For my son’s second birthday last week I made a yellow cake. I decided to stick with gluten free so that my daughter could eat it. It turned out so well!! Not too dry. Not too dense. We all enjoyed it.

The other nice part? It’s really easy to make 🙂

Gluten Free Yellow Cake
makes an 8″ or 9″ layer cake or 9×13 cake or about 30 cupcakes

1 1/2 cups white rice flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 1/2 cups organic cane sugar
1/2 cup butter, room temperature
1 1/4 cups milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 tsp. vanilla
3 eggs, separated
1/2 tsp. cream of tartar

Heat oven to 350 degrees F. Grease and line with parchment paper the bottom of your cake pan(s).

Beat the egg whites with the cream of tartar until stiff peaks form. Set aside.

Beat the egg yolks for 2 minutes. Add the remaining ingredients. Beat for 2 minutes. Fold in the egg whites.

Pour the batter into the prepared pan(s).

Bake for about 35 – 45 minutes (for 8″ or 9″ rounds), 40 – 50 minutes (for 9×13) or 30 minutes (for cupcakes). Let cool for 10 minutes, remove to a cooling rack and let cool completely.

Vanilla Buttercream
makes enough to frost a 2 layer 8″ or 9″ cake or a 9×13 cake

3 cups powdered sugar (you can make your own!)
1/3 cup butter, softened
1/3 cup organic palm shortening
2 tsp. vanilla
milk (if needed)

Place butter and shortening in a bowl or stand mixer bowl. Beat until smooth (about 30 seconds). Gradually add the powdered sugar. If the frosting becomes too thick add more butter or shortening or add milk a tsp. at a time. If the frosting is too soft/loose add more sugar.

The frosting can be made in advance and stored in the refrigerator for a few weeks. Allow it to come to room temperature and stir or beat it before using.