Gluten free

Fodmap friendly

Gluten-free yellow cake and cupcakes

Name: Gluten-free yellow cake and cupcakes
Total time: 45 min
Yield: 24 servings
Ingredients: 60 g coconut flour; 90 g xanthan gum; 1 tsp salt; 4 free range eggs; 250 g sugar; 149.33 ml veganaise; 187.5 ml almond milk; 2 tsps vanilla extract; 227 g butter; 360 ml vegan chocolate chips; 4 Tbsps powdered sugar

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

60 g

xanthan gum

90 g

salt

1 tsp

free range eggs

sugar

250 g

veganaise

149.33 ml

almond milk

187.5 ml

vanilla extract

2 tsps

butter

227 g

vegan chocolate chips

360 ml

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:

264 kcal

Carbs

26 g

Fat

17 g

Protein

2 g

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