Gluten-free yellow cake and cupcakes
Gluten Free Yellow Cake And Cupcakes is a gluten free and fodmap friendly dessert that serves 24. It is rich in vitamins and minerals. This recipe is perfect for those following a gluten-free diet and is best to make for birthdays or special occasions.
Ingredients
coconut flour
0.5 cup
xanthan gum
0.75 cup
salt
1 tsp
free range eggs
4
sugar
1.25 cups
veganaise
0.67 cup
almond milk
0.75 cup
vanilla extract
2 tsps
butter
1 cup
vegan chocolate chips
2 cups
powdered sugar
4 Tbsps
Method
- 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.
Nutrition:
Carbs
26 g
Fat
17 g
Protein
2 g
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