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.

Thursday, November 7, 2013

Favorite Gluten Free Yellow Cake(dairy free, gluten free, nut-free, soy-free, corn-free)

Abby made these, well I helped by being her feet so she would not get as wiped out. I am very good at fetching ingredients and doing the tidy up. On her first try she made a better cake then I have with all my efforts :-) I told her she has been officially promoted to baking Manager. I would like to think I was a good teacher, but Abby just has a knack when she has the energy to make something.

We iced some cupcakes with carob icing( we are trying this with Abby, think she is okay with the carob but I think it is corn-lite some slight reaction like symptoms.)

We made another small 6 round cake and split it and filled it with raspberries and frosted with the Marshmallow honey fluff I posted yesterday. Though we would like to eat it all, we went a little nuts and made more then we can(well should) eat. Next time I may cut the recipe in half.

2 1/4 all purpose Gf Flour
1 teaspoon salt(we use pink himalayan that we grind, pre ground is usually corny)
1 teaspoon baking soda(so far we are okay with arm and hammer)
3 teaspoons baking powder(homemade)
1 teaspoon guar gum(right now NOW brand still seems to be okay)
4 eggs
1 1/2 cups white sugar(domino's)
2/3 cup coconut yogurt(we make our own, I believe there may be a brand or two of dairy yogurt that is corn free, or lite.)
1 Tablespoon grapeseed oil(TJ's)
1 cup rice milk(homemade, easy.)
2 teaspoons vanilla extract(homemade potato vodka and vanilla beans)


Preheat oven to 350 degrees F.
Grease and flour two 8 or 9 inch round cake pans.(18-24 cupcakes I use liners made out of parchment paper)
Mix the flour, salt, baking soda, baking powder and guar gum together and set aside.
Mix the eggs, sugar, grapeseed oil and coconut yogurt until fluffy.
Add the flour mixture,rice milk and vanilla and mix well. Pour batter(the batter is thin) into the prepared pans.
Bake at 350 degrees F for 22- 25 minutes.(for cupcake 15-18 minutes) Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

We topped the cupcakes with carob frosting: Carob powder, corn-free homemade powdered sugar, vanilla extract, palm shortening and rice milk.
The cake was just some fresh raspberries in the center and frosted with the Marshmallow Honey Fluff I had posted yesterday. Just about 3-5 seconds in the micro (or set the jar well sealed into a bowl of hot water for a few) will soften it enough to make it easy to spread or pipe.


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