Our gluten free white cake recipe is the best gluten free birthday cake recipe around! This dairy free cake uses soy milk and coconut oil baked into a light and fluffy cake that guests will love - and never know it's allergy friendly!
2cupsgluten free multipurpose flour blendtested with Cup4Cup
1/4cupcornstarch plus 2 tablespoons
2teaspoonscream of tartar✅
1 1/2cupsgranulated sugar
6largeegg whites, room temperature
1 1/3cupsplain soy milk, room temperature✅
Preheat oven and prep the cake pans. Preheat the oven to 350°F. Add the round parchment paper to the cake pans. Spray the pans and parchment with nonstick cooking spray.
Sift the dry ingredients. To the sifter placed above a mixing bowl, add the flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. Sift and set aside.
2 cups gluten free multipurpose flour blend, 1/4 cup cornstarch plus 2 tablespoons, 2 teaspoons baking powder, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt
⭐️Cream the coconut oil and sugar. To the bowl of the mixer add the sugar and coconut oil. Blend on medium high for 2-3 minutes until light and fluffy. Add the almond extract along with about one of the egg whites. Blend on medium low until mixed, continuing to blend in one egg white at a time.
1 1/2 cups granulated sugar, 3/4 cup coconut oil, 6 large egg whites, room temperature, 1 tablespoon almond extract
⭐️Rotate adding the dry ingredients and the soy milk. Add 1/3 of the dry ingredients to the mixer, blending until combined. Use a spatula to scrape the sides. Add 1/2 of the soy milk and blend until combined. Repeat with the dry ingredients, soy milk, then the last of the dry ingredients.
1 1/3 cups plain soy milk, room temperature
⭐️Bake. Divide batter between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Serve. Let the cake cool, the use a bread knife to go around the outside of the cake pan to loosen it. Place the serving platter upside down on top of the cake then flip the cake over onto the platter, removing the pan. Serve as is or frost.
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full.
Separate the egg whites and yolks in a separate bowl before pouring into the batter. If needed, use part of an egg shell to remove an excess egg yolk in the bowl.
Let the cake layers completely cool before frosting.
Make a day in advance then store in an air tight container or covered cake stand.
Bake until a toothpick can be inserted into the center of the cake and comes out clean. Gluten free cakes will sink in the center if not baked long enough.
Turn this white cake into cupcakes by dividing the batter in a cupcake tin then baking for 15-17 minutes or until a toothpick inserted into the center of the cake comes out clean. Smear or pipe the tops with frosting once completely cooled.
Add the round parchment paper liner to the bottom of the cake pan prior to baking to easily remove the cake once cooled.
Kids Cooking Instructions:The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper. Free Guide: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.