Can gluten & wheat intolerant people have baking powder in their cakes???????

[Snowstorm]

I made a surprise birthday cake for one of my closest friends who I don't get to see too often because she lives abroad but who's in the UK and is visiting me on Thursday .... BUT, just when I was feeling all organised and smug, I suddenly realised that her 9 year older daughter is gluten and wheat intolerant .... aaaaaaaaaaaaaaaaaaah!

Back to the drawing board. Am going to remake the cake but with proper allergy friendly flour and she's okay with eggs and butter BUT ... and please excuse my ignorance, I don't know whether that means that I can't use baking powder in the allergy friendly cake or not .... can I?

TIA!

baking powder with white lid is fine. With red lid isn't (or at least that's what it always used to be but I hardly bake these days).

For anyone still reading this thread ... I ended up making a Victoria Sponge cake - recipe from the back of the gluten/wheat free flour bag and apart from upping the vanilla essence and baking powder levels, I stuck to the recipe and it was really, really good! I then spread a layer of butter icing (with a tspn of vanilla in) and some nice strawberry jam in the middle of the cake and that was that. My friend said it was one of the nicest gluten/wheat free cakes that they'd eaten (mind you ... she isn't my best friend for nothing!!!).

Point of all that was that it's worth trying the recipe's on the back as they turn out well (oh ... and apart from the fact that I had to use double the quantity in order to get two cake tins worth of cake to stick together to make it 'normal' cake size.