Cherry Cake

Ingredients:

* 1 cup rice flour

* 1/2 cup tapioca starch

* 1/2 cup potato starch

* pinch of salt

* 1/2 cup sugar

* 1 tsp xanthan gum

* 1 tsp baking powder

* 1/2 tsp baking soda

* 1 can of cherry pie filling (drain the cherries and reserve 1 cup cherries and 1/3 cup syrup)

* 1/3 cup water

* 1/2 cup canola oil (you can try 1/4 cup oil and 1/4 cup apple sauce instead)

* 3 eggs

* 1 tsp almond extract (if you don't like almond, use vanilla)

Directions:

Preheat oven to 350F. Mix the dry ingredients 1st, then add all the wet ones, finishing with the cherries. Pour in a 9" greased baking dish (I used a glass dish) and bake for 30-35 mn, till a knife's blade  inserted in the middle comes out slightly wet.

Lemon Cake

Ingredients:

* 1 cup rice flour              
* 1/2 cup tapioca starch    
* 1/2 cup potato starch      
* 1/4 tsp salt
* 1 cup sugar (I used raw & organic)
* 1/2 cup ground raw cashews or almonds
* 1 tsp baking powder
* 1/2 tsp baking soda
* zest and juice of one lemon
* 2/3 cup water (minus the lemon juice amount. I ended up with 1/3 C lemon juice + 1/3 C water)
* 1/2 cup Smart Balance (the original one which is gluten free and dairy free (and soy free))
* 2 xtra large eggs

Directions:

Preheat oven to 350F. After mixing all the dry ingredients together, add the wet ingredients and mix with an electric hand mixer. Pour into a greased 9" baking pan (I used a Pyrex glass dish), and bake for 25 to 30 minutes, till it's golden brown on top and a knife inserted in the middle is only slightly wet.

Tips:

Grind the nuts in a coffee grinder that you keep for GF use.
This would also be delicious with 2 Tsp poppy seeds added to the batter.
To make a classic yellow cake, omit the lemon zest and juice and add vanilla extract instead.
To make an almond cake, omit the lemon zest (but keep the juice) and add almond extract.
I plan on trying the almond version with cherries in it next time... :-)


I made this yesterday night as I was in a lemony kind of mood. I adapted a recipe for yellow cake, it was delicious if you omit the fact that I put way too much salt in it... >.<

Naomi's Chocolate Cake

 (I bake mine in a Bundt cake pan.)

This recipe is an adaptation of one of my favorite french chocolate cake. It is insanely easy and fast. From start to finish it takes barely 30 mn! (baking included!). Perfect for those chocolate cravings that can't wait!... My son loves it and sometimes, when the oven is on, he asks for chocolate cake because the poor guy thinks that's what's baking in there!... My daughter used to love making it when she was 4 years old (she still does), so it was named after her... :-)

Ingredients:

- 5 Tsp CF margarine or canola oil
- 4 eggs
- 1/2 cup GF flour (or tapioca starch)
- 1 cup GFCFsemi-sweet chocolate chips
- 3/4 cup sugar or substitute
- 1 tsp GF baking powder
- nuts, almonds (optional)
- vanilla, almond, or coffee extract (optional)
-> You can omit the baking powder and beat the egg whites instead, fold them in carefully at the end.

Directions:

Preheat the oven to 400 degrees.

Mix the eggs and the sugar. Melt the chocolate with the oil and add to the eggs.
Finish with the flour and baking powder. Add the nuts if you're using some.
Pour in a greased pan and bake for about 20 minutes (15 if you like it wet in the center).


This cake has pretty much the texture of a brownie, and is very rich in chocolate flavor. The recipe uses so little flour that you don't need Xanthan gum, and you can replace the flour with anything (if you are not allergic ground almonds taste great...), you can even skip it altogether but the cake will be a little more dense and "wet".