Gluten-Free Classic All-Butter Loaf Cake
Elevate your baking game with this Gluten-Free Classic All-Butter Loaf Cake, a timeless dessert with a modern twist! Perfectly moist and rich, this cake uses a harmonious blend of gluten-free all-purpose flour and almond flour to achieve a tender crumb that’s indistinguishable from its traditional counterpart. Flavored with pure vanilla extract and made decadent with creamy unsalted butter, every bite melts in your mouth. Whether you use regular milk or opt for a non-dairy alternative for a lactose-free version, this versatile recipe ensures everyone at the table can enjoy a slice. Ideal for afternoon tea, casual gatherings, or a sweet indulgence any day of the week, this simple yet elegant cake comes together in just over an hour. Bake it today and experience gluten-free baking at its finest!
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Ingredients
- 200 grams Gluten-Free All-Purpose Flour
- 50 grams Almond Flour
- 1.5 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 200 grams Unsalted Butter, room temperature
- 150 grams Granulated Sugar
- 4 pieces Large Eggs
- 2 teaspoons Vanilla Extract
- 60 milliliters Milk (or non-dairy milk for lactose-free version)
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease and line a 9x5 inch (23x13cm) loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until it is creamy and smooth, about 2-3 minutes.
Step 4
Gradually add the granulated sugar to the butter, beating continuously until the mixture is light and fluffy, about 3-4 minutes.
Step 5
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Step 6
Stir in the vanilla extract.
Step 7
With the mixer on low speed, gradually add the dry flour mixture to the butter and sugar mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Step 8
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 9
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Step 10
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (879.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3362.8 |
| Total Fat 210.3g | 0% |
| Saturated Fat 111.2g | 0% |
| Cholesterol 1183.7mg | 0% |
| Sodium 2191.3mg | 0% |
| Total Carbohydrate 348.1g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 156.6g | |
| Protein 43.3g | 0% |
| Vitamin D 289.0IU | 0% |
| Calcium 359.9mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 429.1mg | 0% |
Source of Calories