Really Wacky Cake

Chocolate cake that is gluten, egg, and milk free! I was so happy that this cake was a complete success with the GF friends and non-GF friends. It made my birthday celebration very memorable, especially as we ate the cake with the most amazing coconut ice cream. I didn't feel like this birthday was any different from any other. Friends, food, fun; just the way I like it.

1/2 cup sorghum flour
1/4 cup coconut flour
3/4 cup white rice flour
1 teaspoon xanthum gum
5 Tablespoons cocoa powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 Tablespoon apple cider vinegar
6 Tablespoons canola oil (1/2 cup)
1 1/4 cup cold water
1 teaspoon vanilla

Preheat oven to 350 degrees.

Sift the flours with sugar, cocoa, soda and salt until they are well combined. Make a well in the flour mixture. In a separate bowl mix the oil, vinegar, vanilla and water. Pour this into the well and mix thoroughly. Pour into an ungreased 9x9-inch baking pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool in the pan on a rack.

P.S. The icing was a Pamela's Vanilla Frosting mix I picked up at New Leaf (and I've seen it at Whole Foods). I can't say that I am a fan of the frosting. Other people liked it. I used coconut oil for the necessary fat. It did taste better the next day, but it was hard to spread and somewhat tasteless other than a very sugary glaze. Next time, I think I'll make an artful dusting with powdered sugar.

Also, I should mention that the picture above requires 2 batches of this recipe. I baked it in a 10-inch round pan. It made a lot of cake, enough for 8 people and leftovers. This cake works better as single, thick cake - sometimes referred to in cookbooks as "picnic cake". It doesn't "do layers" like some cakes that use wheat flour. If you are really wanting to do thin layers with frosting in between, bake it in a single pan and then slice the baked cake. You'll need spatulas, finesse and a sense of humour as this cake is very moist and can break easily doing such maneuvers.

One batch makes 12 nice cupcakes. Use parchment cupcake liners. Bake for 25 minutes.

Pineapple and Carrot Cake

I'm cleaning out an old file, and I want to keep this recipe. I made it for my friend's wedding reception back in 1990. It is very moist and increases easily.

1 1/2 cups unbleached white flour
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped nuts*
2 cups grated carrots
1 1/4 cups sunflower oil
2 teaspoons vanilla extract
1 1/2 cups honey
11 ounces crushed pineapple**
3 eggs


Preheat oven to 350 degrees. Oil a 13 x 9-inch or 10-inch springform pan.

Mix dry ingredients together in large bowl. Combine wet ingredients in separate bowl. Pour wet into dry. Turn on electric mixer and mix well for 2 minutes or until well blended. Pour into pan.

Bake 40 to 45 minutes, until done. When cool, spread with icing.

Icing:
1 cup cream cheese, softened
2 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon grated orange peel
6 Tablespoons honey

Blend the ingredients in a bowl of food processor until smooth. You can add a cup of chopped walnuts. But I like to sprinkle them over the icing or use them to coat the sides of the cake.

*ingredient substitution: you can use grated unsweetened coconut, but I find it very hard to find.
**ingredient substitution: canned mandarin oranges can be used. I just don't like them.

Cranberry Coffee Cake.

Since the Cranberry Relish is already made, why not wake up the house with a fresh, holiday coffee cake?

Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 oz. soft unsalted butter
1 cup sugar
2 large eggs
1 cup fresh cranberry relish ( click here for the recipe)

Streusel:

2/3 cup all-purpose flour
2/3 cup finely chopped walnuts or pecans
2/3 cup lightly packed brown sugar
5 Tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon salt

Blend the streusel ingredients with a fork or pulse in a food processor until it resembles coarse crumbs.

Sift the flours, baking powder and soda and salt together into a bowl. Put aside.

Beat the sugar and the butter together until creamy. Add the eggs and continue to beat until smooth. Add the vanilla. On low speed in the mixer, add the flour mixture in 3 parts alternating with the buttermilk, scraping the sides of the bowl as necessary.

Spread a little more than half of the batter into the bottom of the pan. Dollop the cranberry relish evenly over the batter and then put the remaining batter on top. The relish has a tendency to sink, so don't worry if some of it shows through the top layer of batter. Sprinkle the streusel evenly over the top and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool briefly and serve warm.

