Gluten Free Perfectly Fluffy White Cake.

by Brittany on March 7, 2011

Posted March 7, 2011 by Brittany
Gluten/Dairy/Soy/Corn Free. The perfect Gluten Free White Cake Recipe!

Posted in :, , Cuisines :
  • Ready Time :
    0 min



  • 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 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


If you are not an Egg Eater (or a Vegan!) Check out my Eggless Variation of this recipe:  Gluten/Dairy/Soy/Egg/Refines Sugar Free White Cake.

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.

In the future I plan to experiment with replacing the Sorghum flour with Sweet Rice Flour as well- You might want to try doing this yourself!

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.

  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 suggestions 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!


{ 2 comments… read them below or add one }

Claire October 3, 2012 at 10:30 pm

Hi Brittany – Thanks for sharing this recipe. I bought your two-volume cookbook and especially love the section about sweet white rice flour! This recipe looks great as I am in search of a really fluffy gluten free white wedding cake recipe. I have also been testing baking with xylitol in an effort to reduce the amount of sugar in my cakes but the results have been drier cakes, which made the cakes turn out to be muffins not really cakes. I see that you put that “can substitute sugar with 1/2 xylitol” for this recipe. I wonder if the result would also be a drier cake? Thanks for any tip on this!


Brittany October 3, 2012 at 10:49 pm

Hi Claire- Honestly I would avoid this recipe. I had a few readers have issues with it and I haven’t had the chance to retest it and make sure its in working order. Just wanted to give you the heads up!


Leave a Comment

Previous post:

Next post: