Gluten Free Snack Cake Recipes

GLUTEN-FREE SNACK CAKE

Steps:

• Mix together dates, water and soda. Set aside to cool.
• In separate bowl, cream together sugar and butter. Add eggs and vanilla. Mix well.
• Add pudding mix. Beat well.
• Sift together flour, cinnamon and salt.
• Add alternately with date mixture, mixing well after each addition.
• Pour into greased 9x13 pan.
• In small separate bowl, mix together brown sugar, nuts, and chocolate chips.
• Sprinkle mixture on top of the batter in the pan.
• Bake at 325 degrees for 30 minutes. Turn pan 180 degrees and turn temperature up to 350 degrees. Bake for another 10 - 15 minutes or until a knife comes out sticky, not gooey. Take out and cool.

17 GLUTEN-FREE CAKES FOR ANY OCCASION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a gluten-free cake in 30 minutes or less!

GLUTEN-FREE BLUEBERRY SNACK CAKE

Steps:

• Preheat oven to 375.
• Coat a 9x13 baking pan with nonstick cooking spray, set aside.
• Whisk together the flour, flaxseed, baking powder, baking soda and salt in a medium bowl.
• Add the sucralose and oil to a large bowl and beat on medium speed until well-blended, 1 minute. Scrape down the sides of the bowl if necessary.
• Add the eggs and vanilla and continue to beat until smooth. Add the yogurt and beat until blended.
• At low speed, gradually beat in the flour mixture until just combined. Gently stir in the blueberries.
• Arrange the mixture evenly in the prepared pan and set aside.
• To make the topping, combine the soya granules, flaxseed, oil and cinnamon in a small bowl until the dry ingredients are moistened. sprinkle evenly over the uncooked cake.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for ten minutes until serving.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
• Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
• Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
• Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
• Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
• When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.