Wheat Free Yellow Cake
Total time1 hr 30 min
Prep time25 min
Cook time35 min
4.9(15)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground turmeric
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup aquafaba (liquid from one 15 oz can of chickpeas)
- 2 tsp pure vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
For the frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- 3 tbsp whole milk
- 1 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
Whisk together the flour, baking powder, baking soda, salt, and turmeric in a medium bowl until evenly combined. Set aside.
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