More Great Recipes: Cake | Gluten-Free

Karen's Gluten Free Adaptation of her favorite White Cake

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Serves 20 | Prep Time 10 | Cook Time 30

Why I Love This Recipe

I love to bake and even teach Wilton courses. However, about 2 years ago my husband was diagnosed with Celiac Disease. Celiac Disease is an inherited autoimmune disease. The only treatment for Celiac Disease is a life-long gluten free diet. That means he can't eat anything with wheat, barley, or rye (or any of their gluten filled derivatives). In order to fulfill my love of cake decorating...and his love of cake eating...I adapted his favorite white cake recipe into this gluten free version.

Ingredients You'll Need

1 cup white rice flour
1 cup sweet white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
4 ½ tsp baking powder
4 ½ tsp egg replacer
1 ½ tsp xanthan gum
½ tsp salt
5 egg whites (2/3 cup)
2/3 cups white vegetable shortening (i.e. Crisco)
2 cups granulated sugar
1 ½ tsp vanilla
1 ½ tsp almond extract
1 ½ cup buttermilk


Sift flour, baking powder, egg replacer, xanthan gum, and salt together. Cream shortening with sugar and extracts until fluffy. Add sifted dry ingredients and buttermilk alternately in small amounts until blended. Beat egg whites until stiff but not dry and fold into batter. Pour into greased pans and let them stand for about 2-3 minutes. Then bake in moderate oven (350F) for 30 minutes. Makes 3 (9” x 2" round) layers.

**Special Note: You need to keep this cake in a sealed container as much as possible. Gluten Free baked goods dry out very quickly.

Questions, Comments & Reviews

Hi KJTooms :) This cake is a lot like a pound cake. It has the taste of a white cake but the texture of a pound cake. I'm afraid it is pretty difficult to achieve the texture that wheat flour will provide. Try this and see what you think. Let me know how it turned out! Cheers :)

Hi there, Looks like you posted this recipe a couple of years ago, but I was just diagnosed with Celiac Disease. The thought of going without my favorite white cake for birthdays is more than I can bear! So, I know you're a WA close is this to an actual bakery white cake? I want to try, but these ingredients add up...did your white cake loving husband fall in love with this gluten-free alternative!?

Hi Redecopp, The fondant will help to seal in the cake but GF cakes will dry out VERY QUICKLY. Once you cut into the cake, the cake will turn to dust fast. I always pop the cake into a sealing cake carrier (i.e. Tupperware or I use Wilton) to help hold in the moisture. You can now find lots of GF flours at the grocery store and VitaHealth. I buy most of my flours at the bulk barn. They seem to have a huge selection and you can either scoop out what you need or you can order the item(s) from them bulk at a discount. Hope that answers your questions. I'm happy to help so if you have further questions, ask away :) Cheers!

You mentioned to cover the cake in a sealed container. Will fondant help to avoid the cake drying out? Can you recommend a Wpg store to buy the specialty flours (sweet rice, potato starch & tapioca)

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