Gluten Free Vanilla Cake
This recipe makes a great two-layer cake.
Servings 12 slices
Calories 284kcal
Equipment
- Two 9-inch layer cake pans
Ingredients
- 1 cup white rice flour
- 1 cup tapioca flour
- 1/2 cup potato starch
- 4 teaspoons gluten free baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1/2 cup butter at room temperature
- 1 cup organic raw sugar
- 2 large eggs
- 1 cup coconut milk from carton
- 2 tablespoons avocado oil
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350° F.
- Grease the sides of two 9-inch cake layer pans. Trace around the bottom of pans onto a sheet of parchment paper. Cut them out and place them inside the bottoms of your pans.
- In a medium mixing bowl, whisk together the rice flour, tapioca flour, potato starch, baking, powder, xanthan gum, and sea salt.
- In a large bowl (Use a stand mixer, if you have one.), beat the butter until light. One by one, add the sugar, eggs, coconut milk, avocado oil, and vanilla. Continue beating until the batter is smooth.
- Pour batter into prepared pans. Bake for 25 minutes.
- Allow cake to cool on a wire rack for 10 minutes. Remove cake from pans, and let it finish cooling.
Video
Notes
Fill and decorate this cake as you wish. It's good with jam between the layers and whipped cream and fresh berries on top!
Nutrition
Calories: 284kcal