Gluten-Free Vanilla Cake Pan Cake
Ingredients
- 2 cups (240g) King Arthur Gluten-Free Measure for Measure Flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup + 2 tablespoons (198g) water
- 1/2 cup (99g) vegetable oil
- 1 large egg
- 3/4 cup (149g) granulated sugar
- 4 1/2 teaspoons (21g) cider vinegar or white vinegar
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1/2 teaspoon almond extract
- 4 tablespoons (57g) butter or vegan butter, at room temperature
- 2 1/2 cups (283g) confectioners' sugar, sifted if lumpy
- 1/8 teaspoon salt
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 2 tablespoons (28g) water
Directions
- 1
Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.
- 2
To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- 3
In a separate bowl or large measuring cup, whisk together the water, vegetable oil, egg, sugar, cider or vinegar, vanilla, and almond extract.
- 4
Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain.
- 5
Pour the batter into the prepared pan.
- 6
Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
- 7
Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.
- 8
To make the frosting: Beat together the butter, confectioners’ sugar, and salt until smooth.
- 9
Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.
- 10
Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.