Pineapple Velvet Cake

Ingredients:
2-1/4 cups gluten free flour mix
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
Four eggs
1-2/3 cups sugar
1 cup canola oil
1 teaspoon GF vanilla

Directions:
Preheat oven to 350-degrees.

Grease and (rice) flour a 9 x 13-inch pan or two, 9-inch round pans.

Blend together all dry (first five) ingredients.

In a large bowl, beat together eggs, sugar, oil and vanilla.

Add flour mixture, alternating with 1-cup pineapple juice.

Beat well. Add 2-teaspoons lemon juice if desired.

Bake 25-30 minutes for cake and approximately 15 minutes for cupcakes.

NOTE:
A double recipe makes a two layer (9-inch) cake and 24 cupcakes!
Frost it with a seven minute boiled icing.

Courtesy of FitnessandFreebies.com
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