I recently made a cake for my mom, who has celiac disease. I am very familiar with baking gluten free, so I thought it would be no problem. However, the outside of the cake cooked SO much faster than the rest of the cake. It formed a crispy crust, and when the cake was cut into you could see a colour gradient as it faded from the dark brown outside to the light yellow inside. It's my mom's birthday next week and I really want to make her another cake, but I need to avoid this disaster! Any advice would be much appreciated.
Here is the recipe I used: