Incredibly soft, light, and not too sweet. This gluten-free dairy-free vanilla cake is the only cake recipe you really need. I have made this cake hundreds of times if not more.
Pinch cream of tartar or citric acid
1 cup sugar
1/2 cup neutral oil (sunflower, canola)
1/2 cup dairy-free milk (soy, oat)
1 tsp vanilla 11/2 cup gf all-purpose flour (I use bob's red mill 1-to-1)
1 tsp kosher salt
1 tsp baking powder
1/4 tsp xanathan gum
1. Preheat oven to 350. Prep 2 8" cake pans (or 3 6" cake pans) with nonstick spray or lining paste. Separate eggs. Egg whites into a mixer bowl, egg yolks into a large bowl. Beat egg whites until foamy.Add cream of tartar or citric acid and 1/2 cup sugar slowly. Increase speed whip until medium peaks are formed. Set aside.
2. Add remaining half cup sugar to egg yolks. Beat with whisk until pale and forming luscious ribbons. Whisk in oil and milk and vanilla. Add flour, baking powder, salt and xanathan gum. Whisk until smooth. Fold in egg white.
3. Pour into prepared pans and bake 20-30 minutes. Checking that the top is firm and golden and the edges are pulling lightly from the sides of the pan.
4. Remove from oven and run an offset spatula around the cake. Allow to cool in pan 10 minutes. Remove from cake pan and allow to cool completely on a wire rack. Is immediately or wrap in plastic cling wrap and freeze for up to a month.
Lining paste recipe: combine equal parts gf flour and oil. Store in a cool place.