This is JitterBug’s 12th Birthday cake. It is made in a 10″ or 12″ round, and I did not use all the batter in the pan. With this flour, it is hard to get it to bake completely through so I usually use the flat cookie sheets. It has a good flavor and with the variations is a wonderful addition to our GF/DF/YF recipes.
Basic Cake Mix (5 variations)
FOR YELLOW CAKE:
2 1/3 cups Bob’s Red Mill All Purpose Baking Flour
1 ¼ cups sugar
1 tbsp baking powder
1 ¼ xanthan gum
¾ tsp salt
½ cup canola oil
1 ½ cups rice milk
1 tsp vanilla
Preheat oven to 350. Sift dry ingredients into mixer bowl. Add liquid ingredients, mix thoroughly, scraping frequently. Pour into cookie sheet or jelly roll pan, bake for 20-25 minutes. Frost with buttercream frosting.
FOR WHITE CAKE:
Use 3 egg whites in place of 2 whole eggs.
FOR CHOCOLATE CAKE:
Add ¼ cup cocoa powder to the dry ingredients.
FOR SPICE CAKE:
Add 1 tsp cinnamon, ¼ tsp ground cloves, and ¼ tsp ground allspice to dry ingredients.
PINEAPPLE UPSIDE DOWN CAKE:
Melt ½ cup butter in the bottom of jelly roll pan. Add 2/3 cup brown sugar stirring into the butter. Arrange pineapple slices in pan, pour basic yellow cake mix on top. Bake 25-30 minutes, cool five minutes and invert to serve.