Close your eyes. Imagine a beautiful, tall cake with white frosting. You cut into it and the scent of spices wafts up to your nose. The inside of the cake is spiked with small orange flecks of carrots. You take a bite and savor it – moist, sweet, spicy goodness. Can this really be a gluten free cake?? Absolutely!
I don’t do “bleh” gluten free cakes for birthdays.
Well, actually I don’t do “bleh” cakes at all. If I’m going to bake a cake, then it’s got to be the kind of cake that makes someone say, “Wow, this is the best ______ cake I’ve ever had!” (That blank is not for what you’re thinking. Insert your choice of chocolate, pound, carrot, etc!)
Bleh cakes start with a box. Good cakes start with flour and sugar and eggs and fat. But even then, that’s actually no guarantee of a good cake.
What does it take then?
Careful recipe crafting. Each ingredient of a good cake recipe is chosen for a specific reason and it’s particularly important with gluten free cake recipes, where one simple ingredient change can take a cake from moist and delicious to some thing that cannot even charitably be called a cake.
If you think that you don’t like gluten free cakes, I challenge you to try this one! Make it exactly as I’ve written it – no substitutions to make it “healthier” – and see if it doesn’t change everything about what you thought a gluten free cake could be.
Yield: Two 8″ layers