A friend of mine recently came to me with a cupcake request: she needed to make them to take to school for her son’s birthday, and there were a couple kids in the class with dietary restrictions, namely vegan and gluten-free. The cupcakes were a hit, and some of the parents requested the recipe.
We used the flax-seed method to replace the egg (see my article on conversions and replacements) and my gluten-free flour blend. Please see the conversions article linked above if you have any questions about replacements in this recipe.
(You may also use normal flour and dairy if you’d like; I converted this from an old recipe using wheat flour. You will need to beat it on high an extra three minutes and cook 2-8 minutes longer if you are using wheat flour.)
Super-Simple White Cake
- 1c sugar
- 1/2 c butter (Smart Balance)
- 2 eggs (or replacement)
- 2 tsp vanilla extract (especially lovely with 1 tsp vanilla and 1 tsp almond)
- 1.5 c gluten-free flour
- 1.75 tsp gluten-free baking powder
- 1/2 c almond milk
- 1 tsp xanthan gum
Preheat oven to 350. Grease and lightly flour cake pans, or use muffin cups for cupcakes.
Cream butter and sugar until fluffy. Add extract and egg substitute and mix well. Mix dry together well with a whisk so all ingredients are uniform. Add to wet mixture and beat in until combined thoroughly. Don’t over-mix.
Pour into cake or cupcake pans and bake until top is light and springy to the touch. Cupcakes, roughly 20 mins. Cakes, roughly 25-30. You can literally see the moment the cake is finished baking when the very center top no longer looks like batter. Give your cake or cupcakes one or two more minutes after this and then remove and cool. 🙂
For some fancy, light, and delicious icing, check put this magical wondermousness.
Or, you can go the easy route and do a simple powdered sugar and butter recipe.
Glaze also works. Mmmm, glaze.