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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This is such a great yellow cake! I found this recipe on and thought I would share on here. Everyone that has tried this cake has said that they don't know the difference between the gluten free kind and the regular kind! Hope it will help those with those dessert cravings who can't have gluten/wheat! 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:
1. Preheat oven to 350 degrees
2. Grease and rice flour two 9-inch round cake pans.
3. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside.
4. Mix the eggs, sugar and mayonnaise until fluffy.
5. Add the flour mixture, milk and vanilla and mix well.
6. Spread the batter into the prepared pans.
7. Bake at 350 degrees for 25 minutes.
8. Cakes are done when they spring back when lightly touched.
9. Let cool completely and then frost with your favorite kind of frosting!
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