There are key ingredients and methods of creating a gluten free cake that is light and tender, much like boxed cake mixes containing gluten. Box cakes achieve their results by using modified starch and other unusual ingredients. This light and tender gluten free yellow cake recipe creates an amazing texture. It took me several tries, but I finally did it! Make a half or whole cake or make it dairy or dairy-free. (Photo shows dairy-free.)
The difference between yellow cake and sponge cake:
Sponge cake doesn’t contain any oil, butter, or margarine, but yellow cake does. The eggs are separated in sponge cake. Then, the egg whites are whipped and set aside. This is the main reason for its light and spongy texture. You do not separate the eggs or whip them into soft peaks or ribbons for traditional yellow cake.
To make this cake much lighter, I whipped whole eggs until they reached the ribbon stage. (You can see ribbons fall from the batter as you wave the beaters back and forth. I added additional eggs, too. So, when all is said and baked, this recipe is basically a sponge cake but with dairy-free margarine or butter.
I prefer to use water when making a dairy-free cake as so many milk substitutes contain gum. Gum will only make the cake heavier, rising less. You see, when you add additional gum, you need additional liquid to free up some of that stiffness/guminess. So, why bother. Just use water. It’s nice to use milk that is gum-free though just for the added protein. So, if you have some homemade gluten free oat milk, that would be ideal.
Baking Pans:
I baked a single layer cake in a 9-1/2-inch springform pan, cut it into two half circles, and layered it. This provides three to four servings. If you wish to bake a full cake, double the recipe as listed in the ingredients section of the recipe. If you make a whole cake, you can use two 9-inch cake pans if you choose. Just note that the cake layers will be slightly thicker.
This gluten free yellow cake recipe is dairy free (or not). Its tender, moist, and light crumb is irresistible! Years in the making!
Ingredients:
Instructions:
Tips
*Rather than exactly between 1/2 and 2/3 cup, the eggs measure a little closer to 2/3 cup.
**White kidney beans are also known as cannellini beans.
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Do you just whip the bean liquid and margarine together until fluffy? If making this egg free? I've never used bean liquid before.
Can I use 2% milk?
Yes. Use your milk of choice. The more fat in the milk, the heavier the cake.