GLUTEN FREE YELLOW CAKE
This is a remake of another GF cake that I posted that uses Pamela's Pancake and Baking Mix. Since posting this recipe I have discovered that I am also allergic to vegetable gums so I can no longer use any of Pamela's products. So I took recipe #250551and adapted it.
Provided by LARavenscroft
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch cake pan with non-stick spray or butter and dust lightly with flour.
- Separate eggs and whip egg whites until stiff.
- In a separate bowl, place softened butter, flour, baking powder, baking soda, flax seed and white sugar.
- Blend for 1 minute on medium speed until the butter is distributed thoroughly.
- Add 1/4 cup buttermilk with the extracts and mix for 1 minute on medium speed.
- Add remaining 1/4 cup buttermilk with the egg yolks and mix for 1 minute on medium speed.
- Fold in stiff egg whites.
- Pour into prepared pan.
- Do not fill more than 1/2 full.
- Bake for 25 minutes.
- Do not open oven door while baking.
- Cake is done when it springs back to the touch.
- Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
- Invert onto a cooling rack, and leave until completely cool.
Nutrition Facts : Calories 187.7, Fat 8.1, SaturatedFat 4.3, Cholesterol 95.2, Sodium 331.6, Carbohydrate 26.5, Fiber 0.2, Sugar 25.9, Protein 3.1
PAMELA'S YELLOW CAKE - GLUTEN FREE
Make and share this Pamela's Yellow Cake - Gluten Free recipe from Food.com.
Provided by LARavenscroft
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat.
- Separate eggs and whip egg whites until stiff.
- In a separate bowl, place softened butter, baking mix and white sugar.
- Blend for 1 minute on medium speed until the butter is distributed thoroughly.
- Add 1/4 cup milk with the extracts and mix for 1 minute on medium speed.
- Add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed.
- Fold in stiff egg whites.
- Pour into prepared pan.
- Do not fill more than 1/2 full.
- Bake for 25 minutes.
- Do not open oven door while baking.
- Cake is done when it springs back to the touch.
- Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
- Invert onto a cooling rack, and leave until completely cool.
Nutrition Facts : Calories 186.1, Fat 8.2, SaturatedFat 4.6, Cholesterol 96.7, Sodium 74.7, Carbohydrate 25.9, Sugar 25.2, Protein 2.9
GLUTEN FREE YELLOW CAKE
This is such a great yellow cake! I found this recipe on Allrecipes.com and thought I would share on here. Everyone that has tried this cake has said that they don't know the difference between the gluten free kind and the regular kind! Hope it will help those with those dessert cravings who can't have gluten/wheat!
Provided by Lingering_Dream
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees
- Grease and rice flour two 9-inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside.
- Mix the eggs, sugar and mayonnaise until fluffy.
- Add the flour mixture, milk and vanilla and mix well.
- Spread the batter into the prepared pans.
- Bake at 350 degrees for 25 minutes.
- Cakes are done when they spring back when lightly touched.
- Let cool completely and then frost with your favorite kind of frosting!
Nutrition Facts : Calories 121.7, Fat 3.5, SaturatedFat 0.8, Cholesterol 34.1, Sodium 258.1, Carbohydrate 20.6, Fiber 0.2, Sugar 10.9, Protein 2
GLUTEN-FREE YELLOW CUPCAKES
For years, I struggled with gluten-free cupcakes. They fell flat or felt dense. Sometimes they had the texture of cornbread instead of a light and fluffy cupcake. Then, I started baking from Joanne Chang's brilliant baking book, Flour. A former chemist, Chang became a beautifully persnickety baker. Her recipes always work. Her yellow cake was fluffy for the careful interplay of eggs, egg yolks, creamed butter and sugar, and buttermilk. With a few changes, the recipe made for some great gluten-free cupcakes.
Provided by Shauna Ahern
Categories dessert
Yield 2 dozen cupcakes
Number Of Ingredients 14
Steps:
- Preparing to bake: Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.)
- Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.
- Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while.
- Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract. Set aside.
- Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients.
- Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes.
- Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
Nutrition Facts : Calories 243 calorie, Fat 13.5 grams, SaturatedFat 8 grams, Cholesterol 78 milligrams, Sodium 129 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 18 grams
GLUTEN-FREE YELLOW CAKE WITH RASPBERRY FILLING & FROSTING
Cake with no refined sugar, artificial sweeteners, gluten or wheat! It went over so well at a friend's birthday that people couldn't believe it was gluten-free and had no cane sugar, and remarked that it was one of the best cakes they'd ever had. It's very rich and buttery, and can easily pass as a regular (gluten- and sugar-laden) cake... No one will know. A NOTE ABOUT INGREDIENTS: The Ener-G egg replacer in the cake is as important as the actual eggs. It is a (vegan) powdered mix that helps to leaven gluten-free baked goods. You can purchase this at almost any health food store and some grocery stores. In addition, the flours used for the cake are available in the bulk or baking sections of Whole Foods, other health food stores, or online from Bob's Red Mill. Enjoy!
Provided by Whats Cooking
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
- Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
- Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
- Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
- TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
- In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
- Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
- Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
- TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
- Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
- Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).
Nutrition Facts : Calories 585, Fat 39, SaturatedFat 23.5, Cholesterol 199.5, Sodium 121.9, Carbohydrate 56.2, Fiber 4.1, Sugar 27.2, Protein 6.4
GLUTEN FREE POUND CAKE
This recipe is great, because it always ends up moist and yummy. It leaves room for you to be creative. It can be a fix for whatever you are in the mood. It is very quick and easy, and my daughter who has Celiac enjoys helping make this every time....if you in a time bind, this works really well. We use this a lot for church gatherings so my daughter has something yummy she can have. I usually stick to the yellow cake mix with chocolate pudding mix and chocolate icing. I have done Yellow cake mix with banana pudding mix before and that is awesome too (especially when you sprinkle miniature chocolate chips on top before baking!!).
Provided by baz938
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees and grease fluted bundt cake pan well with cooking spray (don't be afraid to use a little more cooking spray in your pan as you want the cake to come out without sticking).
- Mix first 2 ingredients together in a large bowl with a fork. Then add wet ingredients. Beat at medium speed for 2 minute. Pour into pan. Bake for 35-40 minutes until toothpick insterted comes out clean. Cool for 15 minutes. Turn upside down on serving tray.
- Microwave container of frosting for 30 sec. stirring after. Repeat this until the frosting is melted and runny. Drizzle over cake to your liking. Serve warm or cooled!
Nutrition Facts : Calories 418.6, Fat 17.4, SaturatedFat 2.9, Cholesterol 52.9, Sodium 460.9, Carbohydrate 62.4, Fiber 0.3, Sugar 52.2, Protein 3.2
GLUTEN-FREE YELLOW CAKE
Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.
Provided by Amy
Categories Desserts Cakes Yellow Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.1 g, Cholesterol 34.1 mg, Fat 6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 265.9 mg, Sugar 11 g
GLUTEN-FREE MARBLE CAKE
Swirl Betty Crocker™ Gluten Free devil's food and yellow cake mixes to create a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
- In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
- In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
- On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 660, Carbohydrate 91 g, Cholesterol 150 mg, Fat 5 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 60 g, TransFat 1 g
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
More about "gluten free yellow cake recipes"
GLUTEN-FREE YELLOW CAKE RECIPE - GLUTEN-FREE BAKING
From glutenfreebaking.com
4.9/5 (14)Estimated Reading Time 6 minsServings 24
- Preheat oven and prepare the cake pans. Adjust oven rack to center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Preheat oven to 350 degrees F.
- Make the Batter. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.
- Bake the Cakes. Divide batter equally between the two prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
- Cool. Remove pans from the oven. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
GLUTEN FREE YELLOW CAKE RECIPE FROM SCRATCH - WHAT THE …
From whattheforkfoodblog.com
4.6/5 (73)Total Time 20 minsCategory Gluten-FreeCalories 369 per serving
- Preheat oven to 350 degrees. Then spray 3 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.
- In a large bowl, whisk together the gluten free flour, cornstarch, xanthan gum, baking powder, baking soda, salt, and 1 1/2 cups (340 g) granulated sugar. Set aside.
- In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, oil, vanilla extract, and food coloring (if using). Set aside.
- Add the egg whites and cream of tartar to a separate, clean medium bowl. Beat with an electric mixer on medium-low speed until the egg whites become thick and foamy. Slowly add in the remaining 1/4 cup (60 g) granulated sugar until the meringue is shiny and holds a stiff peak. Then set the meringue aside.
DUNCAN HINES GLUTEN FREE KETO FRIENDLY CLASSIC YELLOW CAKE ...
