Gluten-Free Yellow Cake
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Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.
| Yield: | 2 -8 or 9 inch layers |
| Ingredients | |
| 1 1/2 cups white rice flour 3/4 cup tapioca flour 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons baking powder 1 teaspoon xanthan gum 4 eggs 1 1/4 cups white sugar 2/3 cup mayonnaise 1 cup milk 2 teaspoons gluten-free vanilla extract | |
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
| Nutrition Information Servings Per Recipe: 24 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 155 cal | Total Fat: | 6 g | Cholesterol: | 40 mg | |||
| Sodium: | 266 mg | Carbohydrates: | 23.1 g | Fiber: | 0.5 g | |||
| Protein: | 2.1 g | |||||||
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