Gluten Free Vanilla Maple Layer Cake. This cake works great as a layer cake or a sheet cake it is sturdy but not too dense. Made with Josie’s Best Gluten Free Muffins and More Mix.
- 1 2/3 cup Josie’s Best Muffin and More mix
- 1/4 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup butter, melted
- ½ tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/3 cup full-fat yogurt (I use Brown Cow Maple and it adds a great maple flavor)
- ¾ cup half and half
- 3 egg whites
- Pinch cream of tartar (optional but helpful for stiff egg whites)
Preheat oven to 350
Grease and line with parchment an 11-inch spring-form pan.
For the cake pictured I double this recipe and used 2, 11 inch, springform cake pans. These can easily be cupcakes, sheet cake, etc. You will need to adjust your cooking time if changing the size of the pan.
In a large bowl mix the melted butter and sugar.
Add yogurt, half and half, apple cider vinegar, vanilla, and mix well
In a separate bowl add muffin and more, salt, soda, baking powder, and whisk together
Mix the dry with the wet ingredients until just incorporated.
In a separate bowl or a mixer with a paddle attachment beat egg whites and cream of tartar on high until stiff peaks form and you can see “tracks” of the beater you’re using.
Gently fold the eggs whites into the batter. The egg whites should be at least 80% incorporated into the batter but not 100%.
Bake at 350 until just golden brown and a toothpick inserted into the middle comes out with just a few crumbs. About 45 mins. -start checking at 30 mins.
Allow cooling completely on a wire rack before assembling in a layer cake or frosting. For the cake, I made a simple chocolate ganache and used a layer of (the last of !) my homemade raspberry jam from fresh raspberries last summer! Everyone had seconds of this cake and commented on how moist and flavorful it is!