Low Sodium Gluten-Free Vanilla Cake
Indulge in the perfect balance of flavor and dietary mindfulness with this Low Sodium Gluten-Free Vanilla Cake, a tender and fluffy dessert that caters to multiple dietary needs without sacrificing taste. Made with a versatile gluten-free all-purpose flour blend and free from high-sodium additives, this cake relies on simple, wholesome ingredients like almond milk and a hint of apple cider vinegar for a subtle tang and moist crumb. Pure vanilla extract adds a rich, aromatic sweetness, while the use of unsalted butter ensures full control over sodium intake. Perfect for birthdays, celebrations, or an everyday treat, this easy-to-follow recipe comes together in under an hour and delivers bakery-quality results straight from your kitchen. Whether you're gluten-sensitive, watching your sodium levels, or simply craving a classic vanilla cake, this recipe is sure to become a staple in your repertoire.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 2 teaspoons Baking powder (gluten-free and low sodium)
- 1 teaspoon Xanthan gum
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 3 Large eggs
- 1 tablespoon Pure vanilla extract
- 1 cup Unsweetened almond milk (or any preferred low-sodium plant milk)
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour blend.
In a medium-sized bowl, combine the gluten-free flour blend, baking powder, and xanthan gum. Whisk together to ensure they are evenly mixed. Set aside.
In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the vanilla extract until well incorporated.
Combine the almond milk with the apple cider vinegar in a small bowl or measuring cup and let it sit for a minute to curdle slightly, mimicking buttermilk.
Alternately add the dry ingredients and the almond milk mixture to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting or serving.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 420.7 g | 153% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 200.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 583 mg | 45% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 426 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.
