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Gluten Free Cakes for Decorating

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Learn how to make the best gluten-free cakes, how to make them safely and what to consider when baking a cake for someone with Coeliac disease, plus gluten-free cake recipes that are perfect for cake decorating.

I’ve been a member of a lot of different cake decorating groups over the past 10+ years, and a question I see asked frequently is “I’ve been asked to make a gluten-free cake, does anyone have a good recipe?”.

Here’s the thing, there are a lot of great gluten free cake recipes out there, but there is a lot more to baking gluten free cakes (or gluten free anything, really) than just finding a good recipe.

People seem to fall into two camps, either they think baking a gluten-free cake is super difficult and the idea of it absolutely terrifies them, or they think it’s no big deal and that it’s as easy as swapping wheat flour for gluten-free flour.

I’m here to tell you that neither of those viewpoints is right – actually baking a gluten-free cake is not difficult, with the right recipe and ingredients. But it’s also not as simple as just swapping out one flour for another. There are many more things you need to take into account before you agree to make a gluten-free cake, especially if you don’t have a gluten-free kitchen and aren’t familiar with gluten-free baking in general.

But, we can meet somewhere in the middle and make amazing gluten-free cakes safely, with straightforward recipes and I have a big bowlful of helpful tips and tricks that will help you along the way, plus my own tried and tested gluten free cake recipes that work exceptionally well for decorating.

I want to start by quickly dispelling the two main myths that seem to be floating around about gluten-free cakes when it comes to cake decorating.

Myth #1 “Gluten free cakes are too soft to decorate with fondant, or to use as part of a tiered cake.”

This sure ain’t true! With the right recipe, they can be decorated in almost as many ways as other cakes, and if the cake is dowelled properly, it can be used for a tiered cake like almost any other recipe (the dowels do the work, not the cake!)

Myth #2 “Just swap the flour in any cake recipe for gluten-free flour – that’s all you need to do.”

Also, not true, as I touched on briefly above. While some recipes work well with a straight substitution of flours, there is much more to baking a gluten-free cake than just the recipe and the flour. There are important safety concerns that must be addressed before you even turn on the oven.

In this post I will talk you through what you need to take into consideration before agreeing to make a gluten-free cake, how to bake safely gluten-free, tips for actually baking gluten-free cakes, and a whole lot more. If you’re nervous, don’t panic, I will hold your hand (or not, if you find that creepy…) and we’ll get through it together.

Let’s get started, shall we?

Safely Baking Gluten Free

There are different “levels” of baking gluten-free or any allergen-free, and this is important to take into consideration before you start baking. (If you’re already a confident gluten-free baker then you probably already know a lot of this, but you might wish to give it a look anyway.)

If you are baking for someone who has a slight gluten sensitivity or has chosen to be gluten-free for any kind of lifestyle reason, then you can most likely just safely jump into making your gluten-free goodies. The precautions I’ll outline below will be helpful to you, but they won’t all necessarily be essential.

However, if you don’t have a 100% gluten free kitchen and have been asked to bake a cake for someone who has Coeliac Disease or has a gluten sensitivity that gives them a severe reaction to gluten, then there are some important things you will need to consider before you agree to make the cake.

Baking Cakes for People with Coeliac Disease

For people with Coeliac disease, consuming even *tiny* amounts of gluten can trigger symptoms. And even in those who don’t have severe symptoms, it still causes damage to the gut. This is why people with Coeliac disease must always have a completely gluten-free diet.

Here’s the thing about gluten – it can be found on almost any surface in any kitchen where gluten-containing products are used.

Crumbs go everywhere, and flour is so light that when you measure or sift it, some ends up in the air and it can then settle on any surface in the kitchen. So even if you are using gluten-free ingredients, if you’re baking in a non-gluten-free kitchen, there is always a chance of cross-contamination.

This is the most important thing I am going to say in this whole post – before you agree to make a gluten-free cake, check with that person (or if it’s a child, check with their caregivers). Find out if they have Coeliac disease or a gluten sensitivity. They will be able to tell you whether it is safe for you to bake for them in your kitchen.

I cannot overstate this enough. Unless your kitchen is completely gluten-free, you need to make sure the client/friend/family member is aware that there is a risk of cross-contamination.

