5 Gluten-Free Sugar Cake Recipes You'll Love

Delving into the world of gluten-free baking can be an exciting adventure, especially when it comes to crafting the perfect sugar cake. Whether you're catering to dietary restrictions or just exploring new culinary landscapes, gluten-free sugar cakes can be just as delectable and satisfying as their gluten-filled counterparts. Here are five gluten-free sugar cake recipes that you'll absolutely love:

Classic Gluten-Free Vanilla Sugar Cake

The essence of simplicity, this classic vanilla sugar cake gets a gluten-free makeover:

• 1 ¾ cups of gluten-free all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk (or almond milk for dairy-free)
• ½ cup vegetable oil
• 2 large eggs
• 1 tablespoon vanilla extract

Here’s how to make it:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, combine dry ingredients.
3. In another bowl, whisk together the milk, oil, eggs, and vanilla extract.
4. Combine wet and dry ingredients, mixing just until combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let it cool, then lightly dust with powdered sugar before serving.

Chocolate & Coffee Infusion Cake

The deep flavors of chocolate combined with coffee:

• 2 cups gluten-free flour blend
• 1 ½ cups granulated sugar
• ³⁄₄ cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup strong brewed coffee (cooled)
• 1 cup milk
• ²⁄₃ cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract

To prepare:

1. Preheat oven to 350°F (175°C); prepare two 9-inch cake pans with parchment paper.
2. Sift together the flour, sugar, cocoa, baking soda, and salt.
3. Mix coffee, milk, oil, eggs, and vanilla in another bowl.
4. Gently fold the dry ingredients into the wet mixture.
5. Divide batter evenly into the pans and bake for 30-35 minutes.
6. Let cool, then layer with a frosting of your choice.

☕ Note: Be cautious with the amount of coffee, as too much can make the cake too moist.

Lemon Sugar Cake with a Zesty Twist

Brighten up your taste buds with this lemon-infused delight:

• 2 cups gluten-free flour blend
• 1 ½ cups sugar
• 1 teaspoon baking soda
• ¹⁄₄ teaspoon salt
• ¹⁄₂ cup unsalted butter, softened
• 3 large eggs
• ¹⁄₂ cup lemon juice
• 1 tablespoon lemon zest
• ¹⁄₂ cup milk

Follow these steps:

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. In one bowl, mix dry ingredients. In another, cream butter and sugar, then add eggs, lemon juice, zest, and milk.
3. Incorporate dry mix into the wet, stirring until just combined.
4. Pour into the loaf pan, bake for 55-60 minutes, or until a tester inserted comes out clean.
5. Drizzle with a simple lemon glaze made from powdered sugar and lemon juice once cool.

Almond Joy Cake

Imagine the flavors of Almond Joy candy bar in a cake:

• 1 ¹⁄₂ cups gluten-free flour blend
• ¹⁄₂ cup almond flour
• 1 ¹⁄₂ cups sugar
• ³⁄₄ cup cocoa powder
• 2 teaspoons baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon salt
• 1 cup milk
• ¹⁄₂ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract

Here is how to bring this treat to life:

1. Preheat oven to 350°F (175°C), grease two 8-inch pans.
2. Sift together dry ingredients. In another bowl, whisk together wet ingredients.
3. Combine the wet with the dry, stir until smooth.
4. Divide batter and bake for 25-30 minutes.
5. Once cool, layer with coconut cream and top with chocolate ganache and slivered almonds.

Strawberry Shortcake Upside Down

This unique take on a classic dessert:

• 1 ³⁄₄ cups gluten-free flour blend
• ¹⁄₂ cup almond meal
• 1 cup sugar, divided
• 2 teaspoons baking powder
• ¹⁄₄ teaspoon salt
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup milk
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 pint fresh strawberries, hulled and halved

Steps to create:

1. Preheat oven to 350°F (175°C). Butter an 8-inch cake pan.
2. Arrange strawberries, cut side down, in the bottom of the pan, sprinkle with ¹⁄₄ cup of sugar.
3. Mix dry ingredients. Cream butter and remaining sugar, then incorporate eggs, milk, and vanilla.
4. Stir in the dry mixture until just blended.
5. Pour batter over strawberries, bake for 40-45 minutes or until golden.
6. Cool, then carefully invert the cake onto a serving platter.

To wrap up, these gluten-free sugar cakes not only cater to those with gluten sensitivities but also delight anyone with a sweet tooth. Each recipe offers a unique twist on traditional flavors, ensuring there's something for every palate. By baking these cakes, you embrace the challenge of gluten-free cooking and uncover the immense joy of creating delectable desserts that are inclusive and flavorful. The possibilities in gluten-free baking are endless, and these cakes are just the beginning of a delightful culinary exploration.

How do I ensure my gluten-free cakes rise properly?

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Ensure your baking powder and soda are fresh. Over-mixing can also flatten your cake, so mix just until the ingredients are combined. Using egg whites whipped to stiff peaks can add lift to your cake.

Can I make these cakes egg-free?

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Yes, you can substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken before adding it to the recipe.

What is the best way to store gluten-free cakes?

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Store gluten-free cakes in an airtight container at room temperature for up to 3 days. If they have a cream or frosting, consider refrigerating them. For longer storage, freeze the cake wrapped tightly in plastic wrap and then aluminum foil.

Can these recipes be doubled?

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Yes, most recipes can be doubled, but always use common sense when scaling up. Ensure your baking time is adjusted and that the cakes are baked in the center of the oven for even cooking.