Feb 1, 2017
Gluten FreeHigh FiberHigh ProteinLow CarbPaleoSugar Free
This Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting is so light and fluffy, and sweet andaddictive, it’s hard to comprehend that each bite is totally healthy and guilt-free! I’ve never tasted a cake as good asthis before. Words cannot even BEGIN to describe this cake! I wish I could just hand you a slice right now through the screen so you could taste it for yourself, but uh, technology hasn’t caught up with that yet. But seriously though, you really need this in your life. ASAP.
This Gluten Free Vanilla Cake is shockingly similar to the boxed mixes from the grocery store and the prepared cakes you can buy from a bakery.
It tastes like it’s stuffed with sugar and packed with butter, but it’s sugar free and contains zero butter.
!!!!
OHHHH YES.
My first bite honestly took my breath away.
The cake itself is soft and delicate with a moist crumb, and it’s packed with a delicious, sweet vanilla flavor.
The frosting is above and beyond what I ever expected — it’s thick, it’s rich, it’s uber sweet and, just like the cake, it’s 100% vanilla-y. You can even see all the vanilla beans speckled throughout!
One bite will lead to two bites, and that’ll lead to like, the thirtieth bite. It’s THAT good. Oh, and it’s healthy, so you won’t feel guilty at all for eating this cake. Each bite and you’llswear that the cake you’re eating is packed with sugar and butter and white flour, but nopity nope nope nope!
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Healthy Gluten Free Vanilla Cake
Servings: 2 8" layers
Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr
This Vanilla Cake is so light and fluffy, and sweet andaddictive, it's hard to comprehend that each bite is totally healthy and guilt-free!
Ingredients
- 224g (2 cups) Coconut Flour
- 192g (1 cup) Granulated Erythritol
- 1 tbs Double-Acting Baking Powder
- ¼ tsp Salt
- 369g (1½ cups) Unsweetened Applesauce
- 300g (1¼ cups) Unsweetened Vanilla Almond Milk
- 227g (1 cup) Plain, Nonfat Greek Yogurt
- 6 Large Eggs
- 5 Large Egg Whites
- 1 tbs Vanilla Paste
- 1 tbs Liquid Stevia Extract
- 2 tsp Natural Butter Flavor
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray 2 8” cake pans with cooking spray and line with 8” circle parchment paper liners.
In a medium-sized bowl, whisk together the coconut flour, erythritol, baking powder and salt.
In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, almond milk, yogurt, eggs, egg whites, vanilla paste, stevia extract and butter flavor. Mix on low speed. Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
Pour the batter into the prepared cake pans. Tap the pans on the counter a few times to make sure the batter is level. Bake for 60 minutes, or until the surface springs back when tapped. Let cool completely in the pan.
Frost with your frosting of choice. Slice and serve, or store in the fridge covered with a cake dome for up to 5 days.
Recipe Notes
I originally wasn't going to share the recipe here because I worked so incredibly hard on publishingNaughty or Nice. But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!
Nutrition Facts
Healthy Gluten Free Vanilla Cake
Amount Per Serving (1 serving = 1/10th of cake (does not include frosting)
Calories 190Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3.5g22%
Cholesterol 125mg42%
Sodium 320mg14%
Carbohydrates 23g8%
Fiber 10g42%
Sugar 7g8%
Protein 13g26%
Vitamin A 200IU4%
Vitamin C 5mg6%
Calcium 200mg20%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes
Keyword: Cream Cheese
Recipe republished with permission from theNaughty or NiceCookbook!
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I totally ate way more than my “cake quota” this week. But, this Gluten Free Vanilla Cake is 100% healthy and totally nutritious, so do I feel bad? Nope. Not one bit. Why the bleep would I feel bad about indulging in this (secretly) guilt-free cakey deliciousness??
Did I mention that I ate this for breakfast? Yes, it’s super sweet and totally dessert-worthy, but in my book, that’s what makes for a good great pretty damn awesome breakfast. Just thought I’d let you know, becaaauusseee I’m sure you’ll do the same 😉
Word to the wise: This Gluten Free Vanilla Cake goes great with coffee 😉
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With love and good eats,
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–Jess
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FAQs
Leavening agents, such as baking powder and baking soda, play a crucial role in making cakes rise and achieve a fluffy texture. These agents produce carbon dioxide gas when combined with liquid and heat, creating air pockets that lighten the batter.
What helps gluten-free cakes rise? ›
Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.
Why do gluten-free cakes not rise? ›
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.
Why did my gluten-free cake turn out gummy? ›
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.
Which ingredient makes cake soft and fluffy? ›
Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.
What is the best flour for fluffy cakes? ›
Use cake flour in recipes where you want an extra-light, extra-fluffy texture, like Angel Food Cake, Cream Cheese Pound Cake, or Buttermilk-Chocolate Cake. You can also use cake flour to bring a more tender crumb to other sweets, like Chocolate Crinkle Cookies.
Which gluten-free flour is best for cakes? ›
Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.
What is the secret to baking with gluten-free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Do gluten free cakes need more liquid? ›
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
Should gluten-free cake batter rest before baking? ›
Let Your Batters & Doughs Rest
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Do I need xanthan gum for gluten free baking? ›
Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.
Why are my gluten-free cakes so dense? ›
If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.
Why do gluten-free cakes taste grainy? ›
Gritty texture in GF baked goods comes from not having the right balance of moisture and fats/oils to flour. Also, a coarse grind of flour or a blend of flour that contains too high a ratio of brown rice flour will contribute to coarseness.
Why is my gluten free cake sunk in the middle? ›
It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.
What makes a cake mix light and fluffy? ›
For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée). Remember, taking out the yolks decreases the amount fat in the cake, so make sure to replace it with 1 tablespoon melted butter for every yolk removed.
What makes a cake moist and fluffy? ›
Use Your Ingredients Wisely
- Choose Fresh Leavening. ...
- Opt For Full-Fat Dairy. ...
- Reach For The Right Flour. ...
- Don't Double Down. ...
- Use Eggs And Butter At Room Temperature. ...
- Measure Accurately. ...
- Avoid Over Baking.
What makes cake rise and fluffy? ›
Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.
Why is my cake dense and not light and fluffy? ›
One of the key factors that can lead to dense cakes is the incorrect ratio of ingredients. Baking is a science, and even a small deviation from the recipe can have a big impact on the final texture of your cake. Too much flour or not enough leavening agents like baking powder can result in a dense cake.