Gluten free almond cake

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  • 1/2 + 1/8 cup Brown rice flour
  • 2.5 Tbsp white rice flour
  • 1/3 cup coconut flour
  • 2.5 tbsp + 1/4 tsp sweet rice flour
  • 2.5 tbsp + 1/4 tsp tapioca starch
  • 2.5 tbsp + 1/8 tsp potato starch
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract

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Preheat oven to 350 degrees. In a seperate bowl, sift together flours/starch, salt and baking powder.  In mixer cream together butter and sugar.  Add eggs one at a time until fully incorporated. Add sifted flour mix, and mix well until smooth and creamy. Grease and flour 2-8 inch cake pans. Pour mixture into cake pans and tap on counter to release air bubbles. Bake for 20 minutes, check center with tooth pick. If center is still jiggly, turn oven to convection bake for 6 minutes. Remove and cool on rack before icing with icing of your choice.

My favorite Buttercream icing

  • 1 lb powdered sugar
  • 1/4 cup unsalted butter
  • 1/4 cup salted butter
  • 5-6 tablespoons milk
  • 1/2 tsp vanilla extract
  • 3/4 – 1 1/2 almond extract

Cream together sugar and butter, begin adding milk slowly then extracts. If it becomes to runny cut back the milk before incorporating all of it. 
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