Tuesday, 11 March 2014

The Best Gluten Free White Cake Ever {My Recipe Finally Perfected}


You guys, this is literally the best recipe for gluten free white cake you will ever see. I never was much for a white cake, even before my gluten free days, but the fluffy, moist, deliciousness of this cake has changed all that. I am now a believer.



It took me a long time to perfect this recipe. For days I was making batches of three cupcakes at a time, making small changes each time. The piles of half-eaten cupcakes multiplied across the landscape of my kitchen as I sat in the midst of them, writing notes and scratching my head and stuffing my face with cake for analysis.

 

Finally, the perfect cupcake rose above the rest and a quickly scribbled the recipe down and multiplied it into a big, fat, beautiful three layer cake.

 

As you know, I always try to keep the strange ingredients to a minimum in my recipes here. I did find that adding coconut flour really did add to the flavor of this cake though. Without it, it just tastes too much like rice. I only added a fourth of a cup though, since I know it's expensive.

 

My older sister, who is a true white cake connoisseur, declared that this cake is truly what every cake should aspire to be. It is moist, fluffy, and rich and has the flavor of a real white cake.


And if you're not already heading to the store to buy the ingredients, here's one more close up to make sure you're convinced...


And on a slightly unrelated note, you should get some of these silver birthday candles at Target. They're adorable.

Have fun.


      The Best Gluten Free White Cake Ever

    • 1/4 cup Coconut Flour
    • 2 3/4 cup all purpose gluten free flour (the recipe I use is at the end of the post in this link)
    • 1 2/3 cup granulated sugar
    • 1 tablespoon GF Baking Powder  
    • 3/4 teaspoon salt
    • 3/4 cup (12 tablespoons) softened salted butter (let me know if you try any non-dairy substitutes. It should work fine)
    • 1/2 cup vegetable oil
    • 8 egg whites
    • 1 1/4 cups milk (or non-dairy substitute)
    • 2 teaspoons gluten free vanilla 

    • Preheat oven to 350ºF and grease and flour three 8 inch cake pans (I put a circle of parchment paper on the bottom of each pan to ensure easy removal). This would probably also make two 9 inch pans, one 9x13 inch pan or a  couple dozen cupcakes.
    • Mix the flours, sugar, baking powder, and salt on low speed for a minute to fluff them up. Add the butter and oil and continue mixing for another minute until incorporated.
    • Add the egg whites one at a time, beating well after each addition.
    • Add the milk and vanilla a little at a time and then beat on high speed for two minutes. The batter should be thick and fluffy.
    • Pour the batter into the prepared pans. Bake for about 20 minutes or until a toothpick comes out clean. Cool completely before frosting.

    • Pink Buttercream
    • (I doubled this recipe for the cake pictured. As you can see, I like a lot of frosting.)

    • 4 cups powdered sugar
    • 5 tablespoons milk (Half and half will give you the fluffiest frosting, but even a non-dairy milk will work. I used coconut milk.)
    • 1 teaspoon vanilla
    • 1/2 lb. (equal to 1 cup or 2 sticks) slightly softened butter (non-dairy substitutes should work fine, let me know in the comments what you try)
    • Pink Food Coloring (optional) 
    •  
    • Combine the sugar, milk, and vanilla. Beat until smooth. Cut the butter into chunks and beat in a handful at a time. Continue beating at high speed for at least five minutes or until all the butter is incorporated and the frosting is fluffy. Add the food coloring until desired color is reached. 

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143 comments:

  1. Your cake is beautiful! And that frosting is amazing! I'd really like to get some of those candles! :)

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    1. Wgere n when did you add the oil it was left put of directions

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  2. I'm drooling over your gorgeous pictures!! I miss having a beautiful birthday cake most of all! For someone who is also allergic to eggs, any thoughts on what subbing flax or chia eggs might do to your "perfect" recipe?

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    1. I'm not sure. Let me know if you try!

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    2. Well, my birthday isn't until November. But, I have pinned this.....maybe I'll think of another excuse to bake a cake before then. But I'll have to find some people who would be willing to share....for some reason, no one else wants to try my g/f experiments!

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    3. I've heard good things about using chick-pea water (from tins of chick-peas) as a general drop-in replacement for egg white. Seems that the proteins work in the same way. May be worth a try.

