Is it possible to make a cake without flour and use vital wheat gluten instead?

It is possible to make a cake without flour and use vital wheat gluten instead, although the resulting cake may have a different texture and taste from a traditional cake. Vital wheat gluten is a protein that is found in wheat flour, and it is responsible for the chewy texture of bread. When used as a substitute for flour in a cake, it will create a cake that is more dense and chewy than a traditional cake. Additionally, the cake may have a slightly bitter taste due to the higher concentration of protein.

Vital Wheat Gluten Cake

Ingredients:

- 1 cup vital wheat gluten

- 1/2 cup sugar

- 1/4 cup cocoa powder

- 1 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/2 teaspoon salt

- 1 egg

- 1/4 cup oil

- 1/4 cup milk

- 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large bowl, whisk together the vital wheat gluten, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together the egg, oil, milk, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and mix until just combined.

5. Pour the batter into a 9-inch round baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool completely before serving.