Annika’s Yellow Cake

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5 star Avg. rating 5 from 11 votes.

Recipe Information

Recipe Created By: Amy Hugon


2/3 cup rice flour
2/3 cup tapioca flour
2/3 cup potato starch or cornstarch
1 1/2 cup sugar
1/2 cup margarine or shortening
1 cup rice milk
3 1/2 tsp baking powder
1 tsp xanthan gum
1 tsp salt
1 tsp vanilla
4 Tbsp Ener-G Egg Replacer
6 Tbsp water


Mix egg replacer and water. Beat all ingredients together in large bowl until smooth.

Grease 2 8×8″ pans and divide batter between them.

Bake at 350 °F for 30-35 minutes or until toothpick inserted in center comes out clean.

This recipe can also make cupcakes. Recipe makes 30-36 cupcakes, or make 1 8×8″ cake and about 15-18 cupcakes. Bake cupcakes at 350 °F for 20-25 minutes.


Copyright © 2004 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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