This is a common occurrence in gluten-free cake, Bob, but one thing that can help is to use a smaller pan, such as a 6" round pan and making 3 cakes instead of 2 8" or 9" rounds. You also want to make sure it's baked all the through. If they're sinking in the oven, try the smaller pan size. If they sink after you've taken them out, they probably just needed another couple mintues in the oven. You'll know the cake is done when the center reads 210°F on a digital thermometer. Annabelle@KAF

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