This is great tasting cake is easy to make and can be used for cups cakes, two 8″ round cake pans or a 9″ x 13″ cake pan.

Gluten Free White Cake with Coffee Frosting

2 1/2 cups rice flour (oriental flour – a very fine white rice flour)
1/2 teaspoon salt
1 Tablespoon Baking powder
1 teaspoon xanthan gum
1 cup milk
1 teaspoon vanilla extract
1 cup vegetable oil (I used canola oil)
2 cups granulated sugar
4 eggs, large

Method:
In separate bowl place the flour, salt, baking powder and xanthan gum.  Sotir together.  Set aside.

In two cup measuring cup place the oil, milk and vanilla extract.  Stir well.
In bowl of electric mixer place the sugar and eggs.  Beat on low for one minute until well mixed.  Add flour mixture and milk and oil mixture alternately into the sugar and eggs, blending thoroughly between additions.  Do this with wooden spoon or use electric mixer on lowest setting..
Lightly grease 9″x 13″ baking pan.  Pour in cake batter.  Bake at 350* for 45-50 minutes until done.
For cupcakes – fill halfway.  Bake 350* for approx. 20 min.
Two 8″ round cake pans _ lightly grease.  Divide between pans.  Bake 350* for 35-40 min.

Cool.  Frost as desired.

Our oldest son likes ” white cake with coffee icing” as his traditional birthday cake and so this cake almost always is frosted with coffee frosting.  Most years it is a simple frosting made with icing sugar, butter, strong coffee and cream.  This year I thought I’d try a less sweet frosting.

Gluten Free Flour Coffee Buttercream Frosting

2 tablespoons sweet rice flour
2 tablespoons arrowroot flour
1 tablespoon instant coffee
3/4 cup granulated sugar
pinch of salt
1 cup 2% or whole milk
1 cup butter, softened to room temperature
1/2 teaspoon vanilla extract
Method:
In sauce pan combine flour, coffee, sugar and salt.  Mix.  Stir in the milk until combined.
Place saucepan over low heat and allow the mixture to come to a boil, stirring continually.  Once it bubbles, cook for 1-2 minutes while stirring.  Remove from heat.
Place a piece of plastic wrap right on the pudding so that a skin will not form while it cools to room temperature.
Place room temperature butter in mixing bowl.  Beat with electric beaters until butter is fluffy about 5-7 minutes.  Add the cooled pudding one tablespoon at a time, mixing after each addition.  Mix well.  Mix in the vanilla extract.  Spread over cake.