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gluten free vanilla cake


I have been baking more gluten free lately.  My Beloved has asked for this due to skin issues.  He is no longer on the floor in pain if he eats gluten.  Skin is not as crucial but still annoying.  I think the funny thing is that my family, gluten and non-gluten eaters, are all asking for the same version of baked goods.  Cakes and cookies have a tendency to be better when gluten free when you get the porportions down, like this cake.  Or Bendy Chocolate Chip Cookies.

My Beloved wanted cake.  Vanilla gluten free cake.  This is what he got.  I think it stayed fresher then the gluten cake I make with this same recipe and the flavor and texture were good.  This is not a light cake.  I am told it is very European.

Gluten Free Vanilla Cake

Note:  To make this cake with wheat flour, use 2 1/2 cup.

1 cup butter

1 cup sugar

3 eggs

1 teaspoon vanilla

135 grams almond flour

135 grams millet flour

135 grams sorghum flour

135 grams arrowroot flour

3/4 teaspoon baking soda

3/4 teaspoon cream of tartar

3/4 cup heavy whipping cream, milk, buttermilk, or hempmilk

Preheat oven to 350 degrees Fahrenheit.  Butter a 9 inch springform pan.

In a bowl, cream the butter and the sugar together.  Mix in the eggs and vanilla.  Mix in the almond flour.  Then 1/4 cup of cream.  Mix in the millet flour.  Mix in 1/4 cup of cream.  Mix in the arrowroot flour.  Mix in 1/4 cup of cream.  Mix in the sorghum flour, baking soda, and cream of tartar.  Pour the batter into the prepared pan.  Bake for 45 minutes or until a knife inserted comes out clean.

If you can, let it cool before slicing.  That really does not work in our house so just enjoy.

My Beloved usually starts toasting this cake when it is a day or two old when made with wheat.  He was still eating it as is five days later and it was not covered well.  Good cake.

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