Sorghum flour cake| Jowar cake| Gluten-free Vanilla cake
Make your tea-time extra special with the gorgeously baked, light and delicious Gluten-free Vanilla cake made with sorghum flour. The addition of lemon drizzle adds a nice citrus kick to the cake.
How to make a moist gluten-free vanilla cake?
Gluten-free flours absorb more moisture than wheat and all-purpose flours so make sure you add the right amount of liquid to get a nice moist texture. This recipe uses milk, butter, an extra egg white and oil for the perfect texture.
How to make gluten-free cake
What gluten-free flour to use for a gluten-free cake?
There are gluten-free flour blends available that can be used but they tend to be pricey. A perfectly curated combination of gluten-free flours helps achieve the dream texture in cake. Sorghum flour has a great nutty flavor and when combined with rice flour and tapioca flours you’ll get a gorgeous bake.
What binding agent to use in gluten-free cake?
Gluten-free baking needs a binding agent. Here are some common binding agents to use:
- Xanthan gum
- Guar Gum
- Psyllium Husk
- Chia seeds
What ingredients to use for making gluten-free vanilla cake?
Dry ingredients
- 1 cup Sorghum flour
- 1/3 cup Rice flour
- 1/4 cup Tapioca flour
- 1/2 tbsp Baking powder
- 1 tsp Guar gum
- 1/2 tsp Baking soda
Wet Ingredients
- 4 eggs (3 eggs + 1 egg white)
- 1 cup Granulated sugar
- 1/2 cup Milk
- 1/2 cup Butter
- 2 tbsp Oil
- 1 tbsp Vanilla extract
Step by step instructions to make gluten-free vanilla cake
Preparation
- Grease a 7″ cake tin with oil or butter and line with parchment paper.
- Preheat the oven to 350 deg F.
- Make sure the eggs, butter and milk are at room temperature.
Mixing
- In a mixing bowl, sieve together 1 cup sorghum flour, 1/4 cup tapioca flour, 1/3 cup rice flour, 1/2 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp guar gum. Remove any large pieces or lumps and set aside.
- In another bowl, add butter at room temperature. The butter should be soft enough to press down with your fingers. Whisk using a hand blender for 1 minute. The butter becomes fluffy and pale. While mixing, add 1 cup sugar in batches and scrape down the sides of the bowl with a spoon.
- Add 1 tbsp of vanilla extract and blend well. Continue mixing for another minute.
- Add the eggs one at a time. Making sure the egg is well combined before adding the next one. This recipe uses 3 whole eggs and 1 egg-white. Once the eggs are well combined, add 2 tbsps of oil into the mix. Blend well.
Make the Batter
- Give the flour mixture a nice mix and make a well in the center. Add the wet mixture in batches, alternating with milk and keep mixing. Continue mixing in small batches and make sure to avoid any lumps.
- The batter is nice and smooth and is runnier than the batter with regular flours as the gluten-free flours absorb more liquid than wheat and all-purpose flour.
Baking the cake
- Transfer the batter into the prepared cake tin. Even the top of the batter with a spoon. Tap the container gently to get rid of air bubbles. Our cake is ready to go in the oven!
- Place the cake tin in the middle rack of the preheated oven, and bake for 35-40 minutes.
- Check whether the cake is done by inserting a skewer or a toothpick in the center. If the skewer comes out clean, turn off the oven, and take out the cake. Place the cake on a wire rack to cool down completely.
You can enjoy the cake as it is or you can jazz it up with lemon drizzle!
How to make lemon drizzle?
You just need 2 ingredients! Lemon juice and powdered sugar to make lemon drizzle. Mix 1/2 cup sugar with 1.5-2 tbsps of lemon juice and mix well. Make sure there are no lumps and just like that you have a delightful lemon drizzle!
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Gluten-free Vanilla cake| Sorghum flour cake (Easy, No fail!)
Make your tea-time extra special with the gorgeously baked, light and delicious Gluten-free Vanilla cake made with sorghum flour. The addition of lemon drizzle adds a nice citrus kick to the cake.
Equipment
- 1 Cake tin
- 1 Hand Blender
Ingredients
Dry ingredients
- 1 cup Sorghum flour
- ⅓ cup White Rice flour
- ¼ cup Tapioca flour
- ½ tbsp Baking powder
- 1 tsp Guar gum
- ½ tsp Baking soda
Wet Ingredients
- 4 eggs
- 1 cup Granulated white sugar
- ½ cup Butter
- ½ cup Milk
- 2 tbsp Oil
- 1 tbsp Vanilla extract
Instructions
Preparation
- Grease a 7" cake tin with oil or butter and line with parchment paper. Preheat the oven to 350 deg F.
- Make sure eggs, butter and milk are at room temperature.
Mixing
- In a mixing bowl, sieve together 1 cup sorghum flour, 1/4 cup tapioca flour, 1/3 cup rice flour, 1/2 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp guar gum. Remove any large pieces or lumps and set aside.
- In another bowl, add butter at room temperature. The butter should be soft enough to press down with your fingers. Whisk using a hand blender for 1 minute. The butter becomes fluffy and pale. While mixing, add 1 cup sugar in batches and scrape down the sides of the bowl with a spoon.
- Add 1 tbsp of vanilla extract and blend well. Continue mixing for another minute.
- Add the eggs one at a time while making sure it is well combined before adding the next one. This recipe uses 4 eggs. For the last egg, we’ll just be using the egg white. Once the eggs are well combined, add 2 tbsp of oil into the mix.
Make the Batter
- Give the flour mixture a nice mix and make a well in the center. Add the wet mixture in batches, alternating with milk and keep mixing. Continue mixing in small batches and make sure to avoid any lumps.
Baking the cake
- Transfer the batter to a greased cake tin lined with parchment paper. Even out the top of the batter with a spoon. Tap the container gently to get rid of air bubbles. Our cake is ready to go in the oven.
- Place the cake tin in the oven preheated to 350 degrees F and bake for 35-40 minutes. Check whether the cake is done by inserting a skewer or a toothpick in the center. If the skewer comes out clean, turn off the oven, and take out the cake. place the cake on a rack to cool down completely.
Lemon Drizzle
- Use 1/2 cup powdered sugar and 1 and 1/2 tbsp of lemon juice. Squeeze one lemon, add 1/4 cup of sugar and mix well. Make sure there are no lumps. Keep checking the consistency of the drizzle, it should have a thick creamy consistency. Make sure the cake cools down completely before adding the lemon drizzle. Using a spoon slowly pour the lemon drizzle over the cake. This adds a nice citrus kick to the vanilla cake.