Archive for Cake

Cast Iron Sugar Cake (Gluten & Dairy Free)

I had yet to find either a boxed or from-scratch version of white/yellow cake that is both gluten and dairy free. They’re always too dry, too crumbly or too dense, etc… I wanted a light, fluffy, moist cake and I have finally found The. Perfect. Cake. I’ve always been a fan of cast iron baking, but now I’m truly convinced of its awesomeness! Everything i make in a cast iron pan turns out amazing, and this cake is super delicious in both flavor and texture. We used it for strawberry shortcake, but you could use it for any recipe that calls for a white or yellow cake i bet. I’m looking forward to using it to make a boston cream pie cake, one of my favorites, or a jello poke cake would be yummy too! I will admit, (only because Im preggo and can get away with it! LOL) that i had this cake for breakfast with fresh strawberries and raspberries on it, on more than one occasion… Its just that good! Its been so hot here lately (100+ degrees) that even with the AC on, I just stored this in the fridge and then heated it up for 20 seconds or so before eating. Lasts much longer that way, though that wasn’t really a problem, its that tasty! LOL So, get out your trusty cast iron pan and whip this up this weekend and enjoy! 🙂

Cast Iron Sugar Cake (Printable Version)Cast-Iron-Sugar-Cake

Ingredients:
• 1/2 cup coconut oil
• 1 cup coconut milk
• 1 1/2 teaspoons vanilla extract
• 2 cups + 2 Tbsp gluten free flour
• 1 teaspoon xanthan gum
• 1 1/2 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 large egg whites
• confectioner’s sugar for dusting

Instructions:
1. Mix together coconut oil and milk. Add in vanilla.
2. In a separate bowl combine flour, gum, sugar, baking powder and salt. Add flour mixture and blend well.
3. Add egg whites, beating just until combined.
4. Pour batter into a greased and floured (use a silicone pastry brush to spread out flour) 10 inch cast iron skillet.
5. Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
6. Let cool on wire rack for an hour before serving, lightly dust with powdered sugar, if desired.

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Strawberry Shortcake Muffins (Gluten & Dairy Free)

I’ve found that having a baby sure limits your time to blog, try new recipes, cook more than the same 3 easy meals on rotation or even have more then 2 minutes to scarf down some food! Kudos to those of you who have it down, I guess Im still learning! LOL But….I must be getting better at it, because not only did I have the time to bake and enjoy a new recipe, Im making time to post it on here so you can enjoy it too! I love strawberry shortcake, but it always seems to be too dry, and i dont have the time to whip up some yummy dairy free coconut whip cream, so this is the amazing, portable version! And yes, its both gluten and dairy free! Summer time is the best, since you can have all the fresh fruit and veggies you want! This is a great way to use some up, just be careful you eat them quickly because with this hot summer weather, they can mold very quickly! Not that that is going to be a problem they’re that good! LOL I also cut the recipe in half… but feel free to double it if you want 12 muffins. You can also whip up some coconut whip cream (or regular if you can have it!) and top these off with whip cream, throw on some more sliced strawberries and enjoy! 🙂

Strawberry Shortcake Muffins (Printable Version)

Ingredients:Strawberry Shortcake Muffins
• 1 cup gluten free flour
• ½ tsp xanthan gum
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup cold non-dairy butter
• 1/2 cup almond milk
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh strawberries, diced
Directions:
Preheat oven to 350 F. Spray 6 cups in a muffin tin with non-stick spray.
In a large bowl, mix together the flour, gum, baking powder, and sugar. Cut in the butter with a pastry blender. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.
Scoop batter and fill prepared muffin tin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

Cherry Chocolate Cake (Gluten & Dairy Free!)

