Gluten Free Yellow Cake And Cupcakes

Step 1

Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if youre making a layer cake. Otherwise, line a muffin tin with baking cups.

Step 2

Mix together the coconut flour, tapioca flour, salt, xanthan gum, baking soda, and baking powder. Set aside.

Step 3

Beat the eggs, sugar, and mayonnaise until fluffy.

Step 4

Then slowly add the vanilla, flour mixture, and milk. Alternating between the flour and milk to make a nice fluffy cake. Note- I usually use just barely under 3/4 C of the milk alternative.

Step 5

Pour the batter into the greased cake pans or fill the baking cups 3/4 full (makes 24 cupcakes).

Step 6

Bake for 20-25 minutes for the cakes or 12-15 minutes for the cupcakes. Cakes are done when they are nicely browned and spring back when lightly touched or when a toothpick inserted in center comes out clean.

Step 7

Let cool completely before icing.

Step 1

Bring a small saucepan of water to a boil.

Step 2

Place a heatproof bowl over the saucepan (make sure the water isnt touching the bottom) and add the chocolate and butter.

Step 3

Stir until melted. Then, add the remaining ingredients.

Step 4

Place uncovered in freezer for 15 minutes.

Step 5

Beat with hand mixer until light and fluffy. If its too runny, place back in freezer a few minutes and repeat process until the icing is a good consistency.