Applesauce Cake

A recipe from my great aunt Mearl Sponsler, with a couple of modifications of my own.
Note: This recipe is being worked on. I'm trying to make a gluten, egg and dairy free version. If you leave a comment or drop a note via email, I can send you my experiment notes.


Preheat oven to 350 degrees F. Grease and flour 2 9-inch pans or a 9x13 pan.

1 cup sugar
1/2 cup margarine
2 eggs
1 1/2 cups applesauce
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup nuts (pecans)

Cream the margarine and sugar. Add vanilla, well beaten eggs, and applesauce. Sift dry ingredients together and add to batter, mixing well. Bake for 25 to 30 minutes for the 9-inch pans, 45 to 55 minutes, or until a tester comes out clean.

Frost while the cakes are still warm.

Frosting:
3 oz. stick margarine
1/4 cup soy milk
3/4 cup brown sugar
1 cup chopped nuts
1 cup sweetened coconut shred

Combine together in a saucepan and "boil" for a few minutes until it thickens somewhat and the coconut and nuts are turning brown.

Fruit Filled Coffee Cake

A.K.A. what to do with all the yolks from an angel food cake.

Topping:
1/2 cup brown sugar lightly packed
1 cup pecans (chopped into small pieces)
1/2 cup all purpose flour
4 Tablespoons butter, softened

Mix all the ingredients and set aside. This should be a coarse, crumbly mixture.

Cake:
4 large egg yolks
2/3 cup crema fresca (Mexican table cream - or sour cream)
1 teaspoon vanilla (for apricot filling) or lemon (for apple filling) extract (depending on fruit used)
2 cups all purpose flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces butter (1 1/2 sticks) very soft
1 cup chopped fruit - I like apricot (fresh or canned) or apples (fresh & tossed with lemon juice)

This is easiest to make in a greased and floured 9-inch spring form pan. But a 10-inch pan with parchment on the bottom, greased and floured will also work. Preheat oven to 350 degrees F.

Combine the yolks, crema fresca, and extract in a medium bowl. Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a mixer. Using the mixing paddle, start the mixer and add half of the yolk mixture. Add the butter in three parts letting it incorporate the butter into the flour each time. Then add the last of the yolk mixture.

When evenly blended, pour 2/3 of the batter into the prepared pan. Smooth the top. Evenly spread the prepared fruit and sprinkle with 2 handfuls of the topping mixture. Pour the last of the batter into the pan. I find it is easier if you spoon it in as large lumps and then smooth them together. Sprinkle the rest of the topping on the cake.

Bake for 50-60 minutes until a cake tester comes out clean. If the top seems like it is browning too fast, place a loose piece of foil over the top after 40 minutes. Allow to cool for 10 minutes. Remove the springform pan and let cool completely.

Angel Food Cake

Best with fresh berries or fruit (at least I think so).

1 cup flour (cake flour is best but all-purpose will do)
3/4 cup sugar
1 1/2 cups egg whites*
1 1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoon vanilla
1/2 teaspoon almond flavoring

*Groceries now carry "egg white only" or separate 12 large eggs to make 1 1/2 cups.

Heat oven to 375 degrees F.

Have ready a tube pan 10x4", but do not grease. Find a bottle or metal funnel that the tube pan can be inverted upon while cooling.

Measure flower and first amount of sugar into a bowl and sift together to blend.

Put the egg whites, salt, and cream of tartar in another large mixing bowl. Beat egg whites until foamy. Gradually add the second amount of sugar, a tablespoon at a time (takes about 3 minutes). Continue beating until meringue holds stiff peaks but is not dry. Fold in the extract flavorings.

Sprinkle in flour sugar mixture in 1/4 cup amounts, folding until the flour just disappears before adding another 1/4 cup. Fold very gently as you don't want to beat out the air in the meringue.

Push batter into the tube pan, gently cutting through the batter to remove any potential air pockets and level batter in the pan. Bake 30 to 35 minutes. The cake is done when no imprint remains on the cake when your finger lightly touches the top of the cake. The crust should be golden brown and macaroon-like. After taking it from the oven, invert over the afore mentioned bottle/funnel. Let hang until cold.