Mini Gluten Free White Cake
Let’s take the first step into desserts with this simple and forgiving favorite. A plain White Cake often contains eggs, milk, and gluten. This one is inherently free of dairy, but be prepared to make adjustments if your allergy list includes eggs or wheat. I recommend using an egg replacer such as Bob’s Red Mill egg replacer if you are allergic to eggs, and an all purpose gluten free flour blend such as Better Batter. I use Canola oil in this recipe for its mild flavor, I recommend this or Avocado oil. I will include my simple top 8 allergy safe icing recipe, though you can top this cake with any frosting or toppings you like.
Working Around Your Allergies:
A plain White Cake often contains eggs, milk, and gluten. This one is inherently free of dairy, but be prepared to make adjustments if your list includes eggs or wheat. I recommend using an egg replacer such as Bob’s Red Mill egg replacer if you are allergic to eggs, and an all purpose gluten free flour blend such as Better Batter if wheat and gluten are a problem for you. Oftentimes we must adjust how much flour is used when converting from traditional to Gluten Free flour, however, in this case a quarter cup of flour will work either way. I use Canola or Avocado oil in this recipe for their mild flavors. Avoid flavorful oils such as olive oil, as this will greatly impact the pure, clean flavor of your white cake. Remember to make each recipe your own!
Ingredients:
Cake:
15 g White Rice Flour
12 g Brown Rice Flour
6 g Corn Starch
6 g Tapioca Starch
1 g Xanthan Gum
-or-
¼ Cup All-purpose Gluten Free Flour
2 Tablespoon Canola Oil
¼ Cup Sugar
¼ Teaspoon Vanilla Extract
¼ Teaspoon Baking Soda
1 Egg
Top 8 Safe Icing:
¼ Cup Powdered Sugar
¼ Teaspoon Vanilla Extract
1-2 Teaspoons Water
Instructions:
Preheat your oven to 325 degrees. Start the batter by cracking the egg into a small mixing bowl. Beat the egg together with the canola oil and the vanilla extract. Next, sift the dry ingredients into the wet ingredients. Stir well with a rubber spatula until the batter becomes smooth and free of any clumps. Spoon or pour the batter into a small cocotte, making sure to leave plenty of room for the cake to rise. Bake the cake for about 25 minutes. While it bakes, prepare the icing in a small bowl by adding the sugar, then vanilla extract, then add 1 teaspoon of water. Whisk together. The icing may not come together without the addition of more water, but you will want to add it slowly to avoid thinning it out too much. You can test the cake by poking a dry toothpick into the cake. If it comes out clean it is ready. Let cool then ice or frost your cake.
Tips:
- If using an egg replacer, prepare one egg replacement in the mixing bowl before sifting the flour in.
- Sifting the dry ingredients is crucial! Also consider double or even triple sifting them before combining with the wet ingredients.
- Be sure to let the cake cool before topping it. Icing will melt into a hot cake while frosting tends to melt then unincorporate when on top of a hot cake.
Gluten Free White Cake
Ingredients
Gluten Free Flour
- 15 g White Rice Flour
- 12 g Brown Rice Flour
- 6 g Corn Starch
- 6 g Tapioca Starch
- 1 g Xanthan Gum
Cake
- ¼ c Gluten Free Flour (See above or use a premade blend)
- ¼ c Sugar
- ¼ t Baking Soda
- ¼ t Vanilla Extract
- 2 T Canola Oil
- 1 Egg
Top 8 Safe Icing
- ¼ c Powdered Sugar
- ¼ t Vanilla Extract
- 1 - 2 t Water Depending on preferred consistency
Instructions
Cake
- Preheat your oven to 325°
- Beat the egg together with the canola oil and the vanilla extract.
- Sift the dry ingredients into the wet ingredients. Stirring well with a rubber spatula until the batter becomes smooth and free of any clumps.
- Spoon or pour the batter into a small cocotte, making sure to leave plenty of room for the cake to rise.
- Bake the cake for about 25 minutes.
- After 25min remove the cake from the oven and let cool for at least 10min before toping with icing.
Frosting
- Add powdered sugar, vanilla extract, and 1t water to a small bowl.
- Whisk together, adding more water slowly if icing is to thick.
Notes
- If using an egg replacer, prepare one egg replacement in the mixing bowl before sifting the flour in.
- Sifting the dry ingredients is crucial! Also consider double or even triple sifting them before combining with the wet ingredients.
- Be sure to let the cake cool before topping it. Icing will melt into a hot cake while frosting tends to melt then unincorporate when on top of a hot cake.