Tapioca Flour Cake Recipe Baked
Tapioca flour is a great alternative to wheat flour, and it makes a delicious and light cake. This Tapioca Flour Cake Recipe Baked is a simple, yet delicious cake that will be sure to impress your guests. This cake is easy to make, and the results are impressive, so give it a try!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the all-purpose flour, tapioca flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Beat until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before serving.
Nutrition
One serving of Tapioca Flour Cake Recipe Baked contains approximately 340 calories, 14 grams of fat, 47 grams of carbohydrates, 2 grams of fiber, 4 grams of protein, and 180 milligrams of sodium. This cake is a great source of carbohydrates, and the tapioca flour helps to keep the cake light and fluffy.
Tapioca flour is a great gluten-free alternative to traditional wheat flour, and this cake is a great way to enjoy a delicious cake without the worry of gluten sensitivities.
This cake is a great dessert for any occasion and can be served with ice cream or whipped cream for an extra special treat. Enjoy!
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