“WOW! This tastes like a regular gluten cake!” I was pleasantly shocked when one of the taste testers made this declaration. Knowing this, I sure hope you make this easy gluten free sheet pan cake recipe and it’s loved by all who eat it.
Know this going in: this cake recipe is not only delicious, but was also engineered to omit specific common holiday ingredients such as cinnamon. The goal (which was met) was to create a cake for those who usually either have to do a lot of modifying, or have no safe options at all.
Why Weights are Best
If you’re somewhat new to free-from baking (or specifically my recipes) and are wondering why everything is weighted, here’s the lowdown. Gluten and egg free baking is rather delicate, and there’s no safety net. With some flours, such as arrowroot, 10 grams can make or break you.
When you use weights baking, precision is easy to achieve. It also allows me to share a great recipe with you AND for you to have the same results at home.
You can learn more about egg and gluten free baking in the free-from baking basics eCourse here on RAISE.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Paleo, Vegan
Compatible With: Seed Free, Stone Fruit Free, AIP Paleo, Low Histamine
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