WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, June 21, 2013

Vanilla Pudding Cake(gluten free, dairy free, corn-free)

One of the first cakes that Abby learned to bake was a chocolate pudding cake. One of those that makes it's own pudding.. over the years they were a favorite. We also really loved the gingerbread pudding cake version.

These days since Abby seems to have developed an allergy to chocolate we of course want it..and cannot have it. We all remembered that that moist, gooey, pudding cake..

Abby found a vanilla pudding cake recipe the other day and thought if I could make an allergy free recipe for her she would love it, might not replace chocolate, but might just make her happy. It did! Not at all pretty is it? I threw some strawberries on mine(because I could) but it did not need them. For some reason, my pudding sauce was a little thick and did not sink to the bottom of the cake. It wasn't a problem, in fact I think it made it better. Throughout the cake you would cut into pockets of ooey gooey pudding.. The cake stayed incredibly moist and was just as wonderful on day 2.

1 1/2 cups coconut milk
1/2 cup granulated sugar(domino's)
1 Tablespoon Potato starch
1/2 tsp vanilla extract(homemade)
2 Tablespoons water
1 cup gluten free flour
2/3 cup granulated sugar(domino's)
1 1/2 tsp baking powder(Hains)
1/2 tsp salt(pink himalayan)
1 egg
3/4 cup coconut milk
3 tbsp grapeseed oil or melted coconut oil(a lot of the corn allergic do well the Trader Joe's grapeseed oil. )
2 tsp vanilla extract(homemade, store bought is corny from the grain alcohol they use)

Preheat oven to 350°F

Grease a 8-inch square glass baking dish.

Sauce: Transfer 1 tbsp of the milk to a small bowl. Heat remaining milk and sugar for 2 to 3 min or until steaming in a glass measuring cup in microwave on Medium (50%) power or in saucepan over medium heat on stove-top. Add potato starch and vanilla to reserved coconut milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.(should be a thin pudding consistency like crepe batter)

Cake: In a large bowl, combine gf flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, grapeseed oil and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.

Bake for about 30 min or until tester inserted in cake layer comes out clean(remember the pudding is going to stick). Let cool for at least 15 min. Serve hot or warm.. Fresh berries were great with this cake, though Abby assured me it hit the spot for a comfort food dessert,no berries needed.


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