I am so giddy with happiness at how this cake just turned out! This is my first time doing a cake from scratch since I was recently diagnosed with celiacs. Gluten free baking is definitely tricky, and I’ve finally found an all purpose GF flour mix that does my chocolate chip cookies justice so I thought I would try it for a cake. (GF Jules is the brand I swear by!) I will note that I’m amazed how Stella does give super precise GF substitutions in her book, but it can get very expensive very quickly to buy all of those separate flours. I went with this recipe in particular since it seemed to have less flour to begin with than several others.
The other change I made was the size. I’m making this cake for just a few people and I didn’t want the temptation of so many leftovers so I cut the recipe in half exactly. I used two 8” pans, and it still produced a very nice sized cake. I also used the milk chocolate ganache icing and halved it as well. Note that I’m definitely not a cake decorator but was still pleased with how it looked! I misjudged the middle layer of icing a bit and could have added more there but it is so rich I’m not upset with the amount!
Just wanted to share results in case anyone else was considering these substitutes! Would love to hear if anyone else has had good success with GF all purpose flour mixes in her other cakes.
by NCSU-2010