Gluten Free White Chocolate Cake
Servings: 2 8-inch cakes
Ingredients
Vanilla Cake
- 1 cup milk of choice (whisked with 1 tablespoon white vinegar)
- 1.5 cups gluten free 1:1 baking flour
- 1 tablespoon cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 medium whole eggs
- 6 tablespoon coconut oil softened
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1.5 teaspoon vanilla extract
White Chocolate Icing
- ¾ cup low-fat cream cheese softened
- ¼ cup butter room temperature
- 3.5 ounces Bakers white chocolate melted
- 1 teaspoon vanilla extract
- 1.5 cups icing sugar
Instructions
- Preheat oven to 350°F and line the bottom of two 8-inch round cake pans with parchment paper (or spray with cooking spray).
- In a small bowl whisk together milk and vinegar until frothy and set aside for at least 10 minutes. NOTE: this will act as a "buttermilk" and helps bring a nice flavour to the cake.
- In a large bowl, combine flour, cornstarch, baking powder, baking soda and salt and whisk until well combined. Set aside.
- In a separate large bowl, whisk together eggs, coconut oil, and both sugars until smooth. Slowly stir in the "buttermilk" and vanilla. The mixture should be smooth and well combined. It's important your eggs are room temperature or they will cause the coconut oil to harden.
- Slowly add the dry ingredients to the wet ingredients and mix well with a rubber spatula until smooth.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-28 minutes in two- 8-inch pans. The cakes are done when the top begins to turn golden brown and a toothpick or cake tester comes out clean. Allow the cake to cool completely before frosting or removing from the pans.
- To make frosting: to the bowl of an electric mixer add softened cream cheese, room temperature butter, melted white chocolate, vanilla and icing sugar. Whip together on high until a smooth icing begins to form. Note: the icing will be on the thicker/ heavier consistency.
- To ice your cake: Evenly spread ½ cup of icing on top of the first layer of cake. Place second layer on top and top with another ½ cup of icing. Distribute remaining icing around the sides of the cake. Note: you most likely will have icing leftover (it freezes great!).
Notes
*Cake can be stored on the counter at room temperature for about one day. After a day, place the cake in the fridge, ensuring it is covered for freshness. It will stay good for up to 5-7 days in the fridge.
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