White Cake

I had a request for white cake, so here's mine. This turns out really yummy. We "frost" with berries, but sometimes I make a frosting out of honey or rice syrup whipped with palm shortening. It works alright, but it doesn't work as a buttercream substitute very well. I also frosted a cake for my son's birthday last year by thinning the marshmallow creme with some extra water.

Cream 1/2 butter or shortening with 1 1/3 C sugar. I used rapadura or turbinado. Date sugar or maple sugar would work too.
Add 2 tsp vanilla

sift together:
1 1/2 C brown rice flour
1 C tapioca starch
1/2 C arrowroot powder
1/3 C sorghum flour
1/2 tsp salt
1 tsp guar gum
3 tsp baking powder

Add flour mixture to creamed butter/sugar mixture in scoops alternating with 2 C water. Yes, you really do want to do it this way--it makes the cake lighter.
Bake in well greased and floured 9x13 pan in 350F oven for 30-35 minutes. Or in 2 8" round pans for 20-25 minutes. Check center of cake with a toothpick for done-ness.

For a chocolate cake, replace the arrowroot powder with 2/3 C cocoa powder and add 2 tbsp oil. Bake the same.