Gluten Free White Cake
Servings: 1 person
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.