I transformed Paula’s cake into a gluten-free cake by using my brown rice flour, tapioca flour and potato starch mixture. I also cut the recipe down to make 6 mini bundts.
Basic 1-2-3-4 Cake Paula Deen
- 1 cup minus 1 tablespoon canola oil
- 1 cup sugar
- 2 eggs
- 1 1/2 gluten-free flour mixture
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Rice Dream
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 6 mini bundt cake pans.Using an electric mixer, beat oil and sugar well.
Add eggs, 1 at a time, beating well after each addition.
Add flour and Rice milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.
Bake for 25 minutes or until done.
Cool in pans 5 to 10 minutes.
Invert cakes onto cooling racks.
Frost if desired.