Very easy to make, the gluten free, dairy free cake is super moist and full of flavor.

4 large eggs which translates to ( 12 tablespoons applesauce + 4 teaspoons baking powder. Mix well before adding to other ingredients. Then reduce milk to 1/2 a cup)

2 cups of granulated sugar

1 cup of milk or milk of choice (or 1/2 cup of milk if using the alternate choice )

1 cup of olive oil

1/2 cup of mango juice

1 tbsp lime zest

1 tsp lime extract (gluten free kind)

1 tsp vanilla extract (gluten free kind)

2 1/2 cups Mary’s All Purpose Flour Blend or all purpose blend of choice)

1 tbsp baking powder

2 tsp xanthan gum

1 tsp salt

Preheat oven to 350 degrees. Lightly grease 2 9 inch rounds cake pans. In a stand mixer, beat eggs (substitute) and sugar for 3 to 5 mins.

In a small bowl, combine milk, oil, mango juice, lime zest, lime extract and vanilla. In a seperate bowl whish together flour, baking powder, xanthan gum and salt. At low speed, add dry ingredients to wet mixture ingredients a little at a time just until combined.

Divide batter evenly into prepared cake pans. Place in preheated oven and bake 35 to 40 mins or until cake center springs back with a touch. Cool layers on wire racks before remocing pans and frosting.

You have the option to slice the cakes in two to make four layers.