Lovely Gluten Free Dairy Free White Cake Cupcakes

Last weekend I did it. I baked with real eggs. And it was pretty great!

As the gut heals, it is quite often the case that food intolerances go away. And so it has been the case for us. Eggs used to do a number on Little Man, but today—as I leap for joy—I can say that eggs are back in his diet.

I couldn’t remember the last time I’d creamed real eggs (versus these) with sugar to a silky, creamy fluff. It was a sight to behold.

Little Man is turning nine and I was bound and determined to deliver the gluten free dairy free white cake cupcakes topped with Strawberry Cream Frosting that he had requested for his party. The flour blend I wanted to use was one sent to me by Authentic Foods—a pretty swell, if not the best, source for superfine gluten-free flours (and superfine can make all the diff folks!).

Founder Steve had just released the Steve’s GF Cake Flour blend and I was intrigued. The bag said to use it in place of wheat flour cup-for-cup and that there was no need for xanthan gum or guar gum. Nice!

The first three ingredients in this blend are ones we are all familiar with—rice, potato, tapioca. The fourth ingredient, Steve’s proprietary AF Fiber Blend, is what sets this flour apart. The proof is in the cupcakes above. A white gluten free dairy free cake, with a beautiful crumb. Not too light, not too dense. And the kids loved them!

Anyone interested in Strawberry Cream Frosting? Let me know by leaving a comment below. With enough interest I may muster up the energy to recreate it—you’d think by now I’d learn to write EVERYTHING down as I go. Aaaaaahhh! 🙂

Steve's Gluten-Free White Cake (Recipe courtesy of Authentic Foods)

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1-1/3 Steve's GF Cake Flour
1-1/2 teaspoon baking powder
1/2 teaspoon Authentic Foods Vanilla Powder (this stuff is yum! or use 1-2 tsps vanilla)
1/2 teaspoon salt
6 tablespoons Earthbalance Buttery Spread, softened (Steve's recipe called for butter)
3/4 cup + 1 tablespoon superfine sugar (I just used the organic granulated I had on hand)
1 large egg, room temp, beaten
2 egg whites, room temp
1/2 cup room temp non-dairy milk of choice (the recipe called for milk)

Instructions

Preheat oven to 350?F.
Lightly oil one 6" or 7" round cake pan or line about 15 cupcake molds with paper liners.
In a medium bowl combine the cake flour, baking powder, vanilla powder, and salt.
In a stand mixer bowl fitted with the whisk attachment, cream softened buttery spread and sugar for 5 minutes until fluffy.
Slowly add beaten egg and egg whites and combine.
Add the dry ingredients and mix on low until combined.
Add the milk in 1/4 cup increments and mix on medium speed to incorporate air into the mixture, pausing to scrape down sides as needed.
The batter will be light and fluffy.
Pour into cake pan or fill cupcake liners 3/4 full.
Let sit 5 minutes before putting in oven.
Bake 35-40 minutes for round cake, 16-18 minutes for cupcakes.

Notes

To make a classic gluten-free yellow cake, use 2 whole eggs and 1 egg white instead of 1 whole egg and 2 egg whites. Authentic Foods products are found on Amazon, at many natural food stores and direct from www.authenticfoods.com.