INGREDIENTS
- 1 ½ cups (202.5 grams) gfJules™ All Purpose Gluten Free Flour
- 1 cup minus 1 Tbs. granulated cane sugar
- 2 tsp. baking powder
- 1/3 tsp. baking soda
- 2 eggs or substitute (for white cake, use 4 egg whites instead)
- 1/3 cup mild flavored vegetable oil of choice (safflower, non-GMO canola, extra virgin olive oil, coconut oil melted, etc.)
- 1 Tbs. white vinegar
- 1 tsp. pure vanilla extract (I like Rodelle®)
- ½ cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)
- For Chocolate Cake, add ¼ cup cocoa, ¼ cup additional milk and 3 tablespoons chocolate syrup (I like Ah!Laska® Organic Dairy Free Syrup).
INSTRUCTIONS
- Preheat oven to 350° F
- Oil one 8 or 9-inch round cake pan or line 12 muffin cups with cupcake papers.
- Bring all ingredients to room temperature. Sift the dry ingredients together in a bowl. In a separate mixing bowl, combine liquid ingredients, reserving milk. Slowly pour dry mix into the liquids and begin to stir, adding the milk while stirring to keep the flour from flying up and out of the bowl while mixing. Continue to beat at medium speed just until the lumps are gone and the batter is smooth.
- Pour batter into prepared pan(s). Allow to rest in the pan before baking for 15 minutes.
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Full Instructions : Click Here