Easy to make and even easier to eat, this is an ideal cake for anyone who needs a gluten-free treat. Photo / Fresh Media This delicately flavoured cake is ideal for morning or afternoon tea. It is ...

Brian Levy’s gluten-free yellow sheet cake is built on a blend of white rice, millet, oat and brown rice flours — you can find that recipe here, if you’d like to batch it — which gives his ...

It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, welcome at any time of day, which makes it even more irresistible.

1/2 tsp xanthan gum 1 tsp GF baking powder 50g ground almonds 2 tsp ground mix spice splash milk. Plus: 1 block of yellow marzipan. For the dried fruits, soak overnight: 80g sultanas 80g glacé ...

1 teaspoon baking soda 1 teaspoon salt 1 3/4 cups sugar 3/4 cup olive or avocado oil 4 eggs 3 cups grated carrots 1 cup chopped walnuts 3/4 cup pineapple tidbits, drained 3/4 cup golden raisins 3/ ...

To store the cake, wrap in plastic and store at room temperature for up to 3 days or freeze for up to 1 month. Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based ...

Recipe: Serve flourless chocolate cake at the Passover Seder or to gluten-free guests the rest of the year By Karoline Boehm Goodnick Globe Correspondent, Updated April 8, 2025, 10:00 a.m.

It's drenched with lemon, and it's gluten-free, to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, welcome at any time of day, which makes it even more irresistible.

The batter I decided to test a basic yellow cake recipe I’ve used before. It uses a combination of butter and oil, sugar, milk, flour, baking powder, salt, vanilla extract, and usually eggs.

Being gluten-free no longer means missing out. Whether you're looking for a great gluten-free cake, party food or family-friendly meals, these recipes are exactly what you need.

Note: This cake will sink as it contains no flour. Kim McCosker, author of 4 Ingredients, will be demonstrating this and other recipes at the Brisbane Gluten-Free Expo, March 29-30.

Preheat the oven to 350°F. Thoroughly coat two 9-inch round cake pans with canola oil. In a medium bowl, add the sorghum flour, tapioca starch, potato starch, baking powder, salt, and xanthan gum ...