One and one-half cups of rice flour
Three-fourths cup of tapioca flour
One teaspoon each, salt, baking soda, and xanthum gum
Three teaspoons of baking powder
Four large eggs
One and one fourth cup of sugar
Two-thirds cup of mayonnaise
One cup of milk
Two teaspoons of vanilla extract, gluten free variety

Use shortening and rice flour to prepare two nine-inch cake pans. 

In a large bowl, combine flours, salt, baking powder, baking soda, and xanthum gum. 

In a second bowl, mix together eggs, mayonnaise, and sugar until light and fluffy.  Add the dry mixture, as well as the vanilla and milk.  Stir until the batter is smooth.  Divide batter equally between the two cake pans. 

Bake for twenty-five minutes in a 350-degree oven.  You will know it is done when a toothpick inserted in the center comes out clean.

Decorate this cake with gluten free frosting; it will be a hit at your Christmas or Halloween party, or take it to your next potluck or bake sale.

Flourless Cake

The homemade flourless chocolate cake is popular among people who have no problems with gluten at all simply because it is so rich and delicious.

One 16-ounce package of Candiquick, chocolate
One cup plus three tablespoons of butter
One-half cup of sugar
Six large eggs
One cup of powdered cocoa, unsweetened
One tablespoon each of milk and honey
One-fourth teaspoon of gluten free vanilla extract

Microwave one cup of butter and eight ounces of Candiquick for forty-five seconds to one minute, stirring often.  When the mixture is fully melted, pour it into a large mixing bowl and add sugar.  Stir until smooth.  Add eggs, stirring with a whisk after each egg. 

Spray a nine or twelve inch springform pan with non stick cooking spray.  Place a sheet of parchment paper in the bottom of the pan and spray that too.   Pour in the batter and bake it for thirty to forty minutes at 350 degrees. 

To make the glaze, microwave the remaining butter and Candiquick, and drizzle over the cake once it has cooled.

Six Layer White Cake

So much tastier than a cake mix, you can make this cake from scratch for a holiday party or just for a special dessert.

One cup sifted coconut flour
One teaspoon of sea salt
One-half teaspoon of baking soda
Twelve large eggs
One cup of grapeseed oil
One cup of agave nectar
One tablespoon of gluten free vanilla

Combine dry ingredients in a large mixing bowl.  In a second bowl, blend eggs, agave, grapeseed oil, and vanilla.  Pour the second bowl into the first and mix thoroughly. 

Prepare your cake pans or part pans with shortening and coconut flour.  Divide your batter among your pans, and bake for twenty minutes in a 350-degree oven.