A while back I was on a super crazy elimination / rotation diet. I pretty much had to throw out everything I normally ate, and replace it with… well… stuff I never ate.
My birthday was coming around, and every year my mother bakes me a cake. So this last year she knew of my diet challenges and said as long as I buy it, she’ll bake it.
So I went to several stores, and couldn’t find any that would work. Why?
Because my diet at that time was to eliminate wheat, corn, tapioca, dairy, chocolate, and more.
As if the dairy / wheat / chocolate wasn’t enough of a triple-whammy, tapioca is the most common gluten free ingredient. So common, it was in every single pre-made gluten-free cake mix at every store I visited.
Stumped, I decided to do a little research and create my own recipe. I grabbed a few ideas, then modified them even further, and came out with something that was really damn tasty… which was a miracle given I don’t normally bake, and I had never baked gluten free before.
Since this recipe is for a white cake, and dairy free, I substituted coconut oil in for all the butter. Turns out it tasted really good, even for people who are not fans of coconut!
Without further ado, here’s the recipe. It calls for all-purpose flour, so below is the special mixture I use:
2 3/4 cup of all-purpose flour
1 1/2 cup sorghum flour
1 1/4 cup millet flour
1/2 cup arrowroot flour
1 cup sweet rice flour
2 scant tsp. xanthan gum
The actual final ingredients are:
White Cake Recipe
1/2 cup coconut flour
2 3/4 all-purpose flour (see above)
1 2/3 xylitol (non GMO – substitute for sugar)
1 TBSP baking powder
3/4 tsp salt
3/4 cup coconut oil (substitute for salted butter)
1/2 cup vegetable oil (I used sunflower)
8 egg whites (substitute more oil to make it vegan)
1 1/4 cup vanilla unsweetened hemp milk (I used Living Harvest)
2 tsp vanilla
- Preheat oven to 350 F
- Grease & flour two 8-inch cake pans (or a 9×13 like I used)
- Mix flours, xylitol, baking powder, and salt on low for 1 minute
- Add butter and oil. Mix for another minute until mixed.
- Add egg whites one at a time, beating well after each one.
- Add hemp milk and vanilla a little at a time.
- To give it the right texture, throw it against the wall. (just kidding – wanted to make sure you’re actually following directions!)
- Beat on high for 2 minutes – the batter should become thick and fluffy
- Pour the batter into the prepared pans. Bake for about 25 minutes.
- Check every 5 minutes until a toothpick comes out clean. Once it does that, you’re done.
- Cool completely before frosting.
That’s it! Everybody who tasted it enjoyed it, and one friend who is an avid gluten free baker / eater demanded I give her this recipe. Well, even though it’s about half a year late… she fished her wish in time for the holidays.
Also, the all-purpose flour above is great for other baking needs… cookies, brownies, whatever!