Basic, simple, and extremely adaptable. Layer with strawberry and whipped cream, white or chocolate icing, etc. Ensure that your baking powder is free of gluten.
| Servings: | 24 |
| Yield: | 2 -8 or 9 inch layers |
Ingredients
- 1 ½ cups white rice flour
- ¾ cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 ¼ cups white sugar
- ⅔ cup mayonnaise
- 1 cup milk
- 2 teaspoons gluten-free vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
- 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.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 266 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Best cake recipe. I use it all the time and also alter to make different cakes.
I followed the adjustments offered – added the milk to the rice flour, added 3 Tbsp cornstarch (reduced flour by 3 Tbsp), added an additional 1/3 C. sugar, placed a pan of water in the oven, beat the batter for 10 minutes. It was light and fluffy and raised so high in the oven, I thought it would overflow the pan. I did have to bake it about twice as long as the original recipe called for, but it was delicious. I used 8 inch cake pans – next time, I will use 9 inch. I made a Boston Cream Pie for my husband’s birthday, and he loved it.
Used cup4cup and skipped the xanthum gum. Kids (and partner) were skeptical of mayo but came out great!
Used a little extra sugar as suggested and used CupforCup Gluten free flour instead of the multiple flours and it still turned out really good. This cake has a sponge-cake like consistency but is very tasty. Was perfect for a pineapple upside down cake. YUM!
This is a really good recipe. I gave it 4 stars since I made a few changes. The first cake I made to the recipe and the second I made with the following changes. IMO, the second cake was fluffier and closer in consistency to a normal cake. 1 3/4 cup superfine Thai rice flour 1/2 cup Tapioca flour 3 T cornstarch 1 2/3 cup sugar Allow the rice flour to soak in the milk while you combine the other ingredients as stated in the recipe. When combining the wet and dry ingredients, also add the rice flour mixture. Bake with a pan of water in the bottom of the oven as well.
I’m a minimalist, and I used gluten free flour in the same cup amounts. My brother really like it! This recipe goes in my favorites!!
The cake was very good but next time I’ll bake it for another 5 minutes or so. It paired very nicely with a chocolate butter cream frosting.
I made this cake for the first time for a friend’s birthday who was diagnosed with celiac disease (CD). I used all the ingredients this recipe called for and it tasted a bit like corn bread (I baked a little bit of the batter to taste test before I served it to 30 people!) To try to get rid of the gritty taste I poured the batter through a strainer using a fork…too long but it was well worth it. If you use the white rice flour, I would highly recommend shifting all the dry ingredients first as I made another batch and it seemed to be less gritty. I also put a bowl of water in the convection oven I have as another reviewer had suggested. Not sure this had anything to do with the taste but I had put in the refrigerator for the next day before we frosted it. Anyway, the cake was a major hit! Even with the guests that don’t have CD! Everyone wanted the recipe! Will definitely make this recipe again!
It was ok, yes I’ll make it again but find a GF Yellow cake mix at Superstore that works just as well and quicker.
I found the key to this cake is you have to let the batter set for about 15 minutes after the final mix. The gluten free flour takes a while to absorb the wet mixture. Then just stir again.
I’ve made cupcakes from this several times and the family raves about them. Versatile enough to add about 1/2 cup cocoa for a chocolate version. My granddaughter is gluten free and requested chocolate cupcakes with raspberry frosting and a slice of orange for her garnish for her 5th birthday. They were beautiful and so delish.
Came out amazing ! I omitted the xanthan gum. Cake was moist , not gummy like some other recipes. Perfect flavor and ohhh the frosting delish !! I used a recipe for buttercream frosting from twosisterscrafting.com , titled “the best chocolate buttercream frosting. This cake and frosting recipe does not disappoint !! Thank you , definitely a keeper!
Made this in a bundt pan. Drizzled with icing made from confectioners sugar, milk, lemon flavoring and lemon zest. Very tasty.
I made some changes, I had a premixed gluten free flour that already had tapioca flour. The kids loved it, with strawberry on top!
I used a purchased GF flour mix from Cloud 9 Bakery, added 1/2 Cup butter instead of mayo, subbed about 1/4 cup of brown sugar for white, and about a teaspoon of pumpkin pie spice mix. It was really tasty! The tops rose high and domed in the oven, but deflated upon removal. However, the resulting cake was pretty moist with good texture. I frosted it with a lemon cream cheese frosting, mostly because I’m not into plain cakes these days, and to hide the outside look. I will be making again!
Great recipe for cupcakes!
I made this a few times following the original recipe. I like it because of its moist texture, where as regular yellow cake usually dries out. More recently I’ve experimented with it and it has come out amazing still. To make a lighter version for myself while dieting but still on a sweet craving: I substituted the mayonnaise with yogurt. I also added an extra egg. I tried using stevia instead of sugar. This cuts the calories in half and makes the taste still as good. I also take about a fourth of a cup of the batter aside, add in a spoon of cocoa powder and swirl it in for a marble cake. My guests love it and they never realize it gluten free until after I tell them (since gluten free is such a stigmatized notion).
On the advice of others I put the rice in the milk, a bowl in the oven, I didn’t have gluten free vanilla but had GF lemon extract. They were absolutely fabulous. They were light fluffy and raised out of the cupcake liners. So many people say GF doesn’t rise but believe me these did. I took some to people at church today that are GF and they loved them. Thank you for a great recipe I will always use this. I can’t say enough about this recipe.
Out of all the homemade gluten free cakes I’ve made, this was the best. It did have a slight gritty aftertaste but not as bad as others I’ve made. I soaked the rice flour in the milk, in not sure that made a difference. I’ll made it again. it is very moist and wasn’t dense (I mixed it on high for over 13 minutes).
This recipe is amazing! I was super hesitant when I looked at some of the ingredients but it turned out so fluffy and moist 🙂 I tried it with icing and without and it was delicious both ways :p I also secretly tested it on my non GF friends and family and they couldn’t tell it was GF and LOVED it! Totally putting this recipe in the “keep” pile
I’m giving it 5 stars because of the flavour. I found them a bit chewy, possibly because I may baked them a bit too long, they came out dark golden. But I’m not picky…gluten-free to me doesn’t have to be exactly like wheat based baking. I will definitely make them again…and will watch my baking time. And yes, followed the recipe exactly.