A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Cake Pan Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Gluten-Free Cake Pan Cake Recipe Gluten-Free Cake Pan Cake Recipe

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.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
One 8" square cake or 9" round cake
Nutrition information

Ingredients

Choose your measure:

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.
  7. Yield: about 16 servings.

Nutrition Information

  • Serving Size 1 piece (48g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 160
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 170mg
  • Total Carbohydrate 25g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.