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    4. I just made this cake last night using Red Mills 1 for 1 gluten free flour. I substituted the coconut flour with cashew meal (Trader Joe's carries it and I use it alot now that I need to stay away from wheat). I also used 4 whole eggs cuz I don't care about it being completely white. I used Jello cream cheese pudding between the 3 cake layers. Frosting is basic Crisco and powered sugar. I didn't tell my family or guests it's gluten free and they had no idea. I just told them and they are very surprised. I suprised myself as well because this is one of the best cakes I ever made and only my second one from scratch. Thank you for this recipe.

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  3. I made this cake for my husband and son as a green velvet cake for St. Patrick's Day. I made a dairy free, soy free version using almond milk and non-dairy "butter". They agree that it is the best gluten free cake recipe! Thank you!! ��

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  4. Thank you!!! My gluten/dairy free little 5 yr old is about to have a birthday so I can't wait to try this!

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  5. I just finished putting the batter into cupcake containers. In the oven now, but the batter was SUPER sticky. Just wondering if this is normal.

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  6. Hi there!

    For the recipe - is it for three layers? I would like to make one layer cake.... would you please email me - krwoods8@yahoo.com with one layer recipe? Hope to hear from you soon!

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  7. It's soo delicious but it was a little bit dry... Any suggestion as to why? And how to keep it moist?

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    1. Try baking it less next time. It's done as soon as a toothpick comes out clean... don't keep it in any longer than that! :)

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    2. The way that I keep moisture into all of my cakes is to take them from the oven and IMMEDIATELY wrap in three layers of plastic wrap and then two layers of foil and then put directly into the freezer!!! This traps all of the moisture INTO the cake. When you remove them from the freezer (the day you are making the cake), you will be amazed at the moisture in the cake. Works like a charm every time.

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    3. Do you just cover the cake in the pan and put the whole thing in the freezer, or do you remove the cake from the pan and then wrap it in the plastic wrap. I'm weary about heating plastic because of the harmful BPA and other chemicals.

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    4. Please credit Jeanne's flour recipe. It's an amazing recipe and deserves acknowledgement.

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    5. Dryness is caused from the Coconut flour. It adds a great flavor, but you have to increase your liquid by the same measure of coconut flour used. So add 1/4 cup liquid for this recipe.

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  8. I am curious if using 4 whole eggs would do just as well? Is there a particular reason yolks are not used? I'm assuming it makes the cake heavier, so the whites only makes it more like angel food cake. Just trying to avoid having 8 yolks kicking around, though a custard might be nice :)

    Thanks!

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    1. Whole eggs will make a yellow cake, egg whites make a white cake.

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    2. I used three whole eggs and three egg whites and it came out delicious! Still white to.

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    3. I used four whole eggs and it came out super moist and so delicious. None of my family eats gluten free, but my mother in-law does. I made a regular chocolate cake and this gluten free cake recipe, everyone (even my teenage son) liked this cake much better!

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  9. What if I cant find coconut flour???

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    1. You can buy it on Amazon. There's a link in the recipe. :)

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    2. Costco has it now, at least in the Seattle area.

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    3. Walmart in my little local town had it

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  10. My family is not only gluten free but we have an allergy to coconut! Can I use just the all purpose flour and it still work nicely?

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    1. It should be ok, but you'll have to use a little more rice flour than you would use of coconut flour.

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  11. This recipe is delicious!!!! I've tried 3 GF white cake recipes in the last 3 days and all have gone in the garbage. I wish I had tried yours first. I tested it out today with hopes it would be better than the others. It was hands down 100 times better! My sons 1st birthday is at the end of May and this is what I'll be serving. My 2 1/2 yr. old couldn't wait any longer and devoured hers without any frosting after dinner.

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  12. I recently made your gluten free flour mix, and then your Vanilla cake just as you had written. I Honestly, can't believe how good it came out! I have tried so many gluten-free things and they're always just ok. This REALLY tasted like gluten-filled cake, and besides that, it has a Terrific vanilla taste! Thank you so much- Love it! Making it for my son's Birthday next week.

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  13. This cake is AAAAHHHMAZING! I have never had such an insanely good WHITE gluten free cake before. I find that in most cases they're either too crumbly or just so chewy.... and the bake mixes too are awful. I find chocolate cake to be a little more forgiving, so I've been on quite the journey to find the perfect white cake and this is it! Thank you so much. :)

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  15. I would like to try and make this cake for my daughter who is turning one in a few weeks. She is allergic to milk protein and would like to try to make this for her special occasion. Where (what brand) did you buy your ingredients for your all purpose flour from...?

    Thank you!

