If you’d like to try a Devil’s Food cake, below is a nice cake recipe that isn’t to difficult to make from scratch.  Enjoy!

Gluten Free Devil’s Food Cake Recipe

Cake Ingredients:

• 2 cups gluten free flour
• 1 tsp. xanthan gum
• 3/4 cup unsweetened cocoa powder
• 1 1/4 tsp. baking soda
• 3/4 tsp. salt
• 1 stick unsalted butter, at room temperature
• 1/2 cup sour cream
• 1 1/2 cups brown sugar, packed
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/3 cups water

Cake Directions:

1. Preheat oven to 350 degrees.
2. Grease an 8? or 9? pan. (You can use square, round, whatever you like)
3. Combine first 5 (dry) ingredients in a medium sized bowl. Set aside.
4. In a large bowl, beat butter and sugar together until light and fluffy, like a cute little kitten.
5. Add sour cream, and blend well.
6. Add eggs, 1 at a time, blending well between additions.
7. Beat in vanilla.
8. To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined.
9. Pour batter into cake pan and smack it on the counter a few times to break any air bubbles inside.
10. Bake for 45-55 minutes at 350 degrees, until a toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. (The cake should be a little spongy, not dense. Do not over bake)
11. Allow to cool completely before icing. (You can literally use whatever you like)

[Recipe Courtesy of Gluten Free on a Shoestring]

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Gluten Free White Birthday Cake Recipe

Cake Ingredients:

• 1/2 C white rice flour
• 1/2 C sorghum flour
• 2/3 C tapioca starch
• 1/3 C potato starch
• 1 C white sugar
• 2 tsp gluten free baking powder
• 1/2 tsp salt
• 1 tsp xanthan gum
• 3/4 C (1 1/2 sticks) softened butter or margarine
• 3 eggs
• 1 1/2 tsp vanilla
• 1/2 C milk (any type, I used rice milk)

Cake Directions:

1. Pre-heat oven to 350 degrees.
2. Grease pans or line muffin pans with paper cupcake liners – this recipe makes 18-24 cupcakes, 2 6-inch round layers, 1 9-inch square cake, or 1 10-inch round cake.
3. Thoroughly combine the first 8 dry ingredients in a bowl.
4. Place softened butter in bowl of stand mixer and beat until fluffy.
5. Add flour mix gradually to butter, blending on lowest setting until combined, then changing to setting “2″ on the mixer until mixture is crumbly, about 1 minute.
6. In small bowl, lightly whisk eggs and vanilla together.
7. Add eggs to mixer and mix until smooth and thick, about 1 minute.
8. Add milk and mix for 1 more minute. Batter will be light and fluffy.
9. Spoon into prepared pan(s) and bake until toothpick is clean.
10. Time will depend on the shape of your pan, but should be about 20-22 minutes for cupcakes, up to 45 minutes for a loaf pan.
11. Allow to cool in pans for about 10 minutes, then remove to a wire rack. Frost when cool.

[Recipe Courtesy of Amanda's Random Ramblings]

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Gluten Free Gooey Chocolate Cake Recipe

Cake Ingredients:

• Gluten free chocolate cake mix
• 1 pint heavy whipping cream
• ½ bar bittersweet chocolate baking bar (use semisweet if you do not like dark chocolate)
• Raspberries for topping
• Powder sugar
• Dash granulated sugar
• Dash vanilla

Cake Directions:

1. Using a double boiler (I use a regular pot with an inch of boiling water in the bottom and a metal bowl on top of it) melt chocolate with ¼ c heavy whipping cream, whisk to blend
2. Refrigerate until firm (approximiately 2 hours)
3. Roll into 6 balls
4. Prepare cake mix according to recipe on box
5. Pour chocolate cake mix into small remekin containers, place a chocolate ball in the center of each
6. Cook according to chocolate cake recipe

Serve: Turn remekin upside-down on plate to release cake. Top with powder sugar, raspberries. Whip the remainder of the heavy whipping cream, add a dash of vanilla extract and sugar while whipping. Top cake with whipped cream.

