Gluten-Free White Cake Recipe

This Gluten-Free White Cake is a light and fluffy recipe, which is made with sweet rice flour and millet flour. It’s a great choice for a birthday, ready in about 1 hour 15 minutes.

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Gluten-Free White Cake Ingredients

For the Gluten-Free All-Purpose Flour Mix:

• 400 grams millet flour
• 300 grams sweet rice flour
• 300 grams potato starch For the Cake:
• 450 grams Gluten-Free All-Purpose Flour Mix (from above)
• 1 teaspoon psyllium husk powder (optional)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 8 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar

How To Make Gluten-Free White Cake

1. Make the GF Flour Mix: In a very large bowl or airtight container, whisk together the millet flour, sweet rice flour, and potato starch until completely uniform. This recipe makes 1000g; you will only use 450g for this cake. Store the rest in an airtight container at room temperature.
2. Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour (using your GF mix) two 9-inch round cake pans. Line the bottoms with parchment paper.
3. Combine Dry Ingredients: In a medium bowl, whisk together 450g of the prepared GF Flour Mix, the psyllium husk powder, baking powder, and salt.
4. Cream Butter and Sugar: In the bowl of a stand mixer with the paddle attachment, beat the 2 sticks of room-temperature butter and the 1 1/2 cups of sugar on medium-high speed for 3-5 minutes, until very light and fluffy.
5. Mix Wet Ingredients: In a separate small bowl, whisk together the milk and vanilla extract.
6. Alternate Mixtures: With the mixer on low, add the dry ingredient mixture in three additions, alternating with the milk mixture in two additions (begin and end with dry). Mix only until just combined; do not overbeat.
7. Whip the Meringue: In a separate, scrupulously clean, large bowl (with a clean whisk attachment), beat the 8 egg whites and the cream of tartar on medium speed until they form soft peaks. With the mixer running, slowly sprinkle in the remaining 1/3 cup of sugar. Increase the speed to high and beat until stiff, glossy peaks form.
8. Fold in Meringue: Gently fold the stiff egg whites (meringue) into the main cake batter in three additions. Use a wide rubber spatula, cutting down the middle and folding the batter from the bottom up and over. Be very gentle to avoid deflating the air.
9. Bake the Cake: Carefully divide the airy batter evenly between the two prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly touched.
10. Cool Completely: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, invert them onto the wire racks, remove the parchment, and let them cool 100% completely before frosting.

Recipe Tips

• Why whip the egg whites separately? This is the classic technique for a “white cake” or “silver cake.” Beating the whites with sugar creates a meringue, which is what makes the cake incredibly light, airy, and fluffy. It’s the most important step for the texture.
• What does psyllium husk powder do? In gluten-free baking, psyllium husk powder acts as a binder, mimicking the elasticity and structure that gluten normally provides. It helps prevent the cake from being dense or crumbly.
• Do I have to make the 1000g of flour mix? Yes, the recipe is designed for this specific blend, and it’s best to make the large batch. It ensures the ratios are correct, and you’ll have extra flour mix ready to go for your next GF baking project, saving you time.
• How do I properly fold in the meringue? The key is to be gentle. Use a large, wide spatula. Add 1/3 of the meringue and “fold” it in by cutting the spatula down the center of the bowl to the bottom, sweeping it across, and lifting the batter up and over the meringue. Rotate the bowl and repeat. This incorporates the air without deflating it.

What To Serve With Gluten-Free White Cake

This cake is a perfect, neutral canvas for almost any frosting or filling.

• A classic American Buttercream or Vanilla Bean Frosting
• Cream Cheese Frosting
• A tart raspberry or strawberry jam filling
• Lemon curd and fresh berries
• A rich chocolate frosting for a “black and white” cake

How To Store Gluten-Free White Kake

• Unfrosted: Unfrosted, completely cooled cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days or frozen for up to 2 months.
• Frosted: A frosted cake should be stored in an airtight cake carrier in the refrigerator (especially if using a cream cheese or butter-based frosting) for up to 4 days. Let it sit at room temperature for 20 minutes before serving.

Gluten-Free White Cake Nutrition Facts

(Per serving, assuming 12 slices, cake only)

• Calories: ~450 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 280mg
• Total Carbohydrate: 68g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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