HAPPY BIRTHDAY JARROD!  This is a post about the long awaited gluten free cake...which by the way will have your name on it next time we see you.  Hugs and blessing to you.....hope your day is wonderful!  luv Ina

Over the years, for some reason, I always had difficulty making Gluten Free Cakes.  (Wow, this cake took many months to get right)  I was bound and determined to make up my own recipe from scratch.  And Dang!   It had to have that just so right texture.   Then one day I took a look at my pancake recipe....took a few ideas from it - and lo and behold....this cake was delicious!  Actually, it exceeded my expectations....I love it when that happens.  You know who has the most amazing looking cakes?  Check out Erin's lovely cake recipes on the blog  My Aspergers  Girls Adventures..... all of her cakes look scrumptious!

1/3 cup tapioca starch
2/3 cup sweet rice flour
½ cup potato starch
¾ tsp. Xanthan gum
1 ½ tsp. GF baking powder
Just under 1/3 cup poppy seeds
Zest of 1 lemon
½ cup butter - at room temperature
¾ cup sugar (I use fructose sugar)
3 large eggs – at room temperature
Juice of 1 lemon, add soy milk to reach ½ cup level

In a large bowl, combine the dry ingredients, as well as the lemon zest and poppy seeds.  Whisk well to combine, and set aside.
Using a stand mixer, or hand held mixer, whip up the butter and sugar until light and fluffy.  Add in the eggs, one at a time, beating well after each addition.

Then mix by hand -  adding the dry ingredients to the egg batter, alternating with the milk and lemon juice.   Finishing the last addition with dry ingredients.   Do not over mix – just until incorporated.
Bake in a lightly greased 8 inch round pan that has lightly been dusted with sweet rice flour.  350 degrees, for 30-35 minutes, or until a toothpick inserted comes out clean.  Let rest for 10 –15 minutes before turning out onto a cooling rack.

Lemon Butter Frosting
4 cups icing sugar
2/3 cup butter
2 Tblsp. Fresh lemon juice
soy milk - or any milk will work

Combine icing sugar, butter, and lemon juice in a large bowl and mix well with a mixer.  Drizzle in soymilk slowly, continuing to mix until the desired consistency is achieved.

Note:  I think what really made this texture good, was room temp. butter and eggs.  I made sure to whip the butter and sugar really well, and when adding the eggs, again, beating in each egg, scraping down the bowl, and continuing to beat until very incorporated.  Will do this for any cakes I make in the future...and keep you posted on the successes and failures - hopefully there won't be anymore of those.

Ina Gawne


  1. Ina, you are sweet! And your cake looks delicious! I think it's wonderful that you came up with a cake recipe of your own. How do you feel about making it egg free? I'm at a loss over making my daughter an egg free cake for her birthday next week! 🙂

    1. Hi is a challenge...but worth a try for sure. I am thinking along the lines of ground flax seed...might work? Or, there is a product by Kingsmill Foods Egg Replacer...might work? Will play around with it down the problem is sugar...does not like I have to give away most of my deserts...if you try any of these options before I do will you let me know how they turn out? Thanks so much! Ina

  2. I'm afraid flax seed will make the cake heavy and I'm afraid egg replacer will make it gummy. So sugar does not like you? I'll play around with this and let you know if anything works!

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April 27, 2010