Reviewed: Apr. 28, 2012

I am not on a gluten free diet, however, I made these for the baby shower of a friend who has celiac. They were very tasty and moist. The texture is good and there is no strange aftertaste like sometimes happens with gluten-free baked goods. They were a hit at the party as well. The guest of honor said they were the best gluten-free cupcakes she had ever had. Her sister ran over to tell the guest of honor not to eat them as she was convinced they couldn't be gluten free after eating them. For people who plan to make cupcakes, this recipe will make about 2 dozen. Another reviewer said the batter was thick like dough. I did not find that to be the case at all. It had a normal cake batter texture.

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3 users found this review helpful

Reviewer:

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Cooking Level: Professional

Reviewed: Jan. 9, 2012

I'm allergic to all nuts, including coconuts. Can I replace the coconut flour by another one ? I'm a stay-at-home mom owning a small catering business from home. Me and one of my customers have to cut Gluten from our life... Thanks!

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3 users found this review helpful

Reviewer:

Julycious

Reviewed: Jan. 1, 2012

You have restored my faith in gluten free desserts. I can now comfortably say delicious and gluten-free in the same sentence. I replaced the buttermilk with coconut milk and they still turned out FANTASTIC!

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8 users found this review helpful

Reviewer:

BettyLuvs2Cook

Reviewed: Nov. 24, 2011

The taste of the cake was good, made even beter by a cream cheese frosting. Unfortunately the cake batter was more like the consistancy of dough after all was mixed. When the batter was put in the pan it had to be spooned into the pan and it did not spread out to fill the pan. After baking the cake was still very thick. if there is anyway to thin the batter would be great to know.

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10 users found this review helpful

Reviewer:

Gerry

Reviewed: Oct. 9, 2011

Love it with my dad and brother being on a gluten free diet it was perfect for them and it tasted no different than any regular red velvet cake!

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14 users found this review helpful

Reviewer:

NicNac9

Cooking Level: Beginning

Reviewed: Sep. 4, 2011

Very moist and delicate. I had a hard time removing them from the muffin tin, even though I greased them ( I didn't flour them and probably should have) I subed almond flour for the coconut only because I didn't have any.

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9 users found this review helpful

Reviewer:

Ms.Shore

Reviewed: Aug. 11, 2011

Easy to make, taste is good too. Gluten free baking is hard, due to the flours it can often taste chalky or floury. This recipe did have that slight taste but it was super moist which was nice. I love the use of applesauce. I made cupcakes instead of a cake because of the event I was making them for. Took about 14 minutes in the oven, rotating the sheet halfway through. I topped the cupcakes with a cream cheese frosting and they were extremely delicious. Thank you for sharing this recipe it will definitely be made again!

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28 users found this review helpful

Reviewer:

Stephanie

Reviewed: Aug. 10, 2011

My daughter-in-law made this recipe for her daughter's 2nd family birthday party. She made it into cupcakes and they were delicious! They did not taste gluten free and were moist.

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17 users found this review helpful