Lemon Polenta Cake By Barney Desmazery
You must be familiar with polenta if you are a gluten-free foods enthusiast. Barney came up with this recipe after many years of trying something that would favor people suffering from Celiac. This cake is moist, sugary, and boasts some incredible lemon and sugar flavors. Polenta and ground almonds are its main ingredients. It is also versatile, and you can serve it as dessert by adding icing to it. It will take you one hour thirty minutes to make this recipe of eight servings.
My Favorite Vegan Gluten Free Chocolate Cake Recipe
Join me as we take a dive back into the most popular Vegan Gluten Free Chocolate Cake Recipe on the internetmy favorite two-year-old gluten free dairy free cake recipe. Today, Im sharing new tips and tricks for the BEST vegan gluten free chocolate cake! Lets do it!
Moist. Rich. Chocolatey. And just about EVERYTHING youd want in the perfect vegan chocolate cake. Yeah, I said it. PERFECT. .
Do you have a favorite cake flavor? Without having to think too hard, youd probably guess that my favorite cake of all time is vegan gluten free chocolate cake. I mean, youd guess this so easily considering the majority of my recipes sound like Ultimate Fudgy Paleo Vegan Brownies, Gluten Free Vegan Dark Chocolate Muffins and Vegan Gluten Free Chocolate Cupcakes .
Theres just something about having my cake and eating it too that makes life so much sweeter. Of course now I have to tangent into the age-old discussion of why you would have cake and not eat it??? Whats up with that saying? Its always bothered me!!
So after many long-winded discussions , Erik and I agreed on the following:
- Having your cake = being in possession of it meaning you have 1 cake to your name.
- Eating your cake = enjoying the cake and soon-to-be not having any more cake to your name = you cant have the cake because youre eating/disappearing it.
When Do You Add The Oil For Vegan Red Velvet Cake
Based on some comments on my red velvet layer cake recipe, I tried mixing the oil into the flour and other dry ingredients before adding the other wet ingredients.
Someone commented on my other recipe saying a velvet cake is made by mixing the oil with the flour instead of adding it with the other wet ingredients, which gives it a velvety texture.
In a red velvet cake made with regular gluten-flour adding the oil first makes a big difference!
This is because the oil prevents some of the gluten binding together when other liquid is added, which does result in a more tender cake.
With gluten free cakes, you don’t have to worry about preventing gluten development, so I hadn’t ever bothered to add the oil before the other wet ingredients.
This time I tried adding the oil first, and to be honest I didn’t notice much of a difference in texture.
You can mix your dairy free red velvet cake batter whichever way you prefer.
I give directions for mixing the oil first in this recipe, since that is how I made it this time.
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What Ingredients Do You Need For Carrot Cake
There’s a printable recipe card below with the method, but for the shopping list you’ll need:
- 250ml sunflower oil
- 1 tsp cinnamon
- 80 g walnuts, chopped or ground into chunks in a pestle and mortar
The use of sunflower oil makes this dairy free – you can also use vegetable oil which works just as well.
The spices give a lovely delicate flavour which is warming but not overpowering.
I have used both the FREEE and Asda plain gluten free flours to make this cake before and they both work well.
If you’re in the US, you’ll want to use an All Purpose Gluten Free Flour with no raising agents.
How To Measure Gluten Free Flour
How you measure your gluten free flour is also very important.
To accurately measure your flour, use the fork, spoon, knife method.
First, mix your gluten free flour with a fork to ensure it is aerated and evenly mixed.
Then carefully spoon it into your measuring cup.
DO NOT scoop the flour with your measuring cup, youll compact extra flour into the measuring cup and then your gluten free baked goods will be dry and crumbly because they’ll have too much flour.
Finally, level off your measuring cup using a knife.
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Tips For Baking The Best Gluten
- Line the bottoms of the 9-inch cake pan with parchment paper. Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly!
- Use gluten-free cooking spray to grease your cake pans. I like gluten-free coconut oil cooking spray.
- Make sure to take the time to soften the butter.
