2 large eggs (or 3 egg whites) 1 c white or brown rice flour
6 T Potato Starch 2 T Tapioca Flour
1 t Xanthan Gum 1/4 t Baking Powder
1/4 t Baking Soda 1/3 t Sea Salt
3/4 c buttermilk -or-
2 t lemon juice with enough milk (cow, rice, soy) to make 3/4 cup
Preheat oven to 350°F. Grease 9x5-inch loaf pan or two 5x3-inch pans (or other pans - see below). Cake rises better in smaller pans. Set aside. Using electric mixer and large mixer bowl, cream together butter, sugar, and eggs on medium speed until thoroughly blended. Add lemon peel. In a medium bowl, combine flours, potato starch, xanthan gum, baking powder, baking soda and salt. In another medium bowl, combine buttermilk (and fruit juice concentrate, if using - see below) and vanilla. On low speed, beat dry ingredients into egg mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined. Spoon batter into pan(s). Bake 9x5-inch loaf for 50-55 minutes; 35-45 minutes for smaller pans or until top is golden brown and a toothpick inserted into center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool on rack. Serves 12. Cupcakes: Bake 12 cupcakes for 20-25 minutes. Grease 7 flour pan . Layer Cake: Bake in 9-inch round nonstick pan for 35-40 minute or two 8-inch round nonstick pans for 25-30 minutes. Grease pans, then line with waxed paper or parchment paper and grease again for easy cake removal. Cool on wire rack. Sheet Cake: Grease 11x17-inch pan. Line with waxed paper or parchment paper if you plan to remove cake from pan before frosting. Bake for 25-30 minutes.
*Sugar Alternative: 2/3 cup pure fruit juice concentrate (thawed but not reconstituted) in place of 1 cup granulated sugar. Reduce milk to 1/2 cup. Increase baking soda to 1/2 teaspoon. This version produces a decidedly less sweet cake. For a sweeter, stronger fruit flavor, simmer 1 cup concentrate on low heat until reduced to 2/3 cup. Cool slightly. You may also us 2/3 cup honey, but reduce milk to 1/2 cup.
1-1/2 cup GF All Purpose Baking mix 1 cup Brown Sugar
1/2 cup Cocoa powder, unsweetened 1 tsp. Baking Soda
1 tsp. Xanthan Gum 3/4 tsp. Salt
1/2 cup Milk (cow, soy or rice) 1/3 cup Butter or Shortening
1 large Egg 1 tsp. Vanilla
3/4 cup warm brewed Coffee
Preheat oven to 350°F. Grease a 11" X 7" nonstick pan. Set aside. Place all ingredients, except coffee, in large bowl and blend with electric mixer. Add coffee and mix until thoroughly blended. Pour into prepared pan and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Serves 12. NUTRITIONAL INFORMATION: One piece of cake contains Calories 190, Calories from Fat 60, Total Fat 7g, Saturated Fat 4g, Cholesterol 30mg, Sodium 220mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 18g, Protein 3g.
Chocolate Zucchini Cake (contributed by Phyllis Potts)
1 cup White Rice Flour 1-1/4 cups White Bean Flour
2 tsp Xanthan Gum 1/2 cup Unsweetened Cocoa
1 Tb Baking Powder 1-1/2 tsp Baking Soda
1 tsp Sea Salt 1 tsp Cinnamon
3/4 cup Soft Butter 2 cups Sugar
3 Eggs 2 tsp Vanilla
2 tsp Grated Orange Peel 2 cups Shredded Zucchini
1/2 cup Milk or Water 1 cup Walnuts Pieces
Preheat oven to 325 degrees. Grease and flour a tube pan or loaf pan.
In a mixing bowl combine rice & bean flours, Xanthan, cocoa, baking powder & soda, salt and cinnamon), set aside. In another bowl cream together the butter and sugar; add eggs one at a time and vanilla extract, orange peel and zucchini. Stir in, alternately, the flour mixture and milk (or water); add nuts and stir. Pour batter into prepared pan.
Bake for approximately 1-1/2 hours; cool with oven door open for 30 minutes. Turn out and cool completely on a wire rack. May be served with or without frosting.
Recipe from Connie Sarros' "Wheat-free,Gluten-free Dessert Cookbook".
5 eggs 2 cups sugar
1/2 cup gluten-free flour, mix 1/3 cup cocoa
1 cup butter, melted 1 tsp vanilla
1 cup flaked coconut 1/3 cup chopped pecans
1 (7oz) jar marshmallow cream
Beat eggs until thickened. Gradually beat in sugar. Sift flour mixture and cocoa together. Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well. Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately spread with marshmallow cream that has been warmed and melted in the microwave. Gently spread Sugared Cocoa Icing over marshmallow cream.
