The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 30, 2006
Rather than xanthan gum (way too expensive!), can use guar gum (runs $4.99/lb in my area and can usually buy small packages for under $2 at health food stores). Cake turned out fine, except my batter was thin and I had to pour it rather than spread it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 23, 2006
Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 18, 2006
Great! I have made it twice now. I am newly diagnosed with celiacs and tried this for my kids' and husband's b-days. Everyone like it. Even picky husband. 2nd time I froze one of the 2 layers for a later date. Came out just perfect. Cooking time is about 10 minutes short for my oven so just be aware.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 16, 2005
Thank you, Amy, and thank you, fellow reviewers. I used this recipe for my neighbor's kid, and it totally passed the five-year-old test. I added 1/2 c cocoa to the dry ingredients, upped the sugar to 1 1/2 c, and used Vanilla Rice Dream. And I used canola spray to grease the pans. The batter was pudding-like, the final product moist and even spongy. I used a pastry brush to whisk off the rice flour grains from the cooked layers, since the cake is VERY delicate. Oh, and xanthan gum costs a mint!
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 7, 2005
We recently found out our autistic son is allergic to wheat, corn, milk, coco, pork and almonds. So we were afraid he wasn't going to have a cake for his 6th b-day. Well I modified this to use rice milk in place of the milk, corn-free baking powder, upped the sugar to 1 1/2 cups and added about 6 Tbls of roasted carob powder... it tasted, felt and looked like a normal chocolate cake!!!!!
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Cooking Level: Expert

Home Town: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 5, 2005
Not having had a "regular" cake for over a dozen years, I'd almost given up on a great tasting cake. I was really leary about the mayo, but you really can not tell it's in there. Some other people tried some of it and commented on how moist it was. I can't wait to try some of the other variations that people have suggested!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 9, 2005
Yes! This is a wonderful GF cake! I took another reviewers suggestion and added cocoa (I added about a half cup) and upped the sugar to 1 1/2 cups... It was SO good. I baked it in a 9x13 and frosted it and my celaic husband ate half the cake! I didn't think it was grainy at all and I will definitely be making it for every occasion! Thanks!
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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 28, 2005
Excellent. As a mom to three celiac litte girls I am always looking for new recipes. This was far better than I expected. I will definatly be making this again.
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Cooking Level: Expert

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 30, 2004
This is the best GF "batter" recipe I've found. The result is particularly moist considering the GF flours tend to produce a dry product. I use it for everything batter-related such as cakes, muffins, cookies and pancakes. For the most part, I adjust the liquid accordingly when deviating from the original recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 14, 2004
I made 24 cupcakes with this recipe (baked for 19 minutes.) I also substituted 1 cup pineapple juice for the milk (using only 1 cup sugar) and 2 tsp lemon juice for the vanilla. (Thus making it also casein free!) A delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 13, 2004
Delicious! Tastes like regular cake. I have served it to many people and no one could tell the difference!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 30, 2004
I made this for a celebration for a gluten-intolerant friend. Not having a problem with gluten myself, I am used to the standard white flour cakes, and I expected to be disappointed. Not so!! I was quite pleasantly surprised. The only difference was that the texture was slightly gritty, probably from the rice flour. I was also worried about mayonnaise in a cake. But don't worry, there's no mayonnaise flavor or greasiness left in the finished product. I made this as a sheet cake, and it worked just fine. I just used the vanilla and baking soda/powder that were in my cupboard already, and my friend didn't seem to have any problems with it. Be aware that xanthan gum is quite expensive....it's worth borrowing a teaspoon from someone rather than buying the bag...unless you're going to use it a lot. Thanks for the recipe, Amy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 9, 2004
I made cupcakes for my sons and they were a big hit! Thanks Amy! It's so hard to find G/F recipes that don't taste like bland rubber.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 8, 2004
This cake is soo gooooood. It actually tastes like a "real" yellow caek. I found it and couldn't wait to try making it for my friend who's allergic/sensative/intolerant to what seems like everything in the world. He can have milk and is allergic to soy-based foods so I used Vanilla Rice Dream. The rice milk adds a bit of sweetness and vanilla flavor presumably making the cake a little richer. Also used Safflower Mayonnaise as traditional mayo in the US is soy based. I made it in a 13 x 9 inch pan baking it for 33 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 2, 2004
great cake! have made it a couple of times, but did learn one thing the hard way.... use REGULAR (full-fat) mayonnaise, not light.... if you use anything with less fat, it will have a chewier texture -- i'm thinking that may have been the problem encountered by some previous reviewers. I have made it with regular mayo with no problems, but last time used light and it took me a while to figure out what I did differently to 'mess' with it. The light mayo was the only change that I had made and the texture changed completely from a light 'normal' cake to a chewy one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 4, 2004
Very good taste and texture. It doesn't rise as much as with wheat flour and is a bit more chewy. I used sweet white rice flour (vs rice flour) because I heard it was better for cakes. I bought the rice flour ($.89/lb) and tapioca flour/starch ($.49/14 oz) at an Asian market because it's much cheaper than the health food store.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2003
Moist and tasty. For an extra special taste, make your own mayonnaise for ue in this recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 11, 2003
My daughter who is gluten intolerant gave this the highest acclaim when she said they taste "just like regular cupcakes!" I baked them in a muffin pan and used cupcake liners, sprayed with nonstick cooking spray. Time was approx the same as the cake...Thanks so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 31, 2003
Wonderful, easy birthday cake recipe for those who cannot tolerate gluten! Everyone enjoyed it at my son's birthday party!
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