Pineapple Velvet Cake (Gluten-Free)

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. Chocolate, vanilla, orange, any flavor depending on taste!
¼ cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners sugar
4 tablespoons water
With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.
VANILLA:
Omit cocoa powder, increase sugar to 2 ½ cups.
ORANGE:
Omit cocoa powder, replace vanilla with orange extract. Increase confectioners sugar to 2 ½ cups add ½ teaspoon grated orange pe...

This recipe comes to us from Joe Ellison.
Preheat oven to 325 F.
Grease a bundt or tube pan (7-inch tube pan, or a 10-inch bundt pan)
Boil together, covered, for 3 minutes:
1 cup water
2 cups raisins
1 cup brown sugar
½ cup dairy-free and gluten-free margarine or shortening
½ teaspoon each ground cinnamon and allspice
½ teaspoon salt
1/8 teaspoon nutmeg
Let cool. This mixture can sit overnight with no harm to the finished product. Just dont refrigerate it, or youll have to reheat it.
Sift, then measure to equal 2 cups:
2 cups gluten-free flour mix (I used 1 2/3 cups of a one:one:one mix of Asian white rice flour, sweet rice flour, and tapioca starch, plus 1/3 cups sorghum, but any all-purpose mix will do)
Sift again with:
1 t...

1 cup gluten-free flour
¾ cup sugar
6 tablespoon baking Cocoa powder divided
2 tablespoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons oil
1 teaspoon gluten-free vanilla
1 ¾ cup hot water
1 cup packed brown sugar In medium bowl, combine flour, sugar, 2 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth. Spread in an un-greased 9x9 square baking pan. Combine brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all. Do not stir! Bake at 350F for 35-40 minutes. Great slightly warm, topped with Cool Whip or ice cream.

Celiac.com 06/13/2013 - When I was a kid, my aunt used to make lemon bars that I remember thinking were the best things in the whole world at that time.
Any lemon bar I've eaten since then has been measured by the rather high bar of quality and memory, and many have failed that comparison. However, I recently learned how to make a gluten-free lemon bar that came pretty close.
I think any good, light gluten-free flour would work for this recipe, which makes a delicious, sweet, tangy lemon bar.
The lavender flowers add a fresh, aromatic twist. You can easily skip them, if you prefer a more traditional lemon bar. The bars taste great either way.
Ingredients
Butter, for greasing dish
Gluten-free flour, for dusting dish
Bars:
1 stick (4 ounces) unsalted butter, at...