Gluten Free White Cake

Post date: Jul 5, 2016 1:58:45 AM

1/4 cup coconut flour

2 3/4 cup gluten free all purpose flour

1 2/3 cup sugar

1 Tbsp. gluten free baking powder

3/4 tsp. salt

3/4 cup (12 Tbsp.) softened salted butter

1/2 cup vegetable oil

8 egg whites

1 1/4 cups milk

2 tsp. gluten free vanilla

Directions:

Preheat oven to 350 and grease and flour three 8 inch cake pans. I put a circle of parchment paper on the bottom of each pan to ensure easy removal. This will also make two 9 inch pans, one 9 x 13 pan or a couple dozen cupcakes.

Mix the flours, sugar, baking powder, and salt on low speed for a minute to fluff them up. Add the butter and oil and continue mixing for another minute until incorporated.

Add the egg whites one at a time, beating well after each addition.

Add the milk and vanilla a little at a time and then beat on high speed for two minutes. The batter should be thick and fluffy.

Pour the batter into the prepared pans. Bake for about 20 minutes or until a toothpick comes out clean. Cool completely before frosting.

Jello Poke Cake:

Make cake according to directions. While cake is baking, make up any flavor of Jello with 1 -2 cups of water. When cake is finished baking, allow to cool for a few minutes and then poke holes across the surface of the cake. Pour the Jello into the holes, allowing it to soak into the cake. Store cake in the refrigerator for several hours. Frost with Cool Whip and decorate as desired. Strawberries and blueberries make for a great "flag" cake!

Buttercream frosting:

4 cups powdered sugar

5 Tbsp. milk (Half and Half will give you the fluffiest frosting.)

1 tsp. vanilla

1 cup (2 sticks) softened butter

Food coloring, optional

Directions:

Combine the sugar, milk, and vanilla. Beat until smooth. Cut the butter into chunks and beat in a handful at a time. Continue beating at high speed for at least five minutes or until all the butter is incorporated and frosting is fluffy. Add the food coloring until desired color is reached.