Gluten Free Basic Cake Recipe Chocolate or yellow :)

Cake:
Bob's Red Mill (BRM)
1-1/2 c. BRM Sweet Sorghum Flour
3/4 c. BRM Tapioca Flour (I prefer corn startch for this)
1 tsp sea salt
1 tsp GF Baking soda
1 Tbsp Baking powder
1 tsp Xanthan Gum
Optional for chocolate version (5 Tbsp cocoa powder)
3 eggs
1-1/4 c. Sugar (I used 2-1/2 Tbsp Stevia in the Raw)
2/3 c. Mayo (I used 1/3c. Mayo & 1/3c. light sour cream. You can also use avacado)
1 c. Organic milk (I used 1%)
2 tsp Pure Vanilla extract

Frosting
1 pkg Sugar Free GF chocolate pudding mix
1/4 c. organic milk
1 can sweetened condensed milk (I should have used fat-free)
1 tsp Pure Vanilla extract

The original recipe said to bake it for 25 min. Mine was done in half the time. I suspect that using corn starch instead of tapioca flour made it dryer, and cook faster. I cooked it an aditonal 3 min just for good measure. As it turns out, you can't screw up this recipe. Enjoy!

Whisk together first 6 (7 for chocolate) ingredients

In seperat bowl combine eggs, sugar, and mayo and mix on med-low until airy. (The original reciped said until "fluffy," I gave up after about 5 min and it turned out just fine)

Add egg mix, milk, and vanilla to dry ingredients and mix well.

Pour into 2 greased/floured 8" round cake pans

Bake 350*F for 15 min

Its done when a toothpick comes back clean.

Cool 5 min in pans then cool completely on cooling racks.

Frosting is more like pudding, but it makes the cake! Its so stinkin' good! Just mix all the ingredients for about 2 min, and set in fridge until cakes have cooled completely.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user KGENTER.