For Jakson’s birthday I had to find a gluten-free cake recipe because he has some sort of sensitivity to it. It’s not that he’s allergic, but he seems to get acid reflux from it and I can’t find any info from doctors or the Internet as to why this happens, but if somebody also has this problem or their child does PLEASE SHARE any fixes/ explanations/ anything because this mama misses her Hawaiian rolls and buttermilk pancakes. (and bread that doesn’t taste like a sponge.) I nurse Jakson, so I stopped eating it when he was around 3 months old when we finally narrowed it down to gluten, and have tried it a few times since with the same result: gas and stomach acid.
Okay, so I’m just going to skip all the b.s. cause who likes to read a whole blog post when you’re looking for a recipe? Not me. This isn’t my recipe, just one that I found on Pinterest that I’d like to hang on to for future reference. I wrote this down a long time ago and can’t find the source, so if this is your recipe contact me for credit!!!
Prep time: 15 minutes
Cook time: 30 minutes
- 2 cups all purpose gluten free flour
- 1 teaspoon xanthan gum (unless flour blend already includes this)
- 1/4 cup + 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 egg whites + 1 whole egg
- 1 1/3 cups milk (almond milk if dairy free)
(To halve the recipe, use 3 egg whites in place of the 4 egg whites + 1 whole egg.)
Prep 2 8″ round cake pans by covering the inside with butter (thin layer) and coating with GF flour. (This helps the cakes not stick.)
Sift the flour, xanthan gum, cornstarch, baking soda and baking powder. Add the salt, and whisk together. Set this aside.
Beat the butter, sugar and vanilla with mixer for 3 minutes, or until light and fluffy.
In a separate small bowl, whisk together egg, egg whites, and milk.
Gradually add the flour mixture in with the butter mixture, alternating with the egg and milk mixture. Mix to combine well in between additions and once everything is combined, mix for another minute with mixer.
Divide the batter evenly between the two prepared pans.
Bake for 20 minutes.
Rotate the pans, and continue to bake another 8-10 minutes.
Allow the cakes to cool for about 20 minutes before removing them onto a cooling rack. Make sure the cakes are completely cooled before you ice them, so the icing doesn’t melt! I made homemade whipped cream to frost Jakson’s cake, because the cake is already very sweet and I didn’t think it needed any sugary frosting. (Also, whipped cream is WAY easier to clean off of a toddler than sticky frosting that hardens…) I used half this recipe for Jakson’s little cake, and it was still plenty.
And that’s it! I honestly think this recipe is better than normal cake, and it can also be made dairy free with almond milk so HECK YES. If anyone happens to try out this recipe let me know what you think!