GFCF Spice Cake
(All of the dry ingredients can be mixed together in advance and stored in a cool, dry place until needed.)
3/4 cup almond meal
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 tsp. Xanthan gum
1/2 cup white sugar
1/2 cup dark brown sugar
1 Tblsp. cinnamon
1 tsp. powdered ginger
1/2 tsp. powdered nutmeg
1/2 tsp. powdered cloves
1 1/2 tsp. baking soda
3/4 tsp. salt
6 Tblsp. vegetable oil
1 1/4 tsp. vanilla
2 Tblsp cider vinager
1 cup cold water OR cold coffee
Whisk all dry ingredients together and make a well in the center. Into the well, pour all of the liquid ingredients. Whisk to combine, taking care to scrape the dry ingredients from the bottom of the bowl. The batter will be springy and spongey.
Lightly grease the bottom of an 8x8 baking pan (Pyrex is fine). Preheat oven to 350 degrees and let the batter sit as the oven heats.
Pour batter into prepared pan and bake for 50 minutes or until a toothpick poked into the center comes out clean.
GFCF CREAM CHEESE FROSTING
1/2 stick GFCF margarine (1/4 cup) at room temperature
1/2 cup GFCF cream cheese (Tofutti brand works)
2 cups corn-free powdered sugar (make your own by whizzing about 2 1/2 cups of regular white sugar in a blender for a few seconds)
Beat margarine for a few minutes until soft and fluffy.
Add cream cheese and beat again until well combined.
Add sugar about 1/2 cup at a time, beating well between additions.
Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Wednesday, June 20, 2007
Chocolate-Almond Cake with Chocolate Frosting
GFCF Chocolate Almond Cake
All of the dry ingredients can be mixed together in advance and stored in a cool, dry place until needed. Reduce the liquid to 3/4 cup and the oil to 5 Tblsp and spread in a shallow glass baking pan to make brownies.
3/4 cup almond meal
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cupt tapioca starch
2 tsp. Xanthan gum
1 cup white sugar
1/4 cup GFCF cocoa powder (Hershey's is gfcf)
1 1/2 tsp. baking soda
3/4 tsp. salt
6 Tblsp. vegetable oil
1 1/4 tsp. vanilla
2 Tblsp cider vinager
1 cup cold water OR cold coffee
1/2 cup GFCF chocolate chips (Baker's brand is gfcf)
Whisk all dry ingredients together and make a well in the center. Into the well, pour all of the liquid ingredients. Whisk to combine, taking care to scrape the dry ingredients from the bottom of the bowl. The batter will be springy and spongey. Gently fold in the chocolate chips.
Lightly grease the bottom of an 8x8 baking pan (Pyrex is fine). Preheat oven to 350 degrees and let the batter sit as the oven heats.
Pour batter into prepared pan and bake for 50 minutes or until a toothpick poked into the center comes out clean.
CHOCOLATE FROSTING
1 stick GFCF margarine (1/2 cup) at room temperature
1/4 cup GFCF cocoa powder
2 cups corn-free powdered sugar (make your own by whizzing about 2 1/2 cups of regular white sugar in a blender for a few seconds)
Whisk cocoa powder and sugar together.
Beat margarine for a few minutes until soft and fluffy.
Add cocoa-sugar mixture about 1/2 cup at a time, beating well between additions.
All of the dry ingredients can be mixed together in advance and stored in a cool, dry place until needed. Reduce the liquid to 3/4 cup and the oil to 5 Tblsp and spread in a shallow glass baking pan to make brownies.
3/4 cup almond meal
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cupt tapioca starch
2 tsp. Xanthan gum
1 cup white sugar
1/4 cup GFCF cocoa powder (Hershey's is gfcf)
1 1/2 tsp. baking soda
3/4 tsp. salt
6 Tblsp. vegetable oil
1 1/4 tsp. vanilla
2 Tblsp cider vinager
1 cup cold water OR cold coffee
1/2 cup GFCF chocolate chips (Baker's brand is gfcf)
Whisk all dry ingredients together and make a well in the center. Into the well, pour all of the liquid ingredients. Whisk to combine, taking care to scrape the dry ingredients from the bottom of the bowl. The batter will be springy and spongey. Gently fold in the chocolate chips.
