Gluten Free Yellow Cake And Cupcakes Recipe

Name: Gluten Free Yellow Cake And Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coconut flour Sifted; 3/4 cup tapioca flour; 1 teaspoon salt; 1 teaspoon baking soda; 3 teaspoons baking powder; 1 teaspoon xanthan gum; 4 whole eggs; 1 1/4 cups sugar; 2/3 cup veganaise mayo; 3/4 cup almond milk Or Milk Alternative; 2 teaspoons vanilla extract; 1 cup butter Earth Balance, vegan; 2 cups chocolate chips Dairy Free; 2 salt pinchs; 4 tablespoons powdered sugar; 2 teaspoons vanilla extract

Servings: persons

1/2 cup coconut flour Sifted
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 whole eggs
1 1/4 cups sugar
2/3 cup veganaise mayo
3/4 cup almond milk Or Milk Alternative
2 teaspoons vanilla extract
1 cup butter Earth Balance, vegan
2 cups chocolate chips Dairy Free
2 salt pinchs
4 tablespoons powdered sugar
2 teaspoons vanilla extract

1
Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if you're 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. Let cool completely before icing.

1729

kcal

Calories

105

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 cup coconut flour Sifted, 3/4 cup tapioca flour, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Gluten Free Yellow Cake And Cupcakes 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.

That's it — enjoy your meal!

Gluten Free Yellow Cake And Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions