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Home | Cake Recipes

Chocolate cake. Vanilla cake. Strawberry Jell-O Cake. If you need a cake recipe, we have one just for you!

(free recipe) One Bowl Dairy-Free/Gluten-Free Chocolate Cake
(free recipe) One Bowl Dairy-Free/Gluten-Free Chocolate Cake

After creating a recipe for gluten-free vanilla layer cake, two things came to mind: cake is awesome and I should bake more cake.

My husband's birthday gave me the perfect excuse to bake more cake! (Although, honestly, did I really need a reason?) I thought I'd try a dairy-free chocolate version of the yellow cake I recently made. So I replaced the butter with liquid vegetable oil, reduced the amount of potato starch, and added cocoa powder. Finally, I swapped the milk for coffee.

The results worked really well. Like the original, the batter came together quickly and the cake baked up high with a delicate crumb. The coffee adds a depth of flavor without turning it into a mocha cake. If you don't like coffee, the cake works well made with water or a dairy-free milk. (Of course, if dairy isn't an issue for you, just use milk.)

Since this is a small-batch recipe, it's a perfect recipe to make whenever because...cake.

. . . keep reading

Perfect Gluten-Free Single-Layer Cake
Elizabeth Barbone - March 10, 2014
Perfect Gluten-Free Single-Layer Cake

There's one go-to recipe I believe all bakers need: a single-layer cake. There's a time and place for multi-layered cake (usually birthdays and other celebrations). But a single-layer cake isn't about celebration, it's about simplicity. . . . keep reading

(member recipe) Whole Grain Apple Cake
(member recipe) Whole Grain Apple Cake

September 3, 2013

A few years ago, I came across a recipe for "nubby apple cake" in my mother's old recipe collection. While I didn't remember her making it, the recipe sounded so good that I wanted to make the cake immediately. And so I did!

For the past few years, I made the cake with white rice and sweet rice flour. Since I'm transitioning to baking with more whole grains and less rice, I gave the recipe a whole grain makeover.

Out when the rice flours and in came whole grain sorghum and millet flour. The resulting cake bursts with apple flavor and is now supported by the nutty, subtle flavors of the whole grains.

It's a change I'm glad I made! The whole grains, I must say, took the cake from really good to great!

. . . keep reading

Carrot Cake
Elizabeth Barbone
Fall is the perfect time for this moist, luscious carrot cake! (And as a bonus, it is really easy to make.) . . . keep reading
Crazy Lemon Cake
At first glance, this recipe might look off-putting. I mean, really, mayonnaise in cake? But mayonnaise is just an emulsion of eggs and oil. And what is in cake? Eggs and oil! American bakers have been making mayonnaise cakes for decades. I thought it was time gluten-free bakers did the same. Be sure to try this unique cake. You will be really surprised with the results. . . . keep reading
Cola Cake
Dear Elizabeth,
My mother used to make a Coca Cola cake for our family. She, at age 74, was recently diagnosed with Celiac disease. I would love to make her this cake for Mother's Day. Could you convert the recipe?
Gwen T.
Dear Gwen,
Wow! Coca Cola cake. This cake has always been on my "must try" list. I know it is popular in the south, but I've never seen it in New York. It was a joy to convert this recipe. I hope you and your mom enjoy it.
Elizabeth . . .
keep reading
Crumb Topped Banana Cake
Dear Elizabeth,
I host a huge Mother's Day gathering for my family each year. This year the entire party will be gluten-free! I think I have everything under control, except the banana cake. Honestly, I don't know when my mom started making this cake, but it has always appeared on the Mother's Day menu. When I tried to make it gluten-free, it was dense and heavy. The cake should be light! I need your help to convert it.
Jane V.
Dear Jane,
Banana cake is a great idea for Mother's Day! In most of the county, fresh fruit is just starting to appear in the markets. But, bananas are always available. Plus, if you are preparing a brunch, this cake works well, as it is not too sweet. When I first tasted it, I thought it was a nice cross between a cake and a quick bread. Enjoy!
Elizabeth . . .
keep reading
Brown Sugar Pound Cake
Dear Elizabeth,
My sister recently made a pound cake that I am dying to try! It is a brown sugar pound cake. She brought it to a family party and I could smell the butter, vanilla and brown sugar from across the room. Of course, her version wasn't gluten-free. I had to be content to just sniff the air. Boy, was that hard! Would you please convert the recipe?
Julia K.
Dear Julia,
What an awful temptation. The cake is fantastic. I hope you share the gluten-free recipe with your sister so she can bring a "safe" dessert for you to enjoy at your next get together.
Elizabeth . . .
keep reading
Chocolate Cupcakes with Peanut Butter Icing
Chocolate and peanut butter are just one of those heavenly culinary combos. I like to think of this recipe as the bakery version of a Reese's Peanut Butter Cup. It has a rich chocolate base and a wonderful creamy peanut butter icing. Is your mouth watering yet? . . . keep reading
Pineapple Upside Down Cake
I'm a sucker for classic American recipes. And it doesn't get any better than pineapple upside cake. This cake has been around since the 1920s and for good reason. The flavors of the caramelized pineapples and brown sugar syrup marry perfectly with yellow cake. It's not a cake I make everyday, but I love having it in my repertoire. I think you will too! Enjoy! . . . keep reading
Quick Carrot Cake Bars
One of my more unusual food allergies is to carrots. Yet, when a note crossed my desk from reader Eliza G. I decided to convert the recipe, relying on others taste buds. They tell me the gluten-free version tastes just like Eliza's original. Here is what she has to say about these bars: "I love carrot cake. Since having big cake around isn't always feasible, I created this recipe years ago. This way I can enjoy the good taste of a carrot cake without having to make a layer cake. Over the years, I "lightened" up the recipe with applesauce. It's excellent, moist and flavorful. Occasionally, when I feel like a splurge, I'll ice the bars with cream cheese icing. Last fall I was diagnosed a celiac. Lately I've been craving these bars. Please consider converting the recipe." Eliza G. Here is the recipe, along with Eliza's cream cheese icing for times you feel like splurging. . . . keep reading
Winter Lemon Bread
My love affair with the lemon grows in the winter. After the tree has been taken down and the lights put away, my home feels a little "blah." I like to put a big bowl of lemons (and sometimes oranges and grapefruits) in the kitchen. The fragrance is enough to shake anyone out of the winter doldrums. Plus, the lemons coax me into the kitchen. Holiday baking is over but that doesn't mean that warm, comfort baking must stop. One of my favorite lemon recipes is lemon bread. I usually make it on a Friday night and by Sunday there rarely is any left. It's one of those good breads that everyone picks at throughout the weekend. This isn't a problem for me. I have a bowl of lemons just waiting to be used... . . . keep reading
Prairie State Sheet Cake
Illinois reader Kay E. requested a recipe conversion for her beloved prairie sheet cake. This delightful chocolate cake recipe has been in her family for generations. Being from the Empire State, not the Prairie state, I wanted Kay to describe this cake. This is what she told me, "Prairie cake should be flat, just like the state. In fact, the icing is poured over the cake while it is still hot to ensure the finished cake stays really flat--even when iced. I used to bring this cake to potlucks, church suppers and holiday dinners. There was never a crumb left."

