Ever had those problems of having a successful birthday party when you or a member of your family suffers from Celiac Disease? Gluten free food is hard to come by nowadays with the advent of gluten being over used in food to give it a heavier taste, this is why it’s time to learn how to bake your gluten free cakes with the simple tips and tricks written below.

Gluten free cakes are baked using gluten substitutes such as guar gum and xanthan gum to take the place of that almost compulsory component of gluten needed in baking. The trick to making a these dessert is to understand that a lot of flavors and condiments are under your command. The problem with gluten free food when made incorrectly is the usual “it’s tasteless” comment and that is why we have gathered exciting new gluten free recipes to help serve up a filling selection of gluten free desserts to serve up on your next birthday party, complete with a gluten free birthday cake.

A good start would be by trying to bake a gluten free chocolate cake and one good recipe would be Warm Flourless Chocolate cake with Caramel Sauce. The trick to making this cake is to remember that gluten can always be substituted, with butter. The cake will hold a thick taste and texture when butter is used, especially with the mixes of chocolate and lemon juice- making it an ideal gluten free birthday cake.

Ingredients

• 1 cup butter, cubed
• 8 ounces semisweet chocolate, chopped
• 1 1/4 cups white sugar
• 1 cup unsweetened cocoa powder
• 6 eggs
• 1 1/2 cups white sugar
• 1/4 cup water
• 1 1/2 teaspoons fresh lemon juice
• 1 cup heavy cream
• 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended and then whisk the chocolate and butter in. Pour the batter into the prepared pan.
3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges are nicely puffed and the surface of the gluten free cake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool the cake in the pan over a wire rack. Invert the gluten free cake onto a serving plate.
4. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Boil it over medium heat, and cook without stirring until the syrup has a golden color. Once the syrup is amber, remove it from the heat. Gradually stir in the cream. Stir in 2 tablespoons of butter.
5. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce.

Be creative with your gluten free desserts by trying out cookies, cake recipes taken from the internet, wheat free cakes and other gluten free food that is bound to make your next birthday a lively one.