This is hands down the moistest gluten-free cake you’ll ever try. Lightly sweet, high in protein, and surprisingly nourishing—it’s one of the few cakes I don’t mind serving the kids for breakfast.
It took years of experimenting to get the texture just right. Think of it as somewhere between a donut and a classic cake: springy, tender, and satisfying to chew.
The ingredient list might look a little long, but the combination of flours is what gives this cake its unbeatable structure. Don’t skip the psyllium husk powder or xanthan gum—and definitely whip and fold in your egg whites. These steps are what make the cake so fluffy, springy, and moist.
Because it’s a bit time-intensive, I usually double the recipe and bake either two large cakes or four 6-inch rounds. The extras freeze beautifully.
Kid Approved Everyday Cake (Gluten-Free, Low-Sugar, High-Protein)
12
servings30
minutes40
minutesIngredients
Dry Ingredients:
2 cups almond flour
¼ cup cassava flour
½ cup glutinous rice flour
½ cup arrowroot flour
1 tbsp psyllium husk powder
½ tsp xanthan gum
1 tsp baking soda
1 tbsp baking powder
½ tsp cinnamon
½ tsp cardamom
1 tsp salt
Wet Ingredients:
⅔ cup browned butter
6 eggs, separated (whip whites until soft peaks form)
¾ cup coconut sugar
2 tbsp vanilla extract
2 tbsp lemon juice or ½ capful of apple cider vinegar
½ cup water
Directions
- Preheat oven to 325°F (163°C).
- separate eggs whisk whites until peaks form, about 5 minutes on high
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, mix browned butter, egg yolks, sugar, vanilla, lemon (or vinegar), and water.
- Add wet ingredients to the dry and stir until smooth.
- Gently fold in whipped egg whites.
- Pour into 2 greased 6 inch pans.
- Bake for 50–60 minutes, or until a thermometer inserted into the center reads 200°F (93°C).
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