Gluten Free Yellow Cake And Cupcakes

Gluten Free
Low Fod Map
Gluten Free Yellow Cake And Cupcakes
45 min.
24
265kcal
100%sweetness
16.94%saltiness
1.76%sourness
0.91%bitterness
8.45%savoriness
95.02%fattiness
0%spiciness

Suggestions

This gluten-free yellow cake is a delicious and fluffy dessert that is perfect for any occasion. The cake has a light and airy texture with a subtle sweetness, making it a crowd-pleaser for all ages. It's also low FODMAP, making it a gut-friendly option for those with sensitive tummies. The addition of vegan mayonnaise creates a rich and moist cake, while the combination of coconut and tapioca flour gives it a unique flavor and delicate crumb. The chocolate ganache frosting takes this cake to the next level, adding a decadent touch that will impress your guests. This recipe is versatile and can be made into a layer cake or cupcakes, making it perfect for birthdays, celebrations, or just because! It's a simple and easy recipe to follow, and the end result is a delicious treat that everyone will enjoy.

The cake is also a great option for those with dietary restrictions, as it is both gluten-free and vegan. The use of vegan butter and milk alternatives ensures that everyone can indulge in this tasty treat. The cake is also relatively low in sugar compared to traditional cakes, making it a slightly healthier option. You can even add your own twist to the recipe by incorporating your favorite flavors or decorations. Whether you're a baking novice or a seasoned pro, this gluten-free yellow cake is a fantastic choice for your next baking adventure.

Ingredients

  • 0.5 cup coconut flour sifted
  • 0.8 cup tapioca flour 
  • teaspoon salt 
  • teaspoon baking soda 
  • teaspoons double-acting baking powder 
  • teaspoon xanthan gum 
  •  eggs whole
  • 1.3 cups sugar 
  • 0.7 cup veganaise (mayo)
  • 0.8 cup vanilla almond milk 
  • teaspoons vanilla extract 
  • cup butter (vegan)
  • cups dairy free chocolate chips 
  • pinch salt 
  • tablespoons powdered sugar 

Equipment

  • bowl
  • sauce pan
  • oven
  • hand mixer
  • toothpicks
  • muffin tray

Directions

  1. Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if youre making a layer cake. Otherwise, line a muffin tin with baking cups.
  2. Mix together the coconut flour, tapioca flour, salt, xanthan gum, baking soda, and baking powder. Set aside.
  3. Beat the eggs, sugar, and mayonnaise until fluffy.
  4. Then slowly add the vanilla, flour mixture, and milk. Alternating between the flour and milk to make a nice fluffy cake. Note- I usually use just barely under 3/4 C of the milk alternative.
  5. Pour the batter into the greased cake pans or fill the baking cups 3/4 full (makes 24 cupcakes).
  6. Bake for 20-25 minutes for the cakes or 12-15 minutes for the cupcakes. Cakes are done when they are nicely browned and spring back when lightly touched or when a toothpick inserted in center comes out clean.
  7. Let cool completely before icing.
  8. Bring a small saucepan of water to a boil.
  9. Place a heatproof bowl over the saucepan (make sure the water isnt touching the bottom) and add the chocolate and butter.
  10. Stir until melted. Then, add the remaining ingredients.
  11. Place uncovered in freezer for 15 minutes.
  12. Beat with hand mixer until light and fluffy. If its too runny, place back in freezer a few minutes and repeat process until the icing is a good consistency.

Nutrition Facts

Calories265kcal
Protein3.49%
Fat58.41%
Carbs38.1%

Properties

Glycemic Index
8.84
Glycemic Load
7.4
Inflammation Score
-1
Nutrition Score
2.0130434782609%

Taste

Sweetness:
100%
Saltiness:
16.94%
Sourness:
1.76%
Bitterness:
0.91%
Savoriness:
8.45%
Fattiness:
95.02%
Spiciness:
0%

Nutrients percent of daily need

Calories:264.85kcal
13.24%
Fat:17.88g
27.51%
Saturated Fat:8.9g
55.66%
Carbohydrates:26.25g
8.75%
Net Carbohydrates:24.24g
8.81%
Sugar:18.99g
21.1%
Cholesterol:47.62mg
15.87%
Sodium:324.69mg
14.12%
Protein:2.4g
4.81%
Fiber:2.01g
8.03%
Iron:1.38mg
7.68%
Calcium:64.85mg
6.48%
Vitamin A:275.96IU
5.52%
Selenium:2.42µg
3.45%
Phosphorus:28.59mg
2.86%
Vitamin B2:0.04mg
2.31%
Vitamin E:0.3mg
1.98%
Vitamin B12:0.08µg
1.36%
Vitamin B5:0.12mg
1.23%
Source:Foodista