Chayse’s GLUTEN FREE Yellow Birthday Cake

Chayse’s GLUTEN FREE Yellow Birthday Cake

The cooked millet in this recipe gives the cake it’s amazing moist texture! You can enjoy this as a cake or cupcakes, chayse enjoys these frosted with Greek yogurt mixed with a bit of honey and a sprinkle of coconut.

2 cups brown rice flower

1 ¼ tsp baking soda

½ tsp crème of tarter

½ tsp salt

1 ¾ cup cooked millet

1 cup juice of choice (apple, berry, orange)

½ cup water

1/3 cup cold pressed vegetable oil

½ cup maple syrup (or ¼ cup maple syrup, honey, or agave with 8 drops stevia)

2 tsp vanilla

2 eggs, separated

1 cup carob, or dark chocolate chips (optional)

Preheat oven to 350 F. Mix flour, baking soda, crème of tarter and salt together in large mixing bowl; set aside. Put cooked millet and juice in blender; blend until smooth. Add water, oil and syrup to the millet puree in the blender; pulse briefly. Separate egg whites in separate metal bowl. Add egg yolks to millet puree and pulse again. Add wet and dry ingredients and mix well and add your carob or dark chocolate chips if using. Whip egg whites until peaks form, and then fold egg whites into millet mixture. Pour into cake pan (either two 8 inch or one larger one) 30-40 min. until cake begins to pull away from edge of pan. Cup cakes take a little less time…20-25min. until they too pull away from edge. Let cool completely before frosting with your favorite topping!

Feel Free to share with those you know that are Gluten Free or even if there not it's a yummy cake and it just so happens to be good for you too!