Prep 10 mins
Cook 35 mins
This is so much easier than some of the complicated gluten free cakes I've seen on here. I got this from the Goodie Goodie Gluten Free blog. I adapted it to make it dairy free and chocolate free (I have a DD with allergies). Since it uses starches as a base, it does come out a little chewy, but not bad. My whole family liked it, even with the carob frosting. You may use cocoa powder, if you like.
- 158.51 ml superfine sugar
- 158.51 ml arrowroot
- 158.51 ml potato starch (NOT potato flour)
- 2.46 ml baking soda
- 4.92 ml guar gum
- 9.85 ml gluten free baking powder
- 0.25 ml salt
- 14.79 ml gluten-free vanilla extract or 14.79 ml anise extract
- 1 large egg
- 177.44 ml rice milk
- 44.37 ml vegetable oil
Carob Icing or Frosting
- 59.14 ml Earth Balance margarine, softened
- 354.88 ml confectioners' sugar (powdered sugar)
- 78.07 ml carob powder
- 2.46 ml gluten free vanilla
- 44.37-59.16 ml rice milk
- Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
- Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
- Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
- Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
- Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.