Gluten-Free Yellow Cake

Gluten-Free Yellow Cake


"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 154 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
  2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.


  1. 225 Ratings

Most helpful positive review

I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time, I used a ri...

Most helpful critical review

I'm surprised at how well this is being reviewed. This recipe pops up everywhere on the internet when you search for a GF yellow cake and it receives around a two star rating. I agree with tha...

I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time, I used a ri...

Tried this recipe and found it to be very good. It can be adapted for many other desserts. I made pineapple upside down cake. I also mixed the milk with the rice flour while preparing other ing...

I made this into a blueberry streusel coffeecake by sprinkling the top with frozen blueberries (unthawed) and topping that with a streusel mixture I made up of 1/4 c. melted butter, 1/2 c. white...

This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of Jello powder. My daughter loves it and she gets to choose which "flavour" of cake we will have eve...

I unfortunately can't eat wheat, so I made GF cupcakes as well as normal cupcakes for my boyfriend's birthday. These turned out just as good as the wheat flour-based cupcakes. His fraternity bro...

WOW!!WOW!!WOW!! This is a fantastic recipe. It is very yummy and extremely easy to make. I made it with my young daughter and we turned it into cupcakes. Amazingly, unlike many gluten-free rec...

I made this in the new silcone baking dish and didn't need to flour the the pan. I took anothers reviewers suggestion and added the milk to the rice flour while I combined the other ingredients....

Rather than xanthan gum (way too expensive!), can use guar gum (runs $4.99/lb in my area and can usually buy small packages for under $2 at health food stores). Cake turned out fine, except my ...

I added a 1/c cup cocoa powder and a little extra sugar to compensate for the bitterness of the cocoa and made cup cakes. My son just gobbled them up! No frosting need. Yum! Yum!