I guarantee any Coeliac or gluten intolerant person would rather be asked a million questions about what they can and can’t eat than be made sick. And if at the end you can give them a delicious cake that’s safe for them to eat, then I reckon they’ll be twice as chuffed.

If you are at all uncomfortable or uncertain about being able to bake them a safe cake, it’s best to suggest they try to find a gluten-free baker to make their cake.

If they give you the go-ahead, then here are some important precautions that you should take:

Cleaning Your Kitchen

Clean everything. Wipe down the bench with cleaner and paper towels or a clean cloth, and then wipe it down a second time.

Make sure that any bowls and utensils (especially things like sieves) that you’re going to use have been well washed, in a dishwasher, if possible. Ideally, you would have entirely separate utensils that are used for gluten-free baking only, and that are stored in a separate area, but if not, then make sure they’re thoroughly cleaned.

Check the corners of your cake tins (especially square ones!) to make sure there isn’t any old cake crusted in there. Round cake tins tend to be safer than square, as they don’t have tight corners where the cake batter can get stuck.

Wipe down appliances like electric mixers, and check to make sure there isn’t wheat flour or old cake batter lurking in the motor vents which will blow into your cake batter.

Use a clean apron, hand towel and tea towel. And wash your hands (which I’m hoping you’re doing anyway!).

If you’re baking items with gluten the same day that you’re baking gluten free – it’s best to do the cleaning, bake the gluten free items, cool and store them, and then bake the gluten-y items.

Check Your Ingredients

You need to check the ingredient list of all of the packaged foods and ingredients that you plan to use, even things you use regularly and are reasonably sure don’t contain gluten. Gluten is sneaky, it hides in ingredients you would never think of, and it can go by as many aliases as a secret agent.

In most countries, it’s a legal requirement for manufacturers to list common allergens in bold in the ingredients list, or separately at the bottom, but it pays to scan the whole list anyway to double-check.

Here are some danger words to look out for:

(malt extract, malt flavouring, malt syrup, malted milk)
Wheat Starch
Modified Wheat Starch
(some cereals are ok, if made from rice or corn, but if it just says ‘cereal’ and doesn’t specify – avoid)
Graham Flour
Oats and Oat Flour
(oats themselves don’t contain gluten, however, they do contain a protein called avenin, which can cause reactions in some Coeliacs so are generally considered to not be gluten-free.)

One ingredient that particularly needs checking is icing sugar (aka powdered sugar or confectioner’s sugar) as some brands contain wheaten corn starch to stop the sugar from clumping. Choose pure icing sugar, or icing sugar with regular cornstarch instead (many brands will state on the packaging if they’re gluten-free).

Check non-stick baking pan sprays, sometimes these include wheat flour to stop things from sticking, choose one that is 100% oil instead (or just rub your baking pans with butter before lining with baking paper).

If you’re using fondant to decorate the cake, make sure you use one that is gluten-free.

Now here’s one that seems like it should be gluten-y but in fact, isn’t – ‘glucose syrup from wheat’. This is commonly used in confectionery and fondant icings, and while it is made from wheat it is so highly processed that no detectable gluten remains. So therefore it is safe for coeliacs.

If you see an ingredient that you’re not sure is or isn’t gluten-free – Google it! (What did we even do before the internet and Google?!) This list from Celiac.com is also an excellent resource of gluten-containing foods.

If there’s anything you’re not sure about, a quick search of the brand’s product page on their website will usually give you the information you need.

If in doubt, check with the person the cake is for. They’ll be able to tell you their favourite brands of products that are safe for them.

These things become second nature after a while, especially if it’s someone in your household who needs to be gluten-free.

As I mentioned above, if your whole household is gluten-free, then you shouldn’t need all the cleaning precautions, but you’ll still be checking your ingredients.

For more information on Coeliac disease, please start by visiting the Coeliac New Zealand website or the website for Coeliacs in your own country.

Infographic showing the tips mentioned in the post for baking gluten free.

Gluten Free Flour

I’m not going to go fully into the science of gluten-free baking here, but if you’re new to GF baking, you need to know that there is no single gluten-free equivalent to wheat flour. To get a good result, gluten-free baking generally requires a combination of starches and flours.

You have two options. You can buy a pre-made gluten-free flour blend, or you can mix your own blend.

