You can use this gluten free cupcake recipe to make a cake if you prefer, in a tin about 20cm square. You can also leave out the cocoa to make vanilla cupcakes.
Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.
Not a bad flavor for gluten free but the texture was way too chewy and a bit dry. I was looking for a good chocolate cake recipe to use for birthdays. Even with icing I was disappointed. I ended up using them as a shortcake with fruit and whip cream to really get them down. - 01 Jul 2008 (Review from Allrecipes USA and Canada)
The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing - 31 Dec 2010 (Review from Allrecipes USA and Canada)
DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again. - 05 Feb 2011 (Review from Allrecipes USA and Canada)