Recipe: Sugar Free GFCF Yellow Cake

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 😉

Meredith

Love is all you need

A blog where a non-verbal 10 year old Autistic Angel named Sarah can spread her messages and where her mommy Meredith just tags along.