Tag Archive | Baking and Confections

GFCFSF Carrot Cake with Cream Cheese Frosting


I have been craving carrot cake since the first warm day hit us at the end of March.  Finding a recipe that had a cream cheese frosting that we could eat was very challenging but after many Google searches – I finally found THE ONE!  LOL  As you can see from the picture above, we thoroughly enjoyed this cake.  It came out so moist and sweet.  The frosting was very good and easy to make.  The picture below is the professional picture from the magazine where I found the carrot cake recipe.  Looks good, doesn’t it?  Why not try it out yourself?  Let me know how yours turns out.  Enjoy!  😉  Please see below the cake recipe for the very easy allergy free cream cheese frosting recipe.

By Diane Kittle

Gluten-Free, Dairy-Free Carrot Cake


Lighter and fluffier than most carrot cakes, this recipe delivers rich, spicy flavor.

5 large eggs, room temperature

½ cup vegetable oil (I used Safflower Oil)

2 cups sugar (I used Sugar in the Raw)

2 cups Gluten Free All Purpose Flour Blend (see below recipe)

2 teaspoons baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon xanthan gum

3 cups grated carrots (I peeled 6 carrots and threw them into my Vitamix)

1 cup raisins

1 cup chopped walnuts (I threw 1 1/2 c of walnuts into my Vitamix)

1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and lightly dust with gluten-free flour.

2. In the bowl of an electric mixer, beat eggs, oil and sugar at medium-high speed for 3 minutes.

3. In a separate bowl, sift together flour blend, baking soda, baking powder, cinnamon, nutmeg, salt and xanthan gum.

4. Add the dry ingredients to the wet batter and mix on medium-low speed just until blended, approximately 30 seconds. Fold in grated carrots, raisins and nuts (if desired) until combined.

5. Divide the batter between the two prepared pans. Bake in preheated oven for approximately 60 to 75 minutes, depending on oven and pan size. Begin checking for doneness at 60 minutes. Cake is done when an inserted toothpick comes out clean. Let cake cool in the pans for 20 minutes; then turn it out of the pans and cool completely on a wire rack before frosting.

Gluten-Free All-Purpose Flour Blend


1 cup rice flour ½ cup tapioca starch/flour ½ cup cornstarch or potato starch

Thoroughly combine all ingredients. Store in a covered container in the refrigerator until used.

Recipe by Diane Kittle, owner of Dee’s One Smart Cookie, a gluten-free, dairy-free, allergy-friendly bakery in Glastonbury, Connecticut.

The Cream Cheese Frosting I found at another website and it was so easy, I almost cried! I searched and searched and while many recipes called for me to soak almonds and other deep and time-consuming methods; Megan and Kim at Welcoming Kitchen ‘welcomed’ me with open arms and a tasty recipe.  Please click on the link below to see what other great recipes they have to share. 

Dairy and Soy Free Cream Cheese Frosting

4TB Soy-Free Earth Balance Buttery Spread

1/2C Vanilla Flavored Coconut Milk Yogurt (I used So Delicious Brand; as suggested by Megan and Kim)

2 1/3C or more of powdered sugar

Mix together Earth Balance and yogurt in stand mixer until smooth.  Add powdered sugar until your frosting reaches the texture you enjoy.  (I’m not sure how much I used since I just kept adding until it was as thick as we like our frosting).  I frosting the cake immediately;  after letting the cake cool for 20 minutes.  This frosting dries FAST so make sure you are ready to frost as soon as you are done making it.  I ended up using a spatula in very hot water to smooth the frosting on our cake.  Regardless, this frosting complements the carrot cake perfectly.  Thank you so much Megan and Kim from Welcoming Kitchen; for such an easy and tasty recipe!


GFDFSF Coconut Yellow Cake with Coconut Buttercream Frosting

Yesterday was my Mom’s (actually she’s my Mother in Law but we are very close) birthday and I wanted to make her favorite cake.  I had NO idea what that cake would be so I devised a scheme where my sister was able to get the information secretly from her husband.  I couldn’t find a recipe online that I liked so I decided to make the entire cake using my imagination.  Sorry, I forgot to take a photo but both of my Mom’s loved it and when I ate a piece I could see why. 

Coconut Cake but not the one I made 2-27-2013

Below are the two recipes I tweaked to make this absolutely yummy Gluten, Dairy and Soy Free Coconut Yellow Cake with Coconut Buttercream Frosting.  Try it out and see if yours comes out just as tasty.


Classic Yellow Cake

adapted from Easy Gluten Free Baking

{Italics is what I replaced the original recipe ingredients with}


Prepared Cake Pans (Spray with allergy free pan spray or use shortening with paper towel and flour with rice flour or sweet rice flour)

Toothpicks to make sure cake is done;  Little oven safe glass bowl filled with water to place on the bottom rack of your oven (this keeps your cake moist)

DRY                                                                                                                      WET

1C plus 2T sifted White Rice Flour                  1C Butter Flavored Shortening

1C Cornstarch                                                                         1C Granulated Sugar

2t GF Baking Powder                                                           4 Large Eggs

1t Xanthan Gum                                                                     1/2 C  Coconut Milk

1t Salt                                                                                         2t Vanilla Extract

This makes one 8 inch 2 layer cake, one 9×13″ cake or 2 dozen cupcakes


1) Preheat oven to 350 degrees

2) In a medium bowl, whisk together all dry ingredients.

