Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Cindy @ Hun... What's for Dinner? says
April 1, 2014 at 2:43 pm
Absolutely gorgeous and I am sure, delicious!
Jeanine Friesen says
April 1, 2014 at 2:55 pm
Thank you, Cindy!
April 1, 2014 at 3:09 pm
The most beautiful cake I’ve ever seen. I’m horrible with icing but I might have to give it a try! Thanks for sharing and happy belated birthday Jeanie.
April 1, 2014 at 3:14 pm
Thanks, Jill! It really is super easy, and if you mess up, just scrape it off and start again. 🙂 Practically fool proof!
April 1, 2014 at 4:49 pm
Looks wonderful!! I made the Rainbow Layer cake with the 4 colors for my daughter in law’s birthday this weekend! It turned out great except that it wasn’t GF!! Would love to try it with this cake! I wonder how it would work?
April 1, 2014 at 6:41 pm
I was thinking about that too, April. Thing is, my daughter wanted to bake my birthday cake, so I was thinking a cake mix was easiest. Then we ended up not baking any cake. lol If you try it, please let me know!
April 1, 2014 at 6:16 pm
Truly spectacular! I can’t wait to give it a try. Thanks, Jeanine!!
April 1, 2014 at 6:42 pm
Thank you, Robyn! If you try it, please let me know how you liked it!
Penny Calhoun says
April 2, 2014 at 7:52 am
Isn’t vanilla gluten. I suppose you could make your own with potato vodka. I’m thinking of trying it myself. I have raging Celiac, I have to be so careful.
April 2, 2014 at 7:59 am
No, most vanilla is gluten-free. I’ve made my own, but the vanilla I buy at Costco is also labeled as gluten-free. I have celiac as well. 🙂
Erika Buswell says
April 2, 2014 at 1:45 pm
Quick Q. 1what of Xanthum gum. I’m assuming teaspoon, but just wanted to be safe :).
April 2, 2014 at 7:33 pm
Thanks for pointing that out, Erika – it is 1 teaspoon. Unfortunately, I’m having a website hiccup right now, and can’t edit the recipe. Hopefully tomorrow. 🙂
April 2, 2014 at 3:58 pm
This looks delicious. I have made different cupcakes you have posted and everyone always loves them. They don’t even think they are gluten free!! You have the best cake/cupcake recipes by far. I was wondering if you would add sprinkles to the cake to make it more of a confetti cake or would you just use your confetti cupcake recipe and make it into a cake? Am looking at making it for Easter in the shape of a bunny and thought sprinkles would be fun and colourful (plus everyone loved the confetti cupcakes). Thanks for all your great posts.
April 2, 2014 at 7:34 pm
Thank T! I think I’d try the confetti cupcakes as a cake. I haven’t, but don’t see why it wouldn’t work. Then again, I’m sure this cake would take the sprinkles just fine as well. 🙂
Cathy Aikens says
April 4, 2014 at 11:50 am
Can this cake be made with extra vanilla instead of almond extract?
April 4, 2014 at 11:52 am
Absolutely, Cathy! 🙂
April 13, 2014 at 11:06 am
I have trialed a number of gluten free cakes now, but not one has had the replicated consistency of a flour cake like this one. I mean hands down the best recipe I’ve come across! Thank You!!!! No more scouring recipes. I did make some modifications if others are in the same position as me (diabetic). I halved the sugar and used 30 drops of liquid stevia and increased the (plain greek) yogurt by a couple tablespoons to make up the bulk. Also I used coconut oil (in place of butter) and unsweetened almond milk. I had unflavored pea protein (2 tablespoons) on hand which I used in place of the milk powder. It is divine!
May 8, 2014 at 12:02 pm
Absolutely divine! I wish I had a steady hand like yours to do this. AND the patience!! Wonderful, Jeanine!
June 11, 2014 at 9:37 am
This recipe is beyond 5 stars! The best I have made, no one could tell it was GF.
My picky eater asked for seconds… which was amazing!
Thanks again Jeanine… love ya!
October 27, 2014 at 7:22 am
So happy to hear that, Lucy! 🙂
July 4, 2014 at 10:56 am
Do you think this recipe would work for cupcakes too? I know some recipes work great, but others, less so.
This recipe does work as cupcakes!
October 26, 2014 at 9:20 pm
I halved the recipe to make a dozen cupcakes for my daughter’s birthday yesterday. Fabulous cupcakes. They didn’t even need icing, though of course they had it. Soft, fluffy, wonderful flavor. Already planning when will make again.
I’d like to have the calorie content and basic nutrition info if possible.
October 27, 2014 at 7:23 am
Yeah! Glad to hear that, Lynn! I haven’t made these in a while, but should! 🙂 I don’t have access to the nutritional info, but you can enter the ingredients in here to figure it out: http://recipes.sparkpeople.com/recipe-calculator.asp
November 10, 2014 at 6:44 am
Would it work to use a gluten free flour blend? I use Bob’s Red Mill.
November 10, 2014 at 7:17 am
It could work, but the results would not be the same. Especially since Bob’s is a very beany flour.
April 25, 2015 at 2:09 pm
Made this cake and decorated it. Worked great. Love the 1M tip. Great tutorial.
June 12, 2015 at 11:27 am
Awesome! It is so easy to decorate with that 1M tip, both cake and cupcakes. Love it! 🙂
Elle @ Only Taste Matters says
September 27, 2015 at 3:07 am
Thank you for the rose tutorial! I’ve been too intimidated to try it before but seeing your video is making me brave enough to go for it!
October 21, 2015 at 2:18 pm
Thanks, Elle! It is really easy to do, just looks extra fancy. 😉 Doesn’t take very long to do either, which is a bonus.
brooke jade says
June 12, 2017 at 9:17 pm
I am really excited to try this out! as a teen with Celiac,it’s tricky to find good GF dessert recipes! I’m loving your site so far! =)
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