Tide You Over Tuesday: Gluten Free Yellow Cake

As you all have read my baby turned 2 this last week!  I thought I was being all kinds of prepared.  I was going to make the regular cake and then use the Betty Crocker Gluten Free cake mix in my pantry to make the cupcakes, so my son could eat them.

~Imagine this~  Saturday night….Just got back from Publix.  Regular cake in the oven.  I go to the pantry for the cake mix.  WHAT???  Where is it??  Yep,  gone!  I used it awhile back and forgot!  So, in a panic, I ran over to my handy dandy computer.  I did search after search for a good Gluten Free recipe.

As hard as companies and people try, they always turn out dry.  Which, icing can fix .  I found this recipe on allrecipes.com.  I happened to have what I needed to make them with in the house.  The recipe was very simple!  In an hour I had 24 Gluten Free yellow cupcakes starring back at me.  I knew I only needed a couple.  So,  being the genius I am.  I put the rest in a large freezer bag.  That way, next time we have a special occasion or just because we want a cupcake.  I will have them on hand.  Just throw a little bit of icing on top and VOILA!

The next day was birthday! We cut the cake after lunch.  I wanted to taste a cupcake, not just because I was curious,  but Gluten Free food is a lot healthier.  I didn’t want to waste those miles on the treadmill either ! The cupcakes were so moist and yummy.  You couldn’t tell they were Gluten Free!  They weren’t sickening sweet either.  The cake with the icing had the perfect balance!

I know that some of my readers have Gluten Free needs.  These are also Dairy Free.  This the best recipe for cake I have found by far!  You will need to try these.

For those readers who don’t have Gluten Free needs, these are a great healthy alternative!  Please, if you know someone with Celiacs, or Wheat allergy …share this recipe.  They will thank you!

Gluten-Free Yellow Cake

Printable Version Here

(Adapted from Allrecipes.com)

• 1 ½ Cups White Rice Flour
• ¾ Cup Tapioca flour (Health food store or Asian Market)
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. Baking Soda
• 1 tsp. xanthan gum (health food store)
• 4 eggs
• 1 ¼ cup sugar
• 2/3 cup Mayonnaise (Yep..trust me!)
• 1 cup milk (I used soy)
• 2 tsp. vanilla extract

Directions

Preheat oven to 350 degrees.  Grease and Flour (2) 8 or 9 inch round cake pans,  Or line Cupcake pans.

Mix the Rice flour, tapioca flour, salt baking soda, baking powder, and xanthan gum together and set aside.

Mix eggs, sugar, and mayo until fluffy.  Add the flour mixture, milk and vanilla.  Mix well.  Spread the batter into the pans.  Or fill Cupcake pans about 2/3 full.

Bake at 350 for 25 minutes for cakes.  20 minutes for cupcakes.

Keep an eye on them.  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.

Freeze extra cupcakes in a Gallon Size Bag!

Sorry for the lack of pictures.  I had birthday brain while I was making these.  They are super easy!  And so yummy!

Tagged as: Dairy Free, Gluten Free, recipes, Tide You Over Tuesday