Gluten-free Pineapple Velvet Cake

Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining the bottoms with parchment paper.

Combine the gluten-free flour mix, baking powder, baking soda, xanthan gum, and salt in a large bowl, whisking together until evenly distributed.

In another bowl, beat the four eggs and sugar together using an electric mixer on medium-high speed until pale and fluffy, about 3 minutes.

Add the canola oil and gluten-free vanilla to the egg mixture and beat until well combined.

Fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake for 35 minutes, or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.

Remove the cake pans from the oven and allow them to cool in the pans for 15 minutes before turning out onto wire racks to cool completely.