Gluten-free White Cake
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 savorylotus.com 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 http://priscillajohnsonntc.com/index.php/2016/10/01/silky-french-buttercream/ and I am pleased to say that not only does it look amazing, it also tastes great!
- ½ cup coconut flour
- ½ tsp baking soda
- ¼ tsp unrefined salt
- 3 free-range eggs
- ½ cup of ghee or coconut oil, melted
- ¼ cup heavy whipping cream
- ⅓ cup real maple syrup or honey
- 2 tsp vanilla extract
- 2 egg whites
- ghee or coconut oil for oiling pan
- 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.
- In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together 3 eggs, fat of choice, heavy whipping cream, maple syrup/honey, and vanilla until foamy.
- Add wet to dry and mix well to combine.
- In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter.
- Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.
- I slightly adapted this recipe from Katja's over at savorylotus.com. All credit for the original recipe goes to her.
- 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.
- 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.