Gluten Free White Cake Recipe
This light and tender gluten free white cake recipe is the one to turn to anytime you need a cake. Birthdays, anniversaries, celebrations, and more, this simple cake is an impressive yet super easy gluten and dairy free cake.
Servings: 12 pieces
Calories: 292kcal
Ingredients
- 280 grams King Arthur Measure for Measure gluten free flour mix about 2 cups + 1 Tablespoon
- 54 grams cornstarch about 6 Tablespoons
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 Tablespoons vegan butter softened
- 300 grams granulated sugar about 1 ½ cups
- 1 Tablespoon pure vanilla extract
- 6 large egg whites
- 1 ⅓ cups buttermilk made with almond milk
Instructions
- In a medium bowl, sift the gluten free flour mix, cornstarch, baking powder, baking soda, and salt. Whisk to completely stir together.
- In the bowl of a stand mixer, add the butter and granulated sugar and beat on low speed to incorporate. Stop the machine and scrape down the sides.
- Turn the speed to medium speed and beat for 2 minutes, until smooth and creamy. Scrape down the sides.
- Add the vanilla extract and egg whites and beat on low speed for 30 seconds, scrape down the sides.
- Add 3 large spoonfuls of the dry ingredients to the stand mixer bowl, beat for 10 seconds on low speed to mix. Stop the machine.
- Add ⅓ of the buttermilk to the stand mixer bowl and beat on low speed for another 10 seconds. Scrape down the bowl as you go.
- Add 3 more large spoonfuls of the dry ingredients and mix again.
- Add another ⅓ of the buttermilk and mix again. Scrape down the sides of the bowl.
- Repeat spoonfuls of dry ingredients and mix for 10 seconds until combined.
- Add remaining buttermilk and mix for 10 seconds. Add remaining dry mixture and mix again. Mix for 1 minute until thick and completely combined.
- Set batter aside to rest for 30 minutes.
- Meanwhile, prepare two 8-inch pans by spraying with cooking spray and lining the bottoms of each with parchment paper.
- Preheat the oven to 350F. Pour cake batter equally into the two pans.
- Bake for 30 minutes, until a toothpick comes out batter-free. Start checking at 25 minutes.
- Remove the pans from the oven and cool on a wire rack for 10 minutes.
- Turn the cakes out of the pans to finish cooling completely on the wire racks before frosting.
Notes
- Frost this cake with either this gluten free buttercream frosting or this dairy-free chocolate frosting. You will need to double the recipes to have enough for frosting and decorating.
- Measure ingredients by weight where weight is given.
- Use room temperature ingredients.
- The King Arthur brand of gluten free flour mix was used in this recipe, others may work but have not been tested.
- The cornstarch may be substituted with tapioca starch.
- The vegan butter may be substituted with dairy butter.
- Swerve sugar substitute may be used but will change the flavor considerably.
- Use room temperature egg whites. Whole eggs may be used, but the cake will be more yellow than white. Use 5 whole eggs.
- Make dairy-free buttermilk by adding 3 Tablespoons of white vinegar to a measuring cup and filling the rest of the way with almond milk.
- Cakes will last for up to 2 days, unfrosted, in an airtight container. Any longer than that and they will need to be frozen for longer storage. Defrost unfrosted cake at room temperature and enjoy that day.
- Store the frosted cake in an airtight container, at room temperature for up to 2 days. Freeze individual slices for longer storage. Defrost in the microwave or at room temperature to enjoy immediately.
