Simple White Cake

Simple White Cake

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This is a super easy (and delicious) recipe that is guaranteed to please. The cake is yummy with or without the frosting.

But, the frosting is yummy with or without the cake, so it’s best to just combine the two. ♥

Simple White Cake

makes 12 cupcakes, double the recipe for a sheet cake

Ingredients:

  • 1 cup granulated sugar
  • 1 cup sweet white sorghum flour
  • 1/4 cup tapioca flour
  • 1/4 cup cornstarch
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 cup melted Earth Balance
  • 1/2 cup non-dairy milk
  • 3 tbsp vinegar

Directions:

Preheat oven to 350 degrees and prepare cupcake pans by adding cupcake liners or by greasing and lightly flouring. If making a sheet cake, lightly grease and flour the entire pan.

Mix together sugar, sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder and salt until well blended.

Combine non-dairy milk and melted Earth Balance and slowly stir into flour mix until a thick batter is formed. Add vinegar one tablespoon at a time, stirring in between.

Drop batter by large spoonfuls into prepared cupcake pans, or pour into prepared cake pan/s.  Bake at 350 degrees for about 27-30 minutes, or until knife inserted into center comes out clean (a sheet cake may take a bit longer). Let cool and then make frosting.

Frosting:

  • 3 1/2 cups confectioner’s sugar
  • 6 tbsp Earth Balance, cold
  • 3 tbsp vegan coffee creamer, or full fat non-dairy milk
  • touch of food coloring (optional)

Blend all ingredients until smooth. If using an electric mixer, beat on highest speed until fluffy. Pipe onto cupcakes and top with your favorite sprinkles. Store cupcakes in airtight container in refrigerator.

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31 Responses to Simple White Cake

  1. Shelby says:

    Not sure what I did wrong…or if it is just me. The cupcakes came out looking like they should, but the taste is a bit bitter or something? I am not a gluten free, dairy free person….just a baker and I have an order for this in two days! Is it supposed to be like that and I am just not accustom to the taste?

  2. Patty says:

    Hello! I was planning on making this cake for my son’s birthday as a sheet cake, but I wasn’t sure what size pan to use. I went to buy a sheet pan for this recipe and found that they come in many different sizes. Which would you recommend?

    PS: I have both of your books and I love them! Thank you so much for all the great recipes. :)

    • allyson says:

      Hi Patty,

      I am so sorry about the delayed response to this–and I hope it doesn’t come too late for your son’s birthday… and if so, happy belated birthday. I would recommend a 9 x 13 pan for this cake, recipe doubled of course. :)

      <3

  3. I am not gluten free so I was going to sub the flour with all purpose flour. Would I sub flour for the cornstarch and xanthum gum also?

  4. Leah says:

    i made these twice as cakes and they both turned out really dense and oily. I subbed olive oil for the earth balance and tapioca starch for the cornstarch and took the suggestion of using cold wter instead of non dairy milk- then i tried halving the amount of oil the second time- still very oily and chewy- it was more the consistency of a cobbler-so i chopped it up and made a cobbler which was really good- what am i doing wrong?

    • allyson says:

      Hi Leah,

      Bummer on the cake–cobbler sounds good though! Tapioca flour/starch has a tendency to turn things gummy (almost rubbery) if used in higher amounts. I’d go for potato or arrowroot starch instead.

  5. Maria says:

    Hello, congratulations for the beautiful recipes! I’m from Portugal, and here there’s no sorghum flour. Can I do this cake with another flour? Thanks!

    • allyson says:

      If you are not gluten-free, all purpose flour would work splendidly in place of all of the flours…. if you are gluten-free, then I would try subbing in brown rice flour, but to avoid grainy-ness, I’d shoot for superfine brown rice flour (double milled) if you can locate it. A mix of amaranth and millet flours might do the trick as well. Again, I can’t guarantee these will work well since I haven’t tested them, but I have a pretty good feeling about them.
      Best of luck! :)

  6. Hi there! I just wanted to let you know that your beautiful cupcake was featured in my latest blog post!
    http://www.thecleaneatingmama.com/2011/03/sometimes-all-you-need-is-cupcake.html
    Thank you for the inspiration!
    Tasha – The Clean Eating Mama

  7. [...] in the afternoon I made a cake.  We added sprinkles at the kids’ request.  I did not have tapioca flour and I subbed out [...]

  8. Brittany says:

    I made these last night.. with a few little changes (thought I didn’t need to make changes because this recipe is AMAZING) they turned out SO SO good. I filled mine with a concord grape preserve that I made and a Cashew Frosting. Ill be posting the recipe today (and giving you tons of credit :)

    Everyone make these!!! They are fool proof. my husband who doesn’t care for sweets. ate 3 of these last night!

    Thank you for sharing!

    • allyson says:

      Yay!! So glad you enjoyed them :D Concord preserves and cashew frosting sounds divine…. Looking forward to your post!

  9. Mo says:

    Mmm. That frosting is spectacular! These are amazing pics.

  10. Catharine says:

    Do you think these cupcakes could be made un-vegan but still gluten free and work out well?

    • allyson says:

      Hi Catharine,
      I can’t speak to whether they would work un-vegan per se…
      But, I bet if you wanted to sub out olive oil or another oil for the earth balance and cold water for the non-dairy milk, they would come out very nicely. :)
      Thanks so much for the question!
      ~Allyson

  11. Jennifer says:

    These look amazing. And you take the BEST pictures!

  12. kala says:

    Nice, this looks a lot less complicated than some of the gluten free cake recipes I’ve seen out there!

  13. Mihl says:

    Wow, what a pretty cake! I really need to watch out for things like sorghum flour so that I can make this recipe.

  14. Lisa says:

    I haven’t tried this recipe yet, but intend to this next week. I’ve been looking forever for a cupcake recipe that my fiance’s boss’s son can eat. The kid is allergic to nuts, gluten, soy, eggs, dairy, and chocolate. I believe he is also hyper sensitive to citrus and most any other flavoring I would want to add to cupcakes. Thanks a ton for making my (and hopefully his) day!

  15. Ricki says:

    They’re beautiful! And your photos are really stunning. I am so craving a cupcake right now! :)

  16. Wendi says:

    I agree, beautiful photos and I know they taste as great as all your recipes do! Bravo!

  17. K says:

    Pretty pretty! Those pictures look like they are straight from Martha Stewart. I’m loving the tiffany blue icing too. :)
    -K

  18. This does look really easy. I make plenty of raw desserts, but never vegan cooked ones, i should start!

  19. Morgan says:

    I’m glad you gave me a reason to make more cupcakes! I loooove cupcakes!

  20. [...] This post was mentioned on Twitter by Your Daily Vegan and Melissa , Allyson Kramer. Allyson Kramer said: Simple White Cake #vegan and #glutenfree and oh so yummy. http://tinyurl.com/2v2hyap [...]

  21. Wow. Those pictures are absolutely spectacular – cookbook worthy! Gourmet magazine ready! So pretty I want to frame them and put them on my wall! Seriously stunning!

    And the recipe is simple and delicious and oh so going to get made SOON! Thanks for another winner!

    • allyson says:

      Awe…
      Tasha, I would hug you right now if I could! Well, I’ll send out a virtual hug, anyways… ox
      Thank you, sweetie. You just made my day. <3