Pineapple Velvet Cake

Ingredients

 * 2¼ cups gluten-free flour mix
 * 3 teaspoon baking powder
 * 1 teaspoon baking soda
 * 1 teaspoon xanthan gum
 * 1 teaspoon salt
 * four eggs
 * 1⅔ cups sugar
 * 1 cup canola oil
 * 1 teaspoon gluten-free vanilla

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Grease and (rice) flour a 9 x 13-inch pan or two, 9-inch round pans.
 * 3) Blend together all dry (first five) ingredients.
 * 4) In a large bowl, beat together eggs, sugar, oil and vanilla.
 * 5) Add flour mixture, alternating with 1 cup pineapple juice.
 * 6) Beat well.
 * 7) Add 2 teaspoons lemon juice if desired.
 * 8) Bake 25–30 minutes for cake and approximately 15 minutes for cupcakes.

Note
A double recipe makes a two layer (9-inch) cake and 24 cupcakes! Frost it with a seven minute boiled icing.