A double recipe makes a two layer (9) cake and 24 cupcakes! Frost it with a seven minute boiled icing.

Preheat oven to 350. Grease and (rice) flour a 9 X 13 pan or 2 9 round pans.
Blend together:
2 ¼ cups gluten-free flour mix
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt

In a large bowl beat together:
4 eggs
1 2/3 cups sugar
1 Cup canola oil
1 teaspoon gluten-free vanilla
Add flour mixture, alternating with
1 Cup pineapple juice

Beat well. Add 2 teaspoon lemon juice if desired. Bake 25-30 minutes for cake and approx. 15 minutes for cupcakes.

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