In response to growing requests, Down to Earth deli now offers gluten-free pizza, and a new Web site slated for the end of summer will feature a host of gluten-free recipes designed by Down to Earth chef Francesca Bishop, including these two desserts.

Chocolate Raspberry Gluten-Free Cake

» Cake:
3-1/3 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
2 cups sugar
1-1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1-1/2 teaspoon Bob's Red Mill xanthan gum
2 teaspoon salt
2 cups water
1 cup vegetable oil
2 teaspoons rice vinegar
2 teaspoons vanilla

Preheat oven to 325 degrees. Cut out two 8-inch circles of parchment paper. Lightly oil two 8-inch round pans. Sift 3 tablespoons of the baking flour and use to lightly dust pans. Tap out excess. Place a circle of parchment paper inside each pan. Set aside.

In a mixing bowl, sift dry ingredients together. Make a well in the center.

In a separate bowl, combine liquid ingredients. All at once, pour liquid mixture into dry mixture.

Mix only until ingredients are combined.

Quickly pour batter into cake pans. Immediately place in oven on center rack.

Bake for 55 minutes, or until center springs back when touched lightly. When done, remove from oven and let cool completely.

» Frosting:
1/4 cup salted butter, room temperature
6 tablespoons milk, plus a little more if needed
3-3/4 cups powdered sugar, sifted
2/3 cup unsweetened cocoa powder, sifted
1/2 teaspoon vanilla

Using a hand mixer on low speed, combine butter and 1/4 cup of milk. Increase speed to medium, and slowly add powdered sugar and cocoa. Mix in vanilla. If frosting is too stiff, add remaining milk 1 tablespoon at a time, until desired consistency is achieved.

» Topping:
6 tablespoons raspberry fruit spread
6 ounces (1 basket) fresh raspberries

To assemble: Run a knife around edge of each cake to loosen from pans. Turn one cake out on a platter. Remove parchment paper and flip cake over, so that flat side is down.

If making a double layer cake, and if top of cake is not flat, trim with a serrated knife.

Put a couple of cups of frosting in a separate bowl. If frosting has become stiff, add more milk, a few drops at a time, so it can easily be spread.

Put about 1 cup of frosting on the top and evenly spread about 1 inch from edge.

Turn out second cake on a separate plate. Remove parchment paper and flip cake over, then carefully center flat side on bottom layer. Frost sides and top with a thin coat of frosting to seal in crumbs.

Refrigerate 20 minutes. Add a second layer of frosting.

Just before serving, spread raspberry jam over top. Sprinkle fresh berries on top or around base of cake. Serves 20.

Halve recipe for single layer cake.

Approximate nutritional analysis, per serving (based on 20 servings): 410 calories, 15 g total fat, 3 g saturated fat, 5 mg cholesterol, 400 mg sodium, 68 g carbohydrate, 3 g fiber, 44 g sugar, 4 g protein

Gluten-Free Cranberry Macadamia Nut Cookies

1/2 cup coconut flour
1/2 cup almond meal/flour
1/2 cup amaranth flour
3/4 cup potato starch
1-1/2 cup sugar
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 cup butter
6 tablespoons milk
2 teaspoons vanilla extract
2/3 cup macadamia nuts, chopped
1/4 cup dried cranberries*

Preheat oven to 350 degrees.

Mix all dry ingredients together.

Add butter, milk and vanilla. Stir in the nuts and cranberries.

Make walnut-sized balls. Space 2 inches apart on ungreased cookie trays.

Bake 12 to 14 minutes or until tops are lightly golden. Remove from oven and cool. Makes 2 dozen cookies.

*For chocolate macadamia nut cookies, omit cranberries and replace with 1/4 cup chocolate chips.

Approximate nutritional analysis, per serving: 150 calories, 8 g total fat, 3 g saturated fat, 10 mg cholesterol, 35 mg sodium, 30 g carbohydrate, 1 g fiber, 13 g sugar, 2 g protein