Gluten Free Yellow Cake And Cupcakes

If you want to add more American recipes to your recipe box, Gluten Free Yellow Cake And Cupcakes might be a recipe you should try. For 56 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 269 calories, 3g of protein, and 18g of fat per serving. This recipe serves 24. This recipe from Foodista requires sugar, dairy free chocolate chips, powdered sugar, and baking soda. This recipe is liked by 7 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 5%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Gluten-Free Yellow Cupcakes, Gluten Free Yellow Cake, and Yellow Snack Cake – Gluten Free.

Servings: 24

 

Ingredients:

1/2 cup Coconut Flour, Sifted

3/4 cup Tapioca Flour

1 teaspoon Salt

1 teaspoon Baking Soda

3 teaspoons Baking Powder

1 teaspoon Xanthan Gum

4 whole Eggs

1 1/4 cups Sugar

2/3 cup Veganaise (mayo)

3/4 cup Almond Milk, Or Milk Alternative

2 teaspoons Vanilla Extract

1 cup Earth Balance Butter (vegan)

2 cups Dairy Free Chocolate Chips

2 pinchs Salt

4 tablespoons Powdered Sugar

Equipment:

muffin tray

oven

toothpicks

sauce pan

bowl

hand mixer

Cooking instruction summary:

Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if youre making a layer cake. Otherwise, line a muffin tin with baking cups. Mix together the coconut flour, tapioca flour, salt, xanthan gum, baking soda, and baking powder. Set aside. Beat the eggs, sugar, and mayonnaise until fluffy. Then slowly add the vanilla, flour mixture, and milk. Alternating between the flour and milk to make a nice fluffy cake. Note- I usually use just barely under 3/4 C of the milk alternative. Pour the batter into the greased cake pans or fill the baking cups 3/4 full (makes 24 cupcakes). Bake for 20-25 minutes for the cakes or 12-15 minutes for the cupcakes. Cakes are done when they are nicely browned and spring back when lightly touched or when a toothpick inserted in center comes out clean. Let cool completely before icing. For The Icing: Bring a small saucepan of water to a boil. Place a heatproof bowl over the saucepan (make sure the water isnt touching the bottom) and add the chocolate and butter. Stir until melted. Then, add the remaining ingredients. Place uncovered in freezer for 15 minutes. Beat with hand mixer until light and fluffy. If its too runny, place back in freezer a few minutes and repeat process until the icing is a good consistency.

 

Step by step:


1. Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if youre making a layer cake. Otherwise, line a muffin tin with baking cups.

2. Mix together the coconut flour, tapioca flour, salt, xanthan gum, baking soda, and baking powder. Set aside.

3. Beat the eggs, sugar, and mayonnaise until fluffy.

4. Then slowly add the vanilla, flour mixture, and milk. Alternating between the flour and milk to make a nice fluffy cake. Note- I usually use just barely under 3/4 C of the milk alternative.

5. Pour the batter into the greased cake pans or fill the baking cups 3/4 full (makes 24 cupcakes).

6. Bake for 20-25 minutes for the cakes or 12-15 minutes for the cupcakes. Cakes are done when they are nicely browned and spring back when lightly touched or when a toothpick inserted in center comes out clean.

7. Let cool completely before icing.


For The Icing

1. Bring a small saucepan of water to a boil.

2. Place a heatproof bowl over the saucepan (make sure the water isnt touching the bottom) and add the chocolate and butter.

3. Stir until melted. Then, add the remaining ingredients.

4. Place uncovered in freezer for 15 minutes.

5. Beat with hand mixer until light and fluffy. If its too runny, place back in freezer a few minutes and repeat process until the icing is a good consistency.


Nutrition Information:

Quickview
268 Calories
2g Protein
18g Total Fat
26g Carbs
0% Health Score
Limit These
Calories
268
13%

Fat
18g
28%

  Saturated Fat
9g
57%

Carbohydrates
26g
9%

  Sugar
19g
22%

Cholesterol
48mg
16%

Sodium
271mg
12%

Get Enough Of These
Protein
2g
5%

Fiber
1g
8%

Iron
1mg
8%

Phosphorus
58mg
6%

Vitamin A
288IU
6%

Calcium
56mg
6%

Selenium
2µg
4%

Vitamin B2
0.05mg
3%

Vitamin D
0.39µg
3%

Potassium
74mg
2%

Vitamin E
0.3mg
2%

Vitamin B12
0.12µg
2%

Vitamin B5
0.15mg
2%

Folate
4µg
1%

covered percent of daily need
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