Question: Gluten-Free Birthday Cake: Does Anyone Have A Good Recipe?

March 2, 2010
My Sister-in-law is coming for a visit and she is gluten-free. I want to surprise her with a tasty birthday cake. I have access to Whole Foods Market and can get any special ingredients needed. Thanks!


Chris Paulk's picture

Have you considered an ice cream cake or flour less chocolate cake?

Chris Paulk's picture

From Living Without Magazine: (Bonus- recipes online!)

Moist Vanilla Cake

For those of us with food allergies, this is the quintessential birthday cake. It’s particularly scrumptious with Chocolate Buttercream Frosting. Store the frosted cake, covered and refrigerated, for up to three days.

6 tablespoons water
2 tablespoons ground flaxseed meal
1 cup well-shaken unsweetened coconut milk (not light)
1 teaspoon cider vinegar
3½ cups Betsy’s Baking Mix
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 cups granulated sugar
½ cup organic palm oil shortening
2 teaspoons vanilla extract

1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 8-inch round cake pans and line with parchment paper.

2. In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In another small bowl, make “buttermilk” by combining the coconut milk and cider vinegar. Set aside.

3. In a large mixing bowl, mix together the flour mix, baking powder, baking soda and xanthan gum. In the bowl of a stand mixer, beat the sugar and shortening until they are light and fluffy. Then blend in the flaxseed mixture and the vanilla. Alternately stir in the dry ingredients and the “buttermilk” mixture, starting and ending with the dry ingredients.

4. Pour the batter into the prepared pans and smooth it out with a knife or spatula. Bake the cakes for 25 minutes, or until the tops are golden and a toothpick inserted in the centers comes out clean.

5. Let the cakes cool completely in the pans on a cooling rack. Turn the cake layers out and frost the tops of each layer with the frosting. Transfer 1 layer to a serving plate and stack the other layers on top. Frost the sides of the cake.

Each serving with frosting contains 1133 calories, 63g total fat, 31g saturated fat, 0g trans fat, 0mg cholesterol, 571mg sodium, 151g carbohydrate, 3g fiber, 5g protein.

Betsy’s Gluten-Free Baking Mix

This flour blend is enough for about three cake recipes. Whisk it thoroughly each time before using.

3¾ cups garbanzo bean flour
2¼ cups potato starch
1½ cups tapioca starch/flour

1. Measure flours into a large container with an airtight lid. Stir very well with a wire whisk until evenly incorporated and no white spots remain. Then seal the container and shake it vigorously for 1 minute.

2. Store in a cool, dry place for up to 3 months.

Gabriel Cross's picture

Sweet rice flour makes the best wheat replacement for cakes and cakey things. My wife is gluten free, and our friend baked our wedding cake from scratch. She used rice flour, and nobody knew it was not wheat unless they were told. Delicious. Bob's Red Mill is pretty great, though, I use their AP flour all the time.

The Taste Of Calabria's picture

I normally make my gluten and wheat free cakes the same way as normal cake but just using the gluten and wheat free self raising flour.
If you find a good quality flour it shouldn't make a difference. Here in the UK I use "Dove Farm" which is also organic.