Tag Archive | Baking powder

GFCFSF Carrot Cake with Cream Cheese Frosting

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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.

FROM LIVING WITHOUT APRIL/MAY 2009 EDITION
By Diane Kittle

Gluten-Free, Dairy-Free Carrot Cake

MAKES ONE 2-LAYER 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

MAKES 2 CUPS

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!

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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}

INGREDIENTS:

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

DIRECTIONS:

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}

INGREDIENTS:

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)

DIRECTIONS:

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.