Because I develop gluten-free baking recipes and use a lot of flour, I like to mix my own. I have a blend that works for me and that I get super consistent results with, so that’s what I use most often. The blend uses tapioca starch, potato starch and brown rice flour and if you’re interested in why I like it and want to know how to make it yourself, you can check out my gluten-free flour blend for baking post.

Realistically though, while I would love for everyone to use the blend I use so we can all get the same results, I know that not everyone wants to mix their own flour. If you’re only baking the occasional cake, you may not want to buy and keep several different component flours. That’s where pre-made flour blends come in.

Pre-made flour blends generally contain 2-4 component starches and flours and some form of binding gum or thickener.

With the blend I use, I like to add xanthan gum to each individual recipe as I like to control how much goes in. Xanthan gum is a binder that helps to hold everything together, as the gluten in wheat flour does in regular baking.

In my cake recipes, I state how much xanthan gum to add to the recipe if you’re using my flour blend. If you’re using a pre-made flour then you’ll need to check the ingredients, if it contains a gum or thickener in the ingredients, you can leave the xanthan gum out of the recipe.

If you’re not familiar with gluten free baking, and whether you’re making one of my cake recipes or any other cake recipe, then I recommend trying out the recipe, with the flour you intend to use, before the cake is due.

This way you can make sure it works with the flours you are using, and you can troubleshoot the recipe if needs be. If you need help with troubleshooting my recipes, then feel free to leave a comment on the cake recipe page and I will do my very best to help you out.


I know this may upset some people, but in my gluten free cake recipes I only give weight measurements for dry ingredients. I have a good reason for this though, cup measurements are not accurate for dry ingredients. They’re just not.

Not to mention that different countries use different sized cup measurements! In any kind of baking and even more so in gluten free baking it is far easier to troubleshoot a recipe if you know for sure that the ingredient amounts are correct.

If you don’t own a set of scales and I can’t convince you to buy some (pretty please, they’re not expensive!) then you can use this converter to get cup amounts for my recipes.

Cake Sizes

For each of my cake recipes, I give the tin size and the approximate height of the cake when it’s baked. Previously, I recommended an app called the Cake O Meter to scale recipes, but unfortunately, it’s not supported anymore and no longer available on the app store.

I have come across another cake scaling calculator that I intend to test out, and I will report back when I’ve done that.

Please be aware that this blog is a one-woman show, and a show run by someone who can’t afford to test every single recipe in every possible sized cake tin. This means that while they are great recipes and should work when scaled up. I cannot guarantee the recipe will work for every size.

Once again, I always suggest testing a recipe in the size you need before the event you’re making it for, so you can be sure it will work, with the flours you have, in the size you need.

Gluten Free Cake Baking Tips

Once the safety aspect and gluten-free flour stuff are out of the way, actually baking a gluten-free cake is pretty straightforward, with a good recipe.

As with any baking, make sure you read through the recipe before you start and check that you have everything you need.

One great benefit of baking gluten free is that you don’t have to worry so much about over-mixing your cake batter, as there is no gluten for us to overwork.

Most cakes can be baked in two cake pans for faster baking. For cakes 10” and up I would definitely suggest doing it this way. Remember though that once you level both cakes, you will end up with slightly less cake than you would if you bake it in one tin and only have to remove one crust, so consider scaling the recipe up to compensate.

If you don’t have two tins the same size or enough room in your oven for both tins at the same time, then I would suggest making two batches of batter rather than leaving the batter for the second cake sitting until the first cake bakes.

Most of my gluten-free cake recipes benefit from being left in the tin to cool completely (I bake the evening before I want to start icing it and leave the cake in the tin overnight). Just let the cake cool until it isn’t crazy hot anymore, and then cover the top of the cake with foil, securing it under the top lip of the tin.

Leaving the cakes to settle overnight makes it much easier to level and split the cake into layers.

For more gluten free baking tips, check out this post.

Decorating Gluten Free Cakes

If you’re covering the cakes in fondant, I highly suggest filling and covering the cakes in chocolate ganache before the fondant, especially if you’re doing any shaping/carving or making a tiered cake. Regular round or square cakes should be fine if filled with buttercream, but if stability is a concern then I would fill with buttercream but cover the outside in ganache.

