Gluten-free Pineapple Velvet Cake

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  1. Preheat oven to 350 °F.
  2. Grease and (rice) flour a 9 x 13-inch pan or two, 9-inch round pans.
  3. Blend together all dry (first five) ingredients.
  4. In a large bowl, beat together eggs, sugar, oil and vanilla.
  5. Add flour mixture, alternating with 1 cup pineapple juice.
  6. Beat well.
  7. Add 2 teaspoons lemon juice if desired.
  8. Bake 25–30 minutes for cake and approximately 15 minutes for cupcakes.


A double recipe makes a two layer (9-inch) cake and 24 cupcakes! Frost it with a seven minute boiled icing.