A Long Awaited Gift

Before being diagnosed with my gluten intolerance, I had a growing cake business based out of my house. I was having fun creating wedding, birthday, graduation and baby shower cakes. I loved the freedom I had to mold something as simple as cake into a beautiful piece of art.

I was never really crazy about eating cake. Yes, I would have a piece at a birthday party or at a tea room, but given the choice of something else for dessert, I would probably pick the "something else". Decorating cakes was more of a creative outlet that brought joy to others.

I did have one weakness, though. Vanilla cupcakes with vanilla frosting. Yikes. There is something about that sweet little package, bursting with vanilla flavor.

In my cake business, I made an Almond Sour Cream White Cake that was unbelievable. Seriously that good. It saddened me, after my diagnosis, to know that I wouldn't be able to taste that again... or any white cake, for that matter.

I was greatly mistaken.

I have been tweaking so many white cake recipes since going gluten free. Every one of them had a funky flavor (think bean flour... ack) or funky texture (think sand) that left me frustrated and fairly certain that I wouldn't be able to figure this one out.

Until now.

I think I may have done it. Now, let me say this... don't expect this cupcake to taste like a boxed, gluten filled cake mix. It's not going to. It is, however, fluffy, soft and yummy. There is no hint of bean flour flavor (because there IS no bean flour in it!) and it has no gritty texture.

My husband and mom (aka official taste testers) both found this morsel to be de-lish-e-ous. So be creative with your frosting... try chocolate, vanilla, whipped cream, coconut, cream cheese frosting... or even some of the beloved Nutella. (My mom chose Nutella, much "oo-ing" and "ah-ing" occurred.)

Enjoy, my friends, the fruit of many failed recipes and long suffering as I toiled and toiled to find the perfect vanilla cake recipe for you.

OK, for me. But also for you.
















Gluten Free Vanilla Cupcakes

1 cup sorghum flour or brown rice flour (I used sorghum)
1 cup tapioca starch
1 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 cup milk
2 eggs
3 Tbsp canola oil
1 Tbsp vanilla extract
1-2 tsp imitation coconut extract
1/4 tsp lime or lemon juice


Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.


Whisk all the dry ingredients together. Add the wet ingredients and whisk until smooth. Divide equally into lined cupcake cups. (Fill cupcakes about 2/3 of the way full.)


Bake for 20-22 minutes until the centers of the cupcakes are set. Remove from the oven and allow cupcakes to sit for 2-3 minutes, then remove from the pan to finish cooling. Frost once the cupcakes are completely cooled.


Makes 12 cupcakes.