Sunday dinners are one of the most fun meals that we have all week – it’s usually the meal that takes the longest amount of time to prepare and it’s also the special meal where we usually have a dessert. Since we’re trying to live a healthier lifestyle, we have found that reserving dessert for Sunday dinners makes the dinner special and the day even more special. This week, my son challenged me to make a White Cake. Normally, that’s no big deal, but for us you have to factor in the tidbit about the husband who can’t have gluten and other one about me and gluten-free baking not exactly being good friends. I’ve been able to adapt loads of other recipes to be gluten-free, but when it comes to cookies, cakes, pies, etc, my love of baking is not paying off with this going gluten-free concept.
But this time – this time I have a winner!
I am delighted to report that not only did my gluten-free white cake rise, but it is also spongy and delicious. I used a mixture of mostly rice flour and added in a bit of my “combination” flour – when a different gluten-free flour is on sale, I’ll pick it up and throw them all together in a big bin. It’s mostly garbanzo bean, almond, rice, and corn flour, but honestly I sometimes forget what all is in there. At any rate, it’s my go to flour when I’m doing anything gluten-free. I also used three leaveners – xantham gum, baking soda, and baking powder. Oh, and I used whole eggs not egg whites, because I just can’t bear to consider wasting yolks or making something with just yolks. Yes, it’s weird. The cake wasn’t as pure white as it might have been without the yolks, but it was still white. I also added chocolate chips at the request of my little dude, but they all sank to the bottom of the pan so – yeah, we’ll just call it a white cake.
Here’s the recipe! I would love to know if it works for you!
Gluten free white cake is delicate, spongy, and delicious.
- 1/2 cup (1 stick) butter, softened
- 1/4 cup coconut oil
- 1 cup sugar
- 3 eggs, room temperature
- 1 cup rice flour
- 1/2 cup other flour mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon xantham gum
- 1/4 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla
- 1/2 cup chocolate chips (optional)
- 1 cup powdered sugar
- 1/2 cup (1 stick) butter)
- 8 oz cream cheese
- 2 tablespoons cocoa
- 1 teaspoon vanilla
- pinch of salt
- Preheat oven to 325 degrees.
- Grease and lightly flour a 9" round pan.
- Using a mixer, cream together butter and shortening.
- Scrape the butter and shortening mixture off the sides of the bowl, then add sugar and cream sugar into mixture.
- Add eggs one at a time, stirring each one in before adding the next.
- Sift together the dry ingredients - flour, flour mix, xantham gum, baking powder, baking soda, and salt.
- Gradually add dry ingredient mixture to creamed mixture, alternating with additions of the buttermilk into the creamed mixture, and ending with adding the dry mixture.
- Add vanilla and mix until combined.
- Fold in chocolate chips, if desired.
- Pour into prepared pan.
- Bake at 325 degrees for 30-35 minutes until toothpick inserted in the middle of the cake comes out clean.
- Cool on wire rack until cake can be removed from pan.
- Cream together butter and cream cheese.
- Add vanilla and stir until combined.
- Slowly add powdered sugar and cocoa and stir until combined.
- Frost cake.
Recipe can be adapted to be vegan with the use of non-dairy substitutes for butter and buttermilk, as well as replacing eggs with tofu.