| Cook Time | 28 minutes |
| Servings | serves |
Ingredients
For The Chocolate Cake Mix
- 1 cup Gluten Free Plain Flour
- 2 tablespoons Gluten Free Plain Flour
- 1/2 teaspoon Xanthan Gum omit if your blend already contains it
- 7/8 cup Cocoa Powder 70 g
- 1 teaspoon Baking Powder
- 1/2 teaspoon Bi Carbonate of Soda
- 1/4 teaspoon Kosher Salt
- 1 1/8 cups Granulated Sugar 225 g
For The Vanilla Cake Mix
- 1 1/2 cups Gluten Free Plain Flour 210 g
- 3/4 teaspoon Xanthan Gum omit if your blend already contains it
- 1/2 cup Buttermilk Blend Powder or 1/3(43 g) Whey Powder, 43 g
- 1 teaspoon Baking Powder
- 1/2 teaspoon Bi Carbonate of Soda
- 1/4 teaspoon Kosher Salt
- 1 1/8 cups Granulated Sugar 225 g
Ingredients For The Chocolate Cake Mix
For The Vanilla Cake Mix
| |
Instructions
- For either mix, place all of the ingredients for that mix in a large bowl and whisk well. Store in an airtight container until ready to use.
To make gluten free chocolate cake or cupcakes:
- Preheat your oven to 160°C. Grease or line a standard 12-cup muffin tin or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the centre. Add 6 tablespoons (84 g) of neutral oil, 3 eggs (150 g, weighed out of shell) at room temperature, beaten) and 3/4 cup (6 fluid ounces) lukewarm water, mixing to combine well after each addition. Fill the wells of the cupcake pan 2/3 of the way full, or transfer the cake batter to the prepared 9-inch pan. Place in the centre of the preheated oven and bake until a toothpick inserted in the centre comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
To make gluten free vanilla cake or cupcakes:
- Preheat your oven to 160°C. Grease or line a standard 12-cup muffin tin or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the centre. Add 8 tablespoons (112 g) of melted and cooled unsalted butter, 2 eggs (100 g, weighed out of shell) and 1 egg white (25 g) at room temperature, beaten, and 2/3 cup (5 1/3 fluid ounces) lukewarm water, and 2 teaspoons pure vanilla extract, mixing to combine well after each addition. Fill the wells of the cupcake pan 2/3 of the way full, or transfer the cake batter to the prepared 9-inch pan. Place in the centre of the preheated oven and bake until a toothpick inserted in the centre comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
Share this Recipe