Butter Cake – Gluten Free
To be honest I don’t eat a lot of cake. My daughter has never liked cake so we usually get an ice cream cake for birthdays and we don’t eat a lot of desserts except the occasional cookie. (but cookies are usually snacks .. not dessert :))
This Butter Cake recipe surprised us all it was so delicious we couldn’t stop eating it. Really moist with tons of flavor. This cake would make the perfect birthday cake. It can be prepared in multiple layers or baked as a deeper cake for a longer period of time.
I started out by measuring and sifting all my flour ingredients (white rice flour, cornstarch, sorghum, tapioca flour, almond flour, potato starch and xanthan gum) into a large bowl. Then I added the baking powder and salt.
Make sure your butter is quite soft, not liquid but very soft. Then add it to the flour with the almond milk and 1 tablespoon of vanilla. Blend this all together and using an electric mixer, beat it for 2 minutes. Then add the eggs and continue to beat the batter for another 2 minutes.
Once everything is mixed together I poured it into a non stick round silicon pan. I really like using silicon pans because absolutely nothing sticks to them and their so easy to clean. Basically you just flip the pan over and the cake just comes right out no need to butter or flour the pan.
You can also use 3 – 8″ pans for a triple layered cake, 2 – 9″ pans for a double layer cake, 1 – 13 x 9″ pan for 1 rectangle cake or cupcakes. Make sure to butter and flour these pans if their not silicon. Cooking time will vary depending on the size and depth of your pan so the best way to check for doneness, (my mom taught me this) is either press on the surface of the cake and if it bounces back it’s probably done or and I always do this just to be sure is to insert a butter knife into the center of the cake and then slide it back out. If it is covered in cake batter then NO its not done; if it comes out clean then YES your cake is done.
Once you’ve determined the cake is done you can take it out of the oven and let it cool for about 5 minutes before turning the cake out of the pan onto a cooling rack.
I topped the cake with some whipped cream and fresh strawberries.
- 108gr White Rice Flour
- 63gr Cornstarch
- 59.5gr Sorghum Flour
- 52.5gr Tapioca Starch
- 49.0gr Almond Meal
- 10.5gr Potato Starch
- 7.0gr Xanthan Gum
- 3 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 c Granulated Sugar
- 3/4c Soft Butter
- 1c Almond Milk
- 1 tsp vanilla
- 2 eggs
- Preheat oven 350 degrees
- Grease and flour pan if not using a silicon pan. Use 3 - 8" or 2 - 9" round cake pans; 1 - 13" x 9"
- Measure out and sift all the flour ingredients into a large mixing bowl.
- Add the butter, milk and vanilla.
- Mix to blend ingredients lightly, then beat for 2 minutes using an electric mixer, or vigorously by hand. Make sure to scrape bottom and sides of bowl often.
- Add eggs last and beat 2 more minutes. Spread batter into prepared pans evenly.
- Bake in 350 degree preheated oven for 25 - 35 minutes for layers, 40 - 50 minutes for rectangular pan, 20 minutes for cupcakes or until top of cake springs back when lightly pressed or a inserted knife to the center comes out clean. Cool 5 minutes before turning out onto racks