Gluten Free Root Beer Cake

My sister recently posted a recipe for gluten free root beer cake on her site and I knew right away that I needed to try it.

It looked and sounded so good. And I can definitely say that it is very good!

We loved this cake, especially the frosting. I think the frosting would work on just about any chocolate cake. I do add a little more liquid to the frosting to make it thinner, but that is the only change I make to the recipe.

And in case you are wondering, it works with Dr. Pepper also. Being a Dr. Pepper person myself, I just had to try it to see if it would also work. The root beer/Dr. Pepper flavor in this is faint, it is more of a flavor enhancer, so I really think you could even use cherry coke or something like that as well to change up the flavor just a little.

But really you should try this cake. It is really good!

Lynn's Kitchen Adventures

Comments

  1. So did you like the Dr Pepper or Root Beer version better?

    • I have to admit that the Dr. Pepper frosting was really so good! So, I would prefer that over root beer, but most of my family would prefer the root beer I think. :) But I think the fun part of this cake and frosting is that you can change it up.

  2. Any ideas on how I could make this with regular white flour? Would I just use 1 1/2 cups flours and what would I use in place of the xanthan gum? Thanks so much!

    • Someone asked that same question on my facebook page yesterday and here was my sister’s answer. To make the “regular” version of the cake simply use 2 cups all-purpose flour and omit the following: rice flours, cornstarch,xanthan gum, and baking powder.

  3. Hello Lynn,
    I’ve come across several gluten free recipes that call for xanthum gum. This is an expensive ingredient (in stores and online). I have noticed most recipes don’t call for very much of it, but I want to know have you’ve made recipes without it? Also, about how long can it be stored/ About how long do YOU keep an opened bag?

    • There are very few recipes that I do not put it in. I have found that in a few muffin recipes it works without it. Things like breads and pizza dough really need it in my opinion to get that bread texture. It does not hold together the same without. Things like cakes, pancakes, and waffles, do not need as much of it, but I have found that I really do get better results when I use it. I have not had it go bad, so I am assuming that it lasts for a long time. I hope that helps.

  4. The link is broken. Can you post the recipe?

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