Baby Shower White Cake

​gluten free - dairy free - nut free option - soy free - kid friendly 

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I have to admit, I was really intimated to try a gluten-free white cake. So many of the flour mixes and unrefined sugar cakes I've tried in the past were either dry, bland or way-too-obviously gluten-free in their flavor and texture.

When it came to my baby shower, (you can read all about my dream-come-true baby shower here) I knew I wanted to have a part in the cake process and I knew I wanted a white naked cake I'd seen before for a wedding. My sisters did an amazing job with the shower, but when it came to the cake I wanted to know it was made with the safest ingredients for me and my guests with sensitivities, celiac or allergies and that it was made in a completely gluten-free, dairy-free kitchen. 

After doing a test run a few nights before the shower (and eating entirely too many sample bites before tossing it out) I was beyond ecstatic with the results and I was pleased to see the cake was the first to go at the shower before any of the store bought cup cakes! It held its own and more and had a real "homemade cake flavor". I may have had seconds. Because. #BabyShower. 

I will have to make a bigger one for the next party we throw. Because it went lightning quick. 

The cake, with its gluten-free all purpose flour and coconut sugar has a warm, spice cake flavor to it due to the warm nuttiness of the coconut sugar. I used an organic dairy-free buttercream frosting and I found dye-free sprinkles. 

With my shower theme being pastel rainbow, I knew I wanted sprinkles but I didn't want the nasty artificial color and flavoring that accompanies the traditional jimmies. I found sprinkles online that were colored with beet juice, turmeric, blueberry and spinach and they tasted amazing. Just like when I was a kid, but healthier! Read on for the recipe. 

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Baby Shower White Cake
Serves 10-12

Ingredients:

Dry
2 C. all-purpose gluten-free flour (I used Bob's Red Mill 1 to 1) 
1 C. Coconut Sugar
1 1/2 tsp. Baking Soda
1 tsp. Cream of Tartar
1/4 C. + 2 TBSP. Tapioca Starch 
1/2 tsp. Sea Salt

Wet
10 TBSP. dairy-free butter or high quality ghee
2 tsp. Vanilla Extract 
4 Egg Whites
1 Whole Egg 
1 C. Almond Milk (or other dairy-free milk of choice) 
1/3. C. Lemon Juice 


Directions: 

Preheat oven to 350 degrees and grease two 6-in round cake pans with coconut oil. (I prefer the smaller diameter cake, you could also do 8-in rounds for a cake that won't stand as tall)

Trace each pan on parchment paper, cut it out and put a round of parchment in each pan bottom so cake removes easily. (This makes a world of difference!)

In a medium bowl mix flour, tapioca starch, baking soda, cream of tartar and salt. 

In another medium bowl, mix room temperature butter, coconut sugar and vanilla with a handheld mixer or stand up kitchen mixer until light and fluffy. 

In a small bowl combine egg, egg whites, almond milk and lemon juice and mix well. 

Pour egg mixture in a large bowl and alternate adding dry mixture and sugar mixture in with the wet mixture. Use handheld mixer to mix until smooth and pourable. 

Divide batter between your pans, filling only 3/4 of the way full. Place in center of oven and bake for 30-35 minutes or until golden brown and done in the center. (In my oven it took exactly 37 minutes each time for them to come out perfectly.) 

Allow to cool in pan for 10 minutes then remove gently and allow to cool completely on a wire cooling rack.

Once cooled add a thick layer of frosting to the bottom layer and place the other layer on top. Chill in the refrigerator for 10 minutes. Bring back out and add a thick coating of frosting to the top of the cake and with a frosting knife smooth it out, and smooth down the sides to give the naked cake effect.

Top with sprinkles and enjoy! 

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