If you’re not familiar with ganache, then I recommend you check out my How to Ganache a Cake post for everything you need to know.

All of the recipes I’ll be posting are suitable for the three-day decorating timeline that a lot of decorators use:
Day 1 – Bake
Day 2 – Ganache
Day 3 – Cover in fondant and decorate (and you can add in an extra day for decorating if you like your fondant to dry overnight before decorating).

If you’re worried about the cake drying out you can brush each layer with sugar syrup. I also have a post allll about using sugar syrup on cakes, including how to make it, how to use it, and how to flavour it to make your cakes taste even more amazing.

As I mentioned above, if you’re using fondant on your cake then check that it is gluten-free. The same goes for gum-paste or flower paste.

If you’re using icing/confectioner’s sugar to roll out your fondant, once again you will need to check that it’s pure icing sugar and does not contain wheaten cornstarch.

Chocolate for ganache is generally gluten-free, but check it anyway. Gluten is a sneaky bugger and will hide in the most unlikely of places.

Tips for Carving Gluten Free Cakes

Some gluten-free cakes are too delicate to carve, but many of the recipes I share below are perfect for making carved cakes, and with a good recipe and a few extra tips, you can carve almost any shaped cake.

The most important tip is to make sure you bake the cake the day before you want to carve it. All cakes are softer and more delicate the day they’re baked, and gluten-free cakes are no exception. Baking the cake the day/evening before will give the cake crumb time to settle and firm up.

Let the cake cool to room temperature in the cake tin, then you can either leave it in the tin and cover the top with foil, tucking the foil in around the rim of the tin, or carefully remove the cake from the tin, wrap in plastic wrap and pop it into an airtight container.

Another tip for carving cakes is to chill or freeze the cake before you carve it. Like making the cake the day before, this also firms up the cake crumb and makes it less, er, crumbly. Some people like to store their cakes in the fridge, which I don’t find necessary, but I do like to pop the cake into the fridge or freezer for an hour or two before carving it.

My third tip is one I mentioned above – to use ganache rather than buttercream for extra stability. Ganache gets a lot firmer than buttercream so it helps keep the shape of the cake. This is more important for 3D or tall carved cakes and those that you’ll be covering in fondant.

Right, let’s talk about some of my favourite gluten-free cake recipes!

Gluten-Free Cake Recipes for Decorating

A slice of dark chocolate mud cake on a white plate.

Gluten Free Dark Chocolate Mud Cake

This dark chocolate mud cake is the most popular cake recipe here on S&B. And there’s a good reason for that – it’s easy to make, it’s super rich and chocolatey and it’s also firm and sturdy, so it can also be used for carved cakes.

A white chocolate mud cake covered in white chocolate ganache.

Gluten Free White Chocolate Mud Cake

This is another popular recipe, for all the same reasons as the dark chocolate mud cake, but with a lighter white chocolate flavour.

Caramel mud cake covered with caramel buttercream and decorated with a caramel drip.

Gluten Free Rich Caramel Mud Cake

This is one of my personal all-time favourite cakes. We start with making a real caramel sauce to use as the base for the cake, giving it a super rich caramel flavour. Like the other mud cake recipes, this one is also a great option if you need to carve a gluten-free cake.

Gluten Free banana Cake

This would be the cake I’d make if I was only allowed to make one kind of cake ever again. A rich, moist gluten free banana cake that keeps well and improves in flavour over time. This cake tastes amazing with your choice of buttercream or ganache (and fondant if you like!).

Gluten Free Toasted Almond Chocolate Cake ~ Sweetness & Bite

Gluten Free Toasted Almond Chocolate Cake

Another one of my favourites, this is a lighter-style chocolate cake, which uses toasted almond meal in the cake batter for a richer flavour. I also like to add chopped toasted almonds to the filling for extra crunch.

Gluten Free Devil’s Food Cake

This was the first cake I ever shared on this website (as evidenced by the terrible photos 😂) but it’s still our go-to family birthday cake recipe. It’s super versatile, is neither too light nor too heavy and works with an infinite number of filling flavours.

A square gluten free rich fruit cake on a piece of parchment paper, with a small glass jug of brandy and a pastry brush

Gluten Free Rich Fruit Cake

Not just for Christmas cakes, this fruit cake is great for celebration cakes as well. It keeps exceptionally well, so can be decorated well ahead of time. If you’re a traditional fruit cake fan, you’re going to love this.

