Gluten-Free Blueberry Cake
Description
This cake recipe uses gluten-free ingredients, buttermilk, and fresh blueberries, resulting in a light and fluffy cake with superb texture.
Ingredients
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cooking spray
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1 cup sweet sorghum flour
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1 cup brown rice flour
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1 cup potato starch
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3/4 cup tapioca starch
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2 1/4 teaspoons baking powder
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2 teaspoons xanthan gum
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3/4 teaspoon baking soda
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3/4 teaspoon kosher salt
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1 3/4 cups buttermilk
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1 1/2 cups white sugar
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1/2 cup canola oil
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2 large eggs
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2 large egg whites
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2 teaspoons grated lemon zest
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2 cups fresh blueberries
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1 tablespoon sweet sorghum flour
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2 tablespoons evaporated cane juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2
Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
3
Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
4
Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
5
Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
6
Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.