The inspiration for this recipe came from Amanda’s Random Ramblings Blog. I was looking for an easy dessert to throw together for a quick photo shoot with a local paper. This is a basic white cake recipe that I added a colorful flair to by using some food coloring. Food Coloring is usually something I avoid- but in this case I wanted my cake to pop with color for the photo. So yes- I took the shortcut. You could try coloring the batter with natural ingredients by using say pureed beets or blueberries. If you do this use your puree in place of part of the milk.
This recipe is me in lazy mode.. ok no I take that back. This is me in Incredibly crazy busy needing the gurantee that a recipe would work mode. So I didn’t take risk’s this time around as I usually do. Hence why you are seeing eggs.. But this cake was just so delicious that I had to share! Its the best white cake I have ever had to be honest. It would be the ideal birthday cake .
If you want to make this recipe corn free I recommend using Melted Coconut Oil in place of the Butter. You may also use real butter if you are able to eat it.
The Gluten Free King Arthur cake enhancer that I called for seriously enhanced. With it this cake rose like crazy. Id say it doubled in size. You don’t have to use the cake enhancer- I just can tell you now from experience that its quite the product. Worth having in house.
Amanda says on her blog that this recipe will make 16-18 cupcakes, 2 6-inch round layers, 9-inch square, or a 10-inch round. And I found that to be accurate!
This recipe can be made in a stand mixer or just mixed by hand. I mixed mine by hand.
In the future I will be experimenting with experiment by using Sweet Rice Flour also in place of the Sorghum (as sweet rice flour creates an excellent texture) You might try doing this if you feel a little brave
Please Note: There is a typo somewhere in this recipe as its not turning as out it was intended. Until I resolve the matter please do not make this recipe or else you will end up with a gummy cake. Sorry for the inconvenience.
- 1/2 Cup Sweet Rice Flour
- 1/2 Cup Sorghum Flour
- 2/3 Cup Tapioca Flour
- 1/3 Cup Potato Starch
- 1 cup Cane Sugar (You could also use 1/2 Xylitol)
- 2 Tsp Baking Powder
- 1 TBS King Arthur's Gluten Free Cake Enhancer (optional)
- 1/2 Tsp Salt
- 1 Tsp Xanthan Gum
- 1 Stick Softened Earth Balance Butter (Use 8TBS if you are using the Soy free from the tub)
- 3 Organic Eggs
- 3/4 cup Heavy (full fat) coconut Milk.
- 2 Tsp Vanilla Extract
- Preheat Oven to 350 Degrees. Grease pan.
- Combine all dry ingredients (Mix well)
- Stir in the eggs, and all other wet ingredients. Whisk until it is well combined.
- Pour the batter into prepared pans. And Bake roughly 45 minutes until toothpick comes out clean. (You will need less time for cupcakes)
- Allow to cool and then frost.
For the frosting I have two recipes to offer you.
For a refined sugar free frosting – combine the following ingredients using a hand mixer.
- 10 Tbs Room Temp Earth Balance Butter (soy free) or Coconut Oil (For corn free)
- 5-6 Tablespoons of Arrowroot
- 1 TBS Nondairy Milk
- 3/4 Cup Powdered Sucanat Sugar (Or other sugar of your choice)
- 1 Tsp Vanilla Extract
- 1 Packet Stevia (optional)
Or try my recipe for Gluten/Dairy Free Buttercream Frosting. Check out that recipe for other fun flavor ideas!
Happy Cake Making.