I’ve been getting lucky with great textured gluten-free baked goods lately, and this is another example! The cake feels somehow dense and fluffy at the same time, and the frosting is super light, fluffy, and delicious. This is a good cake full-stop, not just a good gluten-free cake.
Ingredients:
Cake:
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour
- 2/3 cup cornstarch
- 1/4 cup potato starch
- 4 teaspoons potato flour
- 1 tablespoon xanthan gum
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 3/4 cup salted butter, room temperature
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups milk
Frosting:
- 4 cups powdered sugar
- 1 cup salted butter, room temperature
- 4 ounces unsweetened chocolate, melted
- 3 tablespoons milk, plus more as needed
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Grease and flour 2 9″ cake pans, tapping out any excess flour. In a medium bowl, stir together the brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, xanthan gum, baking powder, and salt, then set aside.
In a large bowl, beat together the sugar, butter, and vanilla on high speed for 1 minute or until well combined.
Add the egg and beat until incorporated.
Add the flour mixture by thirds, alternating with halves of the milk, beating after each addition (flour, milk, flour, milk, flour).
Divide the batter between the 2 prepared cake pans. This is a very thick batter, and doesn’t spread much while baking, so you’ll need to spread it evenly or have extremely lumpy cakes.
Bake 30-35 minutes, until the cakes pass the toothpick test. Cool in the pans 10-15 minutes, then gently turn out onto a wire rack to cool completely.
To make the frosting, add all the ingredients and beat together until smooth. Beat several minutes further to incorporate more air into the frosting, until the color has lightened noticeably. Place one cake on a plate/platter, and frost the top. Add the second cake, and frost completely. If you have some random chocolate sprinkles, feel free to throw them on top too! Yum!
Gluten-Free Yellow Cake with Chocolate Frosting
Slightly adapted from Artisanal Gluten-Free Cooking.
Cake:
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour
- 2/3 cup cornstarch
- 1/4 cup potato starch
- 4 teaspoons potato flour
- 1 tablespoon xanthan gum
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 3/4 cup salted butter, room temperature
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups milk
Frosting:
- 4 cups powdered sugar
- 1 cup salted butter, room temperature
- 4 ounces unsweetened chocolate, melted
- 3 tablespoons milk, plus more as needed
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Grease and flour 2 9″ cake pans, tapping out any excess flour. In a medium bowl, stir together the brown rice flour, sorghum flour, cornstarch, potato starch, potato flour, xanthan gum, baking powder, and salt, then set aside.
In a large bowl, beat together the sugar, butter, and vanilla on high speed for 1 minute or until well combined. Add the egg and beat until incorporated. Add the flour mixture by thirds, alternating with halves of the milk, beating after each addition. Divide the batter between the 2 prepared cake pans, spreading evenly. Bake 30-35 minutes, until the cakes pass the toothpick test. Cool in the pans 10-15 minutes, then gently turn out onto a wire rack to cool completely.
To make the frosting, add all the ingredients and beat together until smooth. Beat several minutes further to incorporate more air into the frosting, until the color has lightened noticeably. Place one cake on a plate/platter, and frost the top. Add the second cake, and frost completely.
Line a 9X13″ pan with parchment paper and spread the polenta in it. Cover with another piece of parchment and press down to spread it evenly. Leave covered and refrigerate overnight.
The next day, remove the polenta to a cutting board and cut into 8 evenly sized pieces.
Add any other desired toppings, and cover with the other 4 pieces. If the side of the polenta that was against the pan is smoother than the side you pressed flat, try to make that side the outside of the sandwich for more even grilling.
When you flip them, be careful to try to scrape all the way down to the pan so that you don’t spatula-off the crispy brown bits from the outside of the polenta. Once the outsides are crisped and the inside is gooey, enjoy!
Drizzle in the butter while stirring until the mixture is fully mixed.
Spoon into the mini muffin tins, filling the wells 3/4 full.
Bake 10-15 minutes, until slightly puffed and the surface springs back when touched.
