White Cake

This fluffy cake has a wonderful texture. Frost it with Creamy Vanilla Frosting or Fudge Frosting.

INGREDIENTS | SERVES 12

  • 1½ cups superfine rice flour
  • ½ cup millet flour
  • ¼ cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1½ cups sugar
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup coconut oil
  • ¼ cup solid shortening
  • ½ cup apple juice
  • ¼ cup water
  • 2 teaspoons gluten-free vanilla
  • 4 egg whites
  1. Preheat oven to 350ºF. Spray a 13″ × 9″ pan with nonstick gluten-free cooking spray and set aside.

  2. In large bowl, combine rice flour, millet flour, tapioca flour, xanthan gum, sugar, baking powder, baking soda, and salt and mix well with a wire whisk.

  3. In food processor, combine coconut oil and solid shortening; process until blended. Add to flour mixture along with apple juice, water, and vanilla. Beat until blended, then beat on medium speed 2 minutes.

  4. Add the unbeaten egg whites, all at once, and beat 2 minutes longer. Pour batter into prepared pan.

  5. Bake 35–40 minutes, or until cake is beginning to pull away from edges and is light golden brown. Cool completely on wire rack.

Calories: 292.55
Fat: 9.22 grams
Saturated Fat: 5.28 grams
Carbohydrates: 50.03 grams
Sodium: 198.85 mg

  1. Home
  2. Food Allergy Cooking
  3. Cookies, Candies, and Cakes
  4. White Cake
Visit other About.com sites: