• Pre-heat oven to 325℉. Line baking pans with silicone baking mats or parchment paper and grease with neutral oil. Or for cupcakes fill cupcake pans with liners.

Separate the eggs

• Separate eggs while still cold. Place egg yolks and whites in separate clean, dry medium mixing bowls.*

Combine the dry ingredients

• In large mixing bowl whisk together dry ingredients: brown rice flour, almond flour, potato starch, cacao powder, salt, xanthan gum, baking soda, sugar, cinnamon.
  

Combine the wet ingredients

• In the medium mixing bowl with egg yolks add almond milk, lemon juice, neutral oil, and pure vanilla. Whisk until well combined.
  

Make the batter

• Pour combined dry ingredients into wet ingredients and whisk until smooth and well combined. Set aside while you beat the egg whites.
  

Beat the egg whites

• In the medium mixing bowl with egg whites add 1 teaspoon cream of tartar. Beat with an electric hand mixer on MED-LOW until it forms soft peaks about 5 minutes. Fold egg whites into cake batter.**

Add the eggs whites

• Fold egg whites into cake batter.**
  

Bake

• For two 9" cakes: pour batter evenly into both cake pans. Bake 29-31 minutes until toothpick inserted into the center of cakes come out clean or with a small amount of crumb.*** Cool fully before frosting.
• For two dozen cupcakes fill liners ⅔ and bake 17-19 minutes until toothpick inserted into the center of cake comes out clean or with a small amount of crumb. Cool fully before frosting.