-1 1/2 cups white rice flour
-1 teaspoon salt
-3/4 cup tapioca flour
-3 teaspoons baking powder
-1 teaspoon baking soda
-1 teaspoon xanthan gum
-2/3 cup mayonnaise
-1 1/4 cups white sugar
-2 teaspoons gluten-free vanilla extract
-1 cup milk
First of all preheat the oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round the cake pans.
Mix the tapioca flour, white rice flour, baking soda, salt, baking powder and the xanthan gum together and then set aside.
Mix the sugar, eggs and the mayonnaise until fluffy and add the flour mixture,vanilla and milk and mix well. Spread the batter into the pans.
Bake at 350 degrees F (175 degrees C) for about 25 minutes. You’ll know the cakes are done when they spring back when lightly touched or when the toothpick inserted near the center comes out clean. Let them cool completely. Layer with chocolate or white frosting, strawberries or whipped cream, etc.
Note: Make sure your baking powder is gluten-free.