Ahhh, but Laurel doesn't like chocolate!

One of my best friends doesn't like chocolate. Well, let me clarify that. She likes white chocolate. Vanilla. And my Halo Cake doesn't have just chocolate, but also vanilla layers. weeeeeeee! The GF white cake recipe is very unique- totally the Irish Lass's. And the reason is that chocolate is used to glue together the gluten free flours. That's why you only see chocolate cakes and carrot cakes (BLECH!) But I've found an incredibly delicious way of doing it:



















Gluten Free White Cake

1 block cream cheese, softened
3/4C sour cream
4 large eggs
1/4C shortening, melted
1 tsp vanilla
1 1/2C glutinous rice flour ** might need more if it's a humid day
1 C water
1/4C tapioca starch
1 1/2C powdered sugar
1 1/2tsp baking soda
1 1/2tsp glycerin (available at your cake stores!)
2 1/2tsp baking powder
2 tsp cream of tartar
3 tsp Xanthan gum


1. Beat the eggs and powdered sugar until medium peaks (it's harder than normal!)
2. Slowly add cubes of cream cheese- beat hard until throughly mixed.
3. Slowly add the sour cream, shortening, vanilla, and glycerin- mix throughly.
4. In a separate bowl, sift together the flour, tapioca starch, baking soda, baking powder, cream of tartar, and xanthan gum.
5. slowly, add the flour mixture to the egg mixture. This will get stiff- you can beat it hard!
6. On low speed, add the water. If this is too stiff, add more water. If it's too loose add more rice flour.
7. Bake in a preheated, 350*F oven for:

For 2 pans, 9" each: 30-33minutes
For 2 cupcake pans, 12 each: 20-25minutes
For rectangle pans: 30 minutes (watch the corners)

Or until a toothpick comes out clean when inserted in the middle.
8. cool in the pans until they are cool enough to remove the cakes. Then remove the cakes- don't wait until completely cool, or you'll never get it out!



















This is also really great for raspberry jam cake (that's another story).

Enjoy your goodies!
The Irish Lass