Is it possible for us to make gluten free cake? Based on my personal experience, when we are baking cakes, cupcakes and some other moist snacks, we are recommended to use high protein flour. The high protein four will give an excellent texture and shape to the bread and make the bread rise perfectly. Even though baking soda is added, but if we are using the low protein flour, the result won’t be as maximal as high protein flour. Well, gluten free cake or cupcakes can be as moist, soft and rise as the regular cakes and cupcakes. Here is the recipe.
Gluten Free Cake or Cupcakes Making Process
The first thing we have to do on gluten free cake is definitely heat the oven to 350F and line the pan with paper. If we are making cupcakes, then we can start putting the cup papers to the cup pan. After that, we can mix these ingredients in the mixing bowl: a cup of brown rice flour, a cup of organic cane sugar, a cup of tapioca starch, ½ teaspoon of salt, a teaspoon of baking powder and soda, a teaspoon of xanthan gum. After we have mixed them perfectly, then we can add a cup of warm almond milk, three tablespoon of olive oil, two large organic eggs, 1 tablespoon of vanilla extract and ¼ teaspoon of lemon juice. Beat the ingredients about three minutes until it becomes so smooth. After that, we can use a large spoon to filling in the cups or we can pour the dough to the cake pan. Bake it about 25 minutes and cool the cake down before decorating.
Gluten Free Cake Tips