I have been trying to find my go-to vanilla recipe and think I may have found one I like… a lot. It’s not perfect, but I’m getting there. I’ve come to find that using lots of egg whites and the lighter gluten-free flours yields a lighter, tastier cake. This cake: 6 egg whites, tapioca flour, white rice flour, and only 1/4 c sorghum.
On the left you’ll see Vanilla Chip: a vanilla cake with chocolate chips. Topped with vanilla buttercream.
The beauty on the right is Blackberry Lemon: A lemon cake filled with fresh blackberry. Topped with lemon buttercream.
Both of these?
To. Die. For.