When the summer’s heat hits hard, make this microwavable gluten free vanilla cake recipe. It’s also great for dorms. Using ramekins, silicone molds, or glass baking dishes, you can make a cake that is super flavorful and has a moist texture. It doesn’t have the same crumb texture of traditionally baked cakes, but it is pretty darn close. This recipe is also egg-free!
Links You May Need:
Carla’s Gluten Free All-Purpose Flour Blend
Three 7-1/4-Inch Round Silicone Cake Molds
Two 9-inch Round Silicone Cake Molds
Set of Six 4.8-Inch Round Creme Brulee Ramekins
Microwaved Gluten Free Vanilla Cake
When you need a cake fast, this microwaved gluten free vanilla cake recipe is perfect. The batter is flavorful and the cake is moist.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 for 3-layer (2 for 5-inch cake)
Ingredients
For Each Cake Layer:
- 1 cup Carla's Gluten Free All-Purpose Flour Blend (I used ornstarch, not tapioca)
- 1/4 teaspoon gluten free baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon light brown sugar packed
- 6 tablespoons 1/4 cup + 2 tablespoon buttermilk (or dairy-free substitute) See Substitutes page
- 3 tablespoons melted butter (or neutral-flavored oil)
- 1/2 teaspoon pure vanilla
- 1/4 cup multi-color gluten free sprinkles (optional)
Instructions
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Line the bottom of any glass or porcelain baking dishes with parchment paper. Then, oil any type of baking pan or dish with nonstick gluten free spray oil. If using paper, oil the top of the paper as well as the sides.
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In the bowl of your electric mixer, combine all of the dry ingredients (flour blend, baking powder, baking soda, salt, and sugars).
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Add the buttermilk, oil, and vanilla; beat on medium speed for about 2 minutes.
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Using a silicone/rubber spatula, fold in the sprinkles, if using.
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Divide the batter evenly among the pans, if making more than one layer.
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Run a butter knife through the batter back and forth to remove any large pockets of air. (This is important for thick batters.)
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Microwave each layer individually for 1 - 5 minutes, depending upon the size pan, its material, and the wattage of your microwave. (Using a 9 x 9 glass casserole dish may take as long as 5 minutes where a 4-inch creme brulee ramekin only takes 55 seconds in a 1200 watt microwave.) Try not to overcook the cake as this creates a rubbery texture.
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Allow the cake(to rest in the baking container for 5 minutes or until you can comfortably handle it/them. Remove the cake from the pan and remove and discard the parchment paper. Transfer to a wire rack to cool completely. If you wish to slice off the dome of cake, for staking for a layer cake, refrigerate for at least 15 minutes. Then, slice off the dome.
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Frost and layer as desired.
Hey Carla,
I thought 1/4 cup equals 4 tablespoons not 6. Am I missing something? Really appreciate your help! :)
September,
The recipe defines 6 tablespoons as 1/4 cup plus 2 tablespoons. I hope this helps.
Carla
I am confused by the mount of buttermilk to use … do you mean 6 tablespoons, plus 1/4 cup plus 2 tablespoons..please clarify
Mary
Fredrick,
Just add either, not both. 1/4 cup equals 6 tablespoons.
Enjoy!
Carla