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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]

Vegan Recipe: Vanilla Cupcakes with Chocolate Frosting

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

Here is a recipe for vanilla cupcakes with chocolate frosting. It is advertised as being gluten free, sugar free, as well as being a vegan recipe.

Vanilla Cupcakes with Chocolate Frosting Recipe

Ingredients:

  • 2/3 cup soymilk
  • 1/4 cup canola oil
  • 3/4 cup agave nectar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup tapioca flour
  • 2 tablespoons flax seed meal
  • 1/3 cup almond meal
  • 1/2 cup rice flour
  • 1/2 cup quinoa flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup agave nectar
  • 2 teaspoons vanilla
  • 1/3 cup cocoa powder
  • 1/2 cup non-dairy powdered milk

Cupcakes Directions:

  1. Preheat Oven to 325.
  2. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water.
  3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
  4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
  5. Fill 9 muffin cups approximately 2/3 full.
  6. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
  7. Let cool in pan for 1 hour to allow agave to set.

Frosting Directions:

  1. Mix together margarine, agave, and vanilla until smooth.
  2. Add cocoa powder (sift if necessary).
  3. Add powdered soy milk.
  4. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
  5. Frost cupcakes and enjoy!

[Recipe Courtesy of Recipe Zaar]

Gluten Free Recipe: Carrot Cake

By Kyle Eslick | Filed Under Casein Free, Dairy Free, Gluten Free, Low Fat, Low Sugar

Here is a delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes.  It can also be made vegan with egg-replacer instead of eggs.

Gluten Free/Casein Free/Dairy Free Carrot Cake Recipe

Ingredients:

  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon vanilla extract
  • 3/4 cup gluten-free flour, mix (your choice, I’ve used a few different versions)
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum (omit if in flour mix)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 raisin
  • 3/4 cup chopped walnut (toasting optional, but brings out more flavour)
  • 2 1/4 cups grated carrots (about 1/2 a pound)
  • 1/4 cup diced fresh pineapple

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan.
  3. In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
  4. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients.
  6. Stir in raisins and walnuts.
  7. Fold in the carrots and pineapple.
  8. Mix well, but don’t over mix.
  9. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
  10. Allow the cake to cool completely in the pans set over a wire rack.

[Recipe Courtesy of Recipe Zaar]

Gluten Free Recipe: Banana Foam Cake

By Kyle Eslick | Filed Under Dairy Free, Gluten Free

Here is a banana foam cake recipe that is advertised as both gluten free and dairy free!

Ingredients:

  • 2 bananas, peeled and cut into ~1cm slices
  • 1 cup goat milk yogurt
  • 2 tsp vanilla essence
  • 2 eggs
  • 1 cup rice flour
  • 6 egg whites
  • 2 cups caster sugar

Directions:

  1. Preheat oven to 150°C.
  2. Mash banana in large bowl.
  3. Mix in yogurt and vanilla.
  4. Whisk 2 eggs in separate bowl, add to mixture, and beat with electric beaters until smooth.
  5. Add rice flour a bit at a time and continue beating until mixed well.
  6. Use a spatula to clean the edges of the bowl.
  7. In a separate bowl, beat egg whites until soft peaks form. Continue beating while adding the caster sugar a bit at a time.
  8. Fold egg white mixture into banana mixture, sections at a time, until all combined.
  9. Pour into a large cake tin until about half full.
  10. Share the rest of the mixture out in a muffin tray, filling the molds about 3/4 full.
  11. Bake on lower oven shelves for approx 50 minutes.
  12. The center of the cake should be moist when inserting a toothpick, but the cake will not wobble when moved.
  13. The top of the cake will also look slightly burnt, but brown not black. This will be the case fairly early on in the oven.

[Recipe Courtesy of Dominica Malcolm]