Tag Archive | Gluten

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.


Pretzels that taste great!

We LOVE these pretzels in our family!! Yes, they are dairy, gluten and soy

free but we can’t tell.  Use this link ~


so you can get them at the lowest price I’ve been able to find them.

Try them out and let me know what you think.

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.