Classic Yellow Cake
Author: Marla Hingley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Classic yellow cake which is light and delicate.
  • 1½ cups white rice flour
  • ¾ cup tapioca flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1 tsp xanthan gum
  • 4 eggs
  • 1¼ cups sugar
  • ⅔ cup mayonnaise
  • 1 cup milk or milk alternative
  • 2 tsp vanilla
  1. Grease and rice flour two 8 or 9 inch round cake pans (or use a circle of parchment paper on the bottom). Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  2. In another bowl, add the sugar and 1 egg, mix well. Add the remaining eggs one at a time, beating well after each addition. Mix in the mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well.
  3. Spread batter into the prepared pans. Bake for 25-30 minutes at 350°F (or 15-20 minutes for cupcakes). Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.
*If want to add pineapple rings: bake cakes for 15 minutes, then remove from oven and place the rings (which have been drained and patted dry with paper towel) gently on cakes. Continue baking until golden brown.
Recipe by Gluten Free Club at