From amazon.ca
Reviews 40
GEFEN GLUTEN FREE YELLOW CAKE MIX WITH KOSHER FOR PASSOVER ...
From amazon.ca
Reviews 1
GLUTEN FREE YELLOW CAKE MIX, PREPARED AS DIRECTED ...
From eatthismuch.com
GLUTEN FREE YELLOW CAKE DONUTS - WHAT THE FORK
From whattheforkfoodblog.com
GLUTEN FREE YELLOW CAKE MIX - FOOD-VALUE.COM
From food-value.com
BEST GLUTEN FREE CAKE RECIPE - DELICIOUS, LIGHT & EASY ...
From gfjules.com
GLUTEN FREE YELLOW CAKE MIX NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
GLUTEN FREE YELLOW CAKE - CELIAC DISEASE
From celiac-disease.com
EASY GLUTEN FREE LEMON CAKE RECIPE - WHAT THE FORK
From whattheforkfoodblog.com
QUESTION: IS DUNCAN HINES YELLOW CAKE MIX GLUTEN FREE ...
From estherschultz.com
ALMOND FLOUR YELLOW CAKE MIX - THRIVE MARKET
From thrivemarket.com
ORGANIC YELLOW CAKE MIX - NAMASTE FOODS
From namastefoods.com
GLUTEN-FREE YELLOW CAKE - REVIEW BY MIRABLUE - ALLRECIPES.COM
From allrecipes.com
THE BEST YELLOW CAKE MIX OF 2021 – PUREWOW
From purewow.com
TENDER YELLOW CAKE WITH FUDGE FROSTING (GLUTEN-FREE) • THE ...
From theheritagecook.com
GOOD DEE’S YELLOW SNACK CAKE MIX - LOW CARB, NO SUGAR ...
From gooddees.com
GLUTEN FREE YELLOW CAKE WITH CHOCOLATE FROSTING - GF ...
From gfpatisserie.com
35 TOP BRANDS OF GLUTEN-FREE CAKE MIX - CELIAC.COM
From celiac.com
IS BETTY CROCKER YELLOW CAKE MIX DAIRY FREE? - VEGAN AND ...
From estherschultz.com
THE 8 BEST GLUTEN-FREE CAKE MIXES IN 2022
From thespruceeats.com
THE BEST GLUTEN FREE MARBLE CAKE RECIPE - WHAT THE FORK
From whattheforkfoodblog.com
HOW TO ADAPT A GLUTEN-FREE BOX MIX TO MAKE IT VEGAN (TOP-8 ...
From allergyawesomeness.com
GLUTEN FREE YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
From spinachtiger.com
THE VERY BEST GLUTEN FREE VANILLA CAKE RECIPE | GLUTEN ...
From glutenfreeonashoestring.com
GLUTEN-FREE PUMPKIN COFFEE CAKE - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
GLUTEN FREE STRAWBERRY CAKE RECIPE FROM ... - WHAT THE FORK
From whattheforkfoodblog.com
GLUTEN FREE YELLOW CAKE MIX, YELLOW, UPC:...118381 PRICE ...
From aqua-calc.com
GLUTEN FREE VEGAN YELLOW CAKE - FORK AND BEANS
From forkandbeans.com
THE 9 BEST BOXED CAKE MIXES IN 2022 - THE MANUAL
From themanual.com
THIS IS THE BEST GLUTEN-FREE CAKE MIX ON AMAZON | FOOD ...
From foodnetwork.com
GLUTEN-FREE YELLOW CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
PC GLUTEN FREE YELLOW LOAF CAKE MIX - PC.CA
From presidentschoice.ca
RED VELVET CAKE GLUTEN FREE RECIPE | LET'S BE YUMMY
From letsbeyummy.com
SINFUL GLUTEN-FREE DEVIL'S FOOD CAKE RECIPE
From goodforyouglutenfree.com
COCONUT POKE CAKE – FOOD, GLUTEN FREE, RECIPES, PHOTOS ...
From glutenfreespinner.com
22 GLUTEN-FREE YELLOW CAKE RECIPES: SIMPLE BUT DELICIOUS ...
From foodfornet.com
EASY ALMOND FLOUR YELLOW CAKE. (GRAIN-FREE!) - GLUTEN-FREE ...
From glutenfreebaking.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #desserts #cakes #dietary #gluten-free #free-of-something #taste-mood #sweet #equipment #small-appliance #mixer #number-of-servings
You'll also love