Happy Birthday to me! LOL  And YES, I did make my own birthday cake…. but this is the quickest, easiest cake you will ever make! And…the taste?! omg…. it’s unbelievably delicious. Moist, chocolatey goodness with bits of cherry in, well, almost every bite! haha. Fair warning though….this cake is super addicting….I’m pretty sure I ate like, half of it just by myself…. maybe my birthday wish should have been for a calorie free bday cake?! Hehe. I really did have a great birthday…. which has been extended through out an amazing weekend (thanks honey ♥), and will finish up tonight with a family dinner! Hmm…. I am NOT the one cooking……so Im curious what I’ll be eating!?! Guess only time will tell though right?! Anyhow…. thought I’d share this with you really quick…..another busy week ahead of me, but I’ll try harder to get some more posts up! I’ve got a whole stack of recipes just sitting here waiting to be added to my blog!  Enjoy! 🙂
 
Cherry Chocolate Cake (Printable Version)

Ingredients:

3 eggs

1 pkg GF Devil’s Food cake mix

1 can (21 oz) cherry pie filing

1/3 c vegetable oil

Directions:

Heat oven to 350 F. Grease & flour a rectangular pan, 13 by 9 by 2 in. Beat eggs in large bowl. Stir in cake mix (dry), cherry pie filling & oil, till blended. Spread in pan. Bake 35-40 min or till toothpick comes out clean. Cool completely. Cover with chocolate frosting.  Store covered in refrigerator.

Upside-Down Strawberry Shortcake (gluten-free & dairy-free)

Strawberries and cake…..need I say more?! Who doesn’t love THAT combination?! There are so many different variations of it too! Never have to eat the same ole boring dry shortcake…..not with a recipe like this anyways! Its a take on pineapple upside down cake…. only better! Its really simple and quick to make…. and just as quick to eat, it’s so tasty! The cake is nice and moist with a sweet, melt in your mouth fruit topping! No need for whip cream on this one! You could easily add in or substitute other berries for the strawberries as well. As you can see, I’m still stuck using paper plates and scrambling around as I made this!  Maybe that’s why it tasted so darn good?! All the extra effort I had to put into making it! LOL! Which reminds me…. here’s my kitchen update: Tiling the floor has proved to be a challenge…..of course I had to pick the 18 inch tile and want it laid diagonally, so finding a tile saw that was big enough was a little difficult! Thank goodness for friends with tools! 🙂 (It surprised me that we didn’t already have one, cause it seems my hubby has every tool you could imagine! His tools are like my clothes/shoes or cooking gadgets! Can’t ever have enough, am i right!?) Anyhow, the flooring is all laid out, just need to finish it up, which means another few days without an oven. Good thing i had my little cooking frenzy over the weekend so I’ve got some more recipes to share with ya stockpiled and ready to post! Hope you try this one out cause it’s a keeper! Enjoy! 🙂

Upside-Down Strawberry Shortcake (Printable Version)

Ingredients:

Topping:

2 Tbsp non-dairy butter, melted
1/2 c brown sugar
1 c of sliced strawberries

Cake

1 1/3 c gluten free flour

1/2 tsp xanthan gum
2/3 c sugar
2 tsp baking powder
2/3 cup almond milk
1/4 c non-dairy butter, melted
1 egg
1 tsp vanilla

Directions:

In a 9 inch round cake dish, add the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and set aside. In a mixing bowl stir the flour, gum, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix until smooth. Pour over the fruit in the cake pan. Bake in the oven at 350 F for 30 to 35 minutes or until a toothpick comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Run a knife around the edges to loosen, then flip it over on to a serving plate, and remove the pan.