[Recipe Courtesy of Yellow Bunnies]

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Gluten Free Cinnamon Streusel Cake Recipe

Cake Ingredients:

• 1.5 cups gluten free flour
• 2.5 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup granulated sugar
• 1 cup melted butter
• 1/2 cup skim milk
• 1.5 teaspoons vanilla extract

Streusel Topping Ingredients:

• 1/2 cup brown sugar
• 1/4 Vanessa’s All Purpose GF Flour Mix
• 1/3 cup butter, room temperature
• 1 teaspoon cinnamon

Cake and Streusel Directions:

1. Combine all topping ingredients in a small mixing bowl until a crumbly mixture forms. Set aside.
2. Preheat the oven to 375 degrees F.
3. In a small mixing bowl, combine flour, baking soda and salt. Mix together and set aside.
4. In a standing mixer, combine egg, sugar and melted butter and mix on low speed until well combined.
5. Add in milk and vanilla and mix on medium speed until light and fluffy, about 2 minutes.
6. Slowly add in flour mixture on low speed and mix well, about 3 minutes.
7. Pour batter into greased muffin tray and sprinkle the topping mixture evenly over each muffin.
8. Bake for 20-22 minutes.
9. Remove from the oven and cool for about 5 minutes before serving.

[Recipe Courtesy of the Celiac Princess]

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Gluten Free Angel Food Cake Recipe

Cake Ingredients:

• 1 cup gluten free flour
• 1 tsp Xanthan Gum
• 12 egg whites, room temperature (to maximize volume of egg whites)
• 1 1/2 tsp. cream of tartar
• 1/4 tsp salt
• 1TBSP vanilla
• 1 1/2 cups granulated sugar

Cake Directions:

1. Preheat oven to 325 degrees.
2. Separate egg whites in a stainless steel bowl and let them come to room temperature.
3. In a separate medium bowl, sift gluten-free flour, salt, xanthan gum, and 3/4 cup of sugar.
4. Beat the egg whites until foamy.
5. Add the cream of tartar.
6. Beat until the egg whites form soft peaks.
7. Beat in the other reserved 3/4 cup of sugar about 3 TBSP at a time. Beat until stiff peaks form.
8. Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in the vanilla.
9. Slowly pour the batter into a tube pan (bundt cake pan or similar) and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.
10. Bake for 50-55 minutes until top is golden and sides begin to pull away.
11. Cool for 10 minutes.

[Recipe Courtesy of Gluten Free Beginnings]

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Best Gluten Free Cupcakes Recipe

Cupcake Ingredients:

• 2 cups gluten free all purpose flour mix (preferably Better Batter)
• 1.5 cups sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1.5 tsp vanilla

Cupcake Directions:

1. Preheat over to 350 degrees. Line cupcake pans with paper liners.
2. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl.
3. Add egg whites and eggs and mix at high speed until fluffy and smooth, approximately 2 minutes.
4. Fill liners 1/2 to 2/3 full of batter (Do not overfill).
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes in pans then remove from pan & place on wire racks to cool completely. Frost & decorate as desired.
7. For the frosting, mix buttercream vanilla with butter, confectionary sugar, a bit of milk and a bit of vanilla.

[Recipe Courtesy of Sorry I Can't Eat That]

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Gluten Free “Flourless” Chocolate Banana Cake Recipe

Cake Ingredients:

• 3 large eggs, separated
• ¼ teaspoon celtic sea salt
• ½ cup agave nectar
• ¼ cup grapeseed oil
• 1 cup mashed ripe bananas (about 2 bananas)
• ½ cup cocoa powder

Cake Directions:

1. In a blender, whip eggs, agave and salt on medium for 1-2 minutes
2. Add grapeseed oil and mashed banana and blend for another minute or two
3. Blend in cocoa powder
4. Grease a 9-inch springform pan and pour batter into pan
5. Bake at 350° for 25-30 minutes

[Recipe Courtesy of Elanas Pantry]

