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Gluten Free Recipe: Vanilla Sponge Cake

By Kyle Eslick | Filed Under Dairy Free, Gluten Free

Here is a recipe for vanilla sponge cake that is advertised as being gluten free, dairy free, nut free, and egg free.

Vanilla Sponge Cake Recipe

Ingredients:

  • 1 1/2 cups plain flour
  • 1 cup sugar
  • 1/3 cup oil
  • 1 cup water
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon gluten-free bicarbonate of soda
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar or orange juice

Directions:

  1. Preheat oven to 180°C Oil and line a round cake tin.
  2. Mix the dry ingredients together in a large bowl.
  3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
  4. Make a well in the flour mix and add the wet mix.
  5. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
  6. Pour the mixture into the prepared tin.
  7. The mixture should be the consistency of a thick batter.
  8. Cook 45-60 minutes.
  9. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
  10. Decorate as desired.

[Recipe Courtesy of Recipe Zaar]

Gluten Free Recipe: Buttermilk Cake with Berries

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an interesting recipe for buttermilk cake with berries that is advertised as being gluten free, dairy free, egg free, soy free, and of course Vegan!

Gluten Free/Dairy Free and Vegan Buttermilk Cake with Berries Recipe

Ingredients:

  • 3/4 c. hemp milk mixed with 1/4 c. apple cider vinegar (Hemp milk is richer and thicker than most milk replacers.)
  • 2 teaspoons flax meal dissolved in 2 T club soda and 1 t olive oil (replacer for 2 eggs)
  • 2 1/2 c. gluten-free flour mix (I used 1 c. white rice flour, 3/4 c. teff, 1/2 c. tapioca starch, and 1/4 c. cornmeal)
  • 1 tablespoon baking powder
  • 1/2 cup dark brown sugar (demerara)
  • 1/2 teaspoon salt
  • 1/4 cup unrefined coconut oil
  • zest of 2 lemons
  • 1 cup of raspberries (or more—yes, please!)
  • 3 tablespoons raw sugar
  • 1 teaspoon large grain salt

Directions:

  1. Preheat oven to 400F degrees, racks in the middle.
  2. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan.
  3. Prepare the ‘buttermilk’ by mixing the hemp milk and vinegar in a bowl or measuring cup.  Allow it to sit for about 10 minutes.
  4. In a small bowl or ramekin, prepare the flax gel, and allow it to sit for 3-4 minutes.
  5. Using the microwave or the stove top, heat the coconut oil until it has melted, and allow it to cool a bit.
  6. Combine the flours, baking powder, and sugar and salt in a large bowl.
  7. In a separate, smaller bowl whisk together the flax gel and the buttermilk, whisk in the melted coconut oil, and the lemon zest.
  8. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
  9. Spoon the batter into the prepared pan, pushing out toward the edges.
  10. Drop the berries across top.
  11. Sprinkle with the sugar and then the salt.
  12. Bake for about 23-27 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
  13. We preferred the texture of this once it had cooled nearly all the way.
  14. With raspberries getting moldy so easily, I would suggest storing the cooled cake, covered, in the refrigerator unless it will be entirely consumed the first or second day.

[Recipe Courtesy of Aprovechar]