- 1/2 cup soft butter
- 1 cup sugar
- 3 large eggs
- 1/2 cup milk (I used Silk Almond Milk)
- 2 teaspoons gluten-free Vanilla
- 1 3/4 cups Gluten-Free All-Purpose Baking Mix (Recipe below)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
1) Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers. (I didn't spray my cupcake papers and had no problems)
2) To make the batter: Beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.
3) Add the eggs one at a time, mixing until just incorporated.
4) Combine the milk and vanilla.
5) Combine all dry ingredients
6) Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process.
7) Spread the batter into the prepared pan. For cupcakes, scoop the batter by level ¼-cupfuls into the prepared muffin tins; a muffin scoop works well here.
8) Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly — 30 to 35 minutes for a layer, or 20 to 22 minutes for cupcakes. (had to cook mine 25 mins. I'm thinking I need to test my oven temperature to be sure it is correctly heating)
9) Remove from the oven. Serve warm; or cool completely, then spread with the frosting of your choice.
Yield: one 8" square layer; or one 9" round layer; or 12 cupcakes.
** I mix up the following and use as all purpose gluten free mix:
1 cup brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca starch
2 teaspoons xanthan gum
I double or even triple this this all purpose mix and store in freezer