3) In the bowl of your stand mixer, cream together shortening and sugar until light & fluffy; about 30 seconds.

4) Add eggs & beat for an additional 15 seconds.  Add dry ingredients and mix until completely combined.  Add milk and vanilla extract.  Blend until batter is thoroughly combined & fluffy.

5) Pour into prepared pans or cupcake holders.

6) BAKING TIMES = For 8″ round pans about 25-30 minutes;  for 9×13″ pan about 35-40 minutes; for cupcakes about 15-25 minutes

7) Pull out oven rack and poke each cake in the center with a toothpick.  As long as toothpick is clean when you remove it, your cake is done.

8) Remove pans from oven & place on wire racks to cool for 5 minutes.

9) Transfer cake(s) directly onto racks to cool completely.

GFCFSF Coconut Buttercream Frosting

adapted from Free For All Cooking

{Italics is what I replaced the original recipe ingredients with}


1/2 C Butter Flavored Shortening (I use Spectrum Organic Butter Flavored Shortening)

2  1/2C Confectionary Sugar

1  1/2t Coconut Extract

1T or more of Coconut Milk

1/4 C or more of sweetened or unsweetened coconut flakes (I used sweetened)


Blend shortening and extract until thoroughly mixed.

Add sugar while blending simultaneously.

As your frosting thickens, add milk until it is the consistency you want to frost your cake.

After you frost your cake, sprinkle your coconut flakes on top.

Homemade Gluten, Dairy and Soy Free Strawberry Shortcake


Strawberry Shortcake is the first cake I make every summer.  We look forward to this tradition happily in my family.  I make the Angel Food Cake from scratch and it comes out so airy that many times my son and husband enjoy eating the cake plain!  

The recipe I use is for a typical Angel Food Cake.  Instead of using vanilla and almond extract, I use organic flavorings depending on the fruit we will use to top our cake.  I also substitute the ‘regular’ flour with a mix I found on the internet called “I Can’t Believe It’s Not Gluten” cake flour.  This mix is simple to make at home and I keep a batch of it in my refrigerator daily.

I make our Cool Whip from Rich’s Rich Whip, which I purchase in the kosher section of our Shoprite Grocery Store.  I typically purchase 8-10 little cartons at a time; they usually cost between $2.19 – $3.00 a piece.  I freeze them until I am ready to make cool whip.  It’s very simple and all you do is add granulated sugar as you beat the whip into a light and fluffy wonder.  

As far as the fruit ~ I clean it and slice it into a bowl.  I then add granulated sugar and cover it with a lid.  Once I place the strawberries in the refrigerator; I continue making the Angel Food Cake.  Once the cake is done baking, it’s time to taste and enjoy summer.  

Go ahead and try it out.  The recipes for the Angel Food Cake and flour mix are below.  PLEASE let me know how you make out.  Believe me, your family and friends will never know that they are eating an allergy friendly cake.  I guarantee they will be back for more! 🙂  Enjoy!!

~ GFCF I Can’t Believe It’s Not Gluten Cake Flour Mix ~ 

3c finely ground brown rice flour;  1c potato starch;    1 1/4 tsp guar or xanthan gum.   Sift ingredients together, combining thoroughly.    Store in airtight container in cabinet or in refrigerator.


Makes 1 big cake or 12-15 small cakes using glass custard bowls 

Prep Time: 1 1/2 hrs. plus time to cool

Heat oven to 325 degrees and bake 45-60 minutes

until cake is firm, resilient and nicely browned.

Non Food Items Needed:

 12-15 Glass Custard bowls with lids for storage in refrigerator

 Stand mixer and rubber spatula

 Medium bowl and sifter

Ingredients to make Angel Food Cake:

¨         1 cup of GFCF cake flour, sifted

¨         1  1/2 cups of vanilla granulated sugar

¨         9 egg whites

¨         1/4 tsp. salt

¨         1 tsp. cream of tarter

¨         1 tsp. vanilla extract or other flavor (if not using vanilla flavoring, don’t use vanilla granulated sugar, just use regular granulated sugar).


  1. Sift together the flour and 1/2 cup of the sugar

  2. Beat the egg whites, in stand mixer, on high, until foamy. 

  3. Add the salt and cream of tarter and continue to beat on high, until the egg whites hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. 

  4. Beat in the remaining sugar and vanilla extracts/flavorings and continue to beat on high until the peaks become a little stiffer.

  5. Gradually and gently fold in the flour mixture, using a rubber spatula.

  6. Turn the batter into an ungreased 9 or 10 inch tube pan, or foam cake pan or small custard cups. Don’t use any pan with ridged sides.

  7. Place the cake onto a rack and let cool for about 15 minutes.

  8. Cut carefully around the sides of cake and remove pan.

  9. Let cake cool for at least 30 minutes before flipping it over and removing bottom portion of pan.

  10. Cool completely before slicing with a serrated knife.

Homemade Chocolate Chip Cookies ~ Gluten, Dairy, Soy and Dye Free & oh so TASTY!!


Don’t these look great??? I just made these this morning & I just had to share them with you. They taste as good as they look and they are free of all our allergens.

The recipe came from the below book. This is the first time I used this recipe & the cookies came out very tasty! So tasty, that this is now my go to recipe for homemade chocolate chip cookies. You can check out more about Jules by clicking on the picture of her cookbook below! I’m off to enjoy some cookies with my family! ☺