Gluten-Free Cake

May 14th, 2007 by Potato

Yield: 6 very small cupcakes, or one small cake (may need a special cake pan); Oven temp: 350°F

1 egg
1 tbsp oil
3 tbsp sugar
1/2 tsp vanilla
1 tbsp cocoa
4 tbsp corn flour
3 tbsp potato flour
1 tbsp milk or water
1/2 tsp baking powder
1/4 tsp xantham gum


    1. Beat the egg well for about a minute, adding the sugar and oil as you beat. The mixture should get somewhat foamy before adding the other ingredients.
    2. Add the rest of the ingredients, mixing well after each one.
    3. Pour into cupcake wrappers (or a cake pan) as you usually would, and bake 10-15 minutes (longer if the batch is increased to be similar to the volume of a regular cake).


This is a gluten-free cake recipe I tried recently. It turned out quite well as listed, however, I’m planning on modifying it to use more milk and more sugar (it’s not bad cake, but if it’s not iced it’s a little bland). Wayfare calls them “muffins” rather than “cupcakes” because they’re not very sweet. Because I only planned on making enough for Wayfare to eat in a day or two, the recipe is very small (measuring flour by the tablespoon, etc), but it can easily be scaled up. Just be sure to keep an eye on the consistency as you scale it up: the water/milk to flour ratio may need to be altered, or the corn & potato flour may need to be supplemented with another gluten-free flour such as tapioca or quinoa.

There are many types of cake, from ice cream cake to cheesecake to sponge cake. This is what I would call “normal” cake, “birthday cake” or “cupcake cake”.

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