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Gluten-Free Birthday Cake

by: Good Earth Natural Foods

Gluten-Free Birthday Cake

4 eggs, separated (egg whites whipped)

1 cup butter (or vegan butter)

1 cup honey

1 cup of coconut sugar

1/2 tsp vanilla

1/4 tsp almond extract

1 cup almond milk

3 cups Gluten-Free 1:1 flour

1 Tablespoon baking powder

1/4 tsp salt


Preheat oven to 350 degrees F. Set out two 8-inch round cake pans. With parchment paper, trace the circular bottom of the pan and cut out the parchment paper circles. Then, grease two 8-inch round cake pans and place the parchment paper in the bottoms of the pans.

To make the batter:

In a mixing bowl with whips, whip the egg whites until they are fluffy. Set aside whipped egg whites. Then cream together the butter, honey, and coconut sugar. Whip in egg yolks. Mix in vanilla, almond extract and milk. In a separate bowl (medium-sized), Mix together the gluten-free flour, baking powder, and salt, then sift it. Slowly add sifted flour mixture to the bowl of wet ingredients and whip this batter for about 2 minutes until it is smooth. The final step of making the cake batter is to fold in the egg whites gently in until the batter is smooth. The egg whites will add a fluffy texture if you do not over-mix it.


Divide the batter evenly between the prepared cake pans, then use a spatula to smooth the tops before baking. Bake for about 30 minutes until golden brown. Use a toothpick to test the center of the cake before pulling it out of the oven. The toothpick should go into the center of the cakes easily and come out clean, having only moist crumbs, not batter on it. When they are finished baking, gently take them out of their pans and remove the parchment paper (be careful not to break them). Cool them on a cooling rack completely before frosting.