We now have our go-to Gluten-Free Birthday Cake recipe!
I have finally created a gluten-free vanilla cake that I love! I love the consistency, the crumb, and the flavor. It can be made into a white cake by using egg whites or a yellow cake by using whole eggs. It is so delicious that it can be eaten plain, but it is magnificent when frosted.
And now I am looking for excuses to make it. Thank goodness we are in the middle of party season!
Yes, that is a bowl lid serving as my cake plate! And with the inverted bowl over the top of the cake, I created a make-do cake carrier.
- 1 cup white rice flour
- 1 cup tapioca flour
- ½ cup potato starch
- 1 teaspoon guar gum
- 1 tablespoon baking powder
- 2 cups sugar
- ⅔ cup butter, melted (or DF margarine)
- 1½ cups milk (or rice milk)
- 4 teaspoons gf vanilla
- 4 egg whites (or 2 eggs)
- Preheat oven to 350 degrees. Grease 2 - 9 inch pans.
- In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
- Beat the egg whites with a fork.
- Add milk and melted butter.
- Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
- Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 35 minutes.
- Place on a cooling rack to cool. Once cooled frost.
More Gluten-Free Cake Recipes:
- Gluten-Free Cola Cake
- Gluten-Free Hummingbird Bundt Cake
- Gluten-Free German Chocolate Cake with Dairy-Free Topping