Gluten Free Yellow Cake And Cupcakes

If you want to add more American recipes to your recipe box, Gluten Free Yellow Cake And Cupcakes might be a recipe you should try. For 56 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 269 calories, 3g of protein, and 18g of fat per serving. This recipe serves 24. This recipe from Foodista requires sugar, dairy free chocolate chips, powdered sugar, and baking soda. This recipe is liked by 7 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 5%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Gluten-Free Yellow Cupcakes, Gluten Free Yellow Cake, and Yellow Snack Cake – Gluten Free.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.

For The Icing

1. Bring a small saucepan of water to a boil.

2. Place a heatproof bowl over the saucepan (make sure the water isnt touching the bottom) and add the chocolate and butter.

3. Stir until melted. Then, add the remaining ingredients.

4. Place uncovered in freezer for 15 minutes.

5. 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.

Nutrition Information:

covered percent of daily need