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This is a super versatile cake recipe- you can add other ingredients to make lemon poppy seed bread, banana bread, chocolate cake, and corn bread muffins.
Instead of gluten-free self-raising flour-I used brown or white rice flour. I subbed tapioca starch flour for corn starch. Didn't use eggs-used 2 tblsp ground flax seed (stirred in 6 tblsp hot water). Cut the sugar to 1/2 c. Increase baking powder to 1.5-2 tsp (depending on what I'm making). True to its name-it always tastes great!
so good as a chocolate birthday cake!! thanks for the recipe! i would double the recipe, though, for a layer cake!
This cake is wonderful! It was an easy recipe to follow and it came out perfect. I added the cocoa to the mix and it's just delicious!
this cake is really good. i made it for a friend who is allergic to gluten, she loved it! i used rice flour, since i didn't have the self rising flour. i just added a little extra baking powder and it turned out great. i made some gluten free vanilla icing to go on top and it was sooo good. thanks Jubes for the awesome recipe!!
EXCELLENT, the cake is perfect in every way, I doubled and then tripled the mixture and it still did not alter the mix. When I tripled it I divided it between 6 bowls and added choc, fruit, apple and cinnamon, banana, blueberries and caraway seeds and the 6 different varieties came out perfect, thanks for posting.
THANKYOU jubes for a great basic gluten free cake recipe. I've made it plain like a tea cake and also served it with whipped cream and strawberries as a dessert.