Some gluten free cakes can be dense because they lack the stretching and leavening powers that gluten provides.
Try baking with a Bundt pan.
The central hole in the pan allows heat to flow through the center of the cake, so that it actually bakes the cake from the inside out, as well as from the outside in. This produces a more evenly baked cake, compared to a conventional pan which can overcook the edges long before the center is set.
It also jump starts the leavening agents in the cake such as baking powder and baking soda and gets them activated due to the faster heat transfer, allowing the cake to rise as high as it can.
Another reason Bundt pans are great for cakes, is they make a beautiful display. A simple glaze drizzled over the cake, looks stunning without really much effort or time.