Pineapple Velvet Cake
Pineapple juice adds a sweet and fragrant flavor to this cake.
Pineapple Velvet Cake
Pineapple juice adds a sweet and fragrant flavor to this cake.
Ingredients
- 2 1/4 cups GF flour mix
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1 tsp salt
- 4 eggs
- 1 2/3 cups sugar
- 1 cup oil
- 1 tsp vanilla
- 1 cup pineapple juice
Instructions
- Mix together first 5 ingredients. Set aside.
- In another bowl, beat eggs well, then add in sugar, oil and vanilla.
- Add in the dry ingredients, alternating with the pineapple juice. Mix until just combine, then pour into a greased 9x13 pan.
- Bake at 350°F for 25-30 minutes.
Notes
A double recipe makes a two layer (9") cake and 24 cupcakes.
Tried this recipe?Let us know how it was!
Hi Angie, I am allergic to corn, potato, and sorghum. I know I can substitute tapioca or arrowroot for the corn starch, and sweet potato starch for the potato starch, but I don’t know what I can substitute for the sweet white sorghum flour: Please could you let me know?
Thanks,
And just so you know, I love so many of your recipes because they have allowed me to eat foods that I haven’t been able to eat for a long time.
Lorene
I’m so glad you are enjoying our recipes, thanks for letting us know!
In our article Secret to Baking Gluten Free Bread, there is a Flour & Starch Substitution table. In the columns where sorghum flour is located, you can replace with any other flour in that column.