Gluten-Free Cake

    Gluten-Free Cake

    (234)
    12saves
    55min


    225 people made this

    To make a completely gluten-free cake you need to make sure your baking powder and vanilla essence is also gluten-free. Use your favourite icing with this recipe.

    Ingredients
    Serves: 24 

    • 1 1/2 cups white rice flour
    • 3/4 cup tapioca flour
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 3 teaspoons baking powder
    • 1 teaspoon xanthan gum
    • 4 eggs
    • 1 1/4 cups (280g) white sugar
    • 2/3 cup mayonnaise
    • 1 cup (250ml) milk
    • 2 teaspoons gluten-free vanilla essence

    Directions
    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease and rice flour two 23cm round cake tins.
    2. Mix the white rice flour, tapioca flour, salt, bicarb soda, baking powder and xanthan gum together and set aside.
    3. Mix the eggs, sugar and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
    4. Bake for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the centre comes out clean. Let cool completely then ice, if desired.
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    Reviews and Ratings
    Global Ratings:
    (234)

    Reviews in English (232)

    by
    590

    I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time, I used a rice flour I bought from an asian market...it's made in Thailand, and it is ground superfine (it was rice flour, not to be confused with sweet rice flour). It worked much better, and it tasted like the real deal. This is an excellent recipe, as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods, and it makes a HUGE difference.)------------------------------------------------------------ Also, try adjusting the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour. I just did a side by side comparison of this (chocolate cake version) and a boxed Pillsbury chocolate cake. The texture of the gf cake is pretty good (no longer the chewy texture of the original recipe.)  -  16 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    281

    Tried this recipe and found it to be very good. It can be adapted for many other desserts. I made pineapple upside down cake. I also mixed the milk with the rice flour while preparing other ingrediets and I found by doing this one step, the cake had a good texture. I also add a bowl of water to my oven while cooking gluten free as it adds moisture and baked goods tend to be less dry. great success with this one.  -  13 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    241

    I made this into a blueberry streusel coffeecake by sprinkling the top with frozen blueberries (unthawed) and topping that with a streusel mixture I made up of 1/4 c. melted butter, 1/2 c. white sugar, and 3/4 c. rice flour. Baked it in a 9x13 pan for 30-35 minutes until it tests done with toothpick. Note, too, to eliminate the graininess of the rice flour, combine it with the milk and let sit while you mix rest of ingredients. Rice absorbs the moisture and becomes non-gritty. works in most recipes using rice flour.  -  07 Apr 2007  (Review from Allrecipes USA and Canada)

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