Why You’ll Love this Gluten Free Yellow Cake Recipe
If you’ve ever craved a moist and delicious cake without the gluten, you’re in for a treat with this gluten-free yellow cake recipe.
What I love most about this cake is its light and fluffy texture that rivals traditional cakes. The combination of rice and tapioca flour creates a perfect balance, ensuring each bite melts in your mouth.
Plus, using mayonnaise adds an unexpected richness that keeps the cake moist and flavorful. It’s so easy to whip up, and I can’t help but feel accomplished when it turns out beautifully.
Whether it’s for a birthday, celebration, or just a sweet indulgence, this gluten-free yellow cake is a crowd-pleaser. I can guarantee everyone will be asking for seconds!
Ingredients of Gluten Free Yellow Cake
When it comes to baking a gluten-free yellow cake, the right ingredients make all the difference. This recipe calls for a mix of flours, eggs, and a few secret weapons that contribute to its deliciousness. Trust me, you’ll want to gather these ingredients to whip up a cake that not only tastes amazing but also leaves you feeling good about your gluten-free choice.
So, let’s explore what you’ll need for this delightful treat.
Ingredients:
- 1 1/2 cups rice flour
- 3/4 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 1/4 cups white sugar
- 2/3 cup mayonnaise
- 1 cup milk
- 2 teaspoons vanilla extract
Now, let’s chat about these ingredients a bit. First off, rice flour and tapioca flour are your gluten-free heroes here; they work together to give the cake that fluffy, cake-like texture we all crave.
And let’s not forget about the mayonnaise—yes, you read that right. It might sound odd, but it adds moisture and richness that can elevate your cake to a whole new level.
If you’re worried about the mayo, don’t be; it’s a secret ingredient that keeps the cake from drying out. You could even use a vegan mayo if you want to make this cake plant-based.
How to Make Gluten Free Yellow Cake
Alright, let’s plunge into the fun part—making your gluten-free yellow cake! Start by preheating your oven to a cozy 350 degrees. While it’s warming up, grab those two 9-inch round cake pans and grease them well, dusting them lightly with rice flour. This step is essential because nobody wants a cake that sticks stubbornly to the pan like an old friend who just won’t leave the party.
Now, let’s get mixing. In a large bowl, combine 1 1/2 cups of rice flour, 3/4 cup of tapioca flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 3 teaspoons of baking powder, and 1 teaspoon of xanthan gum. Give it a good stir until everything is well combined and set it aside.
In another bowl, crack open 4 eggs and whisk them together with 1 1/4 cups of white sugar and 2/3 cup of mayonnaise until it’s nice and fluffy. You might be thinking, “Mayonnaise? Really?” But trust me, it adds a richness that’s simply magical.
Then, gradually mix in your flour blend, along with 1 cup of milk and 2 teaspoons of vanilla extract. It should come together into a lovely batter that smells delightful—like a warm hug in cake form.
Once the batter is all mixed, it’s time to spread it evenly into those prepared pans. Pop them into your preheated oven and let them bake for about 25 minutes. You’ll know they’re done when they spring back lightly when touched.
While you wait, you can clean up the kitchen (or maybe just find an excuse to eat some frosting straight from the jar—no judgment here).
After they’ve baked, let your cakes cool completely before frosting them with your favorite frosting. Enjoy the process, and remember that baking is as much about the journey as it’s about the destination. Happy baking!
Gluten Free Yellow Cake Substitutions & Variations
While many love the classic flavors of a gluten-free yellow cake, there are plenty of substitutions and variations to explore that can elevate your baking experience.
For a nutty twist, try using almond flour alongside the rice flour. If you want a richer flavor, swap out the milk for coconut milk or buttermilk.
To enhance the sweetness, consider replacing some sugar with honey or maple syrup. Want a fruity touch? Fold in mashed bananas or applesauce for moisture and flavor.
If you’re looking for a dairy-free option, replace mayonnaise with a vegan mayonnaise or a flaxseed mixture.
Each of these variations can add a unique twist, making your cake even more delightful!
What to Serve with Gluten Free Yellow Cake
What goes best with a slice of gluten-free yellow cake? I love serving it with fresh berries, like strawberries or blueberries, which add a burst of flavor and a pop of color.
A dollop of whipped cream or a scoop of vanilla ice cream elevates the experience, making it feel indulgent. For those who enjoy a bit of tang, a drizzle of lemon glaze or a fruit compote complements the cake beautifully.
If I’m feeling adventurous, I might pair it with a scoop of dairy-free ice cream for a delightful twist.
Finally, a cup of coffee or tea can make the perfect pairing, turning dessert into a cozy afternoon treat. Enjoy experimenting with your favorite combinations!
Additional Tips & Notes
To guarantee your gluten-free yellow cake turns out perfectly every time, I recommend measuring your ingredients accurately and using room temperature eggs and milk for better incorporation.
Also, don’t skip the xanthan gum; it’s essential for binding the ingredients together and achieving that fluffy texture.
If you like a moister cake, consider adding a bit more mayonnaise or swapping out some of the milk for yogurt.
When baking, keep an eye on the cake—oven temperatures can vary, so start checking for doneness a few minutes early.
Finally, let the cake cool completely before frosting; this prevents the frosting from melting.
Enjoy experimenting, and I’m sure you’ll create a delicious treat!