Sugared Cocoa Icing
1/2 cup butter, melted 1/3 cup cocoa
1 tsp vanilla 6 Tbs milk
1 lb sifted confectioners' sugar (4 cups)
Stir together icing ingredients in a bowl until smooth.
Definitely add leavening to the cake by whipping the eggs and sugar for at least 10 minutes on high -- they should mount and lighten, and develop a luscious gloss. Then very heavily grease the pan. Something in the cake sinks to the bottom when baking, and makes a sugary crust which really sticks. You have to dig that baby out -- use a springform pan! Then you can just slide a knife under the baked cake to get it out, still a little difficult. Warm the marshmallow, instead of trying to spread a cold glob on the warm cake -- it will totally crush it. Microwave on low for just 10 seconds or so in the jar. Then pipe the chocolate icing on top, and marble it.
Preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray, set aside. Combine flours, xanthan gum, baking soda, cinnamon, salt, and ginger together in a bowl. Set aside. In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Remove cake from pan. Yield: 10-12 servings.
Frosting: Combine 1/3 cup cream cheese, powdered sugar, milk and vanilla; beat until smooth. Frost cake when completely cooled.
Gluten-Free Applesauce Cake
1 cup Buckwheat Flour 1 cup Brown Rice Flour
1/2 tsp Xanthan Gum 1-1/2 tsp Baking Powder
1 tsp Baking Soda 2 tsp Cinnamon
1 tsp Sea Salt 1 cup Safflower Oil
1 cup Honey 2 large Eggs
2 cups Applesauce 1 cup chopped Pecan Halves
Preheat oven to 350 degrees F. Lightly grease 9" cake pan, set aside.
Mix together dry cake ingredients. Add oil, honey and eggs. Beat mixture for several minutes until smooth. Mix in applesauce and nuts (you may eliminate nuts if you like). Place cake mixture into baking pan, bake for 35 minutes. Test cake with toothpick for doneness. Yield: 12 servings
Chocolate Pound Cake (contributed by Carol Fenster, Ph.D. )
1/2 cup Brown Rice Flour 1/4 cup Potato Starch
1/2 cup Unsweetened Cocoa Powder 1/4 cup Tapioca Flour
1/2 tsp Xanthan Gum 1/2 tsp Baking Soda
1/4 tsp Baking Powder 1/4 tsp Sea Salt
2 Tb Strongly Brewed Coffee 1 jar (1-1/2 oz.) Baby Prunes 1 tsp Vanilla 1/3 cup Milk
1/4 stick Unsalted Butter, room temp. 2 large Eggs
1 cup Sugar
Preheat oven to 350 degrees F. Grease and flour 6 or 8-cup tube or bundt cake pan. Set aside. Sift flours, cocoa, xanthan gum, baking soda, baking powder, and salt in a bowl. In another small bowl combine coffee, prunes, vanilla and milk. In large bowl, use electric mixer to beat butter, eggs, sugar and orange peel for four minutes at thigh speed. At low speed add flour mixture alternately with milk/prune mixture in three separate additions. Continually scrape edges of bowl. Place batter in prepared pan and bake 40 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool on rack for 10 minutes. Turn cake onto serving plate. Cool completely. Yield: approximately 12 servings
Pineapple Upside Down Cake (contributed by Carol Fenster, Ph.D.)
To prepare this delicious pineapple cake, see "Yellow Cake. It's a real treat.
1 Yellow Cake - GF Recipe
1/2 cup Brown Sugar, packed
1 (16 oz.) can Pineapple Rings, drained (about 7 rings)
7 Maraschino Cherries, drained
Preheat oven to 350 degrees F. In 10" pie plate or skillet (or special pan designed for upside down cake), spray with cooking spray. Evenly sprinkle brown sugar over bottom of pan. Arrange 7 pineapple slices with maraschino cherry in center of each circle. Pour Yellow Cake batter evenly over top. Bake 35-40 minutes or until top springs back when touched. Cool 5 minutes, then invert onto serving plate. Yield: approx. 8 servings
2 1/4 cups cake flour (I used the Featherlight flour mix.....)
In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each egg. Beat in vanilla. Add flour; mix well. Pour into a greased 15 in/ 10 in baking pan. Bake at 325 F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool Completely.
Frosting: 1 cup sugar 1/3 cup evaporated milk 1/2 cup butter 1/2 cup semisweet chocolate chips
Combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir and spread over cake. YIELD 24-30 servings.
