Reviewed: 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.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

sharifree

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2007

Solid recipe. I put the batter all in one pan in hopes of making it "rise" higher but failed terribly. Made it again (and just had smaller rise )since the reviews were all so good. It is a keeper.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BFRANKWithUS

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2007

I made this into pineapple upside cake and it was wonderful. I followed the recipe and I made one round pineapple upsidedown cake, and one just plain to eat with strawberries and whip cream. YUM Thank you!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Heidie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2007

WOW!!!!! This cake was DELICIOUS! My 11 yo daughter was invited to a b-day party and I needed to send some GF cupcakes for her. I sent extra for the others to try and everyone thought they were as good as any non-gf cake. I will definately make this again. Thanks!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

julie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2007

Yum. Made these into 12 jumbo cupcakes. Added cocoa powder and a little melted bittersweet chocolate, about 3oz. Didn't up the sugar. Might try the Thai rice flour next time as it is slightly gritty, but for some reason only on the tops (crust). For the most part, they're moist and fudgy. They even rose like typical wheat flour cake, and didn't fall when taken out of the oven. A first for me in my wheat/gluten free baking experiences. Filled them with a coconut chocolate "mousse" (made from tofu) and iced them with a coconut pecan frosting, tinted green like grass. Turned out great!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jazminnoel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 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.

Was this review helpful? [ YES ]
48 users found this review helpful

Reviewer:

Helene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2007

unbelievable! i made this cake for my daughter's 1st birthday and all kids loved it! i wanted a chocolate one so i followed someones advice that posted previously and upped the sugar to 1 1/2 cups and added 1/2 cocoa powder. so delicious!!!!!!!!! thank you to the person who posted this recipe :0)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

joyous

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2007

this cake came out great! i have had such bad luck working with rice flour and this recipe rocks i was shocked how good it was. I didn't make it a yellow cake but a chocolate cake. Mmmmmmm good!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

WORSHIPWARRIORMT

Cooking Level: Intermediate

Home Town: Redding, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2007

I was really impressed with this cake. My husband is a celiac and this cake tasted as good as any wheat yellow cakes I've had. I tried to be a little adventurous and baked this cake a day ahead, cut it into layers and maybe an awesome gluten free tiramisu. Next will be a black forest cake which my husband is really looking forward to since diagnosed as celiac. I will try the thai white rice flour next time, read up that it is definitely less gritty. However, since I let the cake sit overnight, the grittyness was gone when I made the tiramisu and this cake stands up to the coffee and liquor I dipped it in.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

LUCIAP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2007

My daughters have a friend who is allergic to wheat, barley and oats so we used this recipe for one of their birthday cakes. Everyone agreed that it was just as good as one made with wheat. And their friend's mother was so excited to have a recipe that she could use for their family functions as well. Thanks for a great recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AGBEECHER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2007

I made cupcakes for my son who is on a special diet. They were very good and everyone in the family ate them -even without frosting! I added carob powder- just enough to make them look "chocolate". This will be our new birthday cake recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Rana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2006

FANTASTIC! I have been GF for almost 3 years now and have tried quite a few recipes and cake mixes. I liked this recipe because it's simple and the results are great. I made cupcakes for my son's school party, and I used GF rice milk instead of regular milk, because he cannot eat dairy either. I omitted the xanthan gum. It really doesn't need it. The cupcakes actually tasted buttery - but there's no butter in them! The only thing I can advise is when making cupcakes, only fill the cups 3/4 full - otherwise they overflow. Also, mix the ingredients really well, otherwise you'll get bits of sour-tasting mayo in your cake. This was a wonderful recipe and I highly recommend it!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHANISCO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2006

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.)

Was this review helpful? [ YES ]
143 users found this review helpful

Reviewer:

eli

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2006

WOW!!! This cake is AWESOME!!! I used the mix to make cupcakes for a birthday party and they were great! A++

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Guhlia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2006

Absolutely awesome! Really easy to make, and VERY good. My hubby, who is a picky guy thought this cake was great. My kids (who are gluten intolerant) can't eat it fast enough. It frosted really well, I even used tub frosting and it held up to it wonderfully.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2006

Excellent wheat-free cake. Served with whipped cream and mixed berries and it was yummy. Looking forward to making it again and experimenting with other flavoring such adding as lemon zest or almond extract. Wonderful as is though. 2/1/2007 - I've been playing with this cake and tonight I made it using Canola mayo (to cut the saturated fat) and added the zest of one large orange. FABULOUS!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2006

My mother who has celiac made this recipe after I printed it off for her. She has just told me she really enjoyed it. That is saying a lot since she has tried lots of bad products and bad recipes. This one is good !! Thanks So much

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SCRIBEFORGOD

Cooking Level: Expert

Home Town: Hannibal, Missouri, USA

Living In: Monroe City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2006

My mom has celiacs and hasn't had any sort of cake in about 10 years. Recently she was drooling over some wheat-made cupcakes I was making, so I decided to try this recipe to make cupcakes for mother's day. I was a bit concerned when they came out and sunk a little in the middle but I iced over the damage with a vanilla icing I made. I tried them and they weren't bad, they were moist and spongy like wheat-made cakes. My mom loved them and was very pleased with her mother's day treat :)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Fresh

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2006

This is THE BEST gluten free cake recipe I have ever used. My son is autistic and is a very picky eater. Add being on a gluten/casein free diet to that and the choices are limited. He LOVED this cake. I have made it several times and will continue to make it for birthdays and special occasions. I have served it to people and didn't tell them it was gluten free and they didn't even notice! I have also made cupcakes from the batter as well. Excellent cake! Thanks so much!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Snuffywump

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2006

Great recipe. I, too, used different flours. Just a note, Rice Dream is NOT gluten-free. Almond milk is what I used to make this dairy free.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Michelle P

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Gluten-Free Yellow Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!