(**More recipes coming soon!**)

As always, if you have any questions or cake flavour requests, you can post a comment below and let me know.

If you’re a gluten-free baker and you think I should add something to this post, I would love to hear from you. I don’t claim to be a world expert on gluten-free baking, so I’m always open to new tips!


You May Also Like…

How To Ganache A Cake - A Step-By-Step Tutorial ~ Sweetness & Bite
5 Tips To Help Keep Your Cakes Moist

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  1. I just wanted to say thank you for laying all this out. I’ve only been gluten free for a couple of years, due to health issues but am also a cake decorator. It’s definitely difficult trying to explain to the average person that just “taking out the flour” doesn’t make something gluten free. I will definitely be trying your recipes and look forward to more posts.

    1. Oh I totally get what you mean, Melanie. People seem to fall into two camps, some think it must be easy, just swap the flour for almond meal or buckwheat or something and voila! And the rest think it’s all just so difficult and confusing. I’m hoping with these posts to get people meeting somewhere in the middle 🙂

  2. Made the cake for my sister and it is so fudgy and delicious. I made 1.5 timea the recipe and divided it into a 7″ tin and a pudding bowl to make a doll cake. Carves beautifully and the offcuts are delicious! Thank you for sharing the recipe! (Oh, and I found the time to mix the dry ingredients and prep the tins was about exactly the time it took for the butter and milk to cool!)

    1. Hi Deb, I’m so glad you loved the recipe! And thanks for letting me know how it went 🙂

  3. Hi there thanks I love your blog! I’m intolerant and so have converted my family to being gf (everything except white bread!) anyway I’m making our daughter a dolly varden ‘princess cake for her party on Sunday and the tin measures 15cm h and 19cm w at the base… How much flour should I use? I bake with my own flours also

    1. Hi Jazmin. If you’re using one of my recipes I would suggest making the whole amount of batter (my recipes are for a tall 7″ cake), pour as much of the batter into the dolly varden tin as it takes to come up an inch or so below the edge of the tin. If there is some left over, I’d pop it in a 7 or 8 inch round tin, if you have one, and bake it alongside the dolly varden. That way, if the batter doesn’t rise enough in the dolly varden, or if it domes and needs to be trimmed a lot so it’s flat, you can use the cake in the round tin to make another layer, just trim it to the size of the wide end of the dolly varden tin, and attach it with your icing. And if you don’t need it, well then you have cake for snacking while you work 😉
      Hope that helps 🙂

  4. Hi Natalie,
    This looks great. i’m excited and nervous to try it. My 4 year old daughter who has celiac disease is obsessed with watching youtube videos of cake decorating (of which i have no talent to begin with). She always wants us to bake it together. So putting together my inability to decorate on top of a gluten free cake, adds a lot of stress and make me feel like a bad mom :(. This recipe looks helpful, and I’d love to give it a try. The only thing is, my ever picky celiac daughter does not like chocolate!!! (insert expletives here!!) Is there anything else you can recommend in lieu of chocolate ganache for sturdiness? I know she would love for me to create an elsa (frozen) cake that she saw on youtube, and its got some height to it. Wondering if you had any other ideas? Thanks in advance!

    1. Hi Amy! First of all, please don’t go feeling like a bad mom! The best thing about kids is they don’t care if something is perfect, they just want to hang out with you 🙂 Start with simple recipes and cake designs and you can both learn together!

      Depending on the cake design, you could probably get away with using buttercream for your picky wee girl. Or you can fill with buttercream and just use ganache on the outside. Then she can leave the ganached outside behind but the cake with still be sturdy. OR if it is just dark chocolate she really doesn’t like, you could try a white chocolate ganache, and you could even flavour that with a chocolate flavouring oil. Just make sure you don’t add regular flavouring essences to it, the water in them can ruin the ganache. If you can find Lorann flavouring oils then these are brilliant in ganache. They come in so many different flavours, there is bound to be something your daughter will love.

      Let me know if you have any other questions, you know where to find me 🙂

  5. Many thanks for sharing this. I have been asked to bake a gluten free cake that will be covered in sugarpaste. Do you know of a good plain vanilla cake recipe equivalent to a plain Madeira cake? Many thanks.

