Step 1

Preheat oven to 350° F (177° C).

Step 2

Grease the sides of two 9-inch (23 cm) cake layer pans. Trace around the bottom of pans onto a sheet of parchment paper. Cut them out and place them inside the bottoms of your pans.

Step 3

In a medium mixing bowl, whisk together the rice flours, tapioca flour, potato starch, xanthan gum, (or Cathy's Gluten Free All Purpose Flour Blend) baking powder, and sea salt.

Step 4

In a large bowl (Use a stand mixer, if you have one.), beat the butter until light, almost fluffy. One by one, add the sugar and eggs. Combine the coconut milk, avocado oil, and vanilla in a measuring cup. Add the dry, flour mixture to the batter in 3 parts, alternating with the liquid mixture in 2 parts. Continue beating until the batter is smooth.

Step 5

Pour batter into prepared pans. Bake for 25 minutes in preheated oven, until the internal temperature reaches 210°F (99° C).

Step 6

Allow cake to cool on a wire rack for 10 minutes. Remove cake from pans, and let it finish cooling.

Step 7

Decorate as you wish.