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    1. Bob's Red Mill on Amazon.com!

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    2. Is your baking powder Bob's Red Mill Double Acting Baking Powder Aluminum Free OR Bob's Red Mill Pure Baking Soda Gluten Free? There are two different versions.

      Thanks!

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    3. Could you also recommend what kind of vanilla extract?

      Thank you

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    4. I don't think it really matters. Just google it to see if it's gluten free.

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  16. I have some King Arthur's GF All purpose flour. Can I just use it instead? It does not have xantham gum in it like your flour recipe.

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    1. It might be okay. Let us know if you try!

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  17. I was struggling to find a decent gluten free cake recipe when I came across this one. Let me just say that this cake is absolutely DELICIOUS! I have a few family members that have recently gone gluten free because of their health and when I showed up to my niece's birthday dinner I could tell they were hesitant to try this cake. Boy were they wrong! This cake has an amazing flavor and it's moist on the inside! I can't wait to bake this cake again! Sincerely.. thank you for this great recipe :))

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  18. Do you think it would come out good using all coconut flour?

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    1. I know I'm not Yammie or anything, so I can't be sure, but I can give a guess and say no, it would not come out good using all coconut flour. Coconut flour has a bittersweet taste to it, so when baking it is advised not to use it in large quantities, and to have another flour or something to balance out the flavors. I often see brownies made of Zucchini that have coconut flour in it, because the coconut flour will hide the zucchini but because of the zucchini the flavor of the flour won't be too strong.

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    2. Coconut gives it a wonderful nutty taste, but sucks the life (moisture) out of a recipe. I think you would need to at least double the amount of liquid you add to the cake. Let it sit for a while, then stir in another cup of milk. You can probably almost triple the liquid and still end up without it being too runny.

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    3. Not only does it increase the need for liquid but it is a very dense flour, you'd likely get little to no rise. I made brownies from the recipe on my coconut flour bag (it was the only flour for the recipe) and it was so gross. Very grainy and dense.

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    4. Not only does it increase the need for liquid but it is a very dense flour, you'd likely get little to no rise. I made brownies from the recipe on my coconut flour bag (it was the only flour for the recipe) and it was so gross. Very grainy and dense.

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  19. How long would you bake the cupcakes? the same time as the layers?

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  20. Hi! I tried making this with cupcakes and they turned out very strange! I used Dove's farm gluten free flour mix which doesn't have xantham gum in it and added lemon zest for flavour. They turned out quite rubbery and dense. What do you think went wrong?!

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    1. I'm not Yammie, but I can guarantee that not adding xantham gum would have affected your product. Also, the acidity from citrus can really mess with baked goods, although I'm sure it depends on how much you add.

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  21. Is it really salted butter? Just checking as one usually uses unsalted in baking.

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  22. Just made your best GF white cake and chose to make cupcakes and I just tried one and they are absolutely amazing! I didn't even frost them yet, and it was scrumptious! Can't thank you enough! Today I am 57 years young, and can't wait to share the cupcakes with my family! Now off ot make the frosting, yum, yum!

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  23. Are the measurements the same for cupcakes? If so, how many cupcakes does this make? Thank you!!

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    1. Yes, when I baked this recipe, and baked cupcakes, I used the exact measurements for ingredients listed in the recipe. It made 24 cupcakes, fill each cupcake almost completely full. It also, take about 20 minutes, + or _, to bake the cupcakes, just watch carefully, each minute after 15 minutes. Enjoy, they are amazing!

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  24. Will this cake come out the same if I halved the recipe? I don't need that big of a cake! :) my daughter's sweet 16 is next week, and this is her first gluten free birthday. We are nervous...

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  25. These were delicious! I made them into cupcakes. I used coconut oil instead of vegetable oil and Namaste's GF flour. Thanks so much!

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  26. How many people would you say this recipe serves? Sorry if this is a silly question… But are the ingredients listed enough for all three layers of cake or do I triple it?

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    1. This makes three layers. I'm not sure how many servings that is.

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  27. I have never baked a gluten free cake before. So please help if you can as I do not know what it's suppose taste like. I'm thinking it should taste like a regular cake, right? Followed recipe, cake was moist, light, but grainy. Almost like corn meal grainy texture. Is this normal?

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    1. That isn't right... I'm not sure what went wrong. Sorry!

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    2. Both coconut and rice flours can be grainy. Make sure that you use the superfine rice flours in baking!

