Recipe: Mouthwatering Gluten-Free Vanilla Cake
Kate Speach demonstrates gluten-free cooking for the OnCall+ Allergy Center.
Oct. 7, 2008 -- Finding simple and delicious alternatives to great cooking can be difficult for many people who suffer from food allergies.
Because everyday foods such as bread and pasta contain gluten, a protein found in wheat, people who are allergic or sensitive to gluten (such as those with celiac disease) often find it challenging to find substitutes for desserts.
Kate Speach, of Boston, adopted a gluten-free lifestyle because her boyfriend has celiac disease. Speach says her vanilla cake with icing is great for all occasions, including birthdays, holidays, or an at-home get together.
2/3 cup corn starch
2/3 cup potato starch
1/2 teaspoon baking soda
1 teaspoon guar gum
2 teaspoons baking powder
Pinch of salt
1 tablespoon anise extract
1 egg
3/4 cup milk
2/3 cup sugar
3 tablespoons oil
1. Use a mixer to beat butter, powdered sugar, milk, and vanilla extract to make the icing. Cool icing in the refrigerator.
2. Preheat oven to 350 degrees. Spray a baking pan with shortening.
3. Sift together sugar, corn starch and potato starch in mixing bowl. Add in the following ingredients in listed order and mix with a spatula: baking soda, guar gum, baking powder, salt, anise extract, egg, milk, sugar and oil.
4. Once the ingredients have been mixed and softened, scrape the mixture into a round baking pan and bake for 25 minutes, until the cake is golden and a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a serving plate.
5. Spread icing evenly over cake.
1/2 stick of butter
3 cups of powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
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