After several attempts, I’ve perfected the gluten free white cake! Tender and moist, this gluten free dairy free white cake is perfect for a wedding cake. It is sturdy enough to withstand fondant, yet moist and tender. Gluten-eaters will devour this cake, and have. It is perfect for all guest. There’s even an amazing egg substitution for your vegan and egg-free guests. It’s simply delicious!
Preventing Overbrowning:
Sugar, oil, and milk make cake brown. Do not add any more than necessary. However, if you reduce sugar or oil, the moisture will also reduce.
Flour the pan after you oil it. This also prevents some browning.
The higher the pan, the better. It prevents the top from browning too much. Lining the sides of the pan with parchment paper, well above the rim will act somewhat like a deep pan. You can also tent the pan with aluminum foil.
If you know that your oven browns unevenly rotate the pan often.
Avoid dark pans. The lighter the color of the metal pan, the lighter the color of the crust. Dark pans also bake cakes faster. If you only own dark pans, consider reducing the oven temperature to 325ºF. You may even need to shorten the baking time. Just test it with a cake tester or toothpick to make sure it comes out clean. Consider lowering the temperature of your oven to even 300ºF for a dark pan or 325ºF for a light pan. However, the cake may not as rise as much in a light pan. When the batter first hits the heat it causes a fast rise. The hotter the oven, the faster the rise. In the case of using a light pan at 325 degrees when testing for a wedding cake, be sure to add an additional 1/4 teaspoon baking powder or as needed.
Baking in a heavy pan also helps prevent browning of the bottom and sides of the cake. The thinner the pan, the more browning.
Use of Dairy-Free Milk:
Do not use any dairy-free milk that contains gum. It will make the cake gummy. I suggest using homemade milk, like hemp milk, almond milk. or what I used, oat milk. These three types of milk contain protein and will help leaven the cake a little more than water. However. because water is so light compared to any milk, it won’t be that bad. Just realize that the color of the milk you use will affect the color of the cake.
A tender, moist, gluten free white cake that is sturdy enough to withstand fondant for a wedding cake and tender enough to serve to gluten-eating guests. It's flavorful as well.
Ingredients:
- Gluten free spray oil (or oil), for pan
- 1-3/4 cups + 1 tablespoon (258g) Carla's Gluten Free All-Purpose Flour Blend, plus more for dusting
- 1 tablespoons gluten-free baking powder (Rumford)
- 3/4 teaspoon salt
- 6 large egg whites (1 cup) (or 1 cup cannellini bean liquid from two 15-ounce cans)
- 1-3/4 cup granulated sugar*
- 1 cup vegetable shortening (Spectrum Organic)
- 3/4 cup homemade oat milk (or water) (or nonfat milk for dairy), at room temperature
- 2 teaspoons gluten-free clear artificial vanilla extract (LorAnn Oils) or pure almond extract
Instructions:
- Preheat the oven to 350ºF. Oil two 9-inch round cake pans. Dust heavily with gluten-free all-purpose flour; shake to cover the bottom of the pan. Then, allow it rest on the sides of the pan and rotate the pan until all sides are covered. If using parchment to prevent over-browning, just oil all sides of the pan and flour the bottom. Then, wrap the sides high with parchment paper. Be sure to oil the inside of the parchment paper up to the rim of the pan.
- Sift together the flour blend, baking powder, and salt into a small bowl; set aside.
- Beat the egg whites in the bowl of your mixer on high speed until they reach stiff, but not dry peaks. (When you lift the whisk attachment, the egg whites should curl and remain curled.) Set aside.
- Add the sugar, shortening, and milk to a clean mixing bowl. Beat on medium speed for 4 5 minutes or until most of the sugar granules dissolve.
- Add the dry mixture and vanilla and beat until combined.
- Using a rubber or silicone spatula, fold in the egg whites one-third at a time while constantly turning the bowl.
- Pour the batter into prepared pans and shake to evenly distribute.
- Bake on the center rack of your oven for approximately 27 minutes or until a toothpick or cake tester inserted comes out clean when removed.
- Allow the cake to cool in the pan on a wire rack for 10 - 15 minutes. Then, transfer the cake directly to the wire rack to cool completely, about 1 hour.
- Stack, fill, and frost as desired.
Tips
Three-layer white cake with peanut butter frosting for filling and chocolate ganache on top.
*Use organic sugar for vegan which is a bit tan in color and will change the cake's color accordingly. Also, use the egg substitute.