Homemade Gluten Free Yellow Cake Mix Recipe

Makes 1 (8" or 9") round cake or 12 cupcakes

Free of gluten, dairy/casein, and soy

Created by Carrie Forbes @ Gingerlemongirl.com

DRY Yellow Cake Mix Ingredients:

1/2 cup + 1 tablespoon fine brown rice flour (or white rice flour)

1/2 cup arrowroot starch (or potato starch)

1/2 cup sugar

1  teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum -or- guar gum

1/4 teaspoon salt

Add all of the above dry ingredients into a 1 pint glass jar or a resealable plastic bag. Close tightly and store in a cool pantry or cupboard. Should keep for up to 6 months.

TO make a one layer cake or 12 cupcakes simply mix in:

1/4 cup oil

3/4 cup non-dairy milk (I like almond)

2 eggs (or equivalent of Ener-G egg replacer or 2 “Flax” eggs + 1/4 teaspoon additional baking powder)

1 teaspoon vanilla extract

Directions to make a cake:

Preheat oven to 350 degrees. If you're making a round 8 or 9" cake, place parchment paper (cut to size) in the bottom of your baking pan and then spritz with non-stick spray or oil, or line a cupcake pan with paper liners. Pour dry cake mix in a large bowl. In a small bowl mix together all wet ingredients. Pour wet ingredients into dry ingredients and mix together thoroughly. Pour batter into prepared cake pan or fill cupcake liners 3/4 full. Bake 8-9" round cake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Cupcakes will bake in 17-20 minutes. Cool on a wire rack. Make sure to cool completely before frosting!

Frost & decorate with your favorite gluten free frosting!

Carrie's Notes:

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Do not republish without permission from Carrie Forbes @ gingerlemongirl@gmail.com