Gluten-Free Cake Pan Cake

This high-rising cake, nicely balanced between moist/dense and light/airy, is the gluten-free version of our wildly popular King Arthur Flour's Cake-Pan Cake. Changing just a couple of ingredients — and adding a step — made the transformation effortless. While cake-pan cake is usually eaten unfrosted, straight from the pan, feel free to add your own favorite icing, ganache or, as I did here, chocolate sauce.

While the original cake pan cake has you mix all of the ingredients right in your cake pan, we find that this gluten-free version does best mixed in a bowl, as directed here.

Prep
7 mins
Bake
28 to 32 mins
Total
45 mins
Yield
One 8" square cake or 9" round cake
Gluten-Free Cake Pan Cake

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" square pan or a 9" round cake pan at least 2" deep. If your pan isn't 2" deep, use a 9" square pan.

  2. Whisk together the dry ingredients. In a separate bowl, whisk together the vanilla, oil, eggs, and liquid of your choice.

  3. Pour the wet ingredients into the dry ingredients, stirring until thoroughly combined.

  4. Pour the batter into the prepared pan. Let the cake rest on the counter for 15 minutes.

  5. Bake the cake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean.

  6. Remove the cake from the oven, and cool it in the pan. Serve warm, or at room temperature. Store, covered with plastic, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 1/4 cup water mixed with 1/4 cup rum, for an "adults only" cake!