Lightly grease the bottom of an 8x8 baking pan (Pyrex is fine). Preheat oven to 350 degrees and let the batter sit as the oven heats.
Pour batter into prepared pan and bake for 50 minutes or until a toothpick poked into the center comes out clean.
CHOCOLATE FROSTING
1 stick GFCF margarine (1/2 cup) at room temperature
1/4 cup GFCF cocoa powder
2 cups corn-free powdered sugar (make your own by whizzing about 2 1/2 cups of regular white sugar in a blender for a few seconds)
Whisk cocoa powder and sugar together.
Beat margarine for a few minutes until soft and fluffy.
Add cocoa-sugar mixture about 1/2 cup at a time, beating well between additions.
Carrot Cake with Cream Cheese Frosting
FABULOUS CARROT CAKE
that's so good even my toddler asks for more.
Makes two 9-inch round cake or one really big 9-inch by 13-inch cake.
1 1/4 cups white rice flour
1/2 cup potato starch (not flour or flakes)
1/4 cup tapioca starch
3 tsp. Xanthan gum
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. grated nutmeg
1 cup white sugar
1/2 cup brown sugar
1 cup vegetable oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple, very well drained
1/2 cup raisins
Preheat the oven to 350 degrees.
Grease the bottom and sides of your pan(s)
In a medium-size bowl, whisk together the flour, Xanthan gum, baking soda, baking powder, and spices until they are well combined.
In a large bowl, whisk together the oil, eggs, and sugar until they are smooth and uniform in color.
Dump the dry ingredients into the wet ingredients and mix to combine.
Fold in the carrots, pineapple, and raisings, stir to make sure they're evenly distributed.
Pour into pan(s) and bake for 45 minutes or until a tester poked in the middle comes out clean.
Cool completely. Then frost generously with cream-cheese frosting.
CREAM CHEESE FROSTING
this is very yummy. you may need to double it.
1/2 stick (1/4 cup) GFCF margarine
1/2 cup GFCF cream cheese (Tofutti works well)
2 cups corn-free confectioners sugar (make your own by whizzing 2 1/2 cups regular white sugar in a blender for a few minutes)
1/4 tsp. vanilla
Beat the margarine and cream cheese together until slightly fluffy. Add the sugar, 1/4 cup to 1/2 cup at a time, beating well after each addition. Add the vanilla when you've put in about half the sugar.
Spread all over cooled cakes or eat with a spoon. Your choice.
It tastes kind of like cheesecake and also makes a great dip for strawberries -- which is a more virtuous way of eating it than with a spoon.
that's so good even my toddler asks for more.
Makes two 9-inch round cake or one really big 9-inch by 13-inch cake.
1 1/4 cups white rice flour
1/2 cup potato starch (not flour or flakes)
1/4 cup tapioca starch
3 tsp. Xanthan gum
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. grated nutmeg
1 cup white sugar
1/2 cup brown sugar
1 cup vegetable oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple, very well drained
1/2 cup raisins
Preheat the oven to 350 degrees.
Grease the bottom and sides of your pan(s)
In a medium-size bowl, whisk together the flour, Xanthan gum, baking soda, baking powder, and spices until they are well combined.
In a large bowl, whisk together the oil, eggs, and sugar until they are smooth and uniform in color.
Dump the dry ingredients into the wet ingredients and mix to combine.
Fold in the carrots, pineapple, and raisings, stir to make sure they're evenly distributed.
Pour into pan(s) and bake for 45 minutes or until a tester poked in the middle comes out clean.
Cool completely. Then frost generously with cream-cheese frosting.
CREAM CHEESE FROSTING
this is very yummy. you may need to double it.
1/2 stick (1/4 cup) GFCF margarine
1/2 cup GFCF cream cheese (Tofutti works well)
2 cups corn-free confectioners sugar (make your own by whizzing 2 1/2 cups regular white sugar in a blender for a few minutes)
1/4 tsp. vanilla
Beat the margarine and cream cheese together until slightly fluffy. Add the sugar, 1/4 cup to 1/2 cup at a time, beating well after each addition. Add the vanilla when you've put in about half the sugar.
Spread all over cooled cakes or eat with a spoon. Your choice.
It tastes kind of like cheesecake and also makes a great dip for strawberries -- which is a more virtuous way of eating it than with a spoon.
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