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Gluten Free Yellow Cake Mix

Course Dessert
Cuisine American
Keyword gluten free 9x13 cake, gluten free cake mix, homemade cake mix, yellow cake mix
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
A dry gluten free cake mix of rice and tapioca flours with the sugar bagged separately on top. Add eggs, mayonnaise, milk and vanilla to bake a 9x13-inch cake.

Ingredients

  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons gluten-free baking powder
  • 1 teaspoon xanthan gum
  • 1 1/4 cups white sugar (stored in a separate bag)

Directions

  • Put the dry mix ingredients, apart from the sugar, in a zip-top bag or jar.
  • Set the bagged sugar on top.

Notes

Wet ingredients: 4 eggs, 2/3 cup mayonnaise, 1 cup milk, 2 teaspoons gluten-free vanilla extract. Preheat oven to 350°F; prepare a 9x13-inch pan. Beat eggs, mayonnaise, and sugar until fluffy; add milk and vanilla. Mix in the dry blend until smooth. Pour into pan and bake 25 minutes.
Storage: dry mix about 3 months airtight in a cool, dry place. Cake refrigerated 3 to 4 days or frozen up to 2 months.

Nutrition

Serving: 103g | Calories: 313kcal | Carbohydrates: 47g | Protein: 5.3g | Fat: 12g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 69mg | Sodium: 534mg | Potassium: 88mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 131IU | Vitamin C: 0mg | Calcium: 109mg | Iron: 1.8mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 4 eggs, 2/3 cup mayonnaise, 1 cup milk, 2 teaspoons gluten-free vanilla extract; white rice flour counted as dry long-grain white rice, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.