If not fully revealing itself, fall is certainly peeking in on us while we sleep, leaving behind a refreshing preview of the milder days to come. I welcome this change of season, turning down the heat a bit, packing away the ice cream colored clothing and trading it in for something jewel-toned and more substantial. This is my season, this fall. It is a time for apples and pumpkins, for hayrides and county fairs, for festivals with cotton candy, and for birthday cake. Mine. I am a September girl, breaking into this life when purple asters bloom and days begin to shorten, sandwiched right there in between Mexico’s Independence Day and International Talk Like a Pirate Day. Pretty important happenings, I’d say. Hence, the need for cake. And not just any ol’ cake, but a gluten-dairy-egg-free cake. With flavor. And texture. Without beans and bean products. Oh, I have baked my share of light and fluffy GF cakes, and even a dairy free or two, but never the Trifecta. There really was no need until this year when I had to leave the dairy and egg behind as well. But do not misinterpret my tone here; much as I welcome the change of season, I welcome this new dietary change as well. Now let me rise to the challenge, perhaps with your help? As I develop and try out recipes for my birthday cake, I want to share them here for you to check out and to critique, if you will. Tell me what I did wrong, and what I did right. Tell me what you have tried and how it worked for you. And if I am not trying the obvious, tell me that, too! Thank you for your input as I journey into the Great Cake Quest!
I tried 2 recipes today, and decided the second won hands-down - it provided a layer with more rise, and a bit of a finer texture. The flavor was excellent and the cake was moist; however, I would like a finer crumb. I will tell you I did not use xanthan gum, and I'm guessing a lot of the feedback would suggest it and that would be that. I am just curious is anyone has had any luck without using it? If so, I'd love to know.
I made 1 layer of each recipe, then (because even the less favorable still had a very nice taste) sandwiched them together with homemade lemon custard (G-D-E-free, of course) and frosted with a "buttercream" made with Earth Balance with just a hint of fresh lemon juice.
Here's the recipe I settled on for today:
Cake Layers:
1 ½ c. white rice flour
½ c. cornstarch
2/3 c. sorghum flour
2 t. baking powder
½ t. baking soda
¼ t. salt
1 1/3 c. sugar
6 T. Earth Balance®
Egg replacer to equal 4 eggs
2 t. vanilla extract
1 c. low fat buttermilk (made with 1 T. white vinegar plus rice milk to equal 1 c.)
Preheat oven to 350ºF and lightly spray two 8-inch cake rounds with cooking spray.
In a mixing bowl, combine flours and cornstarch, baking powder, soda, and salt. Whisk to blend and fluff; set aside.
In a separate bowl, cream sugar and Earth Balance® until smooth. Add egg replacer and vanilla and stir. Add the buttermilk and stir until combined, then add dry ingredients and mix until batter is smooth and no lumps remain.
Divide batter between the 2 prepared pans and bake for 25 minutes or until center is set. Cool in pan for 15 minutes before removing. Fill and frost as desired.
I tried 2 recipes today, and decided the second won hands-down - it provided a layer with more rise, and a bit of a finer texture. The flavor was excellent and the cake was moist; however, I would like a finer crumb. I will tell you I did not use xanthan gum, and I'm guessing a lot of the feedback would suggest it and that would be that. I am just curious is anyone has had any luck without using it? If so, I'd love to know.
I made 1 layer of each recipe, then (because even the less favorable still had a very nice taste) sandwiched them together with homemade lemon custard (G-D-E-free, of course) and frosted with a "buttercream" made with Earth Balance with just a hint of fresh lemon juice.
Here's the recipe I settled on for today:
Cake Layers:
1 ½ c. white rice flour
½ c. cornstarch
2/3 c. sorghum flour
2 t. baking powder
½ t. baking soda
¼ t. salt
1 1/3 c. sugar
6 T. Earth Balance®
Egg replacer to equal 4 eggs
2 t. vanilla extract
1 c. low fat buttermilk (made with 1 T. white vinegar plus rice milk to equal 1 c.)
Preheat oven to 350ºF and lightly spray two 8-inch cake rounds with cooking spray.
In a mixing bowl, combine flours and cornstarch, baking powder, soda, and salt. Whisk to blend and fluff; set aside.
In a separate bowl, cream sugar and Earth Balance® until smooth. Add egg replacer and vanilla and stir. Add the buttermilk and stir until combined, then add dry ingredients and mix until batter is smooth and no lumps remain.
Divide batter between the 2 prepared pans and bake for 25 minutes or until center is set. Cool in pan for 15 minutes before removing. Fill and frost as desired.
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