I made this cake today and followed the recipe exactly (except for white rice flour instead of brown). It cooked beautifully but fell very flat as it cooled. The texture is gummy. Any ideas? I noticed the recipe has no eggs?

Oh, I can't wait to make this cake. I'm missing the coconut flour. But I'll just have to go out and buy some.
I was wondering if you could convert this into a chocolate cake? I've only recently gone gluten free, and until then had my very favourite vegan chocolate cake that I used as a base for anything - cupcakes, layered cakes, you name it. So I'm still learning about the different flours in gluten free baking, but Im thinking 1/2 cup of cocoa powder shouldn't affect the consistency too much, right?

I tried this cake last weekend and it was amazing! I can't tolerate a lot of oil so this recipe is perfect in my books because I could eat a nice big piece and not feel sick after. It reminded me of the gluten and dairy filled cake my mom use to make on our birthdays when I was a kid :)

This looks great! Im thinking of making it for a potluck coming up... However I am wondering if I could use quinoa or millet flour in place of the sorghum? I'm also wondering if you have ever done a chocolate icing? Im trying to decide what to do for an icing... would a fruit sauce go nice with it? I can't choose! haha

I was wondering if there is anything I can use to replace the coconut flour? It is quite expensive and I rarely, if ever, use recipes that already call for it. Thank you! :)

Hello! I'm researching birthday cake recipes and wondered if the coconut flour could be substituted with arrowroot? My kiddos can't do coconut. Thanks! Looks like a fantastic recipe!

Hi
I tried this recipe with a commercial gluten free flour mix and I'm afraid it was a dismal failure! The taste was nice but the texture was very dense - no sign of a crumb at all. Do you think there is something in the combination of flours that you use that causes a better texture?

Hi!
This cake looks delicious. I am considering trying it out for Thanksgiving but was wondering if there was any way to avoid the cane sugar?? Any other 'sweet' substitute that you can think of? Agave syrup or even maple syrup? Thank you!!

what frosting did you use?

This looks amazing! I was wondering, though: have you ever tried freezing this recipe? I'm working towards making my own gluten-free vegan wedding cake, but in order to pull it off successfully, I need to be able to freeze the layers and defrost them shortly before the wedding. Fortunately, I still have about 8 months in which to experiment!

the cupcakes tasted pretty good but i think because the lack of oil, they stuck really bad to the wrappers. i guess next time i will have to remember to also spray the wrappers. is there any other solution to making them not stick?

if i replace all the gluten-free flours and starches with cake flour, will it be alright?

2 of my friends and I made these recently as cupcakes. These little beauties rose up so nice and fluffy I honestly could NOT believe my eyes. We did not frost them and ended up sharing with the neighbor's kids because they are achingly sweet. When I make them again I'll cut back the sugar by 1/4. They're still the best cupcake I've had since going GF.
One caution, both my friends just reached for the Apple Cider Vinegar and called to tell me their didn't turn out like mine at all. The moral of this story being if the recipe says Lemon Juice, use it! Well done Sugar Momma.