Gluten-Free Yellow Cake Recipe

Name: Gluten-Free Yellow Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white rice flour; 3/4 cup tapioca flour; 1 teaspoon salt; 1 teaspoon baking soda; 3 teaspoons baking powder; 1 teaspoon xanthan gum; 4 eggs; 1 1/4 cups white sugar; 2/3 cup mayonnaise; 1 cup milk; 2 teaspoons gluten-free vanilla extract

Servings: persons

1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

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.

951

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups white rice flour, 3/4 cup tapioca flour, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Gluten-Free Yellow Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Yellow Cake

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