The Best Gluten Free White Cake is tender and moist, while dense enough not to crumble at the touch of a fork, this is exactly what I want in a white cake.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dessert
Servings: 16servings
Calories: 312kcal
Ingredients
1½cupsbrown rice flour
⅔cuppotato starch
⅓cuptapioca starch
½teaspoonkosher salt
1tablespoonbaking powder
1teaspoonxanthan gum
4eggs
2cupswhite sugar
1cupbuttermilk
1cupbuttermelted and cooled
1teaspoonvanilla extract
1teaspoonalmond extract
Instructions
Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle.
Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again.
Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.
Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!
Notes
This recipe makes (40) cupcakes. Bake cupcakes at 350°F for 18 minutes. If you are looking for a traditional white cake recipe, not a gluten free version, I recommend I Am Baker's Perfect White Cake. The recipe has received amazing reviews from everyone who has made it.