This moist and flavorful gluten-free yellow cake makes any day a celebration. Finish the cooled cake with a simple chocolate frosting or your family’s favorite frosting recipe.
Ingredients
- CAKE
- Gluten-free nonstick cooking spray
- 1¼ cups (5 ounces) white rice flour
- 1 cup (8 ounces) granulated sugar
- ½ cup (2 ounces) potato starch
- 1¼ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon xanthan gum
- 1 stick (4 ounces) unsalted butter, softened
- ⅔ cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- CHOCOLATE FROSTING
- 2 cups (8 ounces) powdered sugar, sifted if lumpy
- 6 tablespoons cocoa powder, sifted if lumpy
- ½ teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 4 tablespoons milk, plus additional as needed
Directions
Adjust oven rack to middle position. Preheat oven to 350° F. Spray an 8-x-8-x-2-inch square cake pan with nonstick cooking spray. Set pan aside.
In large mixing bowl, whisk together white rice flour, sugar, potato starch, baking powder, salt and xanthan gum. Add butter, milk, eggs and vanilla. Using a handheld mixer, mix until a thick batter forms, about 1 minute. Spread batter evenly into prepared pan.
Bake until cake tester inserted into center of cake comes out clean, about 40 minutes. Place cake, in pan, on wire rack to cool. If desired, frost with buttercream frosting when cool.
Chocolate frosting
In medium bowl, whisk together powdered sugar, cocoa powder and salt. In large bowl, beat butter until light. Add powdered sugar-cocoa mixture and milk. Cream until smooth. Adjust thickness, if needed, by adding more milk, one tablespoon at a time. Icing should be thick and spreadable.
Nutrition Analysis: 520 cal, 23 g fat, 120 mg chol, 370 mg sodium, 77 g carbs, 1 g fiber, 50 g sugar, 5 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.
