Gluten Free Cake Recipes
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Flourless Chocolate Cake
| 8 oz. |
- * bittersweet chocolate |
1. Preheat oven to 350 degrees F.
2. Butter 10 in. pan, line bottom with wax paper and then butter over wax paper.
3. Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
4. Remove bowl from heat and whisk in sugar.
5. Add eggs one at a time, whisking thoroughly after each addition. |
| 1/2 lb. |
- ** butter (2 sticks) |
| 1 1/2 cups |
- pure cane sugar |
| 6 |
- eggs |
| 1 cup |
- unsweetend cocoa |
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| 6. Sift cocoa powder over chocolate and whisk until just combined. |
| 7. Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in the center of the cake comes out with moist crumbs adhering, 35 - 40 minutes. |
| 8. Cool cake in pan on a rack for 10 minutes, then remove side of pan. |
| 9. Invert cake onto a plate and reinvert onto rack to cool completely. |
| 10. Dust cake with cocoa powder before serving. |
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| * Good, bittersweet chocolate (not unsweetened), chopped |
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** To make this recipe GFCF, substitute Fleischmann's Light margarine for the butter.
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Chocolate Pound Cake
| 1/2 lb. |
- * butter |
1. Preheat oven to 325 degrees F.
2. In a mixing bowl, cream the sugar and shortening well.
3. Add eggs one at a time, beating after each one.
4. In a separate bowl, sift flour, salt, baking powder and cocoa together.
5. To the powdered mixture, alternately add the creamed mixture with the milk and vanilla.
6. Beat well.
7. Bake in greased and floured 10 inch tube pan for 1 hour and 20 mins to 1 hour and 30 mins at 325 degrees F. |
| 1 cup |
- shortening |
| 3 cups |
- pure cane sugar |
| 5 |
- eggs |
| 3 cups |
- tapioca flour |
| 1/2 tsp. |
- salt |
| 1/2 tsp. |
- baking powder |
| 5 Tbsps. |
- cocoa |
| 1 cup |
- * milk |
| 1 Tbsp. |
- vanilla extract |
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| 8. Cake is done when you can insert a toothpick into the cake and remove it dry. |
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* To make this recipe GFCF, substitute Fleischmann's Light margarine for the butter and Blue Diamond Almond Breeze for the milk.
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Banana Cake
| 2/3 cup |
- shortening |
1. Preheat oven to 350 degrees F.
2. Place shortening in a mixing bowl.
3. Sift in flour, sugar, baking powder, soda and salt.
4. Add bananas and 1/3 cup of buttermilk; mix until moistened by beating 2 minutes at medium speed in electric mixer.
5. Add the other 1/3 cup of buttermilk and the eggs and beat two minutes longer.
6. Fold in chopped pecans.
7. Bake in 2 greased and floured 9 1/2” pans for 28 - 30 mins at 350 degrees F. Cool 10 mins. |
| 2 1/2 cups |
- * sifted flour |
| 1 1/2 cups |
- pure cane sugar |
| 2 |
- eggs |
| 1 1/4 tsp. |
- baking powder |
| 1 tsp. |
- soda |
| 1 tsp. |
- salt |
| 1 1/4 cups |
- mashed, fully ripe bananas |
| 2/3 cup |
- ** buttermilk |
| 2/3 cup |
- pecans |
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| 8. Cake is done when you can insert a toothpick into the cake and remove it dry. |
| Banana Nut Frosting: |
| 1. In small mixing bowl, cream 1/4 cup ** butter, 1/4 cup mashed fully ripe banana and 1 tsp. lemon juice. |
| 2. Add 2 1/2 cups of confectioners sugar and blend well. |
| 3. Stir in 1/3 cup of chopped pecans. |
| 4. Spread frosting on thoroughly cooled cake. |
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| * Make flour from 2/3 cup Garfava bean flour, 1/3 cup Sorghum flour, 1 cup Cornstarch and 1 cup Tapioca flour- mix thoroughly before using. |
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** To make this GFCF, substitute Blue Diamond Almond Breeze for buttermilk in the cake and Fleischmann's margarine for the butter in the icing.
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Strawberry Short Cake
| 1/2 cup |
- shortening |
1. Preheat oven to 500 degrees F.
2. Grease and * flour an 8“ baking pan.
3. Sift dry ingredients, working shortening into * flour mixture.
4. Mix in egg and ** milk.
5. Pour mixture into 8“ baking pan and smooth gently to fit pan.
6. Bake 12 - 15 minutes at 500 degrees F.
7. Cool on cake rack. |
| 2 cups |
- * sifted flour |
| 1/4 cup |
- pure cane sugar |
| 1 |
- egg |
| 4 tsps. |
- baking powder |
| 1 tsp. |
- baking soda |
| 1 tsps. |
- salt |
| 1 qt. |
- frozen strawberries |
| 1/2 cup |
- ** milk |
| 1 cup |
- whipped cream |
| 1 8“ |
- baking pan |
| To Serve: |
| 1. When cool, split cake crosswise. |
| 2. Hull and slice or mash sweetened strawberries. |
| 3. Cover bottom layer of cake with strawberries. |
| 4. Top with second layer of cake and cover with more strawberries. |
| 5. Finish with whipped cream and decorate with extra berries. |
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| * Make flour from 2/3 cup Garfava bean flour, 1/3 cup Sorghum flour, 1 cup Cornstarch and 1 cup Tapioca flour- mix thoroughly before using. |
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** To make this GFCF, substitute Blue Diamond Almond Breeze for milk. Leave off the whipped cream, or look for a Soy based alternative (no casein).
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Published on 26/08/2009 22:00:00
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