Cake Recipe With Xanthan Gum – Excited to finally share this recipe! After a few tries (three, maybe four?), I felt confident enough to introduce myself to this low-carb lemon pound cake recipe (which is also gluten-free and keto-friendly!).
And with Mother’s Day just around the corner, this really is the perfect timing. This is a great springtime recipe without blowing your carb budget (only 4.2g net carbs!). And this cake is moist, soft and tastes just like the real thing. What more could you ask for?
Cake Recipe With Xanthan Gum
It’s almond flour, erythritol, and lots of eggs that make this keto-friendly pound cake possible 🙂 And Texanthan gum substitutes for his powder in baking, so enjoy this pound cake as a gluten-free recipe. I can.
Gluten Free Vanilla Cake
Luckily, you don’t need any special equipment to make this pound cake. However, this cake needs to be baked by him for an hour, so you can’t whip this up at the last minute. It also contains some special ingredients as mentioned above (if you don’t have it you can get it on Amazon via the link above).
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Our low carb lemon pound cake recipe is perfect as a Mother’s Day recipe or for any other springtime occasion. 4.2 g Net Carbs
Gluten Free Banana Cake Without Xanthan Gum
Swerve is a zero calorie sweetener that does not affect blood sugar levels. Their products contain small amounts of carbs, but are considered benign carbs, here is his Swerve video on carbs in their products. I’m not gluten-free myself, but I get a lot of requests for gluten-free recipes on social media. That’s why I’m sharing this gluten free vanilla cake recipe!!
I used to be so intimidated by gluten-free baking, but there are so many great gluten-free flour blends out there these days!!
If you didn’t tell me this cake was gluten free, I wouldn’t have a clue. !
There are a lot of gluten-free flour blends out there, and each brand uses its own mix of flour substitutes, such as rice flour, brown rice flour, and even almond flour.
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Getting the texture of gluten-free flour just right for baking can be difficult.Many of these alternative flours are finer-grained than all-purpose flour.
Some kind of starch is usually added to improve the structure of the mixture and give it a little more cohesion. Tapioca and potato starch are the most commonly used starches.
Another ingredient in gluten-free flour that may sound a little strange is xanthan gum, a key ingredient in gluten-free baking. Xanthan gum also has a significant impact on the texture of gluten-free baked goods.
Gluten gives doughs and batters their elasticity and cohesiveness.Xanthan gum emulates these properties in gluten-free baking and helps lock in moisture.
What Is Xanthan Gum And How Do I Use It In Gluten Free Baking?
Luckily, xanthan gum is found in nearly all gluten-free flour blends (including the brands below).
I’ve tried this recipe with several different brands of gluten-free flour and so far all have worked.
My favorite brand of gluten-free flour for this recipe was King Arthur’s, but any brand of gluten-free flour you can find at the grocery store should work.
My only caveat is to make sure you’re using some sort of gluten-free flour blend.
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If he uses a single gluten-free flour like almond flour or cassava flour in this recipe, he won’t get the same results.
Most grocery stores have at least one gluten-free flour blend. Stores like Whole Foods and Trader Joe’s also have many great options.
If all else fails, Amazon is another easy way to get your hands on gluten-free flour blends.I order the majority of my baking supplies from Amazon, including most of my specialty ingredients.
This gluten-free vanilla cake recipe is actually based on a mygluten-free cupcake recipe.
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So one day I finally decided to test it! I doubled the amount of ingredients and baked a 3,6 inch cake layer following all the gluten-free baking tips listed below.
Gluten-free baked goods take a little longer to bake than regular baked goods, so I had to fiddle with the baking time a bit.But after testing a few batches, I got it right. !
These cake layers were just as delicious and fluffy as the gluten free cupcake recipe and I was so happy!!
There are also a few tricks I use to ensure my gluten-free baked goods have the soft, fluffy texture we know and love.
Gluten Free Fruit Cake
Other recipes strongly recommend not over-mixing the batter, and some even design recipes to mix as little as possible, but gluten-free batter is different.
The reason you don’t want to over-mix the dough is that it can create thick strands of gluten, resulting in a dense, hard cake.
In fact, mixing too much gluten-free flour will give your cake better structure. This will allow the cake layers to rise more as they bake, making the cake crumbs softer.
Remember how I said earlier that gluten-free flour blends don’t absorb as much water and fat?
Vegan Gluten Free Chocolate Cake With Peanut Butter Frosting
Letting the dough sit for a bit before baking gives the flour more time to absorb all the goodness.
I unintentionally did this when I was filming and filming this gluten-free vanilla cake batter. You will be amazed.
Letting the dough rest for about 30 minutes will greatly improve the texture of the dough, so don’t skip this step!!
While the dough is resting, you can think about how you want to decorate your gluten-free cake! By piping, we decided to keep things simple.
Gluten Free Vanilla Birthday Cake (no Xanthan Gum)
If it’s the only flavor in a baked good like this, it’s important to use good vanilla.I used vanilla bean paste in this recipe and I think it makes a big difference in taste!
I prefer vanilla bean his paste over vanilla extract for this recipe for several reasons. The first reason is that I love the buttercream frosting and the tiny specks of vanilla beans in the cake layers.
Also, I think vanilla bean paste adds a stronger and better flavor than vanilla extract.I highly recommend trying it if you haven’t tried it before.
If you don’t want to buy another ingredient or want to use the vanilla extract, no problem. Be sure to use real vanilla extract. Imitation vanilla doesn’t do that to me flavor-wise.
Fluffy Gluten Free Sponge Cake
Make cake layers in advance and freeze. Break up the process and make it more friendly.
Make the frosting ahead of time as well, or save the leftover frosting! Store in an airtight container in the refrigerator for up to 1 month and in the freezer for up to 3 months. Once thawed, give it a good stir to bring it back to a smooth, smooth consistency.
Frosted cakes will last up to a week in the refrigerator and up to a month in the freezer. Buttercream locks in moisture and keeps the freshly baked deliciousness!
If you cut into cakes and have leftovers, use leftover frosting to cover the cut sections, keep them moist, and store in the refrigerator for up to a week.
Gluten Free Apple Cake With Brown Butter & Hazelnut • The Bojon Gourmet
I used a 3,6 inch cake pan to make this cake, but this recipe can be used to make cakes of various sizes. You can also create
One batch of dough will make two 8-inch cake layers.The baking time is the same as indicated on the recipe card.
You can also use one batch of batter to make one 8×8 inch sheet cake. Bake at 350 degrees Fahrenheit for 40-50 minutes, using a flower nail or heating core to ensure the cake bakes evenly.
If you want to make gluten-free vanilla cupcakes, we recommend using our gluten-free vanilla cupcake recipe, which makes 12 delicious vanilla cupcakes.
Xanthan Gum Substitutes: Here’s Everything You Need To Know
If you try this gluten-free vanilla cake recipe, let us know what you think! Leave a rating and comment below.
Serving Size Calories 605 Total Fat 35g Saturated Fat 18g Trans Fat 0g Unsaturated Fat 15g Cholesterol 98mg Sodium 329mg Carbs 74g Fiber 0g Sugar 73g Protein 2g
I used regular gluten-free flour for this recipe, but if you use self-rising GF flour, be sure to leave out the leavening agent and salt required by this cake recipe.Most self-rising flours
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