After a few tries, I successfully converted this family recipe. I understand why there were never any crumbs left to Kay's cake. It's scrumptious. One note: Kay's original recipe calls for a 10x15 inch jelly pan. She's right. This pan produces a nice flat cake. However, I know that not everyone owns a 10x15 inch pan. If you don't have a jelly roll pan, you can use a 9 x13 inch pan. The cake is a little higher, but it tastes just as good!

Thanks Kay for the recipe . . . keep reading

Whipping Cream Pound Cake
It's not everyday that a recipe containing seven eggs and a cup of heavy cream lands on my desk. So, when I saw this recipe from Hillary G, I took notice. Before her diagnosis, Hillary would make this pound cake for her Thanksgiving guests. She writes, "This cake was great for company. I'd make the recipe and leave the loaves on a cutting board on my kitchen counter. That way, my guests could cut themselves a slice whenever the mood stuck. I always made sure to have a few loaves on hand during Thanksgiving. It was just one of those little things I did before celiac that I miss doing now. Could you convert the recipe?"

What a way to make guests feel welcome! This recipe for pound cake is outrageous! It stays really moist, almost damp, for a few days. I recommend following Hillary's advice, make up a few loaves during Thanksgiving weekend. Your guests will thank you!

Thanks Hillary for the recipe. . . . keep reading

Amazing Chocolate Cake
I love it when I a flop in the test kitchen is actually something really tasty. What do I mean? Well, this recipe began it's life as a devil dog trial. It failed miserably as a devil dog! But I couldn't stop eating it! The reason it flopped as a devil dog was because it was too light and sank a little like a soufflé. But these qualities are what makes it an amazing grown-up chocolate cake. I hope you try this "flop;" it's divine! . . . keep reading
Mini Pumpkin Whoopie Pie
While traveling through New Hampshire last fall I saw a pile of pumpkin whoopee pies. "Pumpkin Whoopee Pies!" I thought. "Awesome!" If you aren't familiar with a whoopee pie, let me give you a brief primer. Whoopee pies are a classic New England snack cake. They're usually chocolate cakes sandwiched together with a fluffy white icing. So, a non-chocolate whoopee really stood out. I adore pumpkin and am always looking for new ways to bake with it. These whoopee pies are a perfect reason to open a can of pumpkin. In fact, in the fall, I think I might prefer this version of whoopee pies to the traditional chocolate. . . . keep reading
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