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    3. I had the same problem! I made cupcakes and while they had great flavor, the texture was very strange, almost like they were fluffy cornbread muffins. I'm going to try running the coconut flour through a grinder to get it ground finer, because I think this was the problem. Something else you should probably mention in your recipe is that these barely rise at all. When making cupcakes especially, most recipes say to fill the liners 2/3 full because the batter will rise when baking. With this recipe, they will not rise more than a quarter of an inch, so it is important to fill the cupcake liners almost completely full. With that adjustment taken into account, the recipe makes about 2 dozen. The day they were baked, they were nice and moist, but the day after they were pretty dry. I had iced them the previous evening hoping to seal in the moisture, but they were still dry. I ended up throwing almost an entire dozen out because nobody wanted to eat them. Next time, I'm going to try adding a 5.9 oz box of vanilla pudding mix to the batter to see if that helps with the dryness issue. Hopefully, that in combination with the finer coconut flour does the trick.

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  28. I want to try your recipe but didn't see the GF flour mix at the end of the post. Did I miss it somehow?

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    1. 1 1/4 cup brown rice flour
      1 1/4 cup white rice flour
      1 cup tapioca flour
      1 cup sweet rice flour
      2 scant tsp. xanthan gum

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  29. Hi! I'm definitely going to try this recipe. I also want to ask you, Can I substitute the eggs and with what?... I'm looking for glutten free, dairy free, eggs free cake recipe. I'm probably going to substitute the milk with coconut or almond milk... I heard that you can substitute the eggs with bananas... Its that correct?

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    1. Applesauce is in place of oil. Ground flax with water is in place of egg. Can'the remember the measurements though. Sorry.

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    2. Applesauce is in place of oil. Ground flax with water is in place of egg. Can'the remember the measurements though. Sorry.

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  30. I wanted to ask why you use salted butter instead of unsalted?

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  31. Can I substitute coconut oil for the vegetable oil? We will not use it. If I can, does it change the texture?Thanks!

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  32. I baked this cake yesterday for my own birthday. I used Pamela's Artisan Flour Blend and Bob's Red Mill Coconut Flour. I did not use individual egg whites, but bought a store brand carton of egg whites, which I added a little at a time. Because I don't have 8-inch cake pans, I used my two 9-inch pans, which was a mistake in my opinion. Although I baked the layers a little longer (they got very brown on top), and they stuck done with multiple toothpick sticks near the center, they sank in the middle as they cooled. It still looked pretty good when I was done frosting it. However, when I cut into it, there were raw parts near the middle. However, the edges were perfectly done and that's the best part with all the icing anyway! I will make this again, BUT get 8-inch pans and bake it in three layers, or do cupcakes. Just thought I'd warn someone else about using 9-inch pans. The done parts are absolutely delicious and the best gluten-free cake I've had since going GF in 2007. Thanks for sharing the recipe.

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    1. I'm not an expert gluten-free baker, but when I bake larger gluten cakes I reduce temp to 325 and add 10-15 min on to the baking time. Not sure if the same would work here.

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    2. Thanks for that suggestion, Sarah.

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  33. This is a beautiful cake and I would so love to be able to have one for my birthday, it would be the first in 5 years. I was such a sweet lover when DX'd with IBS and Celiac's. I have avoided everything gluten. But would love to have a cake once a year and maybe some cookies now and then.
    But to get to my question. What can be done to substitute the coconut flour? Since I am also allergic to coconut this proves a problem for me.
    Any help would certainly be appreciated. Thank you in advance.

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  34. I ended up baking this 40 minutes to get the toothpick to come out clean and it rises high in the oven but as soon as it comes out it falls and it's doughy. What am I doing wrong? Ive tried it 3 times now

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  35. I just read carries post above and I used two 9 inch and a 6 inch and all did the same thing as hers. They fell and were doughy

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  36. I was wondering if you would share the measurements for 3 cupcakes for those times I want a little something sweet without making a whole cake.

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  37. I made this cake for a gluten free friend's birthday. I was so nervous since this was my first gluten free cake - but it turned out great! I did make a couple substitutions: 1) instead of milk I used full fat sour cream mixed with a bit of water and 2) instead of 8 egg whites I used 3 whole eggs beaten with a heaping tablespoon of fat free greek yogurt. I also frosted with a chocolate cream cheese frosting (I'm partial to cream cheese frostings). The cake was COMPLETELY LOVELY and I'm so grateful for the recipe. Great texture, light but not too light, super moist, sweet but not too sweet, a bit tangy and full of flavor. Thank you!

