Here is a delicious italian cream cake recipe that I thought people might enjoy

Wheat Free Italian Cream Cake Recipe

Ingredients:

• 5 Eggs
• 1/2 c Softened Butter
• 1/2 c Vegetable oil
• 1 c Honey
• 1 tb Vanilla
• 1 c Chopped nuts (optional)
• 1 c Grated coconut (optional)
• 1 c Buttermilk
• 1 t Baking soda (heaping)
• 1 1/2 c AM Rice Flour
• 1/2 c AM Buckwheat Flour

Cake Directions:

1. Separate the eggs.
2. Beat the whites until stiff, and set aside.
3. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together.
4. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy.
5. Mix the flours.
6. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed.
7. Gently fold in the egg whites until barely mixed and still light.
8. Pour into a well oiled 9″ x 13″ cake pan.
9. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean.
10. Let cool.
11. Spread cream cheese icing.

Icing Directions:

1. Soften two 8 oz. pkgs. of cream cheese.
2. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla.
3. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.

[Recipe Courtesy of Recipe Search]

Here is a wheat free cupcakes recipe that has received some good reviews, so I figured I would share it here.  If you decide to try this recipe, please leave a comment and let us know how it was!

Ingredients:

• 4 ounces Valrhona 75% – 85% cacao (or any good quality dark chocolate)
• 1.5 sticks butter
• 1-1/8 cups sugar
• 4 eggs
• 1/2 cup + 2 tablespoons gluten-free flour (I used two different kinds of wheat free)
• 2 tablespoons cocoa powder, unsweetened
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon xanthan gum

Directions:

1. Chop the chocolate and transfer into the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
3. Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
4. Measure out the gluten-free flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, 1/8 teaspoon salt, and the xanthan gum into a different small bowl.
5. Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Sift the gluten-free flour into one bowl and mix to combine.
8. Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes into.