Gluten Free Vanilla Cake
• 2 cups (240g) 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) apple cider or white vinegar
•1 tablespoon (14g) vanilla extract
•1/2 teaspoon almond extract
• 1/4 cup (57g) butter, regular or vegan, at room temperature
• 2 1/2 cups (283g) confectioners' sugar, sifted if lumpy
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• about 2 tablespoons (about 28g) water
Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.
To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, egg, sugar, cider or vinegar, vanilla, and almond extract. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain. Pour the batter into the prepared pan. 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. 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.
To make the frosting: Beat together the butter, confectioners’ sugar, and salt until smooth. 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. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.