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  38. Is the sweet rice flour essential or will it come out ok if I sub it with the white rice flour?

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  39. Just made this for the second time in 4 days.... because YAY CAKE!!! The first time I made it was for my daughter's birthday party. I did the 8-inch round cake and used vegan butter and almond milk. Just now, I used vegan butter and coconut milk (canned) for cupcakes. Both are *so* good!!!! Thank you so much for this recipe!!!

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  40. Ok...decided to bake one cupcake to see if it would rise and surprisingly it did! The cake is good but I'm not accustomed to gluten free (just trying out the recipe)...can't get past that grainy taste, I think its from the coconut flour. Thanks for sharing!

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  41. Can this be made into a sheet cake?

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  42. This cake looks delicious and can't wait to try it! Just wondering; if I add 5 tbsp of cocoa powder to the mix would it work as a chocolate cake? Thanks!

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  43. We substituted: -egg whites for 2 Tbs ground flax and 1/4 cup apple sauce
    -milk for coconut milk -butter for vegan butter -vegetable oil for coconut oil
    The cupcakes were super moist, everyone loved them!

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  44. I just typed out this long glowing review, hit publish, and it seems to have disappeared!

    Anyway, this was absolutely amazing, and i wanted to say thank you so much Yammie for the best gluten free cake I have ever had!

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  45. HELP! I would like to make this into a yellow cake. What are the measurements for the egg and liquid?

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    1. 8 lg egg whites equals about 1 cup. 4-5 lg whole eggs equals 1 cup.

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  46. Totally perfect GF white cake! Thank you! I made cupcakes--36 total from one recipe (they were the small, normal-sized cupcakes, not the giant modern ones.) A really nice GF cake.

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  47. I made two 9 in cakes and it came out great!! They took a little longer to bake, and my oven must not bake evenly because the cake on the left came out first, the other cake needed 3-4 min longer. I just watched them carefully, using a toothpick to decide when they were each done. My gluten free friends LOVED it!!!! Said it tasted like "real cake" and not just "okay or meh" like other gluten free stuff. They were even fighting over the last piece. I'm going to make cupcakes next!! Thanks for this wonderful, amazing recipe!!!!!

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  48. Would you mind sharing the measurments for those three cupcakes, if you remember? I'm no good at breaking things down like that. I'm making a cake for a friend's party in a few weeks, but hers will be normal cake. I only need a small amount of cake so that I don't have to avoid it then, but I really don't want to have leftovers... I love frozen cake too much. :)

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  49. I made these cupcakes today for my daughter's birthday party, and they were delicious! I used millet and sorghum flours as you mentioned in your other post, but I used almond flour instead of the mochiko.

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  50. Hi, I may have posted before, but it didn't confirm so I'm going to comment again in case it didn't!

    The cake looks amazing and sounds amazing! I'm wanting to make a gluten free cake for someone, but it's the first time I'm making something that's gluten-free! I was wondering, because it would be a one off buy and it's expensive, could I not use coconut flour and just substitute it with more gluten free flour?
    Also, do you have any advice for first time gluten-free bakers?
    Thanks!!

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  51. Just a thought...it would be so much easier for us if the recipe just included the amounts/ingredients of the flour blend right in the cake recipe. Most of us don't want to mix up a batch of So-and-so's gluten-free flour blend to try a recipe out. I did it when I first went gluten-free, and the various blends end up sitting in a tub unused unless I make that particular recipe again.

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    1. I would just use a good gluten-free flour blend such as Cup4Cup or Pamela's Artisan Flour Blend as a substitute for Yammie's flour blend.

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  52. I need to make this into an Almond Cake. Would I just need to add the Almond Extract or do I need to make any additional changes?

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  53. Thank you, thank you, thank you for this wonderful recipe! It really was the best gluten free vanilla cake EVER. I was even able to make it into a tiered cake and use fondant on it to create an elmo birthday cake for a 2-year old. Everyone loved it! I wish I could post a picture here of the final product, but it won't let me.

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  54. This cake is actually amazing! I made it directly from the recipe, no subs and it was perfect, looked the same and tasted delicious. I highly recommend it!

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  55. It's my son's birthday tomorrow. But I have a bit of running around tomorrow before we settle down to the birthday dinner. Can I make it tonight and serve it tomorrow evening? Can I leave it out? The temperature between now and tomorrow evening should be between 75 and 80 degrees. Thank you!

