Cake at last!

Finally....an allergy friendly cake recipe! I'm excited for all of you to try this. Summer can be difficult with all of the parties and celebrations.....prepare this cake for your next outing :)

White Cake
(wheat-free, egg-free, milk-free, nut-free, peanut-free)

1 1/2 cups white rice flour
1 1/2 cups tapioca flour
2 teaspoons xantham gum
1 1/2 cups sugar
2 Tablespoons baking powder
Pinch of salt
1 stick milk-free margarine
4 teaspoons Ener-G egg replacer
2 teaspoons vanilla
1 1/2 cups rice milk

1. Preheat oven to 350 degrees.

2. Grease and flour two 9 inch round baking pans and set aside.

3. Measure all of the dry ingredients into a large mixing bowl and set aside.

4. Cut margarine it into small pieces and add to the dry ingredients.

5. Cut the margarine into the flour mixture until it is very, very well incorporated into

the dry ingredients.

6. Add 1 1/2 cups of rice milk and the vanilla. Start to mix the batter. Then add a little less than 1/2 cup of additional rice milk. (The batter will be fairly thick).

7.  Mix well, important NOT OVER MIX your batter. You may see small lumps of

margarine in the batter, which is fine.

8. Place the batter into your prepared pans and bake for 25 to 30 minutes or until done.

Frosting recipe to follow.......