    1. Hi Teresa. I’m afraid I don’t yet have a go-to gluten free vanilla cake. I’ve had reasonable success with using a vanilla sour cream cake recipe and swapping the regular flour for gluten free flours, but it’s still a bit iffy. Once I’ve got one perfected though I will post it on the blog!

      1. There’s one on epicurious I’ve used with great success for my mom who has celiac. Look for gluten free coconut layer cake. The cake itself doesn’t taste like coconut so I use it for lots of things. Almond flour and egg structure, no rice flours (which taste bitter to me). Delicate b/c sponge but it can take a lightweight frosting for layering and decorating.

  6. Hi! I’m desperately trying to find a gluten free brownie recipe. Do you have one that is tried and tested? I trust your expertise knowledge!! please help 🙂

  7. I am new to this gluten free world and am attempting to make a birthday cake for my niece. She has multiple allergies other than gluten. Nuts being one of them, also I have been told that I can’t use rice flour for her cake. I am confused as to what I should substitute for the rice flour. I think it will be necessary for me to mix my flours as the bought ones all seem to have rice flour in them. Any helpwould be greatly appreciated. Thanks.

    1. Hi Lori, no worries about the rice flour, you should be able to simply substitute it with another flour. I like to use a 60:40 ratio of starches to grain flours, and this post from Gluten Free Girl is super helpful to create your own flour blend: http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/

      She has a list of grains and starches so you can swap out whatever flours/starches you can’t use. If you can find sorghum flour that would be my choice for replacing the brown rice flour in my recipes, but any of the other grain flours in her list should work too. It’s a bit of a mix-and-match, and the results may vary a little, as some flours are coarser than others, but if you use a forgiving recipe (like my devil’s food cake or chocolate mud cake) then you shouldn’t notice too much difference. And your niece should end up with a lovely cake that she can safely eat 🙂

      Let me know if you have any more questions 🙂

  8. Hi Natalie, just wondering if the beautiful decorated tall cake in the picture is actually one portion of cake mixture or two portions of this mixture? Many thanks

    1. Hi Bianca, do you mean the ganache covered cake in the title image? If so then yep, it’s one batch of chocolate mud cake, split into four layers once baked and filled with ganache (so four layers of cake, and three layers of ganache). I think it was about 4.5″ tall.

  9. What a great Blog. I’d like to know what Brand Fondant you use to cover the Mud Cakes Pls.? I believe Satin Ice is GF and Bakels is not! Pls Help

    1. Hi Angie. Yep, Satin Ice is gluten free (and is what I tend to use). Bakels Pettinice fondant in the 750g packs is gluten free (soya is the only allergen declared in the ingredients list ). However the 7kg buckets of Bakels that are available in Australia are not gluten free according to their ingredient list .

    1. Hi Laura, I’m afraid I don’t, I’m still struggling with creating a good vanilla/madeira type recipe. It’s at the top of my list of recipes to work on though. While it’s not specifically a madeira cake recipe, I have heard good things about Cake Paper Party’s vanilla cake Sorry I can’t help more!

  10. Hi Natalie
    Im after a gluten free chocolate cupcake recipe and wondered if you would recommend any of your cakes as cupcakes ?
    Love your blog too ….

    1. Hi Maree, the devil’s food cake recipe makes really great cupcakes. It’s the recipe I use all the time, and they keep really well for a couple of days. The first day they are quite delicate and sponge like and the next day they settle a bit and are kind of a butter-cake texture. Definitely my personal favourite cupcake 🙂

  11. im trying to make a buttercream using no dairy I used whipped coconut milk , coconut sugar and real vanilla. It whipped but i put it under fondant to hold fondant on and it runs out of bottom of cake when set out for a few minutes This is to be a Wedding cake so it WILL be sitting out. Have you any suggestions

    1. Hi there. I don’t have much experience with dairy free icings, but I would suggest using a non-dairy spread or butter alternative in a buttercream with icing/confectioner’s sugar, or making a ganache with coconut cream instead of regular cream. If you check out my frosting board on Pinterest, I’ve pinned a few non-dairy/vegan frostings that may be worth a try. Hope that helps.

