Going gluten free is a must for many people, and while it seems like a chore, the benefits are enormous. What’s more, though, is that with more celebrity chefs getting on the GF wagon every day, there are tons of fantastic recipes out there that prove wonderful.
If you’re like many, though, missing the sweets is the hardest part of going gluten free. There are some sweets, though, that can be GF and still taste great. Cake just so happens to be one of them.
So whether you're making it for yourself, or for someone with dietary restrictions as a just because gift, here are some delicious recipes to get you started.
When you want cake, sometimes you just want to go with something simple, and the people at King Arthur Flour came up with this one. To get started, you’ll need three cups of gluten-free flour, a teaspoon of xanthan gum, a cup and a half of sugar, twelve tablespoons of butter (softened), a teaspoon of salt, two and a half teaspoons of baking powder, a tablespoon of GF vanilla extract, four eggs, and a cup of room temperature milk. Preheat your oven to 350 and grease two round nine inch cake pans. Whisk together the flour and xanthan gum. In a different bowl, use your mixer and combine the sugar, butter, salt, baking powder, and vanilla. Beat at a medium speed until well combined. Beat in the other eggs. Move to a lower speed and add the milk, then the dry ingredients. Place in prepared pans, and bake for thirty minutes. Allow to cool on a rack for five minutes before taking the cake out of the pans to finish cooling. Feel free to frost with your favorite choice or eat it just like it is. If you like, this recipe can also be turned into cupcake fairly easily.
Need a little chocolate in your life? Blogger Karina Allrich, better known as the Gluten-Free Goddess, posted this amazing recipe. You’ll need sixteen ounces of dark chocolate, a cup of light brown sugar, ½ cup of white cane sugar, ¾ cup of coffee (hot), two sticks of softened butter, two tablespoons of cocoa powder, eight eggs, and a tablespoon of bourbon vanilla extract. Preheat the oven to 350. Grease a 10 cup springform pan. Break up the chocolate in the food processor. Add sugar and pulse until everything is sandy. Pour the hot coffee slowly through the spout and pulse until chocolate is melted. Add the butter and the cocoa powder and combine. Add the other ingredients to form a liquid, creamy batter. Place the batter into your pan and bake about sixty minutes. Put it on a wire rack to cool. Once cool, you’ll want to chill for eight hours until you’re ready to serve. Drizzle it with a chocolate sauce for an added treat.
Not quite sure you’re ready to tackle your own gluten free cake? No worries. Many of the biggest brands are making GF cake mixes that are as convenient as they are delicious. From Bob’s Red Mill to Betty Crocker, cake mixes that meet your eating needs are widely available on the shelves of your local grocery store.