Gluten-Free, Dairy-Free White Cake

Gluten-Free, Dairy-Free White Cake
Makes 2 x 8 or 9-inch round cakes, or an 9 x 13 x 2 inch pan
Servings: 12
Calories: 187 kcal
  • 1 cup white rice flour
  • 2/3 cup Sorghum Flour
  • 2/3 cup tapioca flour
  • 1 tsp xanthan gum
  • Can use a gluten-free blend that includes Xanthan gum if you don’t have these
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 4 eggs
  • 1 cup raw sugar
  • 1 can 400 ml Premium full-fat coconut milk, room temperature, well shaken
  • 2 tsp pure vanilla extract
  1. Preheat the oven to 350°F. Lightly oil and flour 2 x 8 or 9” round cake pans, or a 9 x 13” baking dish.
  2. In a medium-sized bowl; whisk together the white rice flour, sorghum flour, tapioca flour, xanthan gum, salt, baking soda, and baking powder together and set aside.
  3. In a stand mixer; beat the eggs, sugar, and coconut oil until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. Bake for 25-30 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely before removing from pans to use.
Recipe Notes

Have a “Super, Natural” Day! Kevin

Nutrition Facts
Gluten-Free, Dairy-Free White Cake
Amount Per Serving
Calories 187 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 54mg18%
Sodium 328mg14%
Potassium 156mg4%
Carbohydrates 39g13%
Sugar 16g18%
Protein 3g6%
Vitamin A 80IU2%
Calcium 55mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.