White Cake (Egg- and Gluten-Free)

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If you thought our wedding cake was good, try this one! Fluffy, spongy, melts in your mouth, lighter flavor and softer than the almond torte. Substituting more coconut oil for the melted butter makes this recipe dairy-free as well.


  • 2 tbsp toasted golden flax
  • ¼ cup coconut oil
  • ¾ cup applesauce
  • ¼ cup water
  • ¼ cup butter, melted
  • 1 tsp apple cider vinegar
  • 1.5 tsp vanilla extract
  • 1 cup Authentic superfine brown rice flour
  • ½ cup tapioca starch
  • ¼ cup pea flour
  • ¾ cup almond flour
  • 1 cup sugar
  • dash salt
  • 1.5 tbsp baking powder


Preheat oven to 325 and grease two round glass pans. Add wet ingredients plus flax to Vitamix and blend until smooth. Combine flours, starches, sugar, salt, and baking powder in a mixing bowl. Add Vitamix contents and thoroughly combine. Pour into prepared pans and bake 45-60 minutes or until puffed, spongy, and lightly browned.


First version used garbanzo/fava bean flour instead of the pea; both versions leave a slight bitter or legume taste...