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Gluten Free Butterscotch Brownie Cake Recipe

Butterscotch Brownie Cake Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup unsalted butter, softened
• 1 3/4 cups packed light brown sugar
• 1 tbsp. vanilla extract
• 2 large eggs
• 1 (11 oz.) package butterscotch chips, divided

Butterscotch Ganache Ingredients:

• 3/4 cup butterscotch chips
• 6 tbsp. heavy whipping cream
• 3 tbsp. unsalted butter

Chocolate Ganache Ingredients:

• 4 oz. bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tbsp. sugar
• 2 tbsp. water

Cake Directions:

1. Preheat the oven to 350 degrees F.  Butter and flour the sides of two 5-inch round cake pans, and line the bottoms with parchment paper.  In a medium mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of a stand mixer, combine the butter, sugar and vanilla.  Beat on medium speed until creamy.  Scrape down the bowl and mix in the eggs until well incorporated.  Gradually beat in the flour mixture on low speed just until combined.  Stir in 1 cup of butterscotch chips with a rubber spatula.
2. Divide the batter evenly between the prepared pans.  Sprinkle with the remaining butterscotch chips.  Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire cooling rack and allow to cool completely before carefully removing from the pans.
3. To make the butterscotch ganache, combine the cream and the butter in a small saucepan.  Warm over medium-high heat until the mixture is almost boiling.  Place the butterscotch chips in a small, heatproof bowl.  Pour the cream mixture over the butterscotch chips and allow to sit for 30 seconds.  Stir until smooth.
4. To make the chocolate ganache, place the chopped chocolate in a small bowl.  Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds.  Gently whisk the mixture together until smooth.  Leave the glaze to sit until it thickens a bit to your desired consistency.
5. To assemble the cake, place one of the cake layers on a wire rack with a sheet of wax paper.  Drizzle butterscotch ganache over the top so that it drips over the edges of the cake.  Drizzle with a small amount of chocolate ganache as well.  Lay the remaining cake layer on top of the first and top with remaining chocolate ganache so that it drips over the edges.  Decorate with extra butterscotch chips, if desired.  Transfer the cake to a serving platter.

[Recipe Courtesy of Dinner and Dessert]

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Gluten Free Sponge Cake Recipe

Sponge Cake Ingredients:

• 3/4 cup cornflour
• 1 teaspoon baking powder
• 3 eggs, separated
• 1 pinch salt
• 1/2 cup sugar

Sponge Cake Directions:

1. Sift cornflour, baking powder and salt together.
2. Beat egg whites until stiff but not dry.
3. Beat in egg yolks.
4. Gradually beat in sugar until mixture forms a figure 8.
5. Fold in the dry ingredients.
6. Divide into 2 well greased 20 cm (8″) sandwich pans.
7. Bake at 180 C or 350 F for about 20 minutes.
8. Remove from pans and cool on wire rack.
9. When cool, top one with whipped cream and jam (jelly).
10. Place the other on top and dust with icing sugar.

[Recipe Courtesy of the Cupcake Blog]

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Gluten Free Lemon and Passion Fruit Cakes Recipe

Cake Ingredients:

• 6 egg whites, lightly beaten
• 1 3/4 cups gluten-free icing sugar mixture, sifted
• 1 cup almond meal (ground almonds)
• 1 1/2 tablespoons finely grated lemon rind
• 185g unsalted butter, melted, cooled
• 2/3 cup gluten-free plain flour, sifted
• 2 passion fruit, halved

Cake Ingredients:

1. Preheat oven to 190°C/170°C fan-forced.
2. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
3. Place egg whites in a large bowl.
4. Add icing sugar, almond meal, lemon rind, butter and flour.
5. Whisk until just combined.
6. Spoon mixture into cases until three-quarters full.
7. Top with passion fruit pulp.
8. Using a skewer, swirl pulp through batter to create a marble effect.
9. Bake for 20 to 25 minutes or until a skewer inserted into the center of 1 cake comes out clean.
10. Stand for 1 minute. Turn out onto a wire rack to cool completely.

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