The Best Gluten Free White Cake
The Best Gluten Free White Cake is tender and moist, while dense enough not to crumble at the touch of a fork, this is exactly what I want in a white cake.
Foto: Barefeet In The Kitchen
Ingredients
- 1½ cups brown rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 2 cups white sugar
- 1 cup buttermilk
- 1 cup butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Steps
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Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle.
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Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again.
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Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.
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Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
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Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| brown rice flour | 1.5 cups | - | - |
| potato starch | 0.667 cup | - | - |
| tapioca starch | 0.333 cup | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| baking powder | 1 tablespoon | $0.50/100g | $0.07 |
| xanthan gum | 1 teaspoon | - | - |
| eggs | 4 | - | - |
| white sugar | 2 cups | - | - |
| buttermilk | 1 cup | - | - |
| butter | 1 cup | - | - |
| vanilla extract | 1 teaspoon | - | - |
| almond extract | 1 teaspoon | - | - |
*Estimated market prices, may vary by region
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