Cakes are not that difficult to make for gluten and wheat free diets. They do not need gluten to help them rise, relying instead on eggs and air or a little gluten free baking powder.
To a certain extent you can choose the flour to use depending on the color you want your cake to turn out. Chocolate or coffee cakes, for example, can be include buckwheat or carob which are darker in tone. Cornmeal can be used in yellow cakes such as the Victoria Sandwich.
Bread, on the other hand, is more problematic. It relies heavily on the elasticity that the gluten in the wheat provides.
Due to this, gluten and wheat free bread making is handled rather differently than the usual method. It is not kneaded, for instance, but usually made as a batter, which is poured into the tin and left to rise just once before cooking. I talk more about this on my gluten free bread page.
If you are not gluten free, then you could try rye bread. This is normally darker in color and more dense than wheat based breads, with a distinctly different flavor.