Gluten-free White Cake

Recipes, Uncategorized | October 1, 2016 | By

Most recipes I see for gluten-free cakes are usually either chocolate or made with almond flour. So imagine my joy when I found out that Katja over at had created a wonderful, not too dense, white cake. I tweaked the original recipe by using heavy whipping cream instead of coconut milk, since I normally have it on hand. I would also suggest adding additional flavourings to this cake to switch it up. Almond, rose water, orange or even a bit of lemon would all work great.

P.S. Adding the whipped egg whites is the most critical part as that is what gives the cake air.

The frosting I used on this cake is my Silky French Buttercream and I am pleased to say that not only does it look  amazing, it also tastes great!


Beautifully golden

Beautifully golden

Gluten-free White Cake
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  1. ½ cup coconut flour
  2. ½ tsp baking soda
  3. ¼ tsp unrefined salt
  4. 3 free-range eggs
  5. ½ cup of ghee or coconut oil, melted
  6. ¼ cup heavy whipping cream
  7. ⅓ cup real maple syrup or honey
  8. 2 tsp vanilla extract
  9. 2 egg whites
  10. ghee or coconut oil for oiling pan
  1. Preheat oven to 350'F. Oil a 9" round cake pan and line bottom of pan with unbleached parchment paper cut into circle to fit the bottom.
  2. In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together 3 eggs, fat of choice, heavy whipping cream, maple syrup/honey, and vanilla until foamy.
  4. Add wet to dry and mix well to combine.
  5. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter.
  6. Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.
  1. I slightly adapted this recipe from Katja's over at All credit for the original recipe goes to her.
  2. NOTE: There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs.
  3. To get the most accurate measurement for your coconut oil, melt the oil first and then measure it out. I found it also makes measuring a little easier.


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