Gluten Free Perfectly Fluffy White Cake

by Brittany on March 7, 2011

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The inspiration for this recipe came from Amanda’s Random Ramblings Blog. I was looking for an easy dessert to throw together for a quick photo shoot with a  local paper.  This is a basic white cake recipe that I added a colorful flair to by using some food coloring.  Food Coloring is usually something I avoid- but in this case  I wanted my cake to pop with color for the photo.   So yes- I took the shortcut.  You could try coloring the batter with natural ingredients by using say pureed beets or blueberries. If you do this use your puree in place of part of the milk.

This recipe is me in lazy mode.. ok no I take that back. This is me in Incredibly crazy busy needing the gurantee that a recipe would work mode.  So I didn’t take risk’s this time around as I usually do.  Hence why you are seeing eggs.. But this cake was just so delicious that I had to share! Its  the best white cake I have ever had to be honest.   It would be the ideal  birthday cake .

If you want to make this recipe corn free I recommend using Melted Coconut Oil in place of the Butter. You may also use real butter if you are able to eat it.

The Gluten Free King Arthur cake enhancer that I called for seriously enhanced. With it this cake rose like crazy. Id say it doubled in size. You don’t have to use the cake enhancer- I just can tell you now from experience that its quite the product. Worth having in house.

Amanda says on her blog that this recipe will make 16-18 cupcakes, 2 6-inch round layers, 9-inch square, or a 10-inch round. And I found that to be accurate!

This recipe can be made in a stand mixer or just mixed by hand. I mixed mine by hand.

In the future I will be experimenting with experiment by using Sweet Rice Flour also in place of the Sorghum (as sweet rice flour creates an excellent texture) You might try doing this if you feel a little brave :)

Please Note: There is a typo somewhere in this recipe as its not turning as out it was intended. Until I resolve the matter please do not make this recipe or else you will end up with a gummy cake. Sorry for the inconvenience.




  • 1/2 Cup Sweet Rice Flour
  • 1/2 Cup Sorghum Flour
  • 2/3 Cup Tapioca Flour
  • 1/3 Cup Potato Starch
  • 1 cup Cane Sugar (You could also use 1/2 Xylitol)
  • 2 Tsp Baking Powder
  • 1 TBS King Arthur’s Gluten Free Cake Enhancer (optional)
  • 1/2 Tsp Salt
  • 1 Tsp Xanthan Gum
  • 1 Stick  Softened Earth Balance Butter (Use 8TBS if you are using the Soy free from the tub)
  • 3 Organic Eggs
  • 3/4 cup Heavy (full fat) coconut Milk.
  • 2 Tsp Vanilla Extract


  1. Preheat Oven to 350 Degrees. Grease pan.
  2. Combine all dry ingredients (Mix well)
  3. Stir in the eggs, and all other wet ingredients. Whisk until it is well combined.
  4. Pour the batter into prepared pans. And Bake roughly 45 minutes until toothpick comes out clean. (You will need less time for cupcakes)
  5. Allow to cool and then frost.

For the frosting I have two recipes to offer you.

For a refined sugar free frosting – combine the following ingredients using a hand mixer.

  • 10 Tbs Room Temp Earth Balance Butter (soy free) or Coconut Oil  (For corn free)
  • 5-6 Tablespoons of Arrowroot
  • 1 TBS Nondairy Milk
  • 3/4 Cup Powdered Sucanat Sugar (Or other sugar of your choice)
  • 1 Tsp Vanilla Extract
  • 1 Packet Stevia (optional)

Or try my recipe for Gluten/Dairy Free Buttercream Frosting. Check out that recipe for other fun  flavor ideas!

Happy Cake Making.



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{ 25 comments… read them below or add one }

dietwedge March 8, 2011 at 1:49 am

Delia wanted to bake a cake tonight, but we didn't do anything special…ie. gluten free and pretty. But it was tasty.


BrittanyAngell March 8, 2011 at 3:54 am

So cute she wanted to bake a cake!! Little recipe writer in the making :)


Iris March 8, 2011 at 1:51 am

You didn't tell me you had a new white cake recipe coming! I am so using this to adapt for my birthday cake! So excited!


BrittanyAngell March 8, 2011 at 3:53 am

:) hehehe. I thought of you as I was typing it up today Iris! Stevia was chanting through my head!


