Gluten Free Vanilla Mint Cake
5 cups rice flour
1 tsp. salt
2 tbsp. baking powder
2 tsp. xanthan gum
2 cups low-fat milk
2 tsp. all- natural vanilla favoring
2 cups canola/olive oil combo
1 tsp. all-natural mint flavoring or infuse steeping milk with fresh mint leaves
4 cups unrefined sugar
Whisk together the first 4 ingredients (flours, xanthan gum, salt, and baking powder) set aside, in a large pitcher mix together oil, milk, vanilla, and mint; and set aside. In a mixing bowl beat together sugar and eggs for about a minute just until eggs are thoroughly incorporated. Then add in flour and milk mixture alternately just until combined. Pour batter into two prepared sheet pans, bake for approximately 20-40 minutes. The top should be golden and light to the touch. Cool completely before icing.
1 lb. low-fat cream cheese
1 lb. butter
1 tsp. all-natural mint flavoring
4 cups powdered sugar
Whip butter and cream cheese with mint flavoring, mixing together until fully incorporated. Slowly add in powdered sugar until all is mixed in and a fluffy mixture is acquired.
Spread half of icing over cooled cake, repeating with second cake. Decorate as desired.