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.
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!
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
I’m glad you gave me a reason to make more cupcakes! I loooove cupcakes!
This does look really easy. I make plenty of raw desserts, but never vegan cooked ones, i should start!
Pretty pretty! Those pictures look like they are straight from Martha Stewart. I’m loving the tiffany blue icing too. :)
-K
I agree, beautiful photos and I know they taste as great as all your recipes do! Bravo!
They’re beautiful! And your photos are really stunning. I am so craving a cupcake right now! :)
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!
Wow, what a pretty cake! I really need to watch out for things like sorghum flour so that I can make this recipe.
Nice, this looks a lot less complicated than some of the gluten free cake recipes I’ve seen out there!
These look amazing. And you take the BEST pictures!
Awe… thank you!!
Do you think these cupcakes could be made un-vegan but still gluten free and work out well?
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
Mmm. That frosting is spectacular! These are amazing pics.
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!
Yay!! So glad you enjoyed them :D Concord preserves and cashew frosting sounds divine…. Looking forward to your post!
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
Thank you Tasha! <3