Let cool completely in the pans, then turn out and enjoy (maybe with vanilla ice cream?!).
Ingredients:
Add all the remaining ingredients except for 1/4 cup of the ketchup (so, add 1/4 cup), and stir together, only stirring as much as necessary to combine.
Gently divide into 6 portions and shape into circle patties about 1 1/2″ thick, squeezing as little as possible. Place the patties on the greased rack.
Spread the remaining ketchup over the tops of them, then bake 25-30 minutes, until no longer pink in the center.
Ingredients:
In another bowl, combine the remaining ingredients and mix thoroughly. (You can also combine the dry ingredients in a large ziplock and shake well to combine if that sounds more fun.)
Continue to beat about 10 minutes, then transfer the batter into the greased bread pan, smoothing the top of the batter to be roughly even.
Cover loosely and let rise in a warm place approximately 1 hour.
Cool in the pan 10 minutes, then turn out to cool completely on a wire rack.
Ingredients:
In a small saucepan, combine 1/2 cup of the cream and the sugar. Cook over medium heat, stirring frequently, until the sugar completely dissolves, then remove from the heat and whisk in the gelatin mixture.
In a medium bowl, combine the buttermilk, vanilla, and remaining 1/2 cup cream. Add the warm cream mixture and stir to combine.
Divide the mixture evenly among the greased ramekins, then cover and refrigerate at least 3 hours.
Accompany with chocolate, berries, or anything else that strikes your fancy.
Ingredients:
In a large bowl, whisk together the 1 1/4 cups flour, sugar, baking powder, salt, and baking soda.
In a small bowl, combine the eggs, buttermilk, melted butter, and vanilla.
Stir the wet ingredients into the bowl of dry ingredients.
Stir until the mixture is well combined and light yellow, then fold in the caramels and chocolate chips.
Spoon into the lined pans, filling each cupcake paper 2/3 full.
Bake 12-15 minutes, until the cupcakes pass the toothpick test. Cool on a rack before icing.
Frost the cooled cupcakes with the beaten chocolate mixture, and enjoy.
This is another one where one real easy change (using gluten-free soy sauce) makes the whole meal easily gf!
Continue to cook 3-4 minutes until the coleslaw mix has begun to soften, then remove from the heat and sprinkle on the green onions and sesame oil.
Serve, in a bowl and/or with rice if you like!
In a large bowl, combine the chicken, egg, worcestershire sauce, salt, pepper, 1/3 cup of panko, and the spinach mixture, stirring with your hands until just combined. If the mixture is too wet to shape into balls, stir in a bit more panko. Mix another 2 ounces of feta.
Bake 20-25 minutes, until cooked through.
Serve the meatballs with zoodles, top with extra feta and/or oregano, feel healthy but not like you are giving up anything to be so.
You’re going to want a 2″ tall 9″ cake pan for this – ideally a springform. I didn’t 100% trust mine not to leak and wrapped the bottom in foil, and this turned out to have been a good move.
Gently transfer the egg whites into the bowl with the batter mixture, and, by hand, fold the yolks into the batter until evenly combined.
Put the remaining cup of sugar in the cake pan and place on the stove over medium-low heat. Let cook until the sugar melts and forms a golden caramel. This will feel like it’s taking FOREVER, but once it finally starts it goes pretty fast, and you need to keep an eye on it because burnt sugar tastes horrendous.
Spoon the batter over the pineapple.
Bake, checking on it at about 40 minutes and putting a piece of foil over the top if it’s getting too browned while still being very uncooked – my cake was still liquid in the middle at this point. Remove from the oven when the cake passes the toothpick test, around an hour.
Let cool in the pan about 15 minutes, until it has started to separate from the edges a bit, then run a knife or thin spatula around the inside of the pan to separate the cake. Remove the edges of the pan, if using a springform, and invert onto a platter to serve.
It’s not perfect, but everyone thought this was a really fantastic tasting cake! And remember: hot, hot water is your friend for cleaning the pan afterwards!
sparecake 