GLUTEN-FREE WHITE CAKE
We love eating healthy whole grains, produce in season, and treats sweetened with honey. But on a special occasion, like our daughter's birthday, we go right for this delicious, light white cake. Here we slathered blueberry jam between the two layers before frosting it all with vanilla buttercream frosting. You might like chocolate or lemon instead. Here is the cake recipe to help you make your own treat.
Provided by Shauna Ahern
Categories dessert
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preparing to bake: Heat the oven to 375 degrees F. Lay down greased parchment paper into two 9-inch cake pans.
- Combining the dry ingredients: Whisk together the flour mix, psyllium, baking powder, and salt. Set aside.
- Mixing the wet ingredients: Stir together the milk and vanilla.
- Creaming the butter and sugar: Put the butter into the bowl of stand mixer. Whirl the butter until it has spread out in the bowl. Add the sugar. Mix the butter and sugar together until the sugar has entirely disappeared into the butter and has come creamy.
- Finishing the batter: With the stand mixer running on low, add 1/3 of the dry ingredients. When there is no flour visible, add 1/2 the milk. Repeat, ending with the last of the dry ingredients. Carefully, scrape the cake batter into a large bowl.
- Beating the egg whites: Clean out the bowl of the stand mixer and dry it thoroughly. Add the egg whites. Turn on the stand mixer, with the whisk attachment on. Add the cream of tartar to the egg whites. Let the stand mixer run until the egg whites turn white and start to thicken. Pour in the sugar and continue whisking the egg whites until they have reached soft peaks.
- Folding in the egg whites: Pour 1/3 of the egg whites into the cake batter. Slowly, with sure strokes, use a rubber spatula to fold the egg whites into the cake batter. When there is no visible sign of egg whites left, pour another 1/3 of the egg whites. Continue doing this until the cake batter is fluffy and increased in volume. Stir in the last and stop stirring.
- Baking the cake: Pour the cake batter equally into the 2 cake pans. Slide them into the oven and bake until the top of the cakes has a little athletic jiggle, and a toothpick inserted into the middle comes out clean, 30 to 40 minutes.
- Allow the cakes to cool in the pan. Run a butter knife around the edges of the cake pans to loosen the cake. Carefully, turn the cakes onto cooling racks.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
Nutrition Facts : Calories 472 calorie, Fat 20.5 grams, SaturatedFat 12 grams, Cholesterol 51 milligrams, Sodium 369 milligrams, Carbohydrate 69 grams, Fiber 4.5 grams, Protein 8 grams, Sugar 40 grams
GLUTEN-FREE CHOCOLATE CAKE (WITH STORE-BOUGHT MIX!)
This fast recipe could easily be made with regular chocolate box mix, but I like to make it for my friends with celiac using gluten-free mix. It takes all the guess work out of converting your favorite chocolate cake recipe to use gluten-free flour. Since cocoa powder is GF, it's is the way to go if you need a GF option - use it to flour the pans instead of all-purpose flour.
Provided by Ana Calderone
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray three 6-inch cake pans with cooking spray. Line each pan with parchment paper rounds. Spray the parchment paper and dust cocoa powder over the pan and paper. Tap the pan over a sink or trash can to get rid of excess powder.
- Whisk together the cake mix, pudding mix, water, oil and sour cream in large bowl. Add the eggs one at a time, whisking until full incorporated after each addition. Toss the chocolate chips with the cocoa powder in a small bowl. Fold the chocolate chips into the batter.
- Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool in the pans on a wire rack for 10 minutes, then turn the cakes over onto the wire rack to cool completely.
- For the chocolate buttercream frosting: Add the butter to the bowl of a stand mixer fitted with a paddle attachment and stir on low speed until combined. Gradually add the confectioners' sugar alternating with the milk until incorporated. Gradually add the cocoa powder, salt and melted chocolate and mix until combined. Add to a large piping bag and tie off with a rubber band.
- Place the first cake layer on a 6-inch cardboard round and place on a rotating cake stand. Pipe a layer of about 1/2 cup buttercream on top and use an offset spatula to spread into an even layer. Place the second cake layer on top of the buttercream and pipe another 1/2 cup buttercream on top. Spread into an even layer, then top with the third cake layer.
- To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer the cake to the refrigerator and chill for 30 minutes.
- Remove the chilled cake from the refrigerator. Pipe about 2 tablespoons buttercream onto the center of a 12-inch cake drum or plate; this will help hold the cake in place while you frost. Place the cake drum on a rotating cake stand. Place the cake on top of the buttercream.
- Pipe 2 to 3 cups buttercream up the sides and top of your cake, smoothing the edges with a bench scraper. Scrape excess buttercream into a bowl to keep the bench scraper clean.
