Gluten Free White Cake Easy (Printable Version)
Light, fluffy gluten free white cake with almond and vanilla flavors. Ideal for celebrations or daily treats.
# What You'll Need:
→ Dry Ingredients
01 -
1½ cups brown rice flour
02 -
⅔ cup potato starch
03 -
⅓ cup tapioca starch
04 -
½ teaspoon kosher salt
05 -
1 tablespoon baking powder
06 -
1 teaspoon xanthan gum
→ Wet Ingredients
07 -
4 eggs
08 -
2 cups white sugar
09 -
1 cup buttermilk
10 -
1 cup butter, melted and cooled
11 -
1 teaspoon vanilla extract
12 -
1 teaspoon almond extract
# Steps to Follow:
01 -
Preheat oven to 175°C (350°F). Grease two 20 cm (8-inch) round cake pans with butter and line the bottom of each pan with greased parchment paper.
02 -
In a mixing bowl, stir together the brown rice flour, potato starch, tapioca starch, kosher salt, baking powder, and xanthan gum. Set aside.
03 -
In a separate bowl, beat the eggs and sugar together until creamy and fully combined.
04 -
Add half of the dry ingredient mixture to the egg and sugar mixture and beat until just combined. Add the buttermilk, melted butter, vanilla extract, and almond extract, and beat again to combine. Add the remaining dry ingredients and mix gently until just incorporated.
05 -
Divide the batter evenly between the prepared cake pans. Bake in the center of the preheated oven for 35-40 minutes, or until the cakes are lightly browned and a toothpick inserted in the center comes out clean.
06 -
Let the cakes cool in the pans for at least 30 minutes before inverting onto a wire rack to cool completely. Frost as desired and enjoy.
# Additional Notes:
01 -
This recipe produces approximately 40 cupcakes if desired. Bake cupcakes at 175°C (350°F) for 18 minutes.