INGREDIENTS:
- 1/2 cup unsalted butter, softened.
- 1 cup granulated sugar.
- 3 large eggs.
- 2 teaspoons pure vanilla extract.
- 1 cup buttermilk (or a dairy-free alternative for a dairy-free version)
INSTRUCTIONS:
- Preheat your oven to 350°F (175°C) and grease two 8-inch (20 cm) round cake pans. You can also line the bottom of the pans with parchment paper for easy removal.
- In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy. You can use a hand mixer or a stand mixer for this step.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
- Divide the cake batter evenly between the two prepared pans and smooth the tops.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
ALLERGENS: Egg. This product is manufactured in a facility that uses ground nuts, tree nuts and cow’s mik.
*Product regularly tested to confirm the absence of gluten.
*Store in a cool, dry place.
*Once opened, use immediately.