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  13. Hi, have you tried your white chocolatexmud cake as upcakes? How long will the cake last in the fridge/freezer pls? My kids are just diagnosed as coeliac and for 7 years I’ve baked an amazing white choc midvale recipe for birthdays! They don’t really like much cake but love that one. I find it’s great to make a day or two before I need it, then I can decorate and leave out overnight (or refrigerate if it’s just buttercream) and serve. I’ve also frozen the cakes with and without icing. If you could advise anything you’ve tested with your WCM I’d very much appreciate it. Thanks,

    1. Hi El, you can pretty much treat this cake the same way you would a regular white chocolate mud cake. It keeps just as well, and yep you can make it as cupcakes. I can’t tell you how long they’ll take to bake as I’ve only done it a few times and usually go by smell and look rather than timing it, but it should be the same baking time as regular white choc mud cupcakes. Hope that helps (and I hope your kids like it!) 🙂

  14. HI, id love to try this cake for my clients.
    Would it work if I used powdered egg substitute ?
    I need to have a gluten free dairy free and egg free cake recipe .

    1. Hi Lyn, a few readers have had success using my gluten-free dark choc and white choc mud cakes with egg and dairy substitutes, so I would definitely suggest those as a good option to try out 🙂

  15. Hi Natalie!

    I have wheat allergies and am sensitive to preservative content, so homemade birthday cakes seem to be the best option. I was wondering if you knew of any sugar substitutes at all and if a substitute was used would it impact the mudcake texture?

    Also, if I were wanting to use ganache between the layers of the cake but a coloured buttercream on the outside for decoration, would that impact the stability of the cake?

    Thank you so much, I’m looking forward to trying out this recipe for my 21st!

    1. Hi Ashleigh, I’m afraid I haven’t tried this with any sugar substitutes, so I can’t really help you with that one. Mud cakes are pretty forgiving though, and of all the cake mixing methods, melt-and-mix cakes like mud cakes are the most likely to work well with substitutes. And yes, you can use ganache in the middle and buttercream on the outside if you want. Unless it’s an elaborately carved cake, it shouldn’t significantly affect the stability of the cake 🙂

  16. Hi Natalie, Thanks for your amazing recipes. My daughter is a Coeliac and I appreciate the details you include in your blog. I have a question about freezing. My plan is to make the white chocolate mud cake but I will need to freeze it. Do you think the cake would be fine to freeze? I was also wondering if its better to freeze the individual cakes before trimming or after? Would love your feedback.

    1. Hi Tish, the white chocolate mud cake freezes really well. I prefer to split the cake into layers and wrap each one in plastic wrap (or put each layer in a resealable bag) and then put all the layers in an airtight container, then freeze them. That means when it comes out of the freezer you can separate the layers and they will thaw faster (although you can start filling the layers while they’re partially frozen, it will set your filling faster and the layers won’t slip around as you’re adding them). Alternatively, you can freeze the whole cake and then split it into layers while it’s still partially frozen, as it’s easier to cut and less likely to crumble. Either way works, so you can do whichever way works best for you 🙂

  17. Hi Natalie, I made the chocolate mudcake on Monday, trialing it for a 21st cake I will be making. It’s heavy, however, delicious, moist and soft. Thank you
    I was wondering if it can be made it in a bigger tin.if so, would you double the recipe?

    1. Hi Christine, I recommend using the CakeOmeter to adjust the recipe for different tin sizes, you just input the ingredients, tell it what size and height the original recipe is (I give the baked cake height for all my recipes for this reason) and it will tell you how much you need to increase the recipe by (and will tell you the ingredient amounts for it too). If you happen to have an iPhone or iPad, they also have an app for it, and you can save the original recipe there, so you can adjust it for whatever size you need in the future without having to put the ingredients in again.

      Otherwise, yes you can just double it, and if it makes more batter than you need then you can put the extra batter in another tin. I often bake the leftover batter in a shallow slice pan, and it ends up similar to a chocolate brownie ?

  18. Hello. can you bake the gluten free cake ahead of time and freeze before decorating etc?
    will the cake last longer than if baking the day before decorating?


    1. Hi Angela, yes you can definitely freeze gluten free cakes. Once they come out of the freezer they’ll last about as long as they do when they’re fresh, so freezing doesn’t extend the keeping time. But it is handy to bake them in advance and just pull them out the day before you want to decorate. Leave them wrapped up until they thaw, that helps keep the moisture in.

