Low Sodium Gluten-Free Vanilla Cake

Indulge in the perfect balance of flavor and dietary inclusivity with this Low Sodium Gluten-Free Vanilla Cake, an irresistibly moist and fluffy dessert that’s as wholesome as it is delicious. Crafted with a gluten-free all-purpose flour blend, a touch of xanthan gum for structure, and unsweetened almond milk enhanced with a splash of apple cider vinegar for that classic buttermilk tang, this recipe is a treat without compromise. Ideal for those with dietary restrictions, the cake is free from gluten and low in sodium, making it a guilt-free delight for any occasion. With just 20 minutes of prep time and simple techniques like creaming butter and sugar for a light texture, this elegant vanilla cake is easy to make and perfect for customizing with your favorite frosting or toppings. Whether you're baking for a celebration or a casual family dessert, this recipe guarantees a crowd-pleasing result every time!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 2 teaspoons Baking powder (gluten-free and low sodium)
• 1 teaspoon Xanthan gum
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter, softened
• 3 Large eggs
• 1 tablespoon Pure vanilla extract
• 1 cup Unsweetened almond milk (or any preferred low-sodium plant milk)
• 1 teaspoon Apple cider vinegar

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour blend.

Step 2

In a medium-sized bowl, combine the gluten-free flour blend, baking powder, and xanthan gum. Whisk together to ensure they are evenly mixed. Set aside.

Step 3

In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

Step 4

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.

Step 5

Mix in the vanilla extract until well incorporated.

Step 6

Combine the almond milk with the apple cider vinegar in a small bowl or measuring cup and let it sit for a minute to curdle slightly, mimicking buttermilk.

Step 7

Alternately add the dry ingredients and the almond milk mixture to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined. Do not overmix.

Step 8

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

Step 9

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 10

Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting or serving.

Nutrition Facts

Serving size	(978.1g)

Amount per serving	% Daily Value*
Calories	2780.7

Total Fat 116.0g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat g
Cholesterol 816.3mg	0%
Sodium 553.7mg	0%
Total Carbohydrate 420.7g	0%
Dietary Fiber 10.1g	0%
Total Sugars 200.2g
Protein 25.0g	0%

Vitamin D 220.0IU	0%
Calcium 583.3mg	0%
Iron 5.0mg	0%
Potassium 425.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 3.5%

Carbs: 59.5%