Yummy Yellow Cake - GF

Post date: Aug 28, 2008 10:10:56 PM

3 cups Nearly Normal All Purpose Flour

1 1/2 cup granulated cane sugar

1 Tbs. gluten-free baking powder

1 tsp. baking soda

1/4 tsp. salt

1/4 cup dry buttermilk or milk powder (or 1 1/2 tsp. unflavored gelatin for dairy-free)

2 large eggs (mixed) or egg substitute

1/2 cup vanilla yogurt (dairy or soy is fine or use canola oil)

2 tsp. gluten-free vanilla extract

1 3/4 cups milk (I like vanilla soymilk here)

Preheat oven to 325 F for static ovens or 300 F for convection ovens.

Prepare a 9 x 13 inch pan or two 9-inch round pans by lightly coating with cooking oil and dusting with Nearly Normal All Purpose Flour.

Whisk the dry ingredients together in a large mixing bowl. Stir the eggs and yogurt together in a small bowl, then mix in with the dry ingredients. Add the milk slowly while beating the entire mixture. Beat until smooth, then for an additional 1-2 minutes, until the batter is light.

Pour into prepared cake pan(s) and bake for approximately 35-45 minutes, depending on the pan size and oven setting. The cake(s) should have a lightly browned crown and a cake tester inserted into the middle of the pans should test clean before removing the cake(s).

Resist the temptation to open the oven door to check on the cake(s)! Every time the door is opened, the oven temperature fluctuates and can cause shrinkage or caving in. Use your oven light to peek in, opening the door only when you truly think the cake(s) might be done. When the cake(s) test done, turn off the oven, but leave the cake(s) in the oven with the door open to cool slowly. This gradual cooling will cause less contraction of the cake.

When totally cooled, remove from the pans gently and frost with your favorite icing.

CHOCOLATE FROSTING

1/2 cup butter or non-dairy substitute like Earth Balance Buttery Sticks, softened

1/4 cup milk (dairy or soy)

2 1/2 cups confectioner's sugar

1/2 cup cocoa powder

1 1/2 tsp. gluten-free vanilla extract

Cream the milk and butter together with an electric mixer. Add half of the sugar, beating well to combine, then add the remaining ingredients, beating for several minutes until light and fluffy. If the frosting is too thin, thicken by mixing in additional confectioner's sugar.