Gluten Free Yellow Cake
Servings: 
Serves 12
½ teaspoon
salt
1 teaspoon
baking powder
2
eggs
1 teaspoon
vanilla extract
¾ cup
milk

Yellow cake is a super-popular dessert that’s just begging to go gluten-free, and our corporate chefs were happy to answer the call with this simple recipe that utilizes our all-purpose gluten-free flour, Turbinado sugar, and our Coconut Infusions™ Non-Dairy Butter-Flavored Organic Coconut Oil.

  1. Preheat oven to 350° F (325° F convection) and lightly grease a 9-inch round cake pan.
  2. Combine flour, salt, and baking powder.
  3. In a large bowl cream together butter infused coconut oil and sugar.
  4. Add eggs one at a time, followed by vanilla, and mix until fully incorporated.
  5. Add half the flour mixture, and mix until just combined, then add half the milk and continue mixing.
  6. Add the remaining half of the flour mixture and the remaining milk. Mix well.
  7. Pour batter into prepared cake pan.
  8. Bake 15 to 20 minutes. Allow to cool fully before removing from cake pan.

Nutritional Information

Serving Size: 
1 Slice (68 g or 1/12 of the cake)
Calories: 
230
Total Fat: 
11 g
Saturated Fat: 
8 g
Protein: 
2 g
Total Carbohydrate: 
32 g
Dietary Fiber: 
0 g
Cholesterol: 
35 mg
Iron: 
0 g
Sodium: 
120 mg
Calcium: 
80 mg