Gluten-free cake recipe?

Question

My mom's birthday is tomorrow, and I want to bake her a cake. She has celiac disease, so it needs to be gluten free. Does anyone have a recipe that they've tried and found to be good? Thank you :-)

Additional Details

Also, we currently have:

- rice flour
- tapioa flour
- potato flour
- xantham gum

And while I don't mind going to buy something else, I don't want to have to get anything expensive or really weird.

I want a recipe that's been TRIED, because a lot of times when you search for one and pick the first one you find (which is what the second and fourth answers did), it's not going to be a good cake.

Answer 1

Best Answer - Chosen by Voters

I did not personally tried this, but 192 other people did and gave this recipe 5 stars.
You can change the serving to as many as you want at the source.
If you don't mind, I am just suggesting that you can also buy gluten free cake mixes.



Flourless Chocolate Cake I

Submitted by: Maggie

Rated: 5 out of 5 by 192 members

Yields: 16 servings

"A dense chocolate cake for those of us who can't tolerate wheat or gluten."

INGREDIENTS:
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Source(s):

http://allrecipes.com/Recipes/Healthy-Li…

There are 28 other cake recipes, all rated...

Answer 2

If you go on to websites that sell specialty gluten-free products you could most likely find a recipe. Also Cherrybrook Kitchen I think is the name has a great gluten-free boxed cake mix

Answer 3

Gluten-Free Yellow Cake

"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."

SERVINGS & SCALING
Original recipe yield: 2 -8 or 9 inch layers
US METRIC

About scaling and conversions

INGREDIENTS
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Source(s):

http://allrecipes.com/Recipe/Gluten-Free…

http://www.recipezaar.com/224448

Answer 4

Gluten-Free Yellow Cake

INGREDIENTS

* 1 1/2 cups white rice flour
* 3/4 cup tapioca flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 3 teaspoons baking powder
* 1 teaspoon xanthan gum
* 4 eggs
* 1 1/4 cups white sugar
* 2/3 cup mayonnaise
* 1 cup milk
* 2 teaspoons gluten-free vanilla extract
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Source(s):

http://allrecipes.com/Recipe/

Answer 5

I made this cake twice and it was excellent!
Sweet Cream Cake
2 eggs
1 cup plus 1 tablespoon sugar
1 teaspoon vanilla
1 tablespoon gluten-free mayonnaise
1 3/4 cups gluten-free flour mixture
I used 3/4 cup rice flour, 1/4 cup potato starch flour, 1/2 cup tapioca flour, scant 1/4 cup cornstarch plus 1-2 teaspoons xanthan gum on top to equal 1/4 cup total.
1/4 teaspoon salt
2 teaspoons gluten-free baking powder
1 cup whipping cream
1 teaspoon cinnamon
Preheat oven to 350 degrees F, and generously grease two 9-inch round cake pans. Beat the eggs until thick. Gradually beat in 1 cup of the sugar. Blend in vanilla and mayonnaise. Sift the flour mixture, salt and baking powder; add alternately with the cream to the egg mixture. Pour the batter into the greased pans, and bake 25 minutes or until a toothpick inserted in the center comes out clean. While the cake is baking, stir together the remaining 1 tablespoon of sugar and the cinnamon. Sprinkle the cinnamon sugar over one of the layers 5 minutes before cake is done baking and continue to bake until done. Let layers cool in pans for 5 minutes, then remove cakes to a wire rack to finish cooling. When the cake is cool, place the plain layer on a serving dish, and spread with Cocoa Buttercream Filling(recipe below). Place the cinnamon sugar layer on top.
Cocoa Buttercream Filling
6 tablespoons butter, softened
1/2 cup unsweetened cocoa
3/4 cup sifted confectioner's sugar
1/3 cup milk
1 teaspoon vanilla
Cream butter until fluffy. Sift together the cocoa and sugar; add to the butter alternately with the milk. Add the vanilla. Whip till light and of spreading consistency. Makes 1 3/4 cups.

Gluten Free Pantry has a good yellow cake mix that I have used, too.

Source(s):

Wheat-Free, Gluten-Free Dessert Cookbook by Connie Sarros