Gluten-Free Rainbow Cake

Ingredients

For the Cake

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 3 ¾ cups gluten-free
• 1 teaspoon xanthan gum (omit if your blend already has it)
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk (I used 1 ½ cups milk with about 2 teaspoons of white or apple cider vinegar. Use your favorite dairy-free milk to make the cake dairy-free.)
• Food coloring

Instructions

1. Preheat the oven to 350F. Lightly grease 4 9inch round baking pans (or 6, 6 inch round baking pans) and line the bottom with a circle of parchment paper. (I baked my cakes in batches, 2 at a time since that is how many cake pans I have.)
2. In a stand mixer, or a large bowl with heavy-duty electric beaters, beat the sugar and oil until creamy.
3. Add the eggs one at a time, and then add the vanilla and beat until light and fluffy.
4. In a separate bowl whisk together the gluten-free flour, xanthan gum, baking soda, and salt. Add Add the flour mixture to the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until the batter is smooth.
5. Divide the batter evenly between 4 (or 6) bowls and color each bowl of batter the desired color using the food coloring.
6. Pour the batter into the prepared pans and bake 2 at a time for about 15-17 minutes or until a toothpick comes out clean.
7. Spread about 1 ½ cups of frosting between each layer and frost the outside with the remaining frosting.

Notes

To make the cake dairy-free use non-dairy milk (I have used soy, and almond) and mix with vinegar to make buttermilk.
Be sure to frost with dairy-free buttercream frosting too.