Gluten Free Cake
Who doesn’t love cake??? What is the one thing every birthday has??? CAKE! One problem if your gluten free is finding a good cake let alone the perfect one!
We recently had a birthday. Our daughter is gluten intolerant and has been for 5 years now. We have tried every gluten free recipe and combination of flours out there. The past couple years it has become easier. There are a lot of gluten free flour mixes that are really good! No more trying to get the right combination of different flour ratios. How much coconut flour to almond flour and adding in rice flour to balance it all out. The struggle was real. And maybe for some of you it still is. And if it is for you, then this recipe is one you will want to try! Believe me, our non gluten free family members loved it as much as our gluten free family member! No one complained this year about the taste of coconut 😉
Perfectly Delicious Gluten Free Cake (White cake)
Butter two 8 or 9 inch layer pans. Turn oven to 350 degrees.
3 egg whites
1 cup Sugar
1/2 cup butter
1/2 tsp vanilla or 1/4 tsp almond extract
1 1/2 cups of Bobs red mill gluten free baking flour
6 Tbsp *chia seeds (ground or whole – your preference)
2 tsp baking powder
1/4 tsp salt
1/2 cup of Milk
Beat until stiff egg whites. Set aside. In another bowl beat in gradually 1/2 cup sugar and butter. Cream together till light and fluffy. Beat in remaining sugar and vanilla. Sift together in separate bowl flour, baking powder and salt. Mix in chia seeds.
Add to butter mixture alternately with milk. Gently fold in egg whites. Spread in the pans.
Bake about 45 mins. Allow to cool, once cooled they are ready to frost.
*Chia seeds are used as a binder instead of Xanthan gum. There have been some questioning of Xanthan gum due to it being highly processed. I love the chia seeds because they make an excellent binder and give the cake a nutty flavor. You can use flax seed or other alternatives which you can read about in this post here as a binding agent instead.
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