gluten free recipes

By Mary Frances Pickett

Recipe for a Two Layer Gluten Free Yellow Cake

Everyone needs a recipe for gluten free cake. This one is perfect for birthdays or any other special occasion. It makes two 9″ round cakes so there will be plenty for everyone.

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My kids love to browse the boxes of cakes mixes at the grocery store. They know that we can’t eat them, but they still love to look. One of their favorites (to look at) are the cakes mixes that have sprinkles inside the cake. All of my kids LOVE sprinkles. If we have sprinkles at home, then they ask for them on everything: ice cream, mashed potatoes, rice, scrambled eggs, etc. You get the idea of how crazy it can get!

I though that this was just a kid thing, but I was wrong. John asked for a confetti cake for his birthday cake. This raised the issue: “How do you copy a boxed cake mix?” And that is a good question because many community cookbooks I see contain dozens of cakes recipes with ingredient lists that begin – 1 box of yellow cake mix.

What exactly is “one box of yellow cake mix” in the gluten free world? How do you convert that to gluten free? The obvious, but incorrect, choice would be to start with one box of gluten free cake mix.

Why is that incorrect? Because gluten free cake mixes usually only make one cake layer while traditional wheat flour mixes make two layers.

So the first thing that you need is a gluten free cake recipe that is the equivalent of a two layer box of cake mix. That, my friends, is posted for you below.

The second thing that you need are edible spinkles, confetti or nonpareils Just pour the desired quantity into the cake. I probably went a tad overboard, but my family does not know the concept of too many sprinkles =)

The sprinkles in the grocery store don’t have as much allergen labeling and disclosure as I would like. In the future I’ll be buying our edible decorations from Baker’s Confetti. I’m pretty excited about the seasonal shapes!


Yield: two 9″ cake layers.

(Note: Please read the note about measurements at the end.)

  • 2.66 oz. brown rice flour (approx 1/2 c.)
  • 2.66 oz. corn starch or tapioca starch (approx 1/2 c.)
  • 2.66 oz. sorghum flour (approx 1/2 c.)
  • 1/4 tsp. salt
  • 2/3 tsp. xanthan gum
  • 2 tsp. baking powder
  • 6 oz. water (3/4 cup)
  • 8 oz. sugar (a heaping cup)
  • 6 oz. oil* (approximately 3/4 c.)
  • 6 oz. eggs (that’s generally 3 large chicken eggs)
  • 1 tsp. vanilla extract
  1. Weigh out the dry ingredients (the top section of the list) and mix them well with a fork for 3 minutes.
  2. Put a kettle of water on to boil. While you wait, measure out the sugar into a small heat-safe mixing bowl. You can also go ahead and whisk the oil, eggs and vanilla together in a third mixing bowl.
  3. Once the water has reached a boil, pour 6 oz. of water onto the sugar and stir them together until the sugar has dissolved. Add this, very slowly, to the egg/oil/vanilla mixture and mix together for several minutes.
  4. Now for the final step. gradually add the dry ingredients to the wet ingredients. Once the flour is incorporated, continue to beat the batter for 3 minutes.
  5. Pour equal amounts of batter into each of two 9″ round cake pans that you have either (1) lined with parchment paper and greased or (2) greased and floured. Bake at 350 degrees F until a toothpick inserted into the center comes out clean.

I wish I could give you a more exact amount of time, but when I tested this recipe I was also cooking supper, going back and forth to the laundry house, and breaking up squabbles between tired children. My best advice is to keep an alert nose and check your cake when it starts to smell good!

A note about measurements

Don’t shoot me for using weight measurements. Weight measurements are more accurate than volume measurements. I care about whether or not you waste money on failed recipes, so I’ve given you the most accurate recipe that I can. And, besides, weighing ingredients it’s easier and results in less kitchen cleanup. So, stop complaining about it and buy a digital kitchen scale.

I’ve included volume measurements too, but they are approximate (and I calculated them late at night). I do not recommend that you actually use them. I’m just trying to avoid dealing with disgruntled emails and comments on a Friday afternoon. I you do use them and your cake doesn’t turn out well, you were warned.

* I tested the recipe with vegetable oil and coconut oil. I could discern no difference between the two. I do not use butter in my cakes.

Recipe for a Two Layer Gluten Free Yellow Cake 2014-04-01

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gluten free two layer yellow cake recipe

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