Gluten Free Kid Created Birthday Cake

Happy Birthday to Izzy!!!!

It is a very special day in our house. Izzy turns 8 years old today (despite the 20 zebra striped candles on the cake).  It is amazing how time goes by.  Last night, we prepared two birthday cakes; one for home and one for the dance party she will be hosting with friends this evening.  Izzy loves to bake so, I let her do all of the preparation and decorating of her Gluten Free vanilla cake. She is so proud of her creations.

Izzy's mantra is cupcakes for breakfast

Ice Cream for lunch.....

Although, she can't live out this mantra as she is on a limited sugar diet....this morning for her birthday we all had cake for breakfast!

If you are looking for a wonderful Gluten Free Vanilla Cake recipe you need to try this one that I came across.  It has to be one of the best Gluten Free cake's we've ever tasted.  The recipe also gives you a dairy free option as well. http://www.kingarthurflour.com/recipes/gluten-free-yellow-cake-recipe

 

Ingredients  

• 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon xanthan gum
• 2 tablespoons gluten-free King Arthur Cake Enhancer, optional
• 3/4 cup sugar
• 6 tablespoons soft butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 1/2 cup milk, at room temperature
• *See recipe for this blend below.

• 7 7/8 ounces King Arthur Gluten-Free Multi-Purpose Flour or 6 3/4 ounces brown rice flour blend*
• 1 teaspoon xanthan gum
• 2 tablespoons gluten-free King Arthur Cake Enhancer, optional
• 5 1/4 ounces sugar
• 3 ounces soft butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 4 ounces milk, at room temperature
• *See recipe for this blend below.

• 223g King Arthur Gluten-Free Multi-Purpose Flour or 6 3/4 ounces brown rice flour blend*
• 1 teaspoon xanthan gum
• 2 tablespoons gluten-free King Arthur Cake Enhancer, optional
• 149g sugar
• 85g soft butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 113g milk, at room temperature
• *See recipe for this blend below.

Tips from our bakers

• Note: For a dairy-free version of this cake, substitute margarine for the butter, and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
• Please note: The photo illustrating this recipe — a double-layer cake — is the result of DOUBLING THE RECIPE. The recipe as written makes a single cake layer.

Directions

Note: This recipe as written makes a single cake layer. To make a double-layer cake, double the recipe.

1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan.

2) Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer.

3) In a separate bowl, use an electric mixer to beat together the sugar, soft butter, salt, baking powder, and vanilla until smooth. Add 1 egg, and beat for a minute or so at high speed, until fluffy.

4) Scrape the bottom and sides of the bowl. Still using the mixer, beat in the other egg; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.

5) Continuing to use the mixer, beat in the milk, at low speed, alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.

6) Scoop the batter into the prepared pan. Bake the cake for about 25 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean. The finished cake's internal temperature should be 210°F.

7) Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.

Yield: One 9" round cake. Ingredients can be doubled to make a layer cake.