1 1/4 GF CF powdered sugar

1 tsp. vanilla extract

1/4 cup pure maple syrup

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6 T. CF margarine
1 C. sugar
2 large eggs or 3 egg whites
1 C. rice flour or GF flour mix ( I use the mix because it tastes better and is not so gritty)
6 T potato starch flour
2 T tapioca flour
1 t guar gum
1/4 t. baking powdered
1/4 t baking soda
1/4 t. salt
3/4 cup cf milk substitute with 2 t. apple cider vinegar or 2 t lemon juice
1 t. gfcf vanilla extract
(If you use Vanilla Almond Breeze milk drink you will not need the vanilla)

Mix together margarine, eggs and sugar until blended. In a separate bowl combine flours, guar gum, baking powdered, soda and salt. In a separate measuring cup prepare milk and mix with vanilla extract. On low speed add dry mix to egg mixture alternating with milk. Mix just until combined. Spoon batter into pans. Bake at 350 for around 30 minutes.

EVERYONE needs a chocolate cake recipe. Your friends will NEVER KNOW it is GFCF!

1 cup white rice flour

1/2 cup sorhgum flour

1 cup sugar

1/2 cup CASEIN FREE cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 tsp xanthan gum or guar gum

Mix these ingredients in a bowl, then add 1/2 cooking oil 1/2 cup rice milk or other milk substitute 1/2 hot water 1 egg 2 teaspoons vanilla Stir until mixed, grease and flour an 8 x8 inch pan, pour batter into pan and bake in a preheated 350 degree oven for 30 minutes. Can be doubled to make a sheet cake or two round cake pans or 24 cupcakes. For cupcakes bake for 20 -25 minutes

This is from the POFAK message archives by Teresa S.

1/2 cup sorghum flour

1 1/2 tablespoons arrowroot powder OR 1 egg

1/2 tsp guar gum

1 tsp baking powder

1/4 tsp salt

2 tablespoons oil

2 tablespoons maple syrup

1/4 cup water

3/4 tsp vanilla extract (make corn-free using a dash (1/8 tsp) ground vanilla instead)

Preheat oven to 350 degrees. Line cupcake tin with paper liners (this will make 5 cupcakes). Mix (or sift) together the dry ingredients in a bowl. Add the oil, maple syrup, water and vanilla all at once. Stir until mixed. Spoon into prepared cupcake tin. Bake for about 15-20 minutes. Cool completely before icing (or eating). These tasted very good, but were a little crumbly.

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