Pineapple Cake #2 (Gluten-Free)

This recipe came from the Sprue-nik Press, which is published by the Tri-County Celiac Sprue Support Group (TCCSSG), a local chapter of CSA/USA located in southeast Michigan.
2 cups sugar
1 cup cola (not diet)
2 cups gluten-free flour mix**
1-½ cups gluten-free miniature marshmallows
1-½ teaspoon xanthan gum
½ cup buttermilk
½ cup vegetable oil
1 teaspoon baking soda
½ cup butter or margarine
2 eggs, slightly beaten
1/3 cup Hersheys Cocoa
1 teaspoon gluten-free vanilla extract
Preheat the oven to 350 degrees F, and grease a 13x9x2 rectangular pan. In a large mixing bowl combine the sugar, flour, and xanthan gum. Set aside. In a medium saucepan combine the oil butter, cocoa, and cola. Bring the mixture to a boil over medium heat...

This recipe comes to us from Lynn Facey.
2 cups gluten-free flour (Bette Hagmans)
2 teaspoons xanthan gum
1 ½ cups sugar
1 teaspoon salt
3 ½ teaspoon baking powder
½ cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.

This recipe comes to us from Martha in NM.
2 ½ cups rice flour
½ cup tapioca flour
Dash salt
2 cups sugar
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
4 eggs
2 cans/jars carrots (14 ½ oz. drain & save juice)
¾ cup oil
¾ cup carrot juice
½ cup chopped nuts (never tried it with nuts)
Throw everything in a bowl and beat for a good 5+ minutes with electric mixer. Bake in BUNDT pan at 335F for 1 ¼ hours. This is a large cake. For frosting mix Cool-whip and gluten-free cream cheese or dribble we with favorite frosting or just sprinkle with powdered sugar when cool.

This recipe comes to us from Jonathan Nichols.
1 ½ cup gluten-free chocolate chips
1 - 19 oz. can (pre-cooked) chickpeas, drained and rinsed
4 eggs or 1 cup egg substitute
½ teaspoon baking powder
1 cup sugar or less to taste
1 tablespoon powdered sugar for garnish
In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove). Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Turn into a nonstick single-layer cake pan. Bake at 350 for 45 min. or until a knife in the center comes out clean. Dust with powdered sugar when ready to serve.