Gluten Free Cake Recipe | White Layer Cake

This page contains a recipe for a gluten free layer cake, as well as links to other gluten-free recipes.

Recipes containing no products with this substance can produce delicious cakes that will please the taste buds. On this page, you will find a wheat free recipe as well as links to recipes that contain no gluten from other sources.

I became interested in gluten free cooking when two friends opted to remove this item from their diets, one in an attempt to manage weight and the other in hopes of reducing her rosacea. Of course, persons with Celiac disease have the strongest need for safe food sources. The cake recipes on this lens are considered suitable for Celiacs as well.

Please stop, visit, leave a comment, and if you have a link to a good cake recipe that matches the criteria, please let us know where we can see it.

makes two 9 inch layers

Ingredients

• 2 eggs
• 1 cup sugar (first amount)
• 1 teaspoon vanilla
• 1 tablespoon gluten-free mayonnaise
• 3/4 cup of rice flour
• 1/4 cup potato starch flour
• 1/2 cup tapioca flour
• 1/4 cup cornstarch minus 1 1/2 teaspoons
• 1 1/2 teaspoons xanthan gum
• 1/4 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 1 cup whipping cream
• 1 tablespoon sugar (second amount)
• 1 teaspoon cinnamon

Preparation

Prepare two nine inch round cake pans by oiling or by lining with parchment paper. Preheat your oven to 350 degrees Fahrenheit or equivalent in Celsius.

Using a mixer, beat the eggs until they are lemony and thickened. Slowly add the first amount of sugar, beating all the while.

Mix the dry ingredients together in a separate bowl.

Alternating, add the dry ingredients and the cream to the egg-sugar mixture.

Place your batter equally into the two prepared pans and place in the heated oven.

These cakes usually bake in about twenty-five minutes. Before your cake is finished, mix together the cinnamon and the remaining one tablespoon of sugar. Five minutes before you consider your cake will be done baking, sprinkle this mixture over ONE cake. Leave the other plain.

When your layers are baked, remove them from the oven and set aside for five minutes. At that point, remove them from the pans and place on a wire rack to cool completely.

To fill, make one recipe of Chocolate Filling, as described below. Spread the Chocolate Filling over the plain layer. Place the sugared layer on top.

Chocolate Filling

• 6 tablespoons of room temperature butter
• 1/2 cup unsweetened cocoa
• 3/4 cup sifted confectioner's sugar or icing sugar or other powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla

Cream the butter well. Mix the cocoa and sugar together and add to the creamed butter, alternating the milk. When all is added, add the vanilla and beat until your filling is fluffy and will spread easily.