GLUTEN-FREE BOXED CAKE MIX REPLACER
Got a recipe calling for gluten-free cake mix? Don't have one? Don't want to use them? Here is a chemical-free and less expensive replacement. The dry ingredients equal one 19-ounce boxed version. Adapted from the ingredients' lists of various boxed versions. Store in an airtight container for up to 1 month.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 59.3 g, Fat 0.5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 474.8 mg, Sugar 26.3 g
EASY QUICK-MIX GLUTEN FREE CAKE
This is the easiest cake to make- simply mix all ingredients and bake. It is a never fail recipe. This cake tastes great and never lasts long in my household. It is a light cake that tastes like a sponge. As with all GF cakes it is best eaten on the day of baking
Provided by Jubes
Categories Dessert
Time 40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and use medium speed on mix master to beat for 5 minutes.
- Line bottom of a greased round cake tin.
- Pour mixture into tin and bake at 180 degrees for approx 30 minutes.
- Cool in tin for 5 minutes before turning out.
- Ice as desired or dust with GF icing sugar.
- VARIATIONS.
- Use orange juice and add the zest of one orange in place of the milk.
- Use lemon juice and zest in place of the milk.
- Add 1/4 cup of cocoa for a chocolate cake.
- Make two cakes and sandwich with jam and cream for use as a double sponge birthday cake.
I CAN'T BELIEVE IT'S NOT GLUTEN! GLUTEN-FREE CAKE FLOUR MIX
A healthy, gluten-free cake flour mix. Substitute it for regular flour cup-for-cup in cake recipes and other baked goods (but not bread, which needs a different mixture). The ingredients are easily purchased online or in most healthfood stores.
Provided by Whats Cooking
Categories Dessert
Time 10m
Yield 2-3 recipes
Number Of Ingredients 4
Steps:
- Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
- Store in airtight container or ziploc bag in refrigerator.
GLUTEN AND DAIRY FREE BASIC CAKE MIX
This is a gluten and dairy free version of my family's 'Jiffy tea cake' which is one of those basic cakes you can add almost anything to! It makes a smallish cake, so I usually double the mixture if making a whole cake, or just use the quantities below to make about 6 muffins. I've given the quantities in 'cups' and by that I actually mean a tea cup that I've been using as my cooking measuring cup for the last 30 years! It doesn't really matter whether you use a metric or imperial cup as long as you use the same cup - though if you only have small eggs, I would perhaps use two. I also like to have a fairly thick batter, so I add more milk or flour as needed to get it to the right consistency - experiment to see what suits you and your oven best.
Provided by feedingtimeatthezoo
Categories Dessert
Time 40m
Yield 6 muffins
Number Of Ingredients 6
Steps:
- OPTIONAL EXTRAS
- To make some of the many variations on this cake:.
- - lemon juice and 1 cup of dessicated coconut.
- - 1/2 cup sultanas or currants (or dairy free choc chips!).
- - cocoa to make the chocolate version.
- - sliced apple rings (arranged on the top of the cake batter before you cook it) and cinnamon sugar.
- - chopped dates with powdered ginger, nutmeg, and allspice.
- DIRECTIONS.
- No fancy directions here - just throw everything into a food processor and mix it all together!
- If you are adding any of the optional ingredients, put them in last (especially if it's the dried fruit as you don't want to chop that all up into the mixture).
- Put the mixture into an oiled and floured tin, or a muffin tray, and cook in a moderate oven (180C/360F) for around 15-30 minutes depending on your oven and whether you're doing it as a cake or muffins.
- Carefully turn out on a rack to cool (or while it's hot, you can spread the top of the cake with dairy-free margarine and sprinkle with cinnamon sugar - mmmmmmm!).
- You can ice/frost the cake as desired - if you can tolerate dairy, a lemon cream cheese icing made with big scoop of creamed cheese, lemon juice and icing sugar is lovely!).
- 'SHELF-LIFE' / STORAGE.
- Like many things made with gluten free flour, this cake is best eaten quickly which is one of the reason why I usually make muffins and put them in the freezer and just quickly heat in the microwave and serve as needed.
Nutrition Facts : Calories 249.1, Fat 19.6, SaturatedFat 3, Cholesterol 30.1, Sodium 20.6, Carbohydrate 17.7, Sugar 16.7, Protein 1.6
GLUTEN-FREE ANGEL FOOD CAKE
I have been making this for about 2 years and I have made it over 6 times at the time of publishing. Cut with a clean serrated knife, wiping the blade every few cuts.
Provided by Christine
Categories Angel Food Cake
Time 2h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
- Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
- Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
- Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
- Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
- When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 49.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.1 g, Sodium 117.4 mg, Sugar 36.6 g
GLUTEN FREE CARROT CAKE FROM A MIX
Make and share this Gluten Free Carrot Cake from a Mix recipe from Food.com.
Provided by MrsRRolen
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
- In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
- Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.
Nutrition Facts : Calories 245.4, Fat 16.9, SaturatedFat 9.5, Cholesterol 82.4, Sodium 141.6, Carbohydrate 22.3, Fiber 0.9, Sugar 20.7, Protein 2.7
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