Well ok …so….It’s been a while since my last post…yeah yeah..well life goes on yes? So my children, putting the veto to every attempt at baking that i’ve made for a while have put me in a slump of what to do, therefore nothing to write about lol. After the repititious baking of the same few favorites I had a tiny, yet worthwhile epiphany…yellow cake. I mean, what picky child doesn’t like basic yellow cake? Since I’ve never attempted to make one from scratch, I went forth, into the depths of my recipes, cookbooks, internet blogs to find a delightful Almond Cake in my Flying Apron GF cookbook that I tweak & changed to suit my preferences and thus became 1 gluten free basic yellow cake and its sugar free (sweetened with Maple Syrup). So Enjoy, please :):
GFCF Yellow Cake (sans icing, see my past birthday blog from November for that :))
btw this makes 1 small 9″ cake, double if you want a few tiers
1/2 cup Brown Rice Flour (or white is fine)
1/4 cup Almond Flour
1/2 cup Coconut Flour
1/4 cup Tapioca Flour
1 tsp Baking Soda
1/2 tsp salt
1 tsp xanthan gum
1 egg (or egg replacer)
1/3 cup water
1/3 cup milk (rice, almond, cow’s whatever ;))
3/4 cup Maple Syrup
1/3 cup oil
1 1/2 tsp vanilla
Preheat oven to 350.
Combine all dry ingredients together with a wire whisk in a medium bowl.
Combine all wet ingredients together with a wire whisk in a large bowl.
Throw dry into wet and stir well with a spatula until thoroughly combined.
Pour into prepared, greased pan or mini muffin tin (which I always opt for because
it bakes quicker).
It took approx 15 in the mini muffin tin soo I imagine it should be double that for a cake.
Just keep an eye on it, slightly browned, check with your toothpick, you know how to do it 😉