Living Without's Basic Summer Yellow Cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 84.9
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 108.4 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.5 g

View full nutritional breakdown of Living Without's Basic Summer Yellow Cake calories by ingredient
Submitted by:

Number of Servings: 12


    6 TB butter or oil or 1/3 cup applesauce
    1 cup granulated sugar* or splenda
    3 egg whites (or two eggs for yellow color)
    1 TB grated lemon peel
    1 cup white or brown rice flour
    6 TB potato starch
    2 TB tapioca flour
    1 tsp xanthan gum
    1⁄4tsp baking powder
    1⁄4tsp baking soda
    1⁄3 tsp salt
    3⁄4cup unsweetened rice, soy or almond milk and 2 tsp lemon juice or cider vinegar
    1 tsp gluten-free vanilla extract

    *Sugar alternative #1: 1 cup fructose powder in place of 1 cup sugar.
    *Sugar alternative #2: 2⁄3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2⁄3cup pure fruit juice concentrate (thawed, but not reconstituted).


Preheat oven to 325 degrees. Coat 9 x 5-inch loaf pan or two 5 x 21⁄2-inch pans with cooking spray. (Cake rises better in smaller pans.) Set aside. Using an electric mixer and a large mixer bowl, cream together the oil, granulated sugar (or fructose), and eggs on medium speed until thoroughly blended. Add grated lemon peel. In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine the buttermilk (and honey or fruit juice concentrate, if using) and vanilla. On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Spoon batter into pan(s).

Bake the 9 x 5-inch loaf for 50-55 minutes; 35-45 minutes for 5 x 21⁄2-inch pans or until top is golden brown and a toothpick inserted into center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool on rack. Serves 12.

To make cupcakes: Bake 12 cupcakes for 20-25 minutes or until firm.

To make a layer cake: Bake in a 9-inch nonstick pan for 35-40 minutes or two 8-inch round nonstick pans for 30 minutes. Be sure to line pans with waxed paper or parchment paper and spray with cooking spray for easy cake removal. Cool on wire rack.

To make Bundt cake: Grease 6-cup pan thoroughly. Bake 45-50 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user AFRICAPARISH.

Rate This Recipe