Yellow Birthday Cake

Makes 2 9-inch round cakes

Ingredients:
Nonstick cooking spray (for cake pans)
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca starch
1 tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1 1/2 cup granulated sugar
1 cup 2% milk
1/2 cup canola oil
2 eggs, lightly beaten
2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Coat a two 9-inch cake pans with cooking spray.
2. Place the brown rice flour, coconut flour, tapioca starch, baking powder, xanthan gum, and salt in a large bowl, and whisk to combine. Make a well in the center of the flour. Add the sugar, milk, canola oil, eggs, and vanilla extract. Using an electric mixer, beat on low speed for about 1 minute until the batter is very smooth. Divide teh batter between the prepared cake pans.
3. Bake for 20 to 25 minutes, until the cakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cakes from their forms and let the cool completley on a wire rack.
4. Once the cakes are cool, use a small spatula or a butter knife to ice them with your favorite icing. Store in an airtight container in the refigerator for up to 5 days.