Gluten-Free Yellow Cake Recipe

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Most Helpful Positive Review

Mar 19, 2009

I made this twice so far. The first time I used regular rice flour that I buy from an organic store. It turned out well...but you could tell it was "gluten-free". The second time, I used a rice flour I bought from an asian market...it's made in Thailand, and it is ground superfine (it was rice flour, not to be confused with sweet rice flour). It worked much better, and it tasted like the real deal. This is an excellent recipe, as long as you use superfine rice flour. (I've started using the superfine rice flour for all baked goods, and it makes a HUGE difference.)------------------------------------------------------------ Also, try adjusting the flours to 1 3/4 cup Thai rice flour and 1/2 tapioca flour. I just did a side by side comparison of this (chocolate cake version) and a boxed Pillsbury chocolate cake. The texture of the gf cake is pretty good (no longer the chewy texture of the original recipe.)

—eli

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Most Helpful Critical Review

Jan 07, 2010

I'm surprised at how well this is being reviewed. This recipe pops up everywhere on the internet when you search for a GF yellow cake and it receives around a two star rating. I agree with that. The taste is pretty terrible/funky and you must offset it with major frosting/candy/coolwhip etc. to make it edible. Today's picture made me laugh because that's literally what you need to do in order to eat this cake. It is also extremely spongy and by day 2 it was difficult to use my fork and enjoy a slice....the texture is just weird. I understand that GF recipes are hard to come by but don't just settle for mediocrity. I will continue my search for the perfect GF yellow cake and I hope you do as well. Until then enjoy some GF brownies or chocolate cake because those desserts are easily found via the internet and even the non celiacs in my house request my desserts.....just not this one!

—MIRABLUE

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196 Ratings

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Jun 13, 2007

Tried this recipe and found it to be very good. It can be adapted for many other desserts. I made pineapple upside down cake. I also mixed the milk with the rice flour while preparing other ingrediets and I found by doing this one step, the cake had a good texture. I also add a bowl of water to my oven while cooking gluten free as it adds moisture and baked goods tend to be less dry. great success with this one.

—Judy

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Apr 07, 2007

I made this into a blueberry streusel coffeecake by sprinkling the top with frozen blueberries (unthawed) and topping that with a streusel mixture I made up of 1/4 c. melted butter, 1/2 c. white sugar, and 3/4 c. rice flour. Baked it in a 9x13 pan for 30-35 minutes until it tests done with toothpick. Note, too, to eliminate the graininess of the rice flour, combine it with the milk and let sit while you mix rest of ingredients. Rice absorbs the moisture and becomes non-gritty. works in most recipes using rice flour.

—Helene

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Dec 07, 2003

This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of Jello powder. My daughter loves it and she gets to choose which "flavour" of cake we will have every time (lemon, strawberry etc). I only use the Jello powder that calls for boiling water.

—DONNALOIS

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Aug 14, 2005

WOW!!WOW!!WOW!! This is a fantastic recipe. It is very yummy and extremely easy to make. I made it with my young daughter and we turned it into cupcakes. Amazingly, unlike many gluten-free recipes, it does not crumble. We did alter the flour a bit -- 1/2 c brown rice flour, 3/4 cup white rice flour, 1/2 cup sorghum flour, and 1/2 c tapioca flour. Thank you for such a great recipe!

—sweetcook

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Dec 02, 2007

I unfortunately can't eat wheat, so I made GF cupcakes as well as normal cupcakes for my boyfriend's birthday. These turned out just as good as the wheat flour-based cupcakes. His fraternity brothers actually preferred the GF cupcakes! I followed the suggestions of previous reviewers and added 1/3 cup more sugar and 1/2 cup unsweetened coco powder to make chocolate cupcakes. I cooked them for about 19 minutes. Perfect!

—devolution587

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May 16, 2007

I made this in the new silcone baking dish and didn't need to flour the the pan. I took anothers reviewers suggestion and added the milk to the rice flour while I combined the other ingredients. It lost 90% of it's graininess. Great suggestion. My husband who isn't celiac loved the cake. It's a great recipe to have fun with. I baked the whole recipe in one pan for a taller cake with less crust. I have sliced it in half and made a Boston Cream pie out of it. I think this can be adapted to make many of your favorites if you use your imagination.

—sharifree

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Nutrition

Calories
154 kcal
8%

Carbohydrates
23.1 g
7%

Cholesterol
38 mg
13%

Fiber
0.5 g
2%

Protein
2.1 g
4%

Sodium
266 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gluten-Free Yellow Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 154
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
** Saturated Fat 1.2g 6 %
Cholesterol 38mg 13 %
Sodium 266mg 11 %
Potassium 36mg 1 %
Total Carbohydrates 23.1g 7 %
** Dietary Fiber 0.5g 2 %
Protein 2.1g 4 %
** Sugars 11g
** Vitamin A 2 %
** Vitamin C < 1 %
Calcium 7 %
** Iron 3 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 6 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.