Gluten-Free Yellow Cake

Gluten-Free Yellow Cake

203

"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."

Ingredients

{{adjustedServings}} servings 154 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
  2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. 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.
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Reviews

203
  1. 223 Ratings

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I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time, I used a ri...

Tried this recipe and found it to be very good. It can be adapted for many other desserts. I made pineapple upside down cake. I also mixed the milk with the rice flour while preparing other ing...

I made this into a blueberry streusel coffeecake by sprinkling the top with frozen blueberries (unthawed) and topping that with a streusel mixture I made up of 1/4 c. melted butter, 1/2 c. white...