Gluten free cakes do require some additional effort, however the results will be rewarding. Many of the cookie issues regarding conversion is applicable to gluten free cakes as well. The main issues in creating gluten free cakes is that the alternative flour are usually heavier than wheat flour so the will not rise as much as you want, unless you add some extra stuff.
To help your glutenfree cakes rise, you’ll need to increase the amount of leavening and flavoring. It also helps to add an extra egg (both to help keep the cake moist and for leavening). Gluten-free cakes in general turn out better if you use whole milk rather than low-fat or skim milk.
To keep a layer gluten free cake in place on the cake plate, place a dab of frosting on the plate before placing the bottom layer. This holds the gluten free cake in place while you frost it. One more tip: If you plan to adorn your cakes with shaved chocolate curls, white or milk chocolate makes better chocolate shavings because they’re softer and curl more easily.
Here is some gluten free cakes recipes for you to try out. All the necessary adjustment stated above have been apply to the below recipes, so just bake it and enjoy your gluten free cakes.
Enjoy your gluten free cakes!
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