Moist Gluten Free Yellow Cake

I recently made this cake for my sister's birthday. Neither of us have been eating gluten or sugary foods. I wanted to make her something special to celebrate her birthday so I came up with this and some cream puffs. I will post the recipe for those soon. You can use regular sugar and increase the amount used but this was more than sweet enough with the frosting on it. If I were to make it again I would use powdered birch xylitol and make my own powdered sugar with it to make my frosting. Either that or do a blend of my own powdered xylitol sugar and the corn-free powdered sugar to help reduce the actual sugar in the frosting. It was DELICIOUS don't get me wrong, it was just more sugar than we want to have or are used to. The texture of the cake was great. Our husbands loved it and were surprised it was gluten free. This is definitely what I will be using for our cakes unless I make a sourdough cake using fermented spelt. Not everyone can do sourdough so this is a great option for those who can not tolerate any gluten whatsoever. It is very moist. You'll love it.

1 3/4 cup GF Pantry All Purpose Flour

1/4 cup arrowroot flour

1 tsp baking soda
3 tsp baking powder
1/2 tsp sea salt
3 packets Wholesome Organic Stevia
2/3 cup birch xylitol or sugar of choice
1/3 cup coconut sugar
2 tsp vanilla extract
1/2 cup melted butter
1 cup vanilla hemp milk or milk of choice
2 egg whites, beaten until stiff peaks form
3 eggs, beaten

Preheat oven to 375F. Grease and flour three 8.5 x 4.5 loaf pans (one 9x 13 cake pan can be used). Set aside.

In a large bowl, mix the flours, baking soda, baking powder, sea salt, stevia, xlyitol, and coconut sugar. Set aside.

In a medium bowl, beat the egg whites until stiff peaks form. Set aside.

In a small bowl, mix the melted butter, vanilla, milk, and 3 eggs. Add mixture to the flour mixture and beat on medium high with electric mixer for 2 minutes. Now fold in the egg whites. Divide the batter evenly between the three loaf pans. Bake for 23 to 28 minutes until done. Cakes should be golden and edges should pull away slightly from the sides of the pan. If using a 9x13 pan baking time will need to be adjusted some.

Butter Cream Frosting

2 sticks salted butter softened
3 3/4 cup or 1 pkg of Wholesome Organic Powdered Sugar (it's corn-free)
3 tsp vanilla extract
1 to 2 Tbsp vanilla hemp milk

The natural sugar has some clumping and you may want to sift it if you are fussy about texture. I didn't bother but it's up to you. In a medium to large bowl, combine the butter and the sugar and blend on low speed until combined. Then add the vanilla and the hemp milk and blend on medium speed until smooth. Store unused frosting in the refrigerator. Refrigerated frosting will become very stiff. Simply allow to come to room temperature before using. Add a little hemp milk if it needs to be thinned.

PrintPDF