I have had a request for a cake that is dairy-free, gluten-free and egg-free! I have accomodated all of those request before...but never all together. Does anyone have a tried-and-true recipe that would work? I have found that gluten-free cakes have a different texture, and very bumpy tops (which I cut off!). Any tips for making gluten-free work better?

We make dairy/gluten/egg-free cakes all the time, the main ingredient is tofu combined with our gluten-free flour mix (rice flour, sorghum flour, tapioca starch, and xanthan gum).

My best recipe is the gluten free vicoria sponge cake, better than the gluten one, if you go to youtube, and look under indian vegetarian cakes, there are excellent recipes for gf cakes with tofu, i personally prefer the blends, brown rice, sorghum flour, tapioca starch, xanthan gum and love the recipes by annalise g roberts.

I have excellent luck using Better Batter flour or a sorghum/rice/tapioca blend. I use the Better Batter in my traditional recipes. For dairy free there are lots of dairy free butter substitutes in the grocery stores these days. I haven't had to do egg free before.

For the eggs, use EnerG Egg Replacer. For the butter, use Fleischman's Unsalted Margarine or vegan margarine (can't remember the name) made with soy.

Thank-you all for your suggestions.

I will have to watch for the cookbook, Jason...although it won't be out in time for this order