Gluten Free Yellow Cake And Cupcakes

• 1/2 cup coconut flour Sifted
• 3/4 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon xanthan gum
• 4 whole eggs
• 1 1/4 cups sugar
• 2/3 cup veganaise mayo
• 3/4 cup almond milk Or Milk Alternative
• 2 teaspoons vanilla extract
• 1 cup butter Earth Balance, vegan
• 2 cups chocolate chips Dairy Free
• 2 salt pinchs
• 4 tablespoons powdered sugar
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans and sprinkle with tapioca flour if you're making a layer cake. Otherwise, line a muffin tin with baking cups.
2. Mix together the coconut flour, tapioca flour, salt, xanthan gum, baking soda, and baking powder. Set aside.
3. Beat the eggs, sugar, and mayonnaise until fluffy.
4. Then slowly add the vanilla, flour mixture, and milk. Alternating between the flour and milk to make a nice fluffy cake. Note- I usually use just barely under 3/4 C of the milk alternative.
5. Pour the batter into the greased cake pans or fill the baking cups 3/4 full (makes 24 cupcakes).
6. Bake for 20-25 minutes for the cakes or 12-15 minutes for the cupcakes. Cakes are done when they are nicely browned and spring back when lightly touched or when a toothpick inserted in center comes out clean. Let cool completely before icing.

coconut flour, tapioca flour, salt, baking soda, baking powder, xanthan gum, eggs, sugar, veganaise mayo, almond milk, vanilla, butter, chocolate chips dairy, salt, powdered sugar, vanilla

Taken from www.yummly.com/recipe/Gluten-Free-Yellow-Cake-And-Cupcakes-1656265 (may not work)