Dairy Free Gluten Free White Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.7

(30)

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Ingredients

12 servings

For the cake

2 ¼ cups gluten free flour blend
2 ½ tsp baking powder
½ tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
¾ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups granulated sugar
5 large egg whites, room temperature
2 tsp vanilla extract
1 cup whole milk, room temperature
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
¼ cup sour cream, room temperature

For the buttercream

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 ½ cups powdered sugar, sifted
3 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 ½ tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt until evenly combined. Set aside.

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