Gluten Free Vanilla Cake
Soft and delicious vanilla cake sweetened with jaggery. This easy gluten-free cake is soft and mildly sweet, perfect to have with a cup of tea or coffee. This cake is made using rice flour and sweetened with jaggery. It is an egg-free and gluten free so anyone can enjoy this cake
Equipment
- OTG
- Mixing bowl
- Spatula
- 7 inches round cake tin
- 240 ml measuring cup set
- hand whisk
Ingredients
- 1 Cup Rice flour
- ⅓ Cup Thick curd /yogurt 80 ml
- ¼ Cup Oil 60 ml
- ½ Cup Jaggery grated or powder
- ¾ Cup Milk full fat or regular milk 180 ml
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- 1 Teaspoon Vanilla extract or essence
- ¼ Teaspoon Salt
Instructions
- Preheat oven @180°C for 10 minutes. Grease a cake pan with oil and dust it with flour. Set aside. (You can use parchment paper if available)
- In a mixing bowl add the curd/yogurt and jaggery powder.
- Whisk together into a smooth mixture until the jaggery dissolves completely.
- Add oil, milk and vanilla essence. Mix them well together.
- Sieve in the rice flour, baking powder, baking soda and salt into the wet ingredients.
- Gently fold them, mix them nicely and make a smooth batter.
- You can also allow the batter to stand for 10-15 minutes to help the gluten-free flour to absorb more moisture from the batter.
- Pour the batter into the prepared tin. Tap the cake pan on the counter for 3-4 times to release any air bubbles inside.
- Bake the cake at preheated oven @180°C for 30-35 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it stand for about 5 minutes.
- Demould the cake and let the cake cool down completely. Slice and enjoy!
Video
Notes
- All ingredients to be at room temperature, so be sure you set out any cold ingredients ahead of time.
- Always sieve the flour atleast once or twice.
- Use thick and unsour curd.
- Use full fat milk for extra richness, taste and texture.
- It is important to mix your batter nicely. Don’t be afraid to overmix your batter! Vigorously whisk your batter for few minutes until it’s well combined.
- Let your batter sit for about 10-15 minutes before baking to help the gluten free flour absorb more moisture from the batter.
- You can add add-ons of your choice like dry fruits & nuts, candied fruits, cherries, cranberries etc.
- Tap your cake pans on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface
- Try using vanilla extract instead of essence to give your cake an amazing flavor!
- Also, it was important to sift the jaggery powder. It made a big difference to the final texture of the cake.
- Each oven reacts differently so baking time may differ since the temperature varies from oven to oven. Keep a check few minutes ahead of baking time mentioned.
- Do not open the oven frequently to check the cake while baking is in process.