I've been pretty complacent about my gluten-free baking. I've just been substituting directly with Orgran's gluten-free flour. The cupcakes were just fine, and the cookies and biscuits were really great.
Then I tried to bake a cake:
Deciding that the gluten-free flour made it a bit too dry, for my second attempt I added about an extra eighth of a cup of soymilk. As I was using canned berries, not frozen, I also added about the same amount of berry liquid. This increased the cooking time by about eleven or twelve minutes, and resulted in a half size cake. After sulking around the house for a bit, I worked out I had about three quarters of a cup of choc chips hidden in the fridge, and just enough gluten-free flour for a third try. This third attempt rose slightly, so I decided to put the two together to form a very tall cake.
By this point I had been baking for about six hours, and the bottom half was well and truly cooled, so missing the 'spread with jam when still warm' part of the recipe. I decided to just put both halves in the fridge, and that I would deal with icing in the morning.
Worried that the cake had dried out a little bit overnight, and that it wouldn't absorb the jam very well since it wasn't warm, I drizzled a little bit of the reserved berry liquid on both halves. I then proceeded as usual, though I softened the icing up a little too much, hence the messiness of the icing. I really should learn how to make a great icing.
ETA: home from A's party, and the cake turned out fantastically. It was so heavy and chocolatey, it was just like a chocolate mudcake. Some people (not vegans) referred to it as being death by chocolate. I'm so incredibly happy with how it turned out!