Gluten-Free Classic Vanilla Loaf Cake
Indulge in the timeless charm of this Gluten-Free Classic Vanilla Loaf Cake—a perfect combination of simplicity and elegance. This recipe delivers a moist, tender crumb thanks to the addition of almond flour, while ensuring a delightful vanilla flavor that shines in every bite. Crafted with gluten-free all-purpose flour and balanced with the richness of butter, eggs, and milk, this cake is a dream for those seeking a gluten-free dessert without sacrificing texture or taste. Easy to prepare in just 15 minutes of prep time, the loaf bakes to golden perfection in under an hour, making it an ideal choice for gatherings or as a comforting snack with coffee. Serve it plain or elevate it with fresh berries and whipped cream for a sophisticated twist. Perfect for gluten-free baking enthusiasts, this versatile classic is guaranteed to be a hit.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 120 milliliters Milk
- 50 grams Almond flour
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan with butter or line with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
Add half of the dry ingredients into the butter mixture, followed by half of the milk. Mix on low speed until just combined. Repeat with the remaining flour and milk, being careful not to overmix.
Fold in the almond flour until incorporated, which will add moisture and a tender crumb to the cake.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice and serve your Gluten-Free Classic Vanilla Loaf Cake as is, or pair it with your favorite berries and a dollop of whipped cream.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 158.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 362 mg | 28% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 359 mg | 8% | |
*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.