      Hope that helps 🙂

  19. I am a novice cake decorator and found your website for a gluten free mud cake. I have made the cake today following your tips and it turned out beautifully. Thank you so much.

  20. Hi
    I have been asked to make a Gluten free Madeira sponge birthday cake to be covered in fondant for a child’s birthday?
    Do you have a recipe please that will stable enough to withstand 5 layers?
    Many thanks

    1. Hi Loana, I often make this lemon sour cream cake when I need a plain vanilla cake – I just omit the lemon, add some vanilla extract and use my gluten free flour blend plus a teaspoon of xanthan gum. You could also use a GF flour blend if you prefer not to mix your own, just omit the xanthan gum if the blend contains a gum ingredient. That recipe includes self-raising flour but if I don’t have any purchased SR flour on hand then I just use more of the plain flour and add a 1/2 teaspoon of baking powder. It ends up as a pretty sturdy vanilla cake but it’s still nice and moist because of the sour cream.

      Hope that helps 🙂

  21. I love this recipe thank you so much my cake came super. I used it for a heavy decorated fondant covered cake and it was perfect not to mention its so yummy and rich. I used a premix gluten free flour (Rice, Tapioca, Maize, Buckwheat) and added gum like you suggested. The only thing I changed is that i baked them in two separate tins. Thank you for the recipe ❤️

  22. I have been asked by my son to make a gluten free cake for his girlfriends birthday. I have never made gluten free cake before. She would like a fruit filling. Will the gluten free cake withstand a fruit filling and or like a jelly fruit filling? Also with possibly a fondant icing…not sure about that yet, he wants a sunflower design…haven’t figured that out yet…TIA

    1. Hi Jennifer! Most good gluten-free cakes should be ok with a fruit filling, as long as you pipe a thick ring (also called a dam) of buttercream or ganache around the edge of each cake layer before you add the fruit filling in the middle. That will help keep the filling in and make sure it doesn’t bulge out the sides ad you add more layers on top. I tend to avoid soft fillings when making a fondant covered cake, but if you need to do that then I would recommend using ganache underneath, as it will provide a firmer base for the fondant. You will have to be really careful though, as there is still a chance the filling will bulge out.

      As far as particular cake recipes go, if you want a chocolate cake then I’d recommend something like my devil’s food cake recipe, as it is quite sturdy and easy to work with, but is still lighter than something like a mud cake, which is more likely to weigh down the filling and squish it out.

      Hope that helps! If you have any other questions just let me know.

  23. Hello Natalie,

    I am a big fan of your gluten-free recipes. Tried some of them at my home and my husband loves them a lot though he is not a big loved of gluten-free foods.

    Anyways, I have a question. Yesterday I went to a grocery shop near to my house. And noticed a product labeled as Non-Gluten. Is there any difference between non gluten and gluten-free products?

    I found this (https:// japanesericeflour.com/What%20is%20Non%20Gluten/) after googling. I am confused weather the info is corrent or not.


    1. Thanks so much for the feedback, I’m so happy to hear you’ve been enjoying my recipes 💜

      Ok so this is a bit of a tricky question to answer because different countries have different labelling criteria for gluten free products.

      Having had a look at the link you sent, it looks to me as though that is a marketing term that company has come up with, rather than it being a legal food labelling requirement. They seem to be saying that their products have a lower tolerance for the presence of gluten traces than the standard for gluten free products in Japan or the USA.

      As an example, here in New Zealand, our legal standard for products to be labelled gluten free is that they must contain less than 3ppm (parts per million) of trace gluten. However in the United Kingdom and United States, the standard is 20ppm.

      Judging by what that company is saying regarding their rice flour – that it contains less than 1ppm – it should be safe, as that is an even lower amount of trace gluten than other countries allow.

      I’ve personally never heard the term “non gluten” being used to describe gluten free foods before and as far as I know that’s not a standard labelling term, however that may be different in different countries.

      If you have Celiac Disease or are baking for someone who does, I would recommend looking up the food standards in the country where you live, or the Celiac organisation in your country, and find out what their recommendations are. That’s the best way to know if products sold in your local shops are safe for those on a gluten free diet.

      I hope that helps! If I need to clarify anything else, please let me know.