This gluten free white cake is Geoff’s new favorite cake! We have been trying to come up with a great white cake recipe for a couple of years now, and I think this is it. The lemon is very mild – just enough to add the smallest hint of citrus – so what you are left with is a moist, airy not-too-sweet vanilla cake. If you follow this blog, you know I am not much of a cake decorator (this is about as fancy as I can get) but if you are so inclined, this would be a fantastic recipe to use for a birthday cake or a gf layer cake. Sandwiched on either side of a layer of lemon custard or raspberry jam, it would be to die for!
Great tasting white cake, like white bread, is hard to make gluten free. Unlike, say, a chocolate cake, there’s just nothing in a white cake to hide the unfamiliar aftertaste that some gf flours leave behind. In this recipe, though, the combination of the almond flour and the lemon does just that, but without taking over from the delicate vanilla. We’ll be making this one again…and again…and again… (Scroll down for the recipe.)
Like this? You might like these other recipes from gfandme.com:
gluten free orange chiffon (a bit nit picky, but worth it!)
gluten free rice flour cream puffs (you won’t believe how easy these are!)
chocolate potato cake (mashed potatoes never tasted so good)
lightly lemon gluten free white cake
What you’ll need:
3/4 cup white rice flour
1/2 cup almond flour/meal
1/4 cup oat flour
TIP: Not all people who are sensitive to wheat gluten can tolerate oats. If you have questions, please speak to your doctor or dietitian.
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup sour cream (We use low fat)
1/2 cup + 2 tablespoons milk (We use skim)
1 egg
1 teaspoon vanilla
zest and juice from 1 lemon
TIP: For more citrus flavour, add the zest (but not the juice) from a second lemon.
What you’ll do:
Preheat oven to 350 degrees. Grease a single square or round cake pan.
TIP: Double the recipe to make a layer cake. This would be fabulous with a layer of custard or jam in the middle!
In a large bowl, whisk together the dry ingredients well.
In small bowl, combine the sour cream, milk, egg, and vanilla.
Make a well in the dry ingredients and add milk mixture. Stir until combined.
Zest and juice the lemon and add to bowl. Stir to combine.
Pour into your greased cake pan and bake for 25 – 30 minutes or until a toothpick inserted in the centre comes out clean.
Let the cake cool completely before icing or eating. Like most baked goods made with nut flours, this cake stays moist and tastes better the second day. (If you can last that long!)
Serve as is or frost with your favorite gf icing. The one in the photo is smothered in vanilla icing and sprinkled with yellow tinted coconut.
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Gluten free recipes from Red Deer, Alberta, Canada
That sure does look good
It was!
That’s a very happy looking cake! Love the bright yellow
Thanks! Yellow is one of my favorite colours!
What other flour can be used in place of the oat flour?
I would try tapioca or corn starch. They would also act to lighten the flour mix. If you try it, please let us know how it works.
Wow this looks fantastic! I’ll give this a try!
Thanks!
Thank you. Do I use tapioca flour or starch. She cannot use cornstarch. I will not be making the cake until the weather gets warmer. I have a problem with cakes when it is so cold and damp at 6,300 ft.
Wow! That is elevated! Here is what we use: http://www.bobsredmill.com/tapioca-flour.html?&cat=5