Almond flour is a popular gluten-free alternative to wheat flour, providing a rich, nutty flavor and a moist texture to cakes.

Xanthan gum is a gluten-free binder that helps to create a cohesive and moist cake structure.

Baking powder is a leavening agent that helps gluten-free cakes rise and achieve a light and airy texture.

Sugar is a traditional sweetener used in gluten-free cakes, providing a sweet and caramelized flavor.

Butter contributes moisture, flavor, and a smooth texture to gluten-free cakes, making them rich and delectable.

Rice flour and tapioca flour are often combined to create a gluten-free flour blend that provides a neutral flavor and a smooth texture.

Gluten-free cakes typically bake best at a moderate temperature of 350°F (177°C), allowing for even cooking and preventing over-browning.

To determine if a gluten-free cake is done baking, check for a clean toothpick, a golden brown color, and edges that have pulled away from the pan.

Chilling gluten-free cake batter before baking helps the ingredients to set and bind together, resulting in a more stable and well-structured cake.

Buttercream frosting is a popular choice for gluten-free cakes, as it is easy to make and can be flavored in various ways.

Gluten-free cakes can be stored in an airtight container at room temperature for a few days, in the refrigerator for up to a week, or in the freezer for several months.

Chocolate, vanilla, and lemon are popular flavor variations for gluten-free cakes, offering a range of taste options.

Using a kitchen scale to weigh gluten-free flour is the most accurate method, as it ensures the correct amount of flour is used in the recipe.

Fresh berries, sprinkles, and chocolate chips are all popular gluten-free cake decorations that add color, texture, and flavor.

Using a sharp serrated knife, warming the knife, and chilling the cake before slicing are all techniques that help prevent gluten-free cakes from crumbling.