Everyday Eating with Celiac Disease

Living with Celiac Disease

Gluten Free Vanilla Cake November 1, 2011

Filed under: Michelle's recipes — Michelle @ 9:56 pm
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Many Gluten Free cakes bought from stores tend to be rather dense and crumbly. However, Pamela’s Brand of cake mix seems to be the best I’ve made, despite it being a mix.  I grew up always making meals and dishes from scratch, but, I’ve been intimidated in experimenting with baking gluten free cakes. Well, what is the worst that can happen–it doesn’t work.  So, I gave it a try…I encourage others to try this recipe and tell me what you think…



1 C Sorghum Flour

1 C Sweet White Rice Flour

1/3 C Tapioca Starch

1 1/2 tsp Xanthum Gum

1 1/2 Tbsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp salt

2 sticks of unsalted butter

1 1/2 C Sugar

4 eggs

1/2 tsp Vanilla

1/3 C Sour Cream

1/2 C Milk

Preheat oven at 350 degrees.  Lightly grease 2 9-inch round pans (or use cupcake liners for cupcakes).  In large bowl, combine the flours, Tapioca Starch, Xanthum Gum, baking powder and baking soda.  In a separate mixing bowl, beat butter for about 2 minutes.  Add sugar and vanilla and beat until creamy.  Add eggs until combined.  Gradually add the flour mixture to the cream mixture.  Add sour cream and gradually add the milk.  Pour batter into baking pans and bake for about 30-35 minutes, or until toothpick test shows clean.


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