)
- 220g caster sugar
- 2 tbsp neutral oil
- 1 tsp vanilla bean paste
- 4 large eggs, room temperature
- 80g almond meal
- 120g white rice flour
- 40g potato starch
- 20g tapioca flour
- 2 1/2 tsp baking powder
- 1 tsp xanthan gum
- 4 tbsp water, room temperature
- Preheat the oven to 180°C/160°C fan/350°F. Grease and line 4 x 15cm cake tins (or alternatively 2 x 20cm cake tins).
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and oil on high speed until light and fluffy, about 5-7 mintutes. Add the eggs, one at a time, beating well in between each addition. Add the vanilla extract.
- In a separate bowl, combine the almond meal, rice flour, potato starch, tapioca starch, baking powder and xanthan gum. Add this to the butter and sugar mixture, and mix on low speed until just combined. Add the the water, and mix until a smooth batter has formed.
- Divide the batter evenly between cake tins and bake for 20-25 minutes. When done, the cakes should be springy to the touch and a skewer inserted in the centre should come out clean. Allow the cakes to cool in tins for about 20 minutes, then transfer onto a wire rack to cool completely.
Chocolate Buttercream
- 220g unsalted butter, room temperature
- 350g icing sugar
- 45g cocoa powder
- 1 tsp vanilla bean paste
- 2-4 tbsp milk
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and pale in colour, about five minutes.
- Gradually add the icing sugar, about a 1/2 cup at a time, mixing well in between each addition. Then add the cocoa powder and vanilla, and mix on high speed for a further 3 minutes.
- Add the milk, a tablespoon at a time, to reach the desired consistency (the buttercream should be very thick but spreadable).
Chocolate Glaze
- 70g dark chocolate, roughly chopped
- 50g unsalted butter, cut into 1cm cubes
- Flowers, to decorate (optional)
- In a microwave safe bowl, combine the butter and dark chocolate. Microwave at 30 second intervals, mixing well in between, and heat until everything is completely melted.
- Set aside to allow the glaze to cool slightly (don’t let it cool too much otherwise it will become too thick – you want the glaze to be slightly warm and a pourable consistency).
Assembly
- Flowers, to decorate (optional)
- Trim and level cakes with a serrated knife and cake leveller.
- Spread a a small amount of buttercream onto your serving plate, then place your first layer of cake onto the plate (the buttercream helps the cake remain in place).
- Spread a generous amount of buttercream onto the cake, then add the next layer of cake. Repeat until you have used up all the cake layers.
- Spread a thin layer of buttercream around the sides and all over the cake (this is a crumb coat). Place the cake in the fridge for 30 minutes, or until the crumb coat is firm to the touch.
- Use the remaining buttercream to frost the cake until it is completely smooth. Place the cake in the fridge for 30 minutes.
- Pour the chocolate glaze over the cake, and gently spread so it runs over the sides and drips down the chilled cake.
- Decorate with flowers.