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  56. Can I add lemon extract to the recipe.. or will that change the consistency/ final product?

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  57. Did a test run today with this cake recipe for my nephews birthday. Used a 9x13 pan and ended up cooking longer than the suggested time. Cake tested done. After an appropriate cooling time, I cut into it, and it was RAW in the middle top half. If I did it again, I would prob use three layer pans, but his cake has to go into a truck mold:( Back to searching. I would definitely not advise other bakers to use a 9x13 pan.

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  58. You are not kidding with the title of your cake recipe..seriously best GF cake..ever!!! I just made a double layer 9X13 for my son's birthday cake, two days in advance for his party. I frosted it with a swiss meringue buttercream and then fondant..kept nicely for two days in a cake box on my counter. It was so moist and tasted really good without the often gritty dry taste that white GF cakes can have. It pleased even the most skeptical of my family who don't eat GF and sometimes seem annoyed that I always bake GF treats for gatherings. I took the leftovers to work and got raving reviews..on a Wednesday and made the cake on Sunday. Granted it was still covered in fondant but it was still moist and delicious! Also, a note about the 9X13. It definitely needed more baking time, at least 35 minutes! It came out very short so I needed to bake another but it ended up perfect as two layers! I'm looking forward to trying this recipe as cupcakes, especially with the swiss meringue buttercream frosting I used..so good together!!! THANK YOU! I love your blog and will try your other recipes too!! :)

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  59. I used trader joes gf ap flour and their coconut flour. It ended up making the cake have a grainy aftertaste. Any idea why?

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    1. No expert, but I would suspect one of two possible things:

      1: Brown (wholegrain) rice flour
      2: Lack of xanthan gum.

      I used this:

      http://www.amazon.com/gp/product/B00KO2TPO6?keywords=doves%20farm%20white%20flour%20self%20raising&qid=1445428996&ref_=sr_1_1&sr=8-1

      but that may be expensive outside the UK. I'm sure you can find something with white flours and xanthan gum. Also, I needed both the baking powder from the recipe AND a self raising GF flour to make mine rise enough.

      If your flour blend isn't exclusively a rice blend, you may not need the coconut flour for taste.

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  60. Due to egg allergy, I tried substituting 3T flax seed meal + 6T water in lieu of the egg whites. Not a straight across substitution I know, but worth a try. The cake was the worst I've tasted and barely rose. So... for those looking to do the same, be warned .

    Kirsten

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    1. Ha thank you! that's what I was looking for!!

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  61. i made this cake and it tasted SO YUMMY i love this cake i am definitely saving this:)

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  62. Yay! Success with this recipe on the 2nd attempt. Thank you so much for all your hard science and work on this!

    I'm in the UK, so some esoteric ingredients were very expensive. (Totting up the cost of making a batch of the flour alone was looking to be in excess of £50, or $77.)

    So instead of the flour mix I used Dove's Farm Self Raising white flour. As that flour isn't exclusively rice-based, I didn't feel the need to use the coconut flour and replaced it with an equal volume of more Dove's Farm. I also still added the baking powder as my first attempt didn't rise at all.

    The first mix came out too wet, so I made sure I used small eggs for the second attempt.

    Result: beautiful, moist, delicious sponge. Win!

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  63. I'm making this as we speak. The cake's out of the oven, my sample cupcake that I poured-off was quite nice.
    I used 3/4 cup virgin coconut oil, and 1/2 cup avocado oil. I also used vanilla bean powder (1.5tsp) instead of vanilla extract. The flour mix I used was Bob's Red Mill 1-to-1 mix.
    The cupcake was quite good. Browned nicely, was airy... not quite springy and moist like most gluten-full cakes... but I'm still impressed with the recipe. I'm wondering if a few egg yolks might help with that moisture retention and firmness?
    My other fav. gluten-free cake is angel food cake... so I'm a big fan of egg white leavening.

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  64. I made this just like the recipe but used Mama's Almond Flour blend for my all purpose with 1 tsp of Xanthan gum added. I thought tasted amazing! The texture is only slightly different than a gluten cake. The taste is so good you forget about it and say who cares after one bite! I am very fussy and so are my taste testers and all were very pleased. The icing is terrific as well. I've never found a butter cream icing that I liked so I was hesitant. I could have eaten this by the spoonful! Definitely will be saving it. What really impressed me is that the cake was still fantastic two days later(I have a small family!). I think you do have to really watch it at the end of the cooking time. It looks way undercooked one minute and two minutes later it is perfect! Trust the jiggle and the bounce test....the toothpick I found tried to deceive me.��FYI I made raspberry filling and used it for my middle layer. Amazing!!!! Perfect to cut that sweet icing. Thank you so much for the super recipe. Your hard work definitely paid off!

