Ingredients
- Mix DRY INGREDIENTS together and set aside:
- 2 1/2 cups Four Flour Bean Mix
- 1 1/8 tsp. xanthan gum
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- THEN, for BASE,
- Beat together:
- 2 sticks unsalted butter, room temp (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs + 3 large egg yolks (one at a time)
- 2 tsp. pure vanilla extract
Preparation
Step 1
Beat DRY INGREDIENTS and 1 cup low fat sour cream (or plain yogurt or buttermilk) into BASE, alternating between DRY INGREDIENTS and sour cream, beginning and ending with DRY INGREDIENTS. But wait! Reserve some of the dry ingredients (maybe 1/4 cup) and mix together with about 6 oz. SEMI-SWEET CHOCOLATE CHIPS. Then beat in the CHIPS with the reserved dry mix into the batter.
Prepare two 8″x2″ round cake pans by greasing every square inch with unsalted butter and dusting with gluten free flour.
Divide flour evenly between the two cake pans and BAKE at 350 degrees for 35-40 minutes, until a toothpick inserted into the center of each cake comes out with a few moist crumbs attached. Cool 10 minutes in pans then turn out onto racks to cool completely.
Frost soon before serving. Plenty of the supermarket frostings are gluten free. I make a great marshmallow fluff buttercream.
This is a GREAT cake. Again, none of the partygoers even knew it was gluten free. Sweet Success!