Go Back
+ servings
yellow gluten free cake
Print

Yellow Gluten Free Cake

Gluten free baking can be frustrating, but this classic yellow gluten free cake is never gritty or fussy and tastes as close to a classic Duncan Hines I've ever had!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Calories 438kcal
Author Rachel Ballard

Ingredients

For the flour blend

  • 3 cups super fine brown rice flour Authentic Foods Brand only
  • 1 cup potato starch not potato flour
  • 1/3 cup plus two tablespoons tapioca starch also called tapioca flour

For the cake

  • 3/4 teaspoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups plain yogurt, or sour cream
  • 1 tablespoon lemon juice
  • 3/4 cup vegetable shortening
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract

Instructions

Make the flour blend

  • Blend the brown rice flour, potato starch and tapioca starch together well. NOTE: YOU ONLY NEED THREE CUPS OF THIS BLEND FOR THE CAKE. Set aside. 

Make the cake

  • Preheat the oven to 325. Grease three 6-inch cake pans or two 8-inch cake pans with vegetable shortening, and sprinkle a bit of your gluten free flour in the pan. Shake it around and dump out any excess. Line the bottom of your cake pan with parchment paper if you have it, and add a bit of vegetable shortening to coat the parchment. Set aside. 
  • In a large bowl, mix 3 cups of the gluten free flour blend, xanthan gum, baking powder, baking soda and salt. Stir to combine and set aside. 
  • In another small bowl combine the yogurt or sour cream and lemon juice. Set aside. 
  • In a large bowl, add the shortening and sugar and use a hand mixer to blend until light and fluffy. About 5 minutes. 
  • Add the eggs and vanilla and beat until smooth and a bit fluffier--about 4 more minutes. 
  • To the shortening and egg mixture, add 1/3 of the flour and beat until no raw flour remains--about 30 seconds. Add 1/3 of the yogurt or sour cream and mix. Continue to alternate and mix wet and dry ingredients, ending with the flour. 
  • Divide the batter between the two pans, filling them 3/4 of the way full. Spread the batter evenly with a knife or offset spatula. 
  • Bake until a toothpick inserted comes out clean, 25 to 35 minutes. Start checking it at 20 minutes and go from there. 
  • Loosen the sides of the cake with a sharp knife and turn the cake out onto a cooling rack to cool completely before frosting. 

Nutrition

Calories: 438kcal