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Please ignore the uneven layers. Gah!

Here’s a recipe that I based off of this recipe here. I modified it with my own gluten-free blend that I will not share with you, but I’ll give you a different option instead.

 

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This cake turned out awesomely! I half expected it to fall apart when I went to cut it. The trick to a nice moist gluten-free cake is simple syrup. Don’t be afraid to douse it.
To make simple syrup: Equal parts sugar and water set to a boil until the sugar is completely dissolved.
There have been rave reviews about this cake and I think I’m going to keep it as one of my staple recipes.
Here are a bunch of gluten-free substitutions to try out. I highly recommend adding Xanthan Gum (maybe 1/2 tsp to every 3-4 cups of flour)
Again, not the one I used in my own cake – seeing as it has taken me months and many batches of cookies to figure it out.
Have fun creating new gluten-free goodies!

By the way, have some food porn:

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Chocolate Guinness Cake with Sticky Toffee Buttercream
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Rich and Creamy New York Style Cheesecake – This cake didn’t need any extreme embellishment. It was so perfect.
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First cheesecake out of the oven – Fig & Almond Cheesecake with a base of vegan apple almond cookies that I also make. Cream cheese frosting on top and a candied almond.

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