Not only does that give you a cake that’s white in color, egg whites also impact the flavor. You know how many egg yolks you’ll find in this recipe? Not a one! To keep the cake white, only egg whites are used. And if you use a liquid sugar, like maple syrup, the recipe might not work at all. Replacing the granulated sugar with any other type of sugar won’t give you a nice white cake. Since this is a white cake, you want to use white granulated sugar. For the best chance of success, use a gluten-free flour that includes xanthan gum or add 1 teaspoon to a xanthan gum free blend. If you use another combination or brand of gluten-free flour, the results might differ. For this recipe, Bob’s 1:1 Gluten-Free Baking Flour worked great. Selecting the right gluten-free flour is always key. That replacement will give you a cake that tastes somewhat strongly of coconut oil. So the flavor of the cake won’t be as nice. As mentioned above, shortening doesn’t bring any flavor to a recipe. Either replace the butter with all shortening. If you can’t use butter, you have a few choices. The answer for this is both straightforward and…not. If it’s too cold, it won’t cream nicely with the butter and sugar.Īnd what if you don’t want to use butter? You want the coconut oil solid but not brittle. Unlike shortening, coconut oil goes from a solid to a liquid state with low temperature. For the best gluten-free white cake, the combination of butter and shortening can’t be beat.īut what if you don’t want to use shortening?įor this recipe, replace the shortening with an equal amount of coconut oil. That trapped air, in turn, helps to lift and light the cake during baking. So why use it? Texture! When creamed with granulated sugar, shortening traps air. Shortening, on the other hand, doesn’t bring any flavor to the cake. Butter makes a cake with a fantastic flavor. There’s a reason for the combination of two fats. You’ll notice both butter and shortening listed for this cake. That’s what this cake is like.Ī cake that’s fitting for birthdays and weddings requires some care and attention. Think of the best birthday or wedding cake you’ve ever tasted. This cake comes out moist and dense- but not too dense. Three characteristics that often affect gluten-free white cake. What do I mean by that? I mean it’s not gummy, heavy, or dry. This gluten-free white cake doesn’t taste gluten-free. This cake requires three cake pans and a bit of patience. If that’s what you need right now, go make my gluten-free funfetti cake recipe and save this one for when you have some time to spend in the kitchen. This isn’t exactly a “quick and easy” cake recipe. I need to be honest here with you, friend. The Best Gluten-Free White Cake Recipe You’ve Ever Tried! This cake is perfect for birthdays and weddings and doesn’t require a mix.

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