Chocolate Zucchini Cake (Gluten & Dairy Free)

You can’t go wrong with chocolate zucchini cake! This moist, chocolatey cake is chock full of zucchini flavor! With a nice crunchy walnut topping and gooey bits of chocolate chips, every bite is melt in your mouth delicious! By replacing the oil with applesauce, you not only cut way down on the fat content, but you ensure a nice moist texture. Fair warning: this cake is addicting! I like to make cupcakes out of it, that way it’s already portion controlled for me! Then I’ll freeze most of them, so when i need a snack or am craving a chocolate dessert, I’ll just grab one of these outta the freezer and get my fix quick!! I’ve gotta credit my mom for the original recipe, I’ve since modified it, but growing up this was always one of my favorites, so thank you mom!! (Which is why I made this for mother’s day yesterday!) Hopefully with zucchini squash about to be overwhelming in produce (if you grow you own garden) this is a surefire way you’ll want to use them up!! On a side note, since I had the zucchini shredded already, I made my scrumptious Zucchini Cheese Casserole, but put it in 6 mini tart pans and baked for 30 minutes! Perfection! There’s just something about mini tart pans that makes everything taste better, maybe it’s cause they look just so darn cute!) Enjoy! 🙂

Chocolate Zucchini Cake (Printable Version)

Ingredients:

1/4 c softened non-dairy margarine

1/4 c applesauce

3/4 c + 2 Tbsp sugar

1 egg

1/2 tsp vanilla

1/4 c almond milk

1 1/4 c gluten free flour

1/2 tsp xanthan gum

2 Tbsp cocoa

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp cloves

1 cup unpeeled, shredded zucchini

 

Topping:

1/4 c Ghiradelli chocolate chips

1/4 c chopped walnuts

1/4 c sugar

 

Directions:

Cream together the margarine, applesauce and sugar. Add egg, vanilla and milk and beat well. Add dry ingredients and zucchini. Put into greased 8×8 glass pan (or 12 greased muffin cups) and sprinkle with topping. Bake at 325 for 45 minutes or until a toothpick comes out clean.

 

 

Lemon-Berry Shortcake

Hope everyone had a happy Easter! We were busy running around to his family and my family, then home for me to cook Easter dinner for my family! A little hectic…things never work out as planned! The one thing that DID turn out fabulously was dessert…. which is great cause that’s my favorite part! LO! I love this recipe because it has a nice lemon flavor (not enough to kill my stomach tho! YAY!) and there are berries in the cake too, which is awesome since I can’t have whip cream and can’t seem to find any non-dairy whip cream anywhere! It’s not the same without that….but this cake is so good I have it eaten before I even realize oh yeah….whip cream on shortcake! You don’t need it! Fresh strawberries on top is pretty yummy too! Whatever way you wanna eat this……I guarantee its gonna be good! Try it out & enjoy! 🙂

Lemon-Berry Shortcake (Printable Version)

Ingredients

1-1/3 cups gluten free flour

1/2 tsp xanthan gum

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2/3 cup almond milk + squirt lemon juice

1/4 cup non dairy butter, melted

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries

Directions

Combine almond milk and lemon juice and let sit 5 minutes.

In a large bowl, combine the flour, gum, sugar, baking powder and salt. In another bowl, combine the egg, “buttermilk”, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely or cool in pan.

Top with fresh strawberries and (non-dairy) whip cream if desired.

Chocolate Quinoa Cake (Gluten & Dairy Free)

Moist, chocolate decadence in every bite…. this cake is both gluten and dairy free. Its made with whole quinoa (if you can believe that!?!) and absolutely no flour of any kind! You actually blend up the quinoa. Apparently quinoa is a super-food. I’ve never really been a big fan, but this cake looked so good I just had to try it…..and ya know what?!? It IS! It’s got a rich chocolatey flavor, and it freezes well too! Its rather filling, so it lasts a while…….you may just have to share! Enjoy! 🙂

 Chocolate Quinoa Cake (Printable Version)

2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup almond milk
4 large eggs
1 tsp. pure vanilla extract
3/4 cup non-dairy butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Rinse the quinoa. Add to pan and bring the quinoa and water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.

