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Gluten-Free Yellow Cake

Gluten-Free Yellow Cake

Amy

Amy

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 38 mg
  • 13%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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

eli
549

eli

3/19/2009

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 rice flour I bought from an asian market...it's made in Thailand, and it is ground superfine (it was rice flour, not to be confused with sweet rice flour). It worked much better, and it tasted like the real deal. This is an excellent recipe, as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods, and it makes a HUGE difference.)------------------------------------------------------------ Also, try adjusting the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour. I just did a side by side comparison of this (chocolate cake version) and a boxed Pillsbury chocolate cake. The texture of the gf cake is pretty good (no longer the chewy texture of the original recipe.)

Judy
267

Judy

6/13/2007

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 ingrediets and I found by doing this one step, the cake had a good texture. I also add a bowl of water to my oven while cooking gluten free as it adds moisture and baked goods tend to be less dry. great success with this one.

Helene
229

Helene

4/7/2007

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 sugar, and 3/4 c. rice flour. Baked it in a 9x13 pan for 30-35 minutes until it tests done with toothpick. Note, too, to eliminate the graininess of the rice flour, combine it with the milk and let sit while you mix rest of ingredients. Rice absorbs the moisture and becomes non-gritty. works in most recipes using rice flour.

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