Printable Gluten Free White Cake Recipe Card
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. Feel free to print or save this recipe card for easy reference when shopping for ingredients or making this cake.
Servings: 12 pieces
Calories: 292kcal
Ingredients
- 280 grams gluten-free flour mix about 2 cups + 1 Tablespoon
- 1 teaspoon psyllium husk powder
- 54 grams cornstarch about 6 Tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons vegan butter softened
- 300 grams granulated sugar about 1 1/2 cups
- 1 Tablespoon pure vanilla extract
- 6 large egg whites
- 1 1/3 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 and beat for 10 seconds on low speed to mix. Stop the machine. Add 1/3 of the buttermilk to the stand mixer bowl and beat on low speed for another 10 seconds. Scrape down the bowl as you go. Repeat this process until all the buttermilk is added.
- Add the remaining dry mixture and mix for 1 minute until thick and completely combined. There should be no visible dry mixture left when this is complete.
- Set the batter aside to rest for 30 minutes.
- While the batter is resting, preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Prepare two 8-inch pans by spraying them with cooking spray and lining the bottoms of each with parchment paper.
- When the batter is done resting and the oven is preheated, pour the cake batter equally into the two pans. Bake for 25 to 30 minutes until a toothpick inserted into the center of one of the cakes comes out clean.
- Remove the pans from the oven and cool on a wire rack for 10 minutes. Then turn the cakes out of the pans to finish cooling completely on the wire racks.
- This is very much optional, but I like a good frosting as much as I like the cake. When the cakes are completely cool, frost with your favorite frosting and decorate as desired.
Nutrition
Calories: 292kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 290mg | Potassium: 136mg | Fiber: 2g | Sugar: 27g | Vitamin A: 579IU | Calcium: 75mg | Iron: 1mg