Combine the almond milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

Deluxe Carrot Cake Bites (Gluten &Dairy Free)

I love, love, LOVE carrot cake…..well, ok…….I love my mom’s recipe for carrot cake, although I’ve changed it to be gluten and dairy free, and a little healthier too! Its not your typical dry and boring carrot cake. This is moist and flavorful and chock full of healthy goodness! I wasn’t sure if i would like it without my favorite cream cheese frosting, but I used the plain white betty crocker frosting and it was just as good!! I also decided to make these in bite-size instead of a whole cake…this way they cook faster (and since I’d been craving them all day I wanted one as soon as possible!!) and they are a little more portion controlled. Not that this helped…… I probably ate MORE!! They are certainly addictive!! Even hubby liked them (I made half without raisins just for him, and without those and the cream cheese, 2 things that turned him off of carrot cake before, he actually liked these!!) I need to kick my sugar addiction again….. i was doing so well for awhile there!! So….. gonna stick with making posting  non-dessert items for awhile! Haha…..i know, yeah right, right?! You know me well! Enjoy! 🙂

Deluxe Carrot Cake Bites (Printable Version)

Cream together:

1 c sugar

½  c applesauce

2 eggs

Sift together & add to creamed ingredients:

1 c gluten free flour

½ tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

Add and fold in:

1 c crushed drained pineapple

1 c shredded carrots

1/4 c diced walnuts

1/4 c coconut

¼ c raisins

Bake in greased 24-cup mini-muffin pan for 20-25  min at 350 F,  or until a toothpick inserted into center of muffin comes out clean. Let sit in pan 10 minutes, then remove to cooling rack. Once cooled, frost with GF white frosting (Betty Crocker) and refrigerate.

Makes 24 mini-cupcakes

In the Spirit of Autumn

Hooray its October and is finally feels like fall! Got out my Autumn decorations and my fall-time cravings are already kicking in! So to start things off right……I’m going to share some great fall recipes. There are so many…I’ll be adding them for awhile! I’m going to start with pumpkin spice mini-muffins. There is also a cinnamon cream cheese spread, but if you don’t have time these muffins are amazing without it. Then we’ll move on to apple peanut butter cookies. Apples & peanut butter? Need i say more?!? LOL! YUM! They are best the first day because the outside is crisp but the inside is nice and soft. Once you put them in a container the apple really softens them up and well….they’re still good, they aren’t quite as good as the first day! I’d suggest making them when you know they’ll all get eaten right away like at a party. With just the 2 of us, it takes awhile to eat that many, but that’s a good thing! Then lastly, we have the amazing, cream cheese filled, pumpkin cake roll. It looks pretty darn impressive when serving guests! And regardless of what you might think…its actually very easy to make! and your tastebuds won’t be disappointed either! Even gluten-eaters will be grabbing this off the plate before you’ve even set it down! And I know this for a fact! 😉 It’s pretty funny the reactions you get from people when they taste these recipes…or even better……when they find out its yes….that’s right…gluten free! Now aren’t you happy to find out you can still have amazing food but without the gluten?! I know I sure am! So hope you enjoy these…..they are sure to make your house smell like fall and satisfy that fall food craving! Next on the post list…. Autumn Chowder and Gluten-Free Cornbread, so stay tuned! 🙂

Gluten Free Pumpkin Spice Mini-Muffins (Printable Version)

1 c gluten free flour + 1/2 tsp xanthan gum

1/4 c + 2 Tbsp sugar

1/2 Tbsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 c canned pumpkin

1/4 c melted butter

1 egg

Topping:

2 Tbsp sugar

1/4 tsp cinnamon

2 Tbsp melted butter

Combine dry ingredients in bowl. In a glass measuring cup combine the butter, pumpkin, and egg. Stir into dry mixture until just combined. Using a small cookie scoop, fill 12 greased mini-muffin cups.  Bake at 375 for 12 minutes or until toothpick comes out clean. Remove muffins from pan and place on cooling rack. Mix cinnamon/sugar for topping. Dip tops of muffins in melted butter, then in the cinn/sugar mixture. Serve with cinnamon cream cheese spread if desired.

