Summary

Gluten Free Yellow Cake And Cupcakes is a gluten free and lacto ovo vegetarian recipe with 24 servings. One serving contains 270 calories, 3g of protein, and 18g of fat. For 56 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 7 people found this recipe to be yummy and satisfying. Head to the store and pick up , eggs, earth balance butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a very budget friendly recipe for fans of American food. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 4%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Gluten-Free Yellow Cupcakes, Gluten Free Yellow Cake, and Gluten Free Yellow Banana Cake.

Instructions

Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if youre making a layer cake. Otherwise, line a muffin tin with baking cups. Mix together the coconut flour, tapioca flour, salt, xanthan gum, baking soda, and baking powder. Set aside. Beat the eggs, sugar, and mayonnaise until fluffy. Then slowly add the vanilla, flour mixture, and milk. Alternating between the flour and milk to make a nice fluffy cake. Note- I usually use just barely under 3/4 C of the milk alternative. Pour the batter into the greased cake pans or fill the baking cups 3/4 full (makes 24 cupcakes). Bake for 20-25 minutes for the cakes or 12-15 minutes for the cupcakes. Cakes are done when they are nicely browned and spring back when lightly touched or when a toothpick inserted in center comes out clean. Let cool completely before icing. For The Icing: Bring a small saucepan of water to a boil. Place a heatproof bowl over the saucepan (make sure the water isnt touching the bottom) and add the chocolate and butter. Stir until melted. Then, add the remaining ingredients. Place uncovered in freezer for 15 minutes. Beat with hand mixer until light and fluffy. If its too runny, place back in freezer a few minutes and repeat process until the icing is a good consistency.

Ingredients

• 1 Coconut Flour, Sifted
• 2 Tapioca Flour
• 3 Salt
• 4 Baking Soda
• 5 Baking Powder
• 6 Xanthan Gum
• 7 whole Eggs
• 8 Sugar
• 9 Veganaise (mayo)
• 10 Almond Milk, Or Milk Alternative
• 11 Vanilla Extract
• 12 Earth Balance Butter (vegan)
• 13 Dairy Free Chocolate Chips
• 14 s Salt
• 15 Powdered Sugar

Directions

• 1 Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if youre making a layer cake. Otherwise, line a muffin tin with baking cups.
• 2 Mix together the coconut flour, tapioca flour, salt, xanthan gum, baking soda, and baking powder. Set aside.
• 3 Beat the eggs, sugar, and mayonnaise until fluffy.
• 4 Then slowly add the vanilla, flour mixture, and milk. Alternating between the flour and milk to make a nice fluffy cake. Note- I usually use just barely under 3/4 C of the milk alternative.
• 5 Pour the batter into the greased cake pans or fill the baking cups 3/4 full (makes 24 cupcakes).
• 6 Bake for 20-25 minutes for the cakes or 12-15 minutes for the cupcakes. Cakes are done when they are nicely browned and spring back when lightly touched or when a toothpick inserted in center comes out clean.
• 7 Let cool completely before icing.