Gluten free baking is almost always a science project. I keep trying to have silkiest, most moist gluten free cake(s). This is a pretty good attempt.
This cake takes two days to make. No actually, it takes to days to eat. It is quite easy and fast to bake but it needs to stay in the fridge overnight.
I got the idea for this cake from a Turkish Youtube channel, but I changed some measurements, instructions and baking time in the end while I was working on my own version.
The resulting cake is very moist but it still keeps its shape. Sometimes gluten free cakes end up too crumbly. But this cake holds its shape while keeping its moisture perfectly and also still tasting light and not dense at all.
The cake is eaten the next day after baking as I wrote above, and stays good to eat for a couple more days (unless you eat the whole thing right away!). I normally keep the cakes in room temperature in airtight containers, but I recommend keeping the leftovers of this one in the fridge to keep its moisture at its best shape. Enjoy!
(makes 1 cake in 24cm cake pan)
4 dl + 1 tbsp (or 1 2/3 + 1 tbsp or 250 gr.) rice flour
3 heaped tbsp cacao
2.5 tsp baking powder
1 tsp vanilla sugar
2.5 dl (or 1 cup) granulated white sugar
2.5 dl (or 1 cup) yogurt
2.5 dl (or 1 cup) vegetable oil (actually, I used light olive oil)
To moisten the cake after baking:
1.25 dl (or 1/2 cup) cold milk
1. Preheat the oven to 180C. Grease a 24cm springform (or another type) cake pan and cover the base with a baking paper.
2. Put dry ingredients (first 4 in the list above) in a bowl and mix well.
3. In a mixing bowl, put eggs and sugar and beat for about 4 minutes from low to medium high, until the mixture gets light and creamy.
4. Add yogurt and vegetable oil and beat for a couple more minutes until mixed well.
5. Add dry ingredients mixture and beat until all ingredients mix well with each other. Scrape the sides of the bowl if needed.
6. Transfer the batter into the prepared cake pan. Tap the cake pan on the counter for a couple of times to get any air bubbles out. Put in the medium part of the oven and bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean.
7. Take the baked cake out of the oven. Using a spoon, pour the cold milk on the cake. Let the cake cool completely to room temperature in the pan. Then cover the cake pan with a stretch film and put in the fridge and let it stay in the fridge overnight. Take the pan out the next when you need to serve and take the cake out of the pan. Transfer to a cake plate and serve. Enjoy with fresh tea or coffee!