- Allow the cakes to cool in the pans for 15 minutes and then finish cooling on a cooling rack.
- Allow the cakes to completely cool before your frost them.
Gluten Free Dairy Free Dirt Cake
Help anyone with Celiac Disease, a gluten intolerance or dairy allergy feel like a kid again with gluten-free, dairy-free Dirt Cake! Rich and creamy, it’s the perfect summertime treat.
Whelp, its official my two year old has finally learned how to ruin family photos on purpose.
Also, happy Friday and hello after a quiet week here on IGE! Last weekend, Ben, Lincoln and I trekked out to Colorado to unplug and enjoy some fresh mountain air in Vail and Denver. This trip is exactly what we needed, and while were ready to head home and sleep in our own beds tonight, it was SUCH a treat to trade computer views for mountain views this week.
Ill have a full recap for you next week, but in the meantime
DIRT CAKE!!! If theres one thing making it easier to come back to reality today, its that I get to share the recipe for gluten-free, dairy-free dirt cake with you, which our family, especially Lincoln, is going nuts for right now. Its even better than the original!
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Recipe Step By Step Directions:
It is so easy to learn how to make a gluten free coffee cake. I break it all down into simple step-by-step directions. You can also watch the video to see how I make it.
Step 1: In a large bowl, combine the cake ingredients in a large mixing bowl and whisk to blend.
Step 2: In a smaller bowl, add the wet ingredients and whisk to mix.
Step 3: Pour the wet ingredients into the dry ingredients and mix until just “barely” mixed. This will help keep your cake light and fluffy.
Step 4: Spray a 9″ cake pan or loaf pan with non-stick spray and add half the cake batter. Spread it out.
Step 5: Mix up the cinnamon and sugar for the swirl and sprinkle it around the cake batter. Put the rest of the cake batter on top and spread it out.
Step 6: In a bowl, add the crumble topping dry ingredients.
Step 7: Add the softened butter and mix. Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
Step 8: Sprinkle the crumble topping over the cake batter.
Step 9: Spread out the crumble topping and bake at 350º F for 30-35 minutes. Actual baking time can vary greatly depending on if you bake this in a loaf pan or cake pan, and how deep your pan is.
To tell if the cake is done baking, take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes back with crumbs or batter, it will need to bake more. If the toothpick comes out clean, the cake is finished baking.
Can You Freeze The Cakes
Its really easy to freeze unfrosted cakes. Once your cakes are completely cool, wrap the cakes with plastic wrap , wrap again with aluminum foil, and then place in a plastic freezer bag.
The cakes can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator.
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The Creamy Buttercream Frosting
Now, Id be remiss if I didnt mention that the chocolate buttercream frosting is equally impressive. Like lick the bowl impressive. Its also vegan, dairy-free and paleo, depending on how you make it.
Ive separated that recipe into its own post, so that you can easily search for it and use on other cake or cupcake recipes in the future. But together, Im not kidding when I say that this is by far the best paleo chocolate cake recipe out there. It may even be the best chocolate cake recipe. Period.
Can I Make Your Gluten
Yep you can easily make this dairy-free with a couple of simple swaps.
- For the sponge cakes, all you need to use is a softened block of hard or a dairy free margarine spread like this, instead of butter.
- Whilst you can use a dairy free margarine spread for the cake, DO NOT use it for the buttercream. Its far too soft and wont hold like buttercream should. Use the hard block of margarine instead for that you may need to add a little more icing sugar to bring it together as hard margarine is softer than butter.
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How To Make Vanilla Buttercream Frosting
The last step is to make the vanilla buttercream frosting. For this, youll need:
- Dairy-free butter
- Powdered sugar
- Vanilla almond milk
- Vanilla extract
You want to wait to frost the cakes until theyre completely cool. If you frost them while warm, this frosting will melt. Heed that warning from my own past failures, friends!
To make the frosting, youll just combine the ingredients in a bowl and whisk them together with a stand mixer or hand mixer. You want the consistency to be very light and fluffy, so give it a minute or two to really incorporate air and help get that texture.