Cathy Hollister March 8, 2011 at 4:08 pm

This looks great and thanks for the flour break down. I will order the cake enhancer from King Arthurs Flour. How do you like it? Have you tried it in breads as well? How is it different from xanthan gum. I am very excited to try the cake and the enhancer as well.



BrittanyAngell March 8, 2011 at 4:50 pm

Cathy- I have not tried it in anything yet beyond this cake! Its specifically for cake so I'm not sure how it would work in bread.. might be worth trying! Xanthan acts as a binder- this I believe helps only with leavening.


Lisa March 9, 2011 at 1:57 am

So pretty! Brittany, you take such beautiful photos! I have not heard of GF Cake Enhancer! I must get some.


BrittanyAngell March 9, 2011 at 2:57 am

I was an Art Major in College.. but had very little interest in photography. Wishing I had taken more classes in it (I was a painter)
One thing I have always loved is color- been working hard to bring as much color into my photos as I can :) Thank you for your sweet comment- I always scoff at my own photos.


Lisa March 9, 2011 at 5:33 pm

I was an art education major :) I did fine in all my classes except for photography. That “C” still drives me nuts!


Brittany March 9, 2011 at 5:52 pm

Too funnny! I didn’t exactly thrive in my college photo classes either. It was much too technical for me. Then again it wasn’t digital. I would have been all for that :)


hunterslyonesse March 11, 2011 at 4:47 pm

You keep taunting me with cake! I still haven’t been able to make that chocolate cake of yours!


BrittanyAngell March 11, 2011 at 6:40 pm

I know! Drive to Rochester Ny this weekend and come to my event- and I\’ll provide you with endless cake :)
( really do wish you lived closer!)


Lauren March 11, 2011 at 10:44 pm

I love Seasonal Sunday and your delicious recipes, so I nominated you for a blog award – Versatile Blogger Award!…


vincent March 17, 2011 at 7:18 pm


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Leah March 19, 2012 at 10:50 pm

Ok so I am abut to make this cake but the store didn’t have sweet rice flour :( I just have brown rice flour. Is this going to mess it up bad?


Brittany March 20, 2012 at 12:05 am

Yes!! Horribly bad. I’m so glad you asked. Sweet rice flour works extremely different. Check for it at a local Asian store they call it ” glutinous rice flour” ( not gluten- no worries it’s safe!) and it’s maybe $1-2 per lb!


lina April 10, 2012 at 8:49 pm

this cake looks beautiful; I gave it my best try and it came out really gummy and flat – so I turned it into biscotti (which was very yummy!). Where could I have gone wrong? I’d like to try it again. thanks!


Brittany April 10, 2012 at 9:02 pm

Hi Lina! This is an older recipe- i’ll make it sometime soon to see if it has any issues.


Lina April 14, 2012 at 4:08 pm

Great! I’m wondering if my oven (only convection) poses some small problems. I’m going to try it again today… I enjoy reading your recipes (and pictures!) thankyou.


Jenny M May 31, 2012 at 6:56 pm

Hi, I’m wondering if anyone has tried doubling this recipe? I’m wanting to make a double layer cake and am wondering if I should mix up two recipes separately or if it will work to double it?


Brittany May 31, 2012 at 8:10 pm

Jenny- I think there is an error in this recipe. For now I don’t suggest you make it at all. I need to make them and figure out if there is a problem.


Francine November 30, 2012 at 2:46 am

I tried this recipe and it came out flat and gummy. Why is there no baking soda? Looking at the end result…there is too much liquid and not enough flour in this recipe. You did not use this recipe to get what you have on your picture..


Brittany November 30, 2012 at 3:44 am

Oh no :( I’m
So sorry!! There is a typo in the recipe somewhere and I thought I had removed this from the website! I made it about a year ago again and it also came out gummy for me which had not been the case the first time.


Barbara May 8, 2013 at 9:22 pm

The photo looks so wonderful! Have you fixed the recipe yet? I so want to make what is in that photo for my daughter’s birthday. Is the egg free version of this cake okay to make?


Shaina May 23, 2013 at 1:21 pm

I just made this recipe and it turned out wonderfully with a few modifications. If you’re getting a “gummy” texture, I would suspect it’s the potato starch. After reading the above comments, I changed the following: I used Brown Rice flour instead of sweet rice, used extra tapioca starch in place of the potato starch, I added 1 t of baking soda, 1/2 C of SoDelicious Vanilla Coconut Milk instead of 3/4, and substituted honey for the vanilla. That may not suit everyone’s tastes or preferences, but my family and I loved it! Thanks for the recipe!


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