Easy Quick Mix Gluten Free Cake Recipes
EASY QUICK-MIX GLUTEN FREE CAKE
This is the easiest cake to make- simply mix all ingredients and bake. It is a never fail recipe. This cake tastes great and never lasts long in my household. It is a light cake that tastes like a sponge. As with all GF cakes it is best eaten on the day of baking
Provided by Jubes
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and use medium speed on mix master to beat for 5 minutes.
- Line bottom of a greased round cake tin.
- Pour mixture into tin and bake at 180 degrees for approx 30 minutes.
- Cool in tin for 5 minutes before turning out.
- Ice as desired or dust with GF icing sugar.
- VARIATIONS.
- Use orange juice and add the zest of one orange in place of the milk.
- Use lemon juice and zest in place of the milk.
- Add 1/4 cup of cocoa for a chocolate cake.
- Make two cakes and sandwich with jam and cream for use as a double sponge birthday cake.
GLUTEN AND DAIRY FREE BASIC CAKE MIX
This is a gluten and dairy free version of my family's 'Jiffy tea cake' which is one of those basic cakes you can add almost anything to! It makes a smallish cake, so I usually double the mixture if making a whole cake, or just use the quantities below to make about 6 muffins. I've given the quantities in 'cups' and by that I actually mean a tea cup that I've been using as my cooking measuring cup for the last 30 years! It doesn't really matter whether you use a metric or imperial cup as long as you use the same cup - though if you only have small eggs, I would perhaps use two. I also like to have a fairly thick batter, so I add more milk or flour as needed to get it to the right consistency - experiment to see what suits you and your oven best.
Provided by feedingtimeatthezoo
Categories Dessert
Time 40m
Yield 6 muffins
Number Of Ingredients 6
Steps:
- OPTIONAL EXTRAS
- To make some of the many variations on this cake:.
- - lemon juice and 1 cup of dessicated coconut.
- - 1/2 cup sultanas or currants (or dairy free choc chips!).
- - cocoa to make the chocolate version.
- - sliced apple rings (arranged on the top of the cake batter before you cook it) and cinnamon sugar.
- - chopped dates with powdered ginger, nutmeg, and allspice.
- DIRECTIONS.
- No fancy directions here - just throw everything into a food processor and mix it all together!
- If you are adding any of the optional ingredients, put them in last (especially if it's the dried fruit as you don't want to chop that all up into the mixture).
- Put the mixture into an oiled and floured tin, or a muffin tray, and cook in a moderate oven (180C/360F) for around 15-30 minutes depending on your oven and whether you're doing it as a cake or muffins.
- Carefully turn out on a rack to cool (or while it's hot, you can spread the top of the cake with dairy-free margarine and sprinkle with cinnamon sugar - mmmmmmm!).
- You can ice/frost the cake as desired - if you can tolerate dairy, a lemon cream cheese icing made with big scoop of creamed cheese, lemon juice and icing sugar is lovely!).
- 'SHELF-LIFE' / STORAGE.
- Like many things made with gluten free flour, this cake is best eaten quickly which is one of the reason why I usually make muffins and put them in the freezer and just quickly heat in the microwave and serve as needed.
Nutrition Facts : Calories 249.1, Fat 19.6, SaturatedFat 3, Cholesterol 30.1, Sodium 20.6, Carbohydrate 17.7, Sugar 16.7, Protein 1.6
EASY GLUTEN-FREE YELLOW BIRTHDAY CAKE
Try this foolproof and delicious gluten-free vanilla birthday cake, perfect for any special celebration, and is just ready to be decorated!
Provided by Fioa
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
- Whisk flour, sugar, and baking powder in a bowl until well mixed. Add butter; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Pour in milk and vanilla extract; beat until creamy, 1 to 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 51.3 g, Cholesterol 101.9 mg, Fat 14.9 g, Fiber 3.4 g, Protein 6.6 g, SaturatedFat 8.1 g, Sodium 177.4 mg, Sugar 27.4 g
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