Moist Gluten-Free Water Cake

This super moist water cake combines traditional baking techniques with a creative twist, using gluten-free flour, tapioca starch, and rice milk for a light and fluffy texture. Perfectly sweetened and dairy-free, this cake is a delightful treat for those with dietary restrictions while still being indulgent and satisfying.

Ingredients:

• 250 g gluten-free all-purpose flour
• 100 g tapioca starch
• 300 g granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 500 ml water
• 100 ml rice milk
• 100 ml vegetable oil
• 1 tablespoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 180°C (350°F) and grease two 26 cm cake molds with a bit of oil.
2. In a large mixing bowl, combine the gluten-free flour, tapioca starch, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the water, rice milk, vegetable oil, vanilla extract, lemon zest, and lemon juice until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake molds.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the molds for 10 minutes before transferring them to a wire rack to cool completely.