Gluten-Free Vanilla Cake Recipe to Keep you Healthy and Happy
Posted Apr 27 2012 7:00am
For many Americans, a world devoid of cakes, cookies, cupcakes and other baked delights would seem foreign to us. Imagine going to a birthday party and not being able to eat a piece of the yummy chocolate cake. Or being at your child’s birthday party, and knowing if you eat just one of the tiny cupcakes, you will end up sick for hours. Those scenarios are just part of what those diagnosed with Celiac disease struggle with each and every time they are presented with an opportunity to be around baked delights.
Celiac disease is an immune disorder which causes damage to the small intestines through consuming gluten. Gluten is found in wheat, rye, and barley – so imagine the frustration of trying to find something to eat that does not contain any of those ingredients. It really is one of the most frustrating situations to deal with when first diagnosed, but knowing how to change your lifestyle (and eating habits) can make all the difference in the world.
Instead of feeling down and depressed when you are the only one not eating cake, turn that frown upside down, take charge, and make your very own cake – all gluten-free and completely healthy! Below is a recipe that both achieves a delicious taste and promotes healthy living, and most importantly, one that won’t make you sick.
- 1 ½ cups white rice flour
- ¾ cup tapioca flour
- ¾ cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 ¼ cups white sugar
- 2/3 cup mayonnaise
- 1 cup milk (coconut milk can be substituted as well)
- 2 teaspoons gluten-free vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
Mix the white rice flour, tapioca flour, salt , baking soda, baking powder and xanthan gum together and set aside.
Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Once cooled, this great, light summer cake can be decorated or frosted with anything you desire. Feel free to add strawberries and blueberries to the top of this cake for a yummy, fruity flavor. Or, if you are looking for a little something extra, 1 teaspoon of gluten-free lemon extract can be added in along with the gluten-free vanilla extract for a little oomph. Without the barley, wheat, or rye, you can literally have your cake and eat it too, all without worrying about a night spent with stomach pains
About the Author: Rebecca Brown is a Blogger who regularly contributes to sites on healthy living. After being diagnosed with celiac disease in 2006, Rebecca has made it her personal mission to educate and write about healthy gluten-free living. Her cake recipes are yummy and 100% GF, even the whip cream she decorates using a whip cream dispenser . Rebecca is a big believer in fun parties with cake, whip cream, and soda siphons.
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