My gluten free cake can be modified to be made into chocolate and fruit flavors. This recipe is based on the gluten free gourmet’s style of gluten free baking. Get her book Cooks Fast and Healthy for more recipes and info.
First thing to do is make a gluten free mix of flours. The combination of flours is more stable than just one flour. I bought my flours at the asian market. I am using white rice flour, one 1 lb package (equals 4 cups), plus 1 1/3 c potato starch flour, and 2/3 cup tapioca flour. You will have more than you need for the cake, but save in a container for future gluten free baking.
Oven 350. This cake yields one 8″ square or round cake. Spray pan or grease and flour.
Wet ingredients to blend in a bowl:
2 eggs (or half cup liquid egg substitute)
2/3 cup sugar
1 teaspoon vanilla
Beat the eggs, sugar, vanilla until light and foamy
Dry ingredients will be mixed together in one bowl:
1 1/4 cups gluten free flour mix
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum (if this is unfamiliar to you it is easily avail at health food stores)
1/2 teaspoon salt
1 teaspoon egg replacer (avail at health food stores)
Sprinkle the flour mixture over your egg mixture and beat just till smooth and all of your flour is incorporated.
Next in a bowl combine 1/3 cup mayonnaise and 2/3 cup plain yogurt. Fold that into the batter.
Batter will look like this when it is all mixed in.
Pour the mixture into your prepared cake pan. Bake at 350 degrees for 35 to 45 minutes.
My cake took the full 45 minutes. Cake will be done when the top springs back when you touch it, and it begins to pull away from the pan. I checked my cake at 30 and 35 minutes, because its crust was a deep golden brown. But i could tell the middle of the cake had not set yet. It was still totally soupy under the surface. Don’t worry or hassle it too much. Just leave it in for 10 min more and check it again. It will set up nicely, give it time.
I frosted with chocolate glaze type frosting, and decorated with chocolate buttercream. I have chopped walnuts across the top, and my daughter added the purple sugar sprinkles.
Before serving I topped with strawberries.