Reviewed: May 18, 2012

good - a little dry but good

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Reviewed: May 14, 2012

I made this in a 9 x 11 pan for my daughter's 35th birthday. She has celiacs disease so we have to be very careful with ingredients. This cake turned out beautifully. Raves all around and no one thought it was gluten free flour.

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kpeiffer

Reviewed: Apr. 4, 2012

I did not care for this recipe. I've had much better

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Jr.Chef

Reviewed: Dec. 15, 2011

verygood base recipe for creating lava cakes filled with nutella

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3 users found this review helpful

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

Reviewed: Feb. 5, 2011

DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.

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18 users found this review helpful

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SUZZANNA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 31, 2010

The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing

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29 users found this review helpful

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Marie-France

Reviewed: Oct. 26, 2010

one word: amazing

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erinrobinson82

Reviewed: Sep. 30, 2010

I havent made this, but I was reading the ingred list and wondered, how about buttermilk instead of the milk and sour cream? Buttermilk makes cakes SO nice and moist! But the recipe looks like a good one!

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16 users found this review helpful

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aelfrida

Reviewed: Jun. 6, 2010

I found this to be a very easy recipe to make compared to some gluten free recipes. It has good flavour and they turned out great.

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18 users found this review helpful

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SODABISCUIT

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

Reviewed: Jul. 1, 2008

Not a bad flavor for gluten free but the texture was way too chewy and a bit dry. I was looking for a good chocolate cake recipe to use for birthdays. Even with icing I was disappointed. I ended up using them as a shortcake with fruit and whip cream to really get them down.

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64 users found this review helpful