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Gluten-Free Cake Pan Cake

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Gluten-Free Cake Pan Cake

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Gluten-Free Cake Pan Cake Recipe Gluten-Free Cake Pan Cake Recipe

This high-rising cake, nicely balanced between moist/dense and light/airy, is the gluten-free version of our wildly popular King Arthur Flour’s Cake-Pan Cake. Changing just a couple of ingredients — and adding a step — made the transformation effortless. While cake-pan cake is usually eaten unfrosted, straight from the pan, feel free to add your own favorite icing, ganache or, as I did here, chocolate sauce.

While the original cake pan cake has you mix all of the ingredients right in your cake pan, we find that this gluten-free version does best mixed in a bowl, as directed here.

At a glance

Prep
Bake
Total
Yield
One 8″ square cake or 9″ round cake

Nutrition information

Ingredients

  • 1 1/2 cups King Arthur Gluten-Free Flour
  • 1 cup sugar
  • 1/4 cup natural or Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon gluten-free vanilla extract
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/2 cup cold water

  • 8 1/4 ounces King Arthur Gluten-Free Flour
  • 7 ounces sugar
  • 3/4 ounce natural or Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon gluten-free vanilla extract
  • 2 5/8 ounces vegetable oil
  • 2 large eggs
  • 4 ounces cold water

  • 234g King Arthur Gluten-Free Flour
  • 198g sugar
  • 21g natural or Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon gluten-free vanilla extract
  • 74g vegetable oil
  • 2 large eggs
  • 113g cold water

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or a 9″ round cake pan at least 2″ deep. If your pan isn’t 2″ deep, use a 9″ square pan.
  2. Whisk together the dry ingredients. In a separate bowl, whisk together the vanilla, oil, eggs, and liquid of your choice.
  3. Pour the wet ingredients into the dry ingredients, stirring until thoroughly combined.
  4. Pour the batter into the prepared pan. Let the cake rest on the counter for 15 minutes.
  5. Bake the cake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven, and cool it in the pan. Serve warm, or at room temperature. Store, covered with plastic, at room temperature for several days; freeze for longer storage.
  7. Yield: about 16 servings.

Nutrition Information

  • Serving Size1 piece (48g)
  • Servings Per Batch16
Amount Per Serving:
  • Calories160
  • Calories from Fat50
  • Total Fat6g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol25mg
  • Sodium170mg
  • Total Carbohydrate25g
  • Dietary Fiber1g
  • Sugars12g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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