The truth of the matter is I'd almost always rather be eating cake. But the delicious treat seemed far out of reach when my body began rejecting food entirely. When that happened, it became imperative for me to change the entire dynamic of my eating lifestyle. The importance of cake quickly dropped to the back burner.
Still, cake is a happy food. It is used in celebration all the world over. So, it wasn't long before I felt a little left out as I watched everyone else eat the glutinous, fructose-filled cake I could no longer have.
The solution was that I was just going to have to learn how to make cake in a new way. Now, as a cake-lover, I was not about to let the quality of my cake suffer just because I could no longer have gluten. And flavor was a must.
Now, Gluten Free food isn't naturally delicious. It can't be. Without the spongey texture that gluten provides, baked goods tend to fall flat. Going gluten free requires us to re-learn how the science of food works. Baking powder, baking soda, and the use of acidic pH levels are tools that must be adapted to replace the bubbly texture of gluten. Density, dryness, and starchy are all problems that arise.
I have often wondered at the under-usage of gluten free oat flour. The propensity for this commodity to bring life back into baked goods is unparalleled. With the ability to add moisture, heartiness, and even a little sweetness, oat flour really takes gluten free baked goods back up a notch.
Now, I love a nice dense texture to my cakes. It makes me feel like I am eating more when I am only eating a single slice. Otherwise, I might be tempted to over-indulge. Here follows my go-to recipe when I need to whip up a cake for any occasion.
- 2 Cups of Gluten Free Flour Blend
- 1 Cup Oat Flour
- 1 tsp. Xantham Gum (Omit if already in flour blend.)
- 1 tsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1/2 tsp Salt (May omit if using salted butter.)
- 1 Cup Sugar, granulated
- 1 Cup Shortening (or Butter), room temperature
- 1.5 Cups Lactose Free Milk
- 1 Tbsp Apple Cider Vinegar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- Preheat the oven to 350 degrees Fahrenheit and grease two round 8-inch cake pans.
- Combine flours, xantham gum (if using), baking powder, and baking soda, as well as salt (if using).
- Cream butter and sugar together in separate bowl until light and fluffy.
- Whisk milk, vinegar, eggs, and extract into creamed butter and sugar.
- Combine wet and dry ingredients into one bowl.
- Divide batter evenly between the greased cake pans. (If using non-stick pans do not grease.)
- Bake in oven *20-25 minutes or until toothpick comes out clean.
- Let the cake cool for 10 minutes in the pan before removing.
- Cool cake on wire rack completely before frosting.