I couldn’t believe how well this cake came out!
My daughter is gluten free and said it was moist, delicious and definitely a keeper!
Here’s the recipe from Bon Appetite.
- Nonstick vegetable oil spray (I used parchment paper to line pan)
- 2Â cupsÂ gluten-free all-purpose baking flour (Bob’s Red Mill)
- 1Â½Â teaspoonsÂ baking powder
- Â½Â teaspoonÂ baking soda
- Â½Â teaspoonÂ kosher salt
- 1Â½Â teaspoonsÂ ground cinnamon
- Â½Â teaspoonÂ ground ginger
- â…›Â teaspoonÂ freshly grated nutmeg
- â…”Â cupÂ granulated sugar
- Â¼Â cupÂ (packed) light brown sugar
- Â½Â cupÂ vegetable oil
- Â½Â cupÂ honey
- 1Â large egg
- 1Â large egg yolk
- Â½Â vanilla bean, split lengthwise
- Â½Â cupÂ fresh orange juice
- Â½Â cupÂ whey or buttermilk (I used almond milk)
- Preheat oven to 350Â°. Coat a 9″ cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.
- Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
- Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45â€“55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.
- Do Ahead:Â Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.