Gluten Free Yellow Cake
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1 1⁄2 cups 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 vanilla extract
directions
- Preheat oven to 350 degrees
- Grease and rice flour two 9-inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside.
- Mix the eggs, sugar and mayonnaise until fluffy.
- Add the flour mixture, milk and vanilla and mix well.
- Spread the batter into the prepared pans.
- Bake at 350 degrees for 25 minutes.
- Cakes are done when they spring back when lightly touched.
- Let cool completely and then frost with your favorite kind of frosting!
Reviews
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This recipe was very easy to follow & turned out just great! I made them into little cupcakes and they were such a hit (especially with the people that DIDN'T have the gluten allergy!). I even had left over batter that I added into a loaf pan (I was without a cake pan at the time) and it had to cook about 40-45 minutes, but came out just as good as the cupcakes! Thanks
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This was the first gluten free baking recipe that I tried . . . within two weeks of my daughter's Celiac diagnosis. I made cupcakes and they turned out great. They also freeze well (un-iced) so that you can make a batch and save some for a later date. I also buy my white rice flour at an asian market. It's cheaper and a finer grind which yields a better cake.
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Tweaks
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This came out a little dense and tasted too eggy for DH and I. I did replace the milk with a little less rice milk to be dairy free. I used gluten free baking powder and guar gum in an equal amount in place of xanthan gum because of a corn allergy. I used helmans olive oil mayonnaise to be soy free and alcohol free vanilla extract. I had to use a loaf pan like another reviewer baking the cake for 45 minutes. The top of the cake got a little dark by the time it was cooked through. 2nd day DD (toddler) and I ate this cut into large cubes with fresh hulled strawberries and almond milk for a good dessert. I don't think I will make this again because of the eggy taste.
RECIPE SUBMITTED BY
I live in TX with my husband, Tim and mischevious cat, Penelope :) I work at a small bookstore for a non profit organzation -- not really what I want to do for the rest of my life, but I feel that I am where I should be at this moment in my life. I hope to go back to grad school to work on a Masters in Counseling this coming fall (2008). That is my true interest and passion, and I think I'd kick myself if I never did it!! I look forward to the next adventure in my life -- whatever that may be :)
My loves:
my hubby, penelope, being with friends, my huge family, growing in my relationship with Christ, coffee, card making, MUSIC, movies, cooking, organizing & cleaning (freak..I know), reading, long talks, psychology, learning, counseling, people, spending too much time on Recipezaar (!!!), finding new recipes to tweak for my gluten intolerance, nice restraunts, wine.....