Introduction to Baking Gluten-Free: Orange Yogurt Cake
Cooking is an art, and baking is a science. And that science turns into neuroscience or astrophysics when you’re baking gluten-free for the first time.
In many other countries, they measure out their ingredients with electronic kitchen scales instead of by volume. If you do decide to buy a kitchen scale, most are fairly cheap on Amazon, and they make you feel like a mad scientist when you bake things.
Otherwise, you run into your cookies coming out of the oven like hockey pucks. If you’re nervous, buy an all-purpose gluten-free baking mix to start. Once you have it figured out, you want your flour mix to consist of 2/3 of a flour and 1/3 of a starch. I usually use brown/white rice flour with tapioca or potato starch. Then you can usually follow the recipe as usual, except a few flours, like coconut, are thirsty and need a lot more liquid or eggs to compensate.
But! Let’s focus on getting you baking today. Here’s a cake you can make to feel super fancy at brunch, dinner with friends, or impressing the parents. All the ingredients are pretty easy. No reason to run to any specialty shops, just your regular grocery store.
Gluten-Free Orange Yogurt Cake
The orange zest gives this cake a little interesting dash of citrus flavor, and the yogurt makes the cake light and moist. There’s not too much sugar, so it doesn’t feel overindulgent. It’s a perfect cake for having with your morning coffee or snacking on during the day. The recipe makes a small cake too, so you don’t have to worry about eating it all and needing to sprint to the gym.
Greek yogurt (1 container)
1 teaspoon vanilla
1/4 cup olive oil (or other vegetable oil, or 4 tbsp butter)
1/2 cup sugar
140 grams of gluten-free flour (or a cup)
1/2 teaspoons baking soda
1/2 teaspoons baking powder
Pinch of salt
Preheat oven to 350 degrees Fahrenheit.
Mix olive oil and sugar. Add in egg, orange zest, and vanilla, then greek yogurt.
In a separate bowl, mix gluten-free flour, salt, baking powder, and baking soda. Add the flour mixture into the wet ingredients.
Pour into cake pan or cupcake tin, either greased lightly with butter or oil.
Cook for 40 minutes or 25 minutes if making cupcakes. Check for doneness (as in, when a wooden toothpick inserted into the center of the cake emerges clean). If you’re feeling fancy, dust the top with powdered sugar or berries. Makes one six inch cake.
Post, Photo, and Recipe by Gabriele Boland.