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Gluten-Free Yellow Cake
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Simple, versatile gluten-free cake that can be topped with various delicious combinations like white or chocolate frosting, strawberries, and whipped cream.
Ingredients:
  • 1.5 cups white rice flour
  • 0.75 cup tapioca flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1.25 cups white sugar
  • 0.66666668653488 cup mayonnaise
  • 1 cup milk
  • 2 teaspoons gluten-free vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease and dust two 8 or 9-inch round cake pans with rice flour.
  • Combine the white rice flour, tapioca flour, salt, baking soda, baking powder, and xanthan gum, then set the mixture aside.
  • Combine eggs, sugar, and mayonnaise until fluffy. Then, mix in the flour mixture, milk, and vanilla until well combined. Spread batter evenly into the prepared pans.
  • Bake the cakes at 350 degrees F (175 degrees C) for 25 minutes or until they spring back when lightly touched or a toothpick inserted in the center comes out clean. Allow to cool completely before frosting, if desired.

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