Gluten Free Vanilla Cake

A few years ago, my mom was experiencing a myriad of health concerns that seemingly popped up out of nowhere. After going down a endless rabbit hole of diet changes and doctors appointments, she realized that gluten was making her sick. As many people with gluten allergies know, gluten free snacks and desserts are expensive and typically come in much smaller amounts than products that aren't gluten free. (Seriously, have you seen the sandwich bread? It's ridiculous!)

Just because she has a gluten intolerance, doesn't mean my mom doesn't deserve the desserts she enjoyed before realizing this health complication. So, I have started using my interest in baking to make delicious gluten free treats for my mom. I made this spongy vanilla cake for Mother's Day, and she absolutely loved it. Wanna know how to make this fluffy and moist cake? Keep reading!

A visual learner? No worries, here's a video to follow along to!

Gluten Free Vanilla Cake

Ingredients

• 2 cup gluten free flour (I use Bob's Red Mill 1:1)*

• 2 tsp baking powder

• 2 tsp baking soda

• ½ tsp salt

• ½ cup vegetable oil

• 1 ½ cup white sugar

• 2 large eggs

• 1 tbsp vanilla extract

• ½ cup sour cream

• 1 ½ cup whole milk

*The gluten free flour mix I use already has xanthan gum in it. If yours does not, please add 1 teaspoon to your dry ingredients for best results.

Directions

1. Preheat oven to 350 degrees fahrenheit. Grease and line two 8 inch round cake pans with parchment paper.

2. In a medium bowl, combine the gluten free flour, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined.

3. In a large bowl, whisk together vegetable oil and sugar for 2 to 3 minutes.

4. Add eggs one at a time to the sugar and oil mixture, mixing well after each addition.

5. Add the vanilla extract and sour cream, and whisk well.

6. Pour about a third of the dry ingredients into the wet and mix with a spoon or rubber spatula until just combined. Add a third of the milk and mix until just combined. Continue alternating between dry ingredients and milk until everything is incorporated. You should finish with the flour mixture. Only mix until just combined. This is what will give you a fluffy cake.

7. Evenly distribute the cake batter into the two prepared pans.

8. Bake for 30 minutes or until a toothpick comes out with fully formed crumbs on it.

9. Allow the cake to cool completely before topping with a frosting of your choice*

10. Enjoy!

*I used stabilized whipped cream and strawberries for this cake.