Gluten-free buttercake
This gluten-free buttercake is a rich, buttery dessert made with simple ingredients. It features a light texture and can be enjoyed plain or with various toppings.
Cook time 45 min
Prep time 15 min
Ingredients:
1/2 cup butter1 tsp vanilla extract
3/4 cup sugar
2 eggs
1 cup self-raising flour
1/2 cup milk (1% fat)
This gluten-free buttercake is a delicious and classic dessert that caters to those with gluten sensitivities without compromising on taste or texture. It's rich, buttery, and simple to make, perfect for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, add the softened butter and sugar. Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Beat in the vanilla extract.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter.
- Gradually add the gluten-free self-raising flour to the batter, alternating with the milk. Start and end with the flour, mixing gently after each addition until just combined. Be careful not to overmix as this can result in a dense cake.
- Pour the prepared cake batter into your greased or lined cake pan. Use a spatula to spread the batter out evenly.
- Place the cake pan in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, your gluten-free buttercake is ready to be served. You can enjoy it plain, or with a dusting of powdered sugar, or topped with your favorite frosting.
This gluten-free buttercake will surely become a favorite in your recipe collection. With its simple ingredients and straightforward method, you can enjoy a classic, flavorful cake that meets your dietary needs. Enjoy it plain, or pair it with your favorite fruits or a dusting of powdered sugar for an extra special touch.
Gluten-free buttercake FAQ:
Bake the gluten-free buttercake for about 25-30 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover buttercake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Self-raising flour is specific for this cake, but if you don't have it, you can use a gluten-free all-purpose flour mix combined with a teaspoon of baking powder for similar results.
You can substitute the butter with an equal amount of margarine or a dairy-free alternative like coconut oil to make the cake dairy-free, though it may slightly alter the flavor and texture.
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. The edges will also slightly pull away from the sides of the pan.
Tips:
- Ensure that all your ingredients are at room temperature for easier mixing and a smoother batter.
- To make your own gluten-free self-raising flour, mix 1 cup of gluten-free all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Use high-quality vanilla extract for the best flavor.
- For additional flavor, consider adding a teaspoon of almond extract or a tablespoon of lemon zest to the batter.
- Test the cake for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
- Let the cake cool completely before slicing to ensure neat and even pieces.
Nutrition per serving
6 ServingsCalories 360kcal
Protein 6g
Carbohydrates 44g
Fiber 0.75g
Sugar 27g
Fat 18g
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