Gluten-Free Vanilla Cake

Gluten-Free Vanilla Cake

  • Preparation 1 h
  • Cooking 1 h 10 min
  • Cooling 2 h
  • Freezes Yes

What gives this almond cake wonderful elasticity is the mixture of egg whites, beaten into stiff peaks. Plus, it’s so moist, no one will ever believe it’s gluten-free.

Featured in RICARDO Magazine (SPRING 2016)
  • Gluten-free
  • Vegetarian
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Categories

Ingredients

  • Cake

    • 1 cup (150 g) gluten-free all-purpose flour
    • ½ cup (65 g) ground almonds
    • ½ tsp baking powder
    • 4 eggs, separated
    • 1 egg
    • ½ cup (125 ml) canola oil
    • ½ cup (125 ml) milk
    • 2 tsp (10 ml) vanilla extract
    • 1 cup (210 g) sugar
  • Buttercream

    • 4 egg whites
    • 1 tsp (5 ml) vanilla extract
    • 1 ¼ cups (265 g) sugar
    • ¼ cup (60 ml) water
    • 1 ½ cups (340 g) unsalted butter, cut into cubes and left at room temperature for 20 minutes

Preparation

  • Cake

  • Buttercream

  • Assembly

Note from Ricardo

In this recipe, there’s no need to be delicate when stirring the meringue into the batter. The meringue gives the cake its spring while the baking powder helps it rise.

Personal Note