Food Philosopher’s® Gluten–Free
Makes one 9-inch tube cake
1/3 cup Canola oil
1¼ cups granulated sugar
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
2 cups brown rice flour mix*
1½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
1 cup sour cream (room temperature)**
*see “Gluten–Free Flour Mixes” in our Recipe Archive
**Best with regular sour cream (not low fat)
Prepare Crumb Topping (see below).
- Preheat oven to 350°F. Position rack in center of oven. Spray a 9-inch tube pan with removable bottom with cooking spray (do not use an Angel Food cake pan).
- Whisk flour, baking powder, baking soda, xanthan gum and salt in a small bowl. Set aside.
- Beat eggs in large bowl of electric until well blended. Add sugar one tablespoon at a time, and beat until creamy colored and light. Add vanilla, flour mixture, sour cream, and oil and beat at medium-low speed for 30 seconds. Do not over beat.
- Spread batter into prepared pan. Top with Crumb Topping (recipe below).
- Place in center of oven and bake about 50 minutes or until a toothpick inserted in the center of cake comes out clean. Do not open oven for first 45 minutes.
- Cool cake in the pan on a rack for 20 minutes. Remove sides of pan and cool completely on rack. To remove cake from bottom: use two pancake turners to lift cake unto a cake plate. It is easier to remove the cake from the pan if it is cold.
Serve slightly chilled or at room temperature. Can be made a day ahead. Store cake covered tightly with plastic wrap in refrigerator. Best when eaten within three days of baking.
Food Philosopher's® Gluten-Free
1 cup plus 2 tablespoons brown rice flour mix
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon xanthan gum
6 tablespoons unsalted butter, melted
- Combine flour, brown sugar, granulated sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Gently break into medium and small (the size of M&Ms®) sized crumb pieces with spoon.
©2006 by Claudia Pillow and Annalise Roberts