Basic Yellow Cake Mix (GF/DF/YF)

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

2 eggs

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.


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