The Gluten-Free Homemaker

A few days ago I included a yellow cake recipe at the end of a cranberry trifle recipe. I know I've used that cake recipe successfully before, but I tried it this morning and it didn't turn out well. In fact, I decided to make another cake and use my own recipe. This one turned out much better. I wish I had gotten a picture of the first one. It would make you laugh.

Yellow Cake

• 1/2 c. butter, softened (Earth Balance buttery sticks work too)
• 1 1/2 c. sugar
• 3 eggs
• 2 tsp. vanilla
• 2 1/4 c. gluten-free flour blend*
• 1 tsp. xanthan gum
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. milk (almond milk works well)

With a mixer, cream together the butter and sugar. Add the eggs and vanilla and mix well. Combine the dry ingredients and add to the mixing bowl alternately with the milk, beginning and ending with the flour mix. Pour into a sprayed 9 x 13 inch pan or 2 round cake pans. Bake at 350 degrees 30-40 minutes for the rectangular pan or 25-30 minutes for the round pans. Let the cake cool in the pans about 5 minutes before turning onto a wire rack.

*I used 2 c. Bette Hagman's basic flour mix and 1/4 c. corn starch, but any flour mix should work well.

Labels: cake, dessert recipes