Cinnamon-Cream Cheese Spread

3 oz lite cream cheese, softened

3 Tbsp butter, softened

1 Tbsp brown sugar

1/4 tsp cinnamon

Combine in bowl. Beat at medium speed until creamy. Spread on muffins.

Adapted from: LandOLakes

Apple Peanut-Butter Cookies (Printable Version)

1/2 c shortening

1/2 c chunky peanut butter (Skippy is the best, but whatever brand you use is fine!)

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 tsp pure vanilla extract

1 1/2 c gluten free flour + 3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 medium apple, peeled and shredded

In kitchenaid mixer or large bowl, cream the shortening, peanut butter and sugars until fluffy. Beat in egg and vanilla. Add in dry ingredients and mix well. Add in the apple. Using cookie scoop, place on greased cookie sheet. Bake at 375 for 10-12 minutes. Let cool on pan 5 minutes, then remove to cooling rack.

*** You can omit the apples on this recipe for some great plain peanut butter cookies! Just add a few spoonfuls of applesauce instead to help hold it together and bake the same!  🙂

Adapted from: Taste of Home

Gluten Free Pumpkin Cake Roll (Printable Version)

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup gluten free flour + ¼ heaping tsp xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY’S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING

4 oz lite cream cheese, softened

1/2 cup powdered sugar, sifted

3 tablespoons butter or margarine, softened

1/2 teaspoon vanilla extract

Powdered sugar (optional for decoration)
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1/2 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Adapted From: Libby’s (Original Recipe on back of Pumpkin Can Label)

Fall is in the Air!

The last few days have sure felt like fall around here! The leaves are starting to turn…..the temperature has dropped and it has finally rained! I’m ready for the hot dry summer to be over! I love Autumn! The fall air….the colors…the smells…..and most of all the baking! Apples and pumpkin and spices! Nothing beats a lazy fall afternoon with the scent of autumn baking in the air….. a fire crackling, snuggling on the couch in a cozy sweater with the rain beating down outside! I know I’m getting ahead of myself here….but this weekend sure got my hopes up! Minus the fire, I did get to do the rest….. I’m even anticipating the holiday season so much that I bought a chicken to roast, and I’m going to make home-made gluten free stuffing! That will be coming….as I haven’t got to it yet, hopefully dinner tonight! But I DID get to the dessert….the best part first right! This recipe does take some time to make but it is WELL worth the effort! I have many favorite fall recipes, and this one will be joining them! This is just a preview of the Autumn baking soon to come…..but, back to summer for now!

Praline Apple Cake (Printable Version)

8 oz light cream cheese, softened

2 c sugar, divided

4 eggs

1/2 cup oil

1/2 c applesauce

2 c gluten free flour + 1 tsp xanthan gum

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/4 tsp baking soda

2 med apples, peeled and chopped (2 c)

3 med carrots, peeled and shredded (1 1/2 c)

1/2 c diced pecans

Praline Icing:

1/2 c brown sugar

1/4 c butter

2 Tbsp milk

1/2 c powdered sugar

1/2 tsp vanilla

1/4 c diced pecans

Beat the cream cheese, 1/4 c sugar until smooth. Beat in 1 egg. Set aside.

In large mixing bowl, beat oil, applesauce with remaining sugar and eggs. Combine dry ingredients and add in. Stir in apples, carrots and pecans.

Transfer half of batter to greased bundt pan; add layer of cream cheese mixture, top with remaining batter.

Bake at 350 for 55-65 minutes or until toothpick comes out clean. Cool 15 minutes in pan, then remove to cooling rack.

In saucepan, bring brown sugar, butter and milk to a boil, stirring for 1 minute. Remove from heat and add powdered sugar and vanilla, beating until smooth. Drizzle over cake and top with pecans.

Store in fridge.

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