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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This wasn't the dense brick that I've experienced with a lot of gluten-free cakes, but it...