Once its ready, youll frost the first cake, then layer the second one on top like this:
Then, frost up the top and sides of the entire cake. YUM!
Vanilla Gluten Free Dairy Free Cake
This delicious vanilla gluten free dairy free cake recipe is perfect for birthdays, holidays, or just a special anytime dessert. It comes together quickly and easily, and is made with common ingredients.
*Disclosure: This post contains Amazon Affiliate Links. As an affiliate, I earn a commission on qualifying purchases.
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How To Make A Gluten
Gluten-free cakes need a little help in the light and fluffy department. Creating that is a little different from cakes made with wheat flour. Its not really about how you mix the batter, but more about the ingredients. Without gluten, gf cakes need the right balance of ingredients to create a structure that will hold the tiny air pockets.
Youll find that gluten-free cakes have a little more baking powder than wheat filled cakes. Baking powder makes cakes rise by creating little pockets of air. To hold the air pockets, the gluten-free cake recipe might have an extra egg. The protein in the egg creates that structure that is needed to be sure that the air pockets dont get pushed out.
And finally a binder is needed. Gluten is what makes cakes hold together without crumbling. So gluten-free flour blends contain binders like xanthan gum and guar gum that takes over the job of keeping the cake fluffy, moist and light.
What Is The Difference Between This Dairy And Gluten
The only difference between making a gluten-free Victoria sponge and a normal one is the flour you use.
Its important to read this article: What Is A Gluten Free Flour Blend?before you start baking. It will save you lots of money on ingredients wasted on less than perfect results.
For this recipe, I use my wholegrain gluten-free flour blend, for the reasons outlined above. It never results in dry, tough or otherwise unpleasant cakes.
You can buy it from my shop here. This flour is very easy to work with and requires no additional expensive ingredients when it comes to cake making. Just use it in place of wheat flour in your favourite cake recipes.
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How Do You Color A Vegan Dairy Free Red Velvet Cake
Red velvet cake got it’s name from its natural reddish hue from the chemical reaction of the vinegar and cocoa powder.
Regular or natural cocoa powder is very acidic and has a bit of a reddish brown color.
A dutch-processed or dark cocoa powder is alkalized resulting in a dark brown color, and a sweeter taste.
For this recipe, it is crucial that you use a natural cocoa powder and not a dutch processed cocoa powder if you want a vibrant red color.
A dark cocoa powder will not have any natural red color, and will be hard to overpower with food coloring.
To get a bright red, gluten and dairy free red velvet cake, you have to help the chemical reaction out a little bit with some kind of coloring.
I always use a concentrated gel food coloring to color my cake.
Why Bake My Gluten
- The sponge is super easy to make using the all-in-one method. Just bung it all in a bowl and mix!
- The sponge is golden, soft, light and moist NOT crumbly or dry at all.
- This recipe includes the recipe for my ULTIMATE fluffy vanilla buttercream that holds perfectly when piped.
- Youd never know this recipe was gluten-free AT ALL yes, even muggles will eat this, so watch out!
- This is one of the few recipes on the blog with a recipe tutorial video AND step-by-step photos. So you absolutely cannot go wrong here.
So, heres the big question: what does my gluten-free Victoria sponge cake taste like?
Those golden, vanilla sponges are soft, light and fluffy, whilst staying lovely and moist. Not crumbly or dry AT ALL, with a lovely texture that even your muggle friends/family will enjoy.
Of course, youve got a layer of ruby red raspberry jam, topped with my BEST EVER vanilla buttercream. Its packed with tons of vanilla flavour, its light and whippy and adds a lovely dimension of sweetness.
Sprinkle a little icing sugar on top and garnish with fresh raspberries if you fancy and enjoy whenever you like. So many of you guys have made this recipe into amazing birthday cakes, drip cakes and beautiful showstoppers, showing me its more versatile than I could have ever thought!
Heres everything youll need for this recipe consider this your shopping list!
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