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Turning 40 (ugh!) - Want Cake!

teamworkjr

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teamworkjr Apprentice
teamworkjr
Posted

40 is looming large in 2 weeks - my first birthday since my celiac diagnosis. A birthday just won't seem right without cake. I've been too afraid to try gluten free baking, but the time has come. I have a great buttercream frosting recipe but I need a good white cake recipe to go with it. Could you please help me? Many thanks!

Jennifer

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lonewolf Collaborator
lonewolf
Posted

There's a good recipe in the recipe section of celiac.com. I have used it several times and everyone always likes it. I usually add about 1/2 C more liquid and 1/2 package of pudding mix to it, but it turns out well even without that. (If you do add this, it will make a couple of cupcakes in addition to the cake.)

I copied it straight from the recipe section.

White Cake (Gluten-Free)

This recipe comes to us from Lynn Facey.

2 cups gluten-free flour (Bette Hagman's)

2 teaspoons xanthan gum

1 1/2 cups sugar

1 teaspoon salt

3 1/2 teaspoon baking powder

1/2 cup shortening

1 cup milk

1 teaspoon vanilla

3 eggs

Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2" or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

jerseyangel Proficient
jerseyangel
Posted

I always use The Gluten Free Pantry Cake and Cookie Mix. I follow the recipe as for cake, and use vanilla almond milk, It's fantastic with homemade buttercream frosting :)

I hope you have a wonderful birthday, Jennifer!

Guhlia Rising Star
Guhlia
Posted

Open Original Shared Link

This is the best gluten free cake I've ever had. To make it a white cake sub egg whites (I think you have to double the amount, maybe someone else will know better) and use clear vanilla extract. It's a very moist cake that doesn't fall apart. It's not very sweet, so if you're not using heavily sweetened frosting, you may want to add extra sugar.

Karen B. Explorer
Karen B.
Posted

Namaste Vanilla Cake mix isn't white, it has brown flecks in it from real vanilla beans but it's the best vanilla cake I've tasted.

teamworkjr Apprentice
teamworkjr
Posted
  • Author
There's a good recipe in the recipe section of celiac.com. I have used it several times and everyone always likes it. I usually add about 1/2 C more liquid and 1/2 package of pudding mix to it, but it turns out well even without that. (If you do add this, it will make a couple of cupcakes in addition to the cake.)

I copied it straight from the recipe section.

White Cake (Gluten-Free)

This recipe comes to us from Lynn Facey.

2 cups gluten-free flour (Bette Hagman's)

2 teaspoons xanthan gum

1 1/2 cups sugar

1 teaspoon salt

3 1/2 teaspoon baking powder

1/2 cup shortening

1 cup milk

1 teaspoon vanilla

3 eggs

Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2" or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

First off, THANK YOU ALL SO MUCH for your quick and hopefully tasty responses!!! I'm going to have a bake-off this weekend and try them all. Surely one will turn out! I used to be a really good baker before losing flour! Honest!! But I must admit, I'm a bit of moron about gluten-free baking. So...when you say to add 1/2 c. more liquid, does that mean just more milk? Sorry to need so much direction. Thanks again for your help!

Jennifer

teamworkjr Apprentice
teamworkjr
Posted
  • Author

I just realized I think I'm supposed to sign my name with my celiac info so here it is....After 1 year of feeling awful with GI symptoms, I was finally dx with celiac in December 2006...Doc left the dx on my answering machine! Biopsy confirmed dx first week of January 2007. Gluten free ever since, although it took a bit of sleuthing to find all the hidden glutens I was ingesting. Turns out I've had a plethora of celiac symptoms for YEARS that were misdiagnosed or not diagnosed at all. Lots of CT scans, MRIs, specialists...yada, yada, yada. I will say the highlight of turning 40 is that I feel better than I EVER have in my life!!! Thank you all for helping me conquer this gluten-free hurdle by paving the way into baking for me!!

Jennifer

DX 1/07

gluten free since 1/07

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lonewolf Collaborator
lonewolf
Posted
So...when you say to add 1/2 c. more liquid, does that mean just more milk? Sorry to need so much direction. Thanks again for your help!

Jennifer

Sorry, I should have been more clear. You can add 1/2 C Milk, rice milk, water or whatever liquid you're using.

kbabe1968 Enthusiast
kbabe1968
Posted

Gulia beat me to it! :D

That is AWESOME cake and has fooled the most picky cake eaters - KIDS! They never even knew!!!

SO SO SO SO GOOD!

:D

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