Vanilla Lemon Cake | Gluten-free and Amazing

May 30 2012

Vanilla Lemon Cake

Hiya!  I know, it’s been forever but I have a good reason…moving!  Oh how I loathe thee.  Moving means lots of time packing up (and yes, most of the boxes are from the kitchen), driving to a new state, unpacking the massive amounts of kitchen stuff, then lots of quick and easy dinners as the unpacking process takes over my life, and to finish it off, a lot of waiting for internet to be installed.  Lo and behold, I am now a Montanian, have my kitchen stuff in it’s designated spots, and have internet.

So, to kick off my hopefully extended stay in Montana, I wanting to share the most amazing gluten free cake recipe of all time.  I really can’t get over it.  A photog friend of mine (Meg from Easy Dreamer Photography) and I decided to whip up some gluten free yummies (an amazing lemon tart is on the schedule for tomorrow) for a little photo session of me cooking.  Hence the four pics that I got once the cake was already finished.  I really didn’t have many substitutes and changes to this recipe except the addition of some lemon to lighten up the cake a bit.  Oh, and I promise to have some actual entrees soon.  I know it’s been a lot of sweets…’tis the season apparently.  Enjoy!

Ingredients

For the Cake

  • 2 cups garbanzo–fava bean flour
  • 1 cup potato starch
  • ½ cup arrowroot
  • 1 tablespoon plus 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons salt
  • 2/3 cup coconut oil
  • 1 1/3 cups agave nectar
  • ¾ cup homemade applesauce or store‑bought unsweetened applesauce
  • 3 tablespoons pure vanilla extract
  • grated zest of 1 lemon
  • 2/3 cup hot water
  • 1/3 cup fresh squeezed lemon juice

For the Frosting

  • 2 sticks butter, firm but not cold
  • ⅛ tsp salt
  • 3 ½ cups powdered sugar
  • ½ tsp vanilla
  • ½ tsp milk, if needed
Instructions

For the Cake

  1. Preheat the oven to 325°F.
  2. In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and lemon juice and mix until the batter is smooth.
  3. This cake will rise quite a bit, so make sure to fill the cake pan with room to spare on the top. Bake for 30-45 minutes. The finished cake will be golden brown and will bounce back when pressure is applied gently to the center.
  4. Frost generously.

For the Frosting

  1. With an electric mixer, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the powdered sugar and beat until incorporated. Add the vanilla and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense. Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency.

Vanilla Lemon Cake

recipe adapted from Babycakes

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