Gluten-Free & Allergen-Free White Cake Recipe: A Cause for Health & Wellness Celebration
Posted Dec 22 2011 1:32pm
Last night we had a gluten-free & allegen-free white cake with chocolate frosting to celebrate my daughter's 10th birthday! The gluten-free and allergen-free white cake recipe is below. It is not only gluten-free, it is dairy-free, egg-free, soy-free, peanut free and tree nut free! Why this birthday was a cause for health and wellness celebration is because my daughter was not expected to live to be 2, 3 or 4 years of age! If you have not seen the FOX 5 NYC News story on her health from 2006, you can see the FOX 5 NYC News video by clicking on this link:
OR, you can visit my YouTube Channel, and see it there along with my other helpful videos:
The FOX 5 NYC News story aired in May 2006, and now 5-1/2 years later she is healthy and well! To say that I have learned a great deal in the process would be an understatement! It has been an extraordinary journey from an extremely poor health prognosis to one of vital health and wellness! Is this possible for most consumers? Yes, in my humble and "non-medical" opinion - it is indeed possible with expert medical care and guidance from integrative medical practitioners using the medical testing and technology that is available! For Now, enjoy this gluten-free and allergen-free White Cake, which there is also a video about on my YouTube channel from a few years ago!
Gloria’s White Wedding Cake
The inspiration for this recipe goes to Gloria Tilley, a dear friend, and an amazing woman – hence the name! I had given up on ever creating a white, egg-free cake until Gloria asked for help for her nieces wedding. I created this recipe just for Gloria and I think of her every time I make it. If you change the flour mix, it will change the texture and result of the baked good. It is a delicious cake that freezes well.
Preheat oven to 350°
Grease and flour two 8-inch round baking pans and set aside. Measure all of the dry ingredients into a large mixing bowl and set aside.
1 1/2 cups white rice flour (I used a mix of white and brown rice flour - half each)
1 1/2 cups of tapioca flour
2 teaspoons of xanthan gum
1 1/2 cups sugar
2 Tablespoons baking powder
4 teaspoons of Ener-G® Egg Replacer (dry powder)
Pinch of salt
Picture of the gluten-free flours and dry ingredients mixed together
ADD: ½ cup or 8 tablespoons of non-dairy margarine substitute at room temperature
Cake flours with non-dairy margarine substitute added in pieces
Take your margarine and cut it into small pieces and add to the dry ingredients. Cut the margarine into the flour mixture until it is very, very well incorporated into the dry ingredients. It will look like this:
2 teaspoons vanilla
1 1/2 cups rice milk
Rice milk and vanilla added pictured here
Start to mix the batter. The batter for this cake will be very thick. It will not drip off of a spoon. It will hold it's shape pretty well. You may need a bit less milk if you are light on your flour measurements.
Cake batter: This is a very thick batter - not like your regular cake batter.
This is the cake batter before I added two Tablespoons of additional rice milk, which make it only ever so slightly more creamy. Not much creamier, but a little bit. With the addition of 2 more tablespoons of rice milk, the batter would now drip off the spoon, or more like slide off the spoon, but it was still very thick. Underscore thick.
Extra rice milk: 1 to 4 tablespoons, as needed (emphasize the as needed part)
Mix well, but do NOT OVER MIX your batter. You will probably see small lumps of margarine in the batter, which is fine. Place the batter into your prepared pans and bake for 27 to 35 minutes or until done. Oven temperature is very important. A hotter or cooler oven will change both the baking time and results. This recipe produced a nice, moist cake. Because we used organic sugar and organic vanilla (both browner in color than clear vanilla or bleached sugar), our cake was not a pure white color. For cupcakes, bake for 25 to 28 minutes or until done. This recipes makes 24 to 26 cupcakes if using about ¼ cup batter per cupcake.
A few more pictures, which may be helpful...
The cake batter in the 2- 8 inch cake pans
Here are the two baked cake layers. The shine you see on the top is the waxed paper that I used to line the bottom of the baking pans. It guarantees that the cake layers will slide out of the pans. Great baking tip for cakes if you are not aware of it. I then just peeled the waxed paper off the bottom. Actually, the kids did this for me...
Final cake all frosted with leftover frosting from the fridge...No, I did not get my cake frosting tool out to frost this...Nor did I get all my fancy Wilton tools out to make flowers and pretty leaves. Some birthdays are just this way.
Both cake layers were full size and nice texture. No gummy insides. Use a cake tester and touch the top of the cake to see that it bounces back if you are not sure if it is done on the inside. An oven thermometer is not optional - use one for accuracy or deal with the consequences.