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  65. This recipe was truly delicious. I made cupcakes, and in case you are wondering it makes 24 cupcakes. So if you want just 6 cupcakes divide the recipe by 4. This will definitely be a repeat for us, thank you!

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  66. I made this cake yesterday using coconut oil instead of butter and 4 whole eggs instead of egg whites. I also used rice milk to keep the cake dairy free. As another review suggested, I baked my 9x13 pan at 325 for close to 30 minutes. After baking for 25 minutes, I kept careful watch of the browning stage and toothpick check.

    The cake was dense but not dry. There was a slight coconut flavor. I would make this again, but I would try using the egg whites, hoping for more a fluffier texture. Overall, very good!!

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  67. I made this for my fiancés birthday it was delicious!

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  68. I never comment but since i had to make this for my highly sensitive nephew, i thought ppl should know how it went. So my sister and i halfed the recipe and followed the ingredients with exception of using whole eggs, vegan butter and coconut milk. We used the batter for cupcakes and a cake. The cupcakes turned out okay, a bit dense. The cake was super moist, way better than the cupcake. It took 17 min for the cupcakes to be ready and 25 min for the cake. Overall i highly recommend making the cake version. Thanks for this amazing recipe!

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  69. Not sure what happened to my batter but it took a total of 35 minuets in the oven, and when it came out the bottom was very eggy. the top and middle was fantastic but it was like the eggs went to the bottom. I'm sure i mixed it all right and i double checked the measurements, but other than that fantastic recipe.

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  70. I halved the recipe today to try it out as I am planning on making my friends wedding cake in June and she is gluten free. For my first try I have to say this is amazing! I used coconut oil instead of vegetable oil and unsalted butter, I also doubled the vanilla (I wanted the vanilla effect) and it tastes great. I plan on using a vanilla bean when I make it again to have her try it. It will also have a strawberry jam filling and buttercream frosting. I'm so excited! Thank you!

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    1. oh! and I also used buttermilk instead of regiular milk. And I made them into cupcakes to try. Clearly I have trouble following instructions.... but they were awesome!

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  71. This cake is amazing!

    I usually try to follow the recipe exactly the first time I make it, but I had to make a few adjustments--I considered this first try an experiment, anyway.

    Here is what I did differently (it sounds like a lot but honestly it really wasn't):

    1. I used 3 cups of GF all-purpose flour (a mix I made myself based on America's Test Kitchen GF mix) instead of including coconut flour
    2. Added about 1/8 tsp of xanthan gum, since your flour mix had it already and mine didn't
    3. Since there was no coconut flour to soak up a lot of liquid, I used only 7 egg whites (technically, 5 egg whites and 2 egg-white substitutes with meringue powder), and only 1 cup of milk
    4. I used 1/4 cup coconut oil (with a strong coconut flavor) and 1/4 cup vegetable oil to add a bit more complex flavor since I was cutting out the coconut flour

    I made a dozen cupcakes and a smaller cake; cupcakes were done in 20 minutes, and the cake was done in about 25+ minutes. I just sampled one of the cupcakes and it was delish! Can't wait to add frosting!

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  72. This comment has been removed by the author.

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  73. I need gluten free AND Sugar free. Could I substitue Stevia for the sugar and it still turn out okay? TIA!

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  74. I made this as a test run for my cousin's baby shower next week (she's gluten free) and I'd never made a gluten free recipe before and it came out wonderful! I halved the recipe and made 3 6" rounds with chocolate frosting- so fluffy and it slid right out of the pan! Thank you sooooo much!

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  75. If I wanted to use red mill gluten free all purpose flour instead would I use the same amount? And would I have to use any xanthan gum?

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  76. If I wanted to use red mill gluten free all purpose flour instead would I use the same amount? And would I have to use any xanthan gum?

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    1. I would use it for the flour mixture that it calls for in the recipe and yes add the xantham gum if it doesn't have it in there already.

