DELICIOUS & MOIST YELLOW CAKE – No Gluten, No Dairy, but oh so good!!
By Laura D. Field – Gluten & Milk Free Lifestyle
I was recently asked if I had a recipe for a yellow cake. For some reason this person needed to have something other than chocolate, which works for me. I’ve tried numerous times, using gluten free mixes or other recipes, that for one reason or another the taste was either too dry or the batter did not rise to the occasion. Today, I had success in baking a yellow cake that was moist and cake like.
Makes a 9″ x 9″ square cake OR 12 cupcakes
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1 3/4 cup Gluten-Free all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 cup olive oil
- 1/4 cup sunflower or other alternative oil
- 1/2 cup coconut milk
- Preheat oven to 350 degree F.
- Pre-grease your glass baking pan with either coconut oil or a coconut spray.
- In your mixer, on your low setting, combine sugar, eggs, and vanilla in your large mixing bowl and let it mix until it is nice and smooth.
- In a separate bowl, gently combine the gluten free flour along with the remaining dry ingredients and set aside.
- Combine your oils and milk and mix.
- To the sugar, egg and vanilla mixture, add your flour mixture along with the oil and milk mixture and beat well until the flour is mixed in rather well.
- Pour the mixture into your prepare 9″ x 9″ glass baking dish.
- Bake for 35 minutes, until toothpick comes out clean.
- Turn oven off and leave cake in oven as it cools for 10 additional minutes. You will notice that the cake has now separated from the pan.
- The reason I leave the cake in the oven, is to prevent it from falling once it is removed from the oven. For some reason I find that my baked goods remain looking like their gluten counterparts when I do this.
You can add icing of your choice. I am still working on frostings, but there are some products available in the supermarket that are both gluten and milk free. Pillsbury has a few, but you must read their ingredients.
NOTE: if a product is listed as “Milk Chocolate”, it is a given that there is milk involved, so you do not need to spend time looking at the ingredient list.
- Line your cupcake tin with paper muffin cups or coat them with coconut oil.
- Divide batter into the 12 cupcake tins
- Bake 15-20 minutes, or until a toothpick comes out clean.
- Since these are in paper cups, be sure to remove them from your cupcake baking tray, for them to cook on a wire rack. This will prevent them from becoming soggy on the bottom.
The cake and cupcakes can be stored, up to a week if covered well. To Freeze, be sure that you cover well with a freezer safe wrapper or airtight container.
15 minutes to prep, 35 minutes to bake, and seconds to enjoy (after it is cooled of course 🙂 )
I hope that you enjoy this recipe as much as we have!! Please be sure to comment below on how your cake turned out. Enjoy!!
~ Enjoying a healthier lifestyle ~
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor