Ingredients
24
24 servings
- •1.5 cups white rice flour
- •0.75 cup tapioca flour
- •1 teaspoon salt
- •1 teaspoon baking soda
- •3 teaspoons baking powder
- •1 teaspoon xanthan gum
- •4 eggs
- •1.25 cups white sugar
- •0.66666668653488 cup mayonnaise
- •1 cup milk
- •2 teaspoons gluten-free vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Nutritional Facts
Per 24 servings
- Calories: 154
- Carbohydrate: 23g
- Fat: 6g
- Fiber: 1g
- Protein: 2g
- Sugar: 11g
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