Gluten Free Basic Cake Recipe Chocolate or yellow :)

Gluten Free Basic Cake Recipe Chocolate or yellow :)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 298.2
  • Total Fat: 9.6 g
  • Cholesterol: 54.7 mg
  • Sodium: 627.6 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 7.7 g

View full nutritional breakdown of Gluten Free Basic Cake Recipe Chocolate or yellow :) calories by ingredient
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My own version of several other recipes. My own version of several other recipes.
Number of Servings: 12


    Bob's Red Mill (BRM)
    1-1/2 c. BRM Sweet Sorghum Flour
    3/4 c. BRM Tapioca Flour (I prefer corn startch for this)
    1 tsp sea salt
    1 tsp GF Baking soda
    1 Tbsp Baking powder
    1 tsp Xanthan Gum
    Optional for chocolate version (5 Tbsp cocoa powder)
    3 eggs
    1-1/4 c. Sugar (I used 2-1/2 Tbsp Stevia in the Raw)
    2/3 c. Mayo (I used 1/3c. Mayo & 1/3c. light sour cream. You can also use avacado)
    1 c. Organic milk (I used 1%)
    2 tsp Pure Vanilla extract

    1 pkg Sugar Free GF chocolate pudding mix
    1/4 c. organic milk
    1 can sweetened condensed milk (I should have used fat-free)
    1 tsp Pure Vanilla extract


The original recipe said to bake it for 25 min. Mine was done in half the time. I suspect that using corn starch instead of tapioca flour made it dryer, and cook faster. I cooked it an aditonal 3 min just for good measure. As it turns out, you can't screw up this recipe. Enjoy!


Whisk together first 6 (7 for chocolate) ingredients

In seperat bowl combine eggs, sugar, and mayo and mix on med-low until airy. (The original reciped said until "fluffy," I gave up after about 5 min and it turned out just fine)

Add egg mix, milk, and vanilla to dry ingredients and mix well.

Pour into 2 greased/floured 8" round cake pans

Bake 350*F for 15 min

Its done when a toothpick comes back clean.

Cool 5 min in pans then cool completely on cooling racks.

Frosting is more like pudding, but it makes the cake! Its so stinkin' good! Just mix all the ingredients for about 2 min, and set in fridge until cakes have cooled completely.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user KGENTER.

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