Gluten-free, Casein-Free, Egg Free WHITE CAKE Recipe

Well, a few posts back I wrote about the White Cake Conundrum: not having a gluten-free, dairy-free, casein-free, and egg-free white cake recipe that satisfied my penchant for perfection.  Gloria Tilley had asked for help with this for a relative's upcoming wedding.  I finally got around to experimenting in the kitchen today and I am thrilled to report a resounding success!!  Of course, the kudos go to Gloria who gave me the foundation for the recipe (one of my own).  I started right where Gloria suggested, which was with my own Luscious Lemon Poppy Seed Muffin recipe (page 191) from my cookbook.  I deleted the flavoring ingredients (lemon extract, poppy seed and lemon peel).  I increased the baking powder by 1/2 teaspoon and baked the cakes in 9 inch round pans.  We all just sampled the cake and it is fantastic.  Here is the recipe.  Let me know your results, if you would please.  I am sure that altering the pan size will change both the baking time and possibly the results.

Gluten-Free, Dairy-Free, Egg-Free WHITE CAKE RECIPE
1 1/2 cups white rice flour (I used a mix of white and brown rice flour - half each)
1 1/2 cups of tapioca flour
2 teaspoons of xanthan gum
1 1/2 cups sugar
2 Tablespoons baking powder
Pinch of salt
1 stick of acceptable margarine
4 teaspoons of Ener-G® Egg Replacer (dry powder)
2 teaspoons vanilla
1 1/2 cups rice milk
(Extra rice milk a little bit less than 1/2 cup-see directions below)

Preheat oven to 350 degrees.  Grease and flour two 9 inch round baking pans and set aside.  Measure all of the dry ingredients into a large mixing bowl and set aside.  Take your margarine and cut it into small pieces and add to the dry ingredients.  Cut the margarine into the flour mixture until it is very, very well incorporated into the dry ingredients.  Add 1 1/2 cups of rice milk and the vanilla.  Start to mix the batter.  Then add a little less than 1/2 cup of additional rice milk.  The batter for this cake will be fairly thick.  It will not drip off of a spoon.  It will hold it's shape pretty well.  You may need a bit less milk if you are light on your flour measurements. 

Mix well, but do NOT OVER MIX your batter.  You will probably see small lumps of margarine in the batter, that is fine.  Place the batter into your prepared pans and bake for 25 to 30 minutes or until done.  Oven temperature is very important.  A hotter or cooler oven will change both the baking time and results.  This recipe produced a nice, moist cake.  Just wonderful.  Because we used organic sugar and organic vanilla (both browner in color than clear vanilla or bleached sugar), our cake was not a pure white color.  Good luck and let me know how YOU make out with this recipe!!

Love,

Lisa

Comments

[jessica]

this is DELICIOUS. thank you so much. made my 4th of july great because i got to eat cake with everyone :)

[Amanda]

I'm so thrilled to find your site, and this recipe! Do you know anyone who's substituted the sugar with honey, Stevia or something else? My daughter is allergic to gluten, eggs and sugar. Makes baking quite an adventure!! Thanks!

[alcatworld]

Thanks for sharing the steps to prepare white cake recipe.It is very cool and not having a gluten-free, dairy-free, casein-free, and egg-free .

[Rebecca]

I'd like to replace the margerine with Spectrum shortening and use ALL extra fine brown rice flour for the rice flour ingredient.(?)-Rebecca

[Lisa A. Lundy]

Thanks for the suggestion. Butter contains MILK and for people severely or highly allergic to milk it could kill them or put them in a life-threatening situation. My daughter cannot have any milk at all - right now. Let me know how the recipe works out with the 1/2 butter and 1/2 shortening, while we can't use that, other users would be happy to know how it turns out. Thanks for visiting us!
Love,
Lisa

[Marylee Marsh]

Hello,

For those of you of haven't heard the news. Betty Crocker has just come out with gluten free mixes (as of June 1, 2009.) The Devil's Food cake mix is excellent! The yellow is very good tasting but a bit dryer than the devil's food.

[Marylee Marsh]

I haven't tried this recipe yet but would suggest making it with 1/2 butter and 1/2 Spectrum shortening (available at Whole Foods Markets). Butter is much healthier for us than margarine. FYI - Most people who are lactose intolerant have no problem with butter.

[Bronwin]

Back again - Lisa this recipe is absolutely fantastic. I just made it again and the cupcakes worked a treat - they required 20 minutes in the oven. Thanks again for making my life a little easier already!

[Bronwin]

I made this the other day and all my children and husband like it (none of them have to eat gluten/dairy/egg free). It freezes well also! For those in Australia, a stick of margarine is 1/2 a cup. I am going to give it a go with oil as my daughter can't tolerate the allergy free marg and try it as cupcakes.

[Jennifer]

Lisa, I love your cookbook and has helped me tremendously with my daughter's diet. However I did try making the lemon-poppyseed muffins and they turned out like thick sponges. What did I do wrong??? I want to make this cake recipe but I am afraid to since my lemon poppyseed muffins didnt turn out...

[Lisa A. Lundy]

Hi Christine,
Many people who can't do soy and dairy, use Spectrum shortening, which is made from palm oil. You can find it on-line (I believe their website is www.spectrumorganics.com). I hope that helps you!
Love,
Lisa

[Christine]

I'm happy I found this recipe - I'm wanting to make a cake for my mom who is gluten, dairy, egg and soy intolerant. Now to find a margerine without soy - any suggestions?

[brooke]

look at my blog! http://glutenfreeeggfreemilkfreeblog.blogspot.com/ say if it a good blog or a bad blog!

[chienseeggrecipes]

hello,your recipes are so cool,I like cooking the dish myself,I'll try it,I hope I could cook this dish as yours,thanks for sharing again.