Print Recipe

Gluten-Free White Cake


  • 1 7/8 cup white rice flour
  • 2 tbsp coconut flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 1/2 cup butter softened
  • 1 cup organic sugar
  • 2 tsp vanilla
  • 4 egg whites
  • 1 1/2 cup milk


  • In a medium bowl, combine all the dry ingredients (rice flour through the cream of tartar). Set aside.
  • In a large bowl, blend the sugar and butter until creamy and lightened in color. Add the vanilla and beat again.
  • Begin adding the flour mix and the milk to the butter mix, alternating a little of each at once, until it is all incorporated. The batter will be thick.
  • In another bowl, beat the egg whites until soft peaks form.
  • Fold the eggs whites into the batter gently, using a scooping gesture to prevent deflating as much as possible.
  • Pour the batter into two 8" round pans or a 9x13 pan, or maybe 18 - 24 cupcakes.
  • Bake at 350 for about 20 - 25 minutes (adjusting up for a 9x13). Test with a toothpick in the center to assure it is done.
  • Once the cake has cooled for 10 or 15 minutes, remove from pans. Serve as desired.