Gluten-Free Steam-Baked Vanilla Cupcakes

Anja Bauman
Anja Bauman
April 5, 2023
These gluten-free cupcakes have the perfect texture and crumb, thanks to a homemade flour blend that uses the right balance of starch and fat. Using a little steam while the cakes bake helps them rise for a light and moist result that will leave your friends wondering how they could possibly be gluten-free. Notes: For best results, we recommend measuring your ingredients in grams using a scale. This recipe works made into cupcakes, as pictured, as well as in the Anova sheet pan or two 8-inch round cakes to build a layer cake. For a sheet cake: Grease a rimmed sheet pan with nonstick oil spray, making sure to thoroughly grease the sides. Line with parchment paper, then lightly grease the paper. Follow the recipe as written, pouring the batter into the prepared sheet pan. Bake on the 3rd rack until the cake is dark golden brown and springs back when gently pressed, about 25 minutes. For layer cakes: Line the bottom of two 8-inch cake pans with parchment paper and lightly grease with nonstick oil spray. Place racks on the 2nd and 5th positions. Place one cake pan on each rack and bake for 20 minutes. Rotate pans and bake until dark golden brown, about 15 minutes.
Prep Time
Cook Time
Gluten-Free Steam-Baked Vanilla Cupcakes
5 (1)
110 g (about 1 cup)
tapioca starch
90 g (¾ cup)
almond flour, sifted
80 g (½ cup plus 1 ½ tsp)
potato starch
50 g (⅓ cup plus 1 tsp)
white rice flour
30 g (about ¼ cup)
brown rice flour
1 Tbsp (15g)
baking powder
1 tsp (5g)
baking soda
½ tsp (1.25g)
xanthan gum
1 tsp (3g)
kosher salt
300 g (1½ cups)
3 large
eggs (about 150g)
2 tsp (10g)
vanilla extract
¾ cup (170g)
vegetable oil
1 cup (242g)
whole milk

1. Preheat the Oven and Prepare Pan

Line two 12-count muffin pans with paper cupcake liners.
Sous Vide Mode: Off
Steam: 10%
Temp: 340°F
Heat: Rear

2. Start the Cake Batter

In a medium bowl, combine the dry ingredients and whisk together until thoroughly combined. Combine the sugar, eggs, and vanilla in the bowl of a stand mixer with the whisk attached. On medium speed, mix until combined, about 30 seconds. Continue mixing and slowly stream in the oil until fully combined. 
Start the Cake Batter

3. Finish the Cake Batter

Add one-third of the flour mixture and mix until combined, about 30 seconds. Mix in half the milk, then continue to alternate adding flour and milk until combined. Scrape down the sides of the bowl, adjust the speed to medium, and whisk for 10 seconds to combine.
Finish the Cake Batter

4. Pour Into Pans

Fill the liners with batter until it comes up ½ inch from the top of the liner.
Pour Into Pans

5. Bake

Bake one pan at a time until deep golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Sous Vide Mode: Off
Steam: 10%
Temp: 340°F
Heat: Rear
00:20 Timer

6. Cool

Transfer the pans to wire racks and let cool completely, about 1 hour.

7. Serve

Top with your favorite frosting and serve.
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