The Best White Cakes

Have you ever looked for a gluten free white cake?? There are few recipes out there. Most bakers say it can’t be done…that gluten free cakes require egg yolks and therefore the cake can’t be white. Well, this recipe proves that isn’t true. This cake is a tried and true recipe and easily converts to dairy free! Again, I recommend Melt brand dairy free soy free organic butter substitute.

Gluten Free White Cake

2 3/4 cup gluten free flour blend
1/4 cup coconut flour well sifted
1 1/2 tsp xanthan gum
1 3/4 cup sugar
1 TBSP baking powder
1 tsp salt
1 tsp vanilla
1 tsp almond extract
8 egg whites
12 TBSP butter (softened)
1/2 cup light olive oil
1 cup plus 3 TBSP milk

Directions
1. Preheat oven to 350°. Line 2 9″ rounds, or 1 9×13 with parchment paper, OR place 36 cupcake liners in cupcake pans.
2. Beat egg whites with whisk attachment until stiff peaks form.

3. In separate bowl, cream butter and sugar for 90 seconds. Slowly add oil and extracts.
4. Sift GF flour blend and coconut flour into separate bowl. Then add xanthan gum, baking powder, and salt.
5. Alternate between adding milk and dry ingredients. Mix until well combined.
6. Fold in egg whites. Batter should be fairly thick.

  1. Pour into prepared pans and smooth top with rubber scraper. Fill about 2/3s full.


8. Bake for 30-35 minutes for 8″ or 9″ round, 35-40 minutes for 9×13, and 18-20 minutes for cupcakes.
*Always check cake with toothpick before removing from oven. It should come out clean and cake should spring back from touch.

  1. Allow to cool before frosting. For best results, I recommend freezing your cake for about two hours before filling and frosting!!
  2. Frost, eat, and enjoy!

    *Note: All recipes baked at 7000 feet in altitude. No adaptations required for elevation!

Have a corn allergy? No problem! Make your own baking powder and substitute guar gum for xanthan gum (there is conflicting information on whether or not xanthan gum contains corn).

Corn Free Baking Powder
1/2 cup cream of tartar
1/4 cup baking soda
1/4 cup arrowroot

Mix well and store in a covered container! OR Hain makes a corn free baking powder, but making your own is so easy!!!

© Jessica Rae Faltinowski and The Sweet Gluten Free Life, 2017, authorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jessica Rae Faltinowski and The Sweet Gluten Free Life with appropriate and specific direction to the original content.

3 Comments

  1. I made this and I was amazed at the look and texture of this cake! However – I disliked the taste of the cake which I am sure was the flour blend. What blend do you recommend. I used King Arthur and I swear the cake tasted like pea/bean.

    • I am not a fan of any of the gluten-free flours that use garbanzo bean flour. My favorite brands commercially, are Cup For Cup, Jules, and Namaste. In this particular recipe, I would also use 1 1/2 brown rice flour, 1/2 cup tapioca flour, 1/4 cup potato starch, and 1/2 cup sweet rice flour in addition to the 1/4 cup coconut flour the recipe calls for. Also, I recommend 1 teaspoon vanilla and 1 teaspoon almond extract.

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