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:
Instructions:
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.
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