Gluten-Free Classic All-Butter Loaf Cake
Indulge in the rich, buttery goodness of this Gluten-Free Classic All-Butter Loaf Cake—a timeless treat reimagined for gluten-free baking. Perfectly moist and tender, this loaf combines the wholesome richness of gluten-free all-purpose flour and almond flour, enhanced by creamy unsalted butter and pure vanilla extract. With its golden-brown crust and delicate crumb, this cake strikes the ideal balance of buttery decadence and light, melt-in-your-mouth texture. Ready in just over an hour and made with simple, pantry-friendly ingredients, it’s a show-stopping dessert or snack that’s sure to please everyone, including those avoiding gluten. Serve it plain, dusted with powdered sugar, or alongside fresh berries and cream for a delightful finish to any meal. Whether paired with a cup of coffee or enjoyed on its own, this loaf cake effortlessly elevates any occasion!
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Recipe Information
Ingredients
- 200 grams Gluten-Free All-Purpose Flour
- 50 grams Almond Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 200 grams Unsalted Butter, room temperature
- 150 grams Granulated Sugar
- 4 pieces Large Eggs
- 2 teaspoons Vanilla Extract
- 60 milliliters Milk (or non-dairy milk for lactose-free version)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and line a 9x5 inch (23x13cm) loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until it is creamy and smooth, about 2-3 minutes.
Gradually add the granulated sugar to the butter, beating continuously until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Stir in the vanilla extract.
With the mixer on low speed, gradually add the dry flour mixture to the butter and sugar mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 156.6 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 360 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
