Super Moist Gluten-Free Dairy-Free Water Cake

This super moist water cake is a delightful twist on a traditional favorite, expertly crafted to be both gluten-free and dairy-free. Made with a blend of gluten-free flour, tapioca starch, and rice milk, this cake offers a light yet tender crumb. A touch of vanilla and citrus zest elevates the flavor profile, making it perfect for any occasion. Enjoy it as a sweet treat that meets dietary restrictions without compromising on taste!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup tapioca starch
• 1 1/2 cups rice milk
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• Zest of 1 lemon or orange
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 26 cm round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, tapioca starch, baking powder, baking soda, and salt. Whisk together until well blended.
3. In another bowl, mix together the sugar, vegetable oil, rice milk, vanilla extract, and citrus zest until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. Once cooled, frost with a dairy-free frosting of your choice or enjoy plain with a dusting of powdered sugar.