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Try this one: 
Website: http://foodieformerlyfat.com/2012/04/23/gluten-free-yellow-cake/

Greetings from Australia
Paul K
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From Gluten-Free Baking Classics by Annalise Roberts

Ingredients

    2 cups sugar (I used evaporated cane juice)
    4 large eggs
    2 1/2 cups Brown Rice Flour Mix
    1/2 tsp salt (I used kosher salt)
    1 tbsp baking powder
    1 tsp xanthan gum
    1 cup canola oil
    1 cup milk (I used 2%)
    2 tsp vanilla extract

Instructions

    Preheat oven to 350 degrees. Position rack in the center of the oven.
Grease and flour two 8 or 9 inch cake pans.
    Prep your ingredients by whisking together all the dry ingredients (except
the sugar) in one bowl and mixing together the oil, milk, and vanilla in a
large measuring cup.
    Beat sugar and eggs in a stand mixer for 1 minute.
    Alternate adding in the wet and dry ingredients, beginning and ending with
the dry. Beat until smooth, approximately 1 more minute.
    Pour into prepared pans and bake for 35 minutes or until a toothpick
inserted in the center comes out clean.
    Cool the cakes in the pan for 5-10 minutes and then turn out onto a
cooling rack. Cool completely before frosting.

Preparation time: 5 minutes

Cooking time: 35 minutes

Number of servings: 16
Crumb Coat Icing
Ingredients

    5 tbsp unsalted butter, softened
    3 cups confectioners sugar
    1/4 cup cocoa powder
    2-4 tbsp milk

Instructions

    Beat in a stand mixer the sugar, butter, and cocoa until it forms little
balls.
    Add in the milk 1 tbsp at a time until it is a spreadable consistency.
    Place each cake layer (must be completely cooled) on a cake round and
spread on a thin layer of icing until the entire cake is covered.
    Place it in the fridge for a minimum of 1 hour to set hard.
    After 1 hour remove from the fridge and you can frost and fill the cake.

Chocolate Swiss Buttercream Frosting
Ingredients

    2 cups evaporated cane juice
    4 large egg whites
    1/4 cup cocoa powder
    4 sticks unsalted butter, softened

Instructions

    Whisk together the ECJ and egg whites in the bowl of your stand mixer.
    Rest the bowl in a pot of simmering water on the stove and whisk
continuously.
    Periodically test the mixture by rubbing a bit between your thumb and
forefinger. When you can no longer feel sugar granules you know it is
finished.
    Put the bowl back on the mixer and beat the egg whites until they have
cooled and doubled in size.
    Beat in the butter a half of a stick at a time. When you hear a “slapping”
noise you know it is finished.
    Quickly beat in the cocoa until it is just incorporated.
    Frost the middle and outside of the cake and then place it in the
refrigerator for 20 minutes to set the frosting in place before adding further
decorations.
    Remove from the fridge at least 1 hour before serving so it can come to
room temperature


Phyllis Chinn
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