Our Favorite Vanilla Cake

From way back when but with some tweaks!
I found this recipe back in 2003 when we first began the gluten-free cooking and baking journey. It was a keeper for countless years! The go to recipe when we needed a reliable cake recipe. I have tweaked it through the years and I absolutely loved this newest version! I hope you play around in the kitchen and give this a try!!

Preheat oven 350°
 
Ingredients:
 
1 tsp xanthan gum
¾ cup brown rice flour
¼ cup almond flour
¼ cup tiger nut flour
¼ sweet sorghum flour
¾ cup tapioca flour
1 tsp baking soda
3 tsp baking powder
1 tsp salt
½ cup warm water
2/3 cups mayo (olive oil mayo)
1/2 cup almond milk
4 eggs (room temp)
1 ¼ cups raw cane sugar
1 1/2 tsp vanilla
 
Directions:

1. In (2) 8” cake rounds or (3) 6” cake rounds, grease and tap with flour, discarding the excess flour
2. Shift together the dry ingredients (first 9 ingredients)
3. In a separate bowl cream together the sugar and mayo
4. Add the vanilla to the sugar mixture, mix.
5. Slowly add the sugar mixture to the dry ingredients, alternating with the milk.
6. Add the water to the mixture. Mix
7. Next add one egg at a time. Mix a little bit in between.
8. Scrape the sides of the bowl to insure all the ingredients are well combined
9. Place in either 6” cake pan- bake for 38-40 minutes OR 8” cake pan bake for 25-30 minutes.
10.  Frost with a lemon almond buttercream frosting