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  77. I made this several times over last two days trying to make dairy free version for a dear friend's granddaughter. I wanted to share my substitutions/changes. I did use Jeanne's flour mix per this post but I used Earth Balance buttery vegan sticks (1 1/2) instead of butter and used plain soymilk instead of milk. I found that I only achieved a good rise and fluffy crumb when I added 3 T. King Arthur Cake Enhancer...which is Kosher/non-gmo/certified gf for thise of you who would like to try it. I HIGHLY recommend this product! Will be trying it in all my gf cakes and breads from now on.

    A couple things I did differently is I sifted together all the ingredients for Jeanne's GF AP mix when I mixed up a batch. But I also sifted ALL the dry ingredients together including the cake enhancer, before adding to the batter (instead of fluffing them up with mixer on low speed as directions stated).

    I started by creaming together the softened butter and oil, beating until incorporated. Then I added only 1 1/2 C. Sugar as I wanted to reduce it a bit and beat that in well for several minutes. Then I added in the sifted dry ingredients and mixed until it was evenly moistened. Next add in egg whites (room temperature) one at a time, beating well after each addition. Then I added the soy/vanilla mixture a little at a time and then beat on high for 2 minutes. I poured into lined muffin tins almost to the top of the lliners and baked for 15 min. At 350 degrees until they tested done with toothpick (they are still pale color) I found if you didnt fill them full enough they didnt rise as high. They rose nicely but didnt brown much. I bet if you add maybe 1 t. Baking soda they would have a more brown color if thats what you want but these were going to be frosted so it didnt bother me. Made 27 cupcakes. Had the fine cake texture and lightness of regular white cake. Definitely will make again.

    Its worth testing your oven temperature with a thermometer to see if your oven is calibrated...mine wasnt on the first try.

    Hope this helps someone who needs dairy free version!
    Mrs. Chiu

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    1. I avoid soy and dairy. Have you tried with coconut milk?

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  78. I followed the recipe and made this twice. The texture and taste was kind of like a muffin though slightly more moist. It also tasted like rice, really had such a rice aftertaste. I also found the icing much too sweet. I've been gf for as long as I can remember and was disappointed in this cake.

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  79. Has anyone successfully substituted eggs in this recipe?

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  80. Hi!
    This looks amazing! I am about to make a gluten free sheet cake for my daughter's birthday. You made yours in small round pans - anything I should know/do for a full sheet cake? Will I need to double the recipe, or make two separate cakes and stack them? I also need to dye it green (It's a Ninjago party and her favourite colour is green). Any tips would be amazing - thank you!!!

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    1. How big is the full sheet exactly? Here's a conversion chart that tells you how many cups of batter you need for various pan sizes: http://www.joyofbaking.com/PanSizes.html. As far as the color, just remember that it gets darker when it's baked!

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    2. Thanks for your reply and the tip about the colour!
      I'm making a basic 9"x13" (maybe the next size up if my daughter keeps inviting people lol)

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  81. I made these for my wedding shower so mom & I would have cupcakes and they are INCREDIBLE!! Thank you so much for the recipe :)

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  82. I made these for my wedding shower so mom & I would have cupcakes and they are INCREDIBLE!! Thank you so much for the recipe :)

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  83. Hi Jeanne, I was thrilled to find your awesome recipe! I made the cake today. The only thing I had to substitute was the potato flour for the sweet white rice flour (couldn't find it and needed it today). The batter was thick and fluffy, but it didn't pour!? I had to scoop and push into pans. It's cooking now, we'll see what happens. =/ I didn't leave anything out, why is it so thick it wouldn't pour? Any thoughts? Panicing in Pinehurst!

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  84. Hi - I was looking at the GL flour recipie and I am allergic to tapioca flour. Can I delete it or replace it with something else ?

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  85. Hi - I was looking at the GL flour recipie and I am allergic to tapioca flour. Can I delete it or replace it with something else ?

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    1. You can try replacing it with corn starch!

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  86. This really is the MOST AMAZING gf cake recipe I have ever encountered. Not only is the texture and taste convincing, but the cake puffed up substantially and held its form without being overly dense. No collapsing in the center!

    My twin girls just celebrated their 5th birthday, and I made two batches of this recipe for 1) a cake using two 9" pans and 2) cupcakes for their classmates. The cooking time for the cake was 30 minutes, and for the cupcakes, 21 minutes.

    My girls wanted strawberry cake, so I mixed in a package of Jello! strawberry gelatin, without any modification to any of the other proportions. It turned out great!

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  87. I should also note that I added two tablespoons of King Arthur Flour Cake Enhancer to this recipe. Not sure if it made a difference, but it is supposed to help preserve the moisture and extend the shelf life of the cake.

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