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    Gluten-Free, Dairy-Free & Egg-Free White Cake Recipe & Bakery Style Frosting

    Gluten-Free, Dairy-Free, Egg-Free WHITE CAKE RECIPE

    The inspiration for this recipe goes to Gloria Tilley, a dear friend, and an amazing woman! I had given up on ever creating a white, egg-free cake until Gloria asked for help for her nieces wedding. If you change the flour mix, it will change the texture and result of the baked good. It is a delicious cake and the bakery frosting to finish the cake

    1 1/2 cups white rice flour (I used a mix of white and brown rice flour – half each)
    1 1/2 cups of tapioca flour
    2 teaspoons of xanthan gum
    1 1/2 cups sugar
    2 Tablespoons baking powder
    Pinch of salt
    1 stick of acceptable margarine
    4 teaspoons of Ener-G® Egg Replacer (dry powder)
    2 teaspoons vanilla
    1 1/2 cups rice milk
    (Extra rice milk a little bit less than 1/2 cup-see directions below)

    1. Preheat oven to 350°. Grease and flour two 9 inch round baking pans and set aside.
    2. Measure all of the dry ingredients into a large mixing bowl and set aside. Take your margarine and cut it into small pieces and add to the dry ingredients. Cut the margarine into the flour mixture until it is very, very well incorporated into the dry ingredients.
    3. Add 1 1/2 cups of rice milk and the vanilla. Start to mix the batter. Then add a little less than 1/2 cup of additional rice milk. The batter for this cake will be fairly thick. It will not drip off of a spoon. It will hold it’s shape pretty well. You may need a bit less milk if you are light on your flour measurements.
    4. Mix well, but do NOT OVER MIX your batter. You will probably see small lumps of margarine in the batter, which is fine. Place the batter into your prepared pans and bake for 25 to 30 minutes or until done. Oven temperature is very important. A hotter or cooler oven will change both the baking time and results.

    Cook’s Notes: This recipe produced a nice, moist cake. Just wonderful. Because we used organic sugar and organic vanilla (both browner in color than clear vanilla or bleached sugar), our cake was not a pure white color. If you change the flour mix, it will change the texture and result of the baked cake.

    Bakery Frosting
    Yes, you can get frosting at home that is very much like what you would get from a Bakery! I highly recommend that you consider taking a Wilton® Cake Decorating Class if you are going to be baking for a gluten-free, dairy-free family member. Through the Wilton® Cake Decorating Classes, you can learn to decorate any cake that you make and have it look just like it came from a bakery! The Wilton® Cake Decorating Classes are typically offered at crafting stores where their products are sold.

    2 pounds confectioners’ sugar (10 X or powdered sugar)
    1 cup shortening or solid fat
    2 teaspoons vanilla
    Dash of salt
    8 tablespoons water, more as needed

    1. Place powdered sugar in the mixing bowl of an electric mixer. Cut up the fat or shortening into small chunks and place on top of the powdered sugar. Add the dash of salt, and vanilla. Add the water 1 tablespoon at a time evenly around the powdered sugar.
    2. Gently start and stop your mixer to blend the powdered sugar, shortening and water until it is well combined. Then gradually turn up your mixer speed and mix for 2 to 3 minutes until the frosting is light and fluffy.

    **In the Wilton® Cake Decorating Classes you are taught the proper consistency for frostings and decorative icings. You can add an additional tablespoon of water or two to make your frosting spread easier on you cake if necessary 1 tablespoon at a time.

    © 2009 Lisa A. Lundy, author of The Super Allergy Girl™ Allergy & Celiac Cookbook- From A Mother Who Knows™, www.TheSuperAllergyCookbook.com