In a large bowl, add the dry cake ingredients and use a whisk to blend.
In a smaller bowl, add the wet ingredients and whisk to mix.
Pour the wet ingredients into the dry ingredients and mix well. Note photo above of the batter consistency.
Spoon batter into greased cake pans, or cupcake pan.
Bake for 20-25 minutes (for the small layer cake pans) You will want to bake longer for larger pans. Use the toothpick method described below to know when your cakes are done.)
Remove the cake layers from the oven and allow to cool on a cooling rack. If you are making a layer cake, inspect each layer for bumps (if one area of the cake rose more)
Use a knife to level any bumps to make your cake layers flat.
Place the bottom layer of cake on a cake stand. Add frosting to the top of the layer. Place the next cake layer on top of the frosting, and frost that layer. Repeat until all layers are frosted.
Use a cake spatula to frost the top and sides of the cake. Decorate how you like.
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
The cake is naturally dairy-free. To make this fully dairy-free you need to alter the frosting ingredients by substituting the butter for vegan butter and use vegan cream cheese.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.