Gluten & Dairy Free Vanilla Cake

Gluten & Dairy Free Vanilla Sponge Recipe

Gluten & Dairy Free Vanilla Cake

Ingredients

Cake 3x6in tins

250g Doves Plain Flour

1 tsp Baking Powder

¼ tsp Xantham Gum

250g Caster Sugar

250g Dairy Free Butter

5 Large Eggs 

1 tbsp Milk

2 tsp Vanilla Extract

Method

1. Preheat your oven to 170C/150C Fan/Gas 3  and line 3 x 6 inch Cake tins.

2. Using your stand mixer with the paddle attachment, add the butter and sugar to your bowl, whip this up until it’s light and fluffy, making sure you scrape down the sides as you go. This should take around 3-5 mins.

3. Add the eggs, vanilla, milk, flour, baking powder and Xantham gum to the bowl and mix on a low speed, until all combined. Mix for 30 seconds, scrape down and then mix again for another 30 seconds.

4. Leave the batter to rest for a minimum of  ½ an hour in the bowl, this is a very important step. Gluten free flour needs to drink up some moisture which is what stops that sandy, gritty texture.

5. Once your batter is rested, give it a final mix for a few seconds using the paddle attachment, as a very fine skin will have formed and if you left this in the tin it would stop the batter baking evenly.

6. Fill your tins equally with the batter and give each tin a shake to level them off.

7. Bake for 22-25 minutes, once cooked, leave them to cool fully.

8. Decorate with your Gluten and Dairy Free Buttercream.

Buttercream

Ingredients

400g Unsalted Dairy Free Butter

850g Icing Sugar

1 tsp Vanilla Extract

1 tsp Boiling Water, if needed to thin down the buttercream. 

Method 

1. Using your whisk attachment on your stand mixer, add the butter to your bowl and whip for around 5-10 minutes until light in colour and fluffy.

2. Add your icing sugar in three parts, mix on low to fully combine. Add your Vanilla after the second lot of icing sugar is added, as this will add a little more moisture to the mix.

3. Once the third lot of icing sugar is in, whip on medium to high until light and fluffy.

4. Change from your whisk attachment to the paddle attachment. 

5. Whip up the buttercream for 3-4 minutes on low until smooth. Add a teaspoon of boiling water if it's too thick.

6. Keep in the fridge until needed.