One-Bowl Gluten-Free Cream Cake

One-Bowl Gluten-Free Cream Cake

One-Bowl Gluten-Free Cream Cake

I have no idea why a “one bowl” anything appeals to me so. Or why a cake that turns out perfectly delicate and delicious without using a stand mixer excites me. After all, I am supposed to want to use my mixer, right?

The mixer is not neglected, trust me. (Note the fresh whipped cream frosting.)

But even though the stand mixer is not necessary for this recipe, you still end up with a lovely moist vanilla cake. Top it with the freshest grass fed whipped cream, and garnish  with fresh berries and you may have your new go-to summer dessert!

We were actually celebrating the US World Cup victory this week, but this is super-simple and delish for July 4th, too! 

cake slice out above_

One-Bowl Gluten-Free Cream Cake

 
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
 
 
This recipe is free from gluten, soy, peanuts, tree nuts. This cake is not designed to be dairy-free; however, dairy-free substitute suggestions are offered in the recipe, although those were not tested.
 
Ingredients
 
Instructions
  1. Preheat oven to 350F.
  2. Grease a 9x13-inch cake pan; set aside. (If you want a layer cake, you may use two 8-or 9-inch round cake pans.)
  3. In a mixing bowl, combine dry ingredients; whisk to blend.
  4. Add milk, cream cheese, oil, eggs and vanilla and blend until smooth.
  5. Pour into prepared pan and bake 25-30 minutes, until top of cake is golden brown and toothpick inserted into center comes out clean.
  6. Cool completely before frosting with whipped cream frosting, then garnish as desired.

Notes:

This recipe originally appeared on GlutenFreeGigi.com.

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