Reviewed: Nov. 3, 2009

This wasn't the dense brick that I've experienced with a lot of gluten-free cakes, but it still had some issues. I agree that it was bland, but that is an easy fix (add more flavorings or doctor it after it is baked). The problem I had is that it was really sticky and sort of chewy. As someone who doesn't typically cook GF, I don't know if this is normal. I tried soaking the rice flour in the milk as others had suggested. I also added the tapioca and eggs to soften the tapioca as well. When I went to add the other ingredients, it was so thick I could hardly stir it, so I added a 1/2 cup of water. I think that was a bit much as it was a tad runnier than a normal batter.

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Sep. 29, 2009

The best gluten-free cake I've ever tasted. I made this for my sister's birthday. I followed sweetcook's suggessted mix of flours, and it rose beautifully. I flavored the cake with 2 tsp. of almond flavoring, and 1 tsp. of vanilla. I made almond flavored butter cream frosting, and it was a big hit. For a garnish, I ground some almonds in the food processor along with a dash of almong flavoring and light brown sugar, and dusted the top and sides of the cake. Can't wait to make a new flavor!

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ybailey21

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Reviewed: Sep. 12, 2009

Not impressed with this cake at all. Very bland flavor...needed super good frosting to carry it off. I've been baking GF for 8+ years and this is not a great recipe compared to others that are out there.

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GLOJAO

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Reviewed: Jun. 11, 2009

Kid approved! My daughter wanted her celiac friend to be able to eat her birthday cake. My son and father are also celiacs all approved. Many said it was the best yellow cake they have tasted. Every gluten free cake I have tried so far is too rich in chocolate or strange in texture and not appealing to kids, but this is a cake for everyone!

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AmyG

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Reviewed: Jun. 1, 2009

I made this recipe for the first time 2 days ago and made cupcakes and a cake. I am the only person in my family diagnosed with Celiac disease. I made this for my son's b-day and was worried no one would like it, but they ate all but once small slice of the cake! Everyone LOVED it. Several people ate 2 slices. I followed the exact recipe and I did soak the rice flour in the milk. It was not grainy at all and was much better than the gluten free cake mixes I have made. I used the cake doctor's caramel icing recipe. I am so thankful to have a gluten free cake that doesn't taste gluten free!!!

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cmft

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Reviewed: May 21, 2009

I was very pleased with the texture of this cake. I made "strawberry" by taking another suggestion and adding strawberry gelatin (just a couple of tsp). I used this for Gluten Free Cake Balls and it turned out excellent! Thanks so much for sharing!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Feb. 16, 2009

This recipe is wonderful! I used it to make a pineapple upside-down cake. I substituted half a cup of pineapple juice for half of the milk and put the pineapple rings at the bottom of the pans. I also coated the pans with sugar rather than flour. I couldn't find tapioca flour, so I substituted the same amount of cornstarch. It took about 10-15 minutes longer to bake (probably from the juice in the batter), but it was heavenly--very moist, and it didn't taste gluten-free. I'll definitely use this recipe again!

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AUTUMN5479

Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 14, 2009

This cake came out so moist you can easily forget it is gluten-free! In my cupcakes I used 1 cup white rice flour and 1/2 cup sweet sorghum flour. Since we are also a diary free family, I used vanilla hemp milk. I followed the advice of another reviewer and added a bowl of water to the oven while baking. They turned out beautiful! Thanks for the recipe!

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Christina

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Reviewed: Feb. 13, 2009

I made these in cupcakes and my kid who is on a gluten free diet loves them! Thank you for making a 3 year old happy.

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nraad

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Reviewed: Feb. 12, 2009

My favorite yellow cake! I have known I'm wheat allergic for years, so I'm familiar with the price of xanthan gum (and many other wheat-free items). I use a couple other suggestions that seem to really make it much better: -Soak rice flour in milk while combining other ingredients -Put some water in an oven-proof bowl and place in the oven with the cake pans to help keep cake moist.

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Lea Melton

Cooking Level: Expert

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Reviewed: Jan. 22, 2009

This was wonderful! Easy to make with staples that I had on hand. Didn't require many different or exotic flours. Several days after baking, the cupcakes (in an airtight container) were still moist and delicious.

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linneasmom

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Reviewed: Dec. 12, 2008

I agree with the adding milk to the rice flour and letting it sit while preparing everything else. That will work beautifully. Other than that - the author mentions "gluten free" baking powder. I can assure you - baking powder IS gluten free. My friend is extremely sensitive to gluten and has zero issues with it. Don't waste money on organic baking powder.

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Christine Gofron

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Lemont, Illinois, USA

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Reviewed: Nov. 7, 2008

The best cupcakes ever! These do not taste gluten-free. I used guar gum instead of xanthan as it's cheaper and doesn't give us problems. The recipe cut in half made 12 cupcakes. Cooked 18 minutes. Wonderful!

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Mrs. Kranjc

Cooking Level: Beginning

Living In: Liberty Township, Ohio, USA

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Reviewed: Oct. 23, 2008

A great gluten-free cake. I did find the Thai rice flour as suggested, and I also tried the chocolate version of this recipe. Both were delicious and my "taste testers" were not able to detect that the cakes were gluten-free. I would mention that the yellow cake is a little bland but that's what cake filling and a good, quality icing are for!!

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ceshell

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Reviewed: Aug. 22, 2008

I made cupcakes according to the recipe. Gluten-free aspect aside, just reviewing the product itself, it is a little chewy and it does have a bit of a "wangy" aftertaste. (I blame the mayonnaise.) However, considering it avoids gluten and a lot of other allergens (chocolate and peanuts, if you're careful), it's a great recipe. I used a sugar-and-butter based frosting and served it to preschoolers. It was nice to be able to include the two girls with various allergies in the classroom in the snack.

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flying_buckshot

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Reviewed: Jul. 18, 2008

Very moist, and rises very high, but tastes tinny like baking powder and smells too much like eggs. I halved the recipe and made it with sorghum flour instead of rice flour, and corn starch instead of tapioca, and cooked it in a rice cooker for 40 minutes (my rice cooker has a cake setting.) The cake was completely beautiful and it had a great texture, and stayed together well, but the smell, taste, and after-taste were off-putting. I'm going to cut it into cubes and put jelly on them for trifle.

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Janet

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Reviewed: Jun. 26, 2008

This cake is very easy to make. I also like the fact that it uses less sugar than most. It is light. I was able to make 36 cupcakes from this recipe. I baked them at 350 for 10 minutes.

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MOMMYMALENA

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Reviewed: Apr. 5, 2008

This cake was chewy and tasteless. With so many good easy recipes out there for gluten free cakes it's not even worth experimenting to "get it right."

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ke6wmo

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Reviewed: Feb. 17, 2008

The best yellow cake recipe available -- even better than a cake with gluten! I used stone ground sweet rice flour (from El Peto) and soaked it in milk for 1/2 hour before making. There was absolutely no grittiness. Everyone loved them, nobody thought they were gluten-free. I also used vanilla beans instead of vanilla extract. This really makes a flavour difference. Use 1 vanilla bean to replace 1 tsp vanilla extract. This wouldn't change the texture of the cupcakes -- so even if you didn't add vanilla bean your cake should be light, fluffy and moist.

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Shauna McCabe

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Feb. 10, 2008

This recipes was pretty good but not as good as the gluten free cake mix I bought at the store. I think my search will continue. I did top the recipe with duncan hines chocolate fudge and put fresh raspberries on the top. Overall, it was definetely edible but the texture was too spongy.

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