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The Best Gluten Free White Cake

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The Best Gluten Free White Cake is light, fluffy, and full of classic vanilla flavor, perfect for birthdays, weddings, or any celebration. This tender cake has all the taste and texture of a traditional white cake—without the gluten—and is sturdy enough for layering and decorating.

Ingredients

  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 5 large egg whites
  • 1 1/4 cups milk (dairy or non-dairy)
  • 2 tsp pure vanilla extract
  • Optional: 1/2 tsp almond extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add egg whites one at a time, beating well after each addition.
  5. Mix in vanilla and almond extract (if using).
  6. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix just until combined.
  7. Divide batter evenly between the prepared pans, smoothing the tops.
  8. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Notes

Ensure your gluten-free flour blend includes xanthan gum for proper texture.Overmixing can cause the cake to be dense—mix only until just combined.For cupcakes, reduce baking time to 18–20 minutes.Wrap cooled layers in plastic wrap and freeze for up to 2 months.

Nutrition

Find it online: https://cookibly.com/the-best-gluten-free-white-cake/