Cinnamon Bundt Cake

Bundt Cake

 

Don’t you love the feeling of fall in the air?  The smell of the cinnamon brooms as you walk into the grocery story always entices me.  This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious.  The cake was very moist and so easy to make.  I was disappointed with the icing glaze recipe that was listed with the cake.  I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too.  I’m adding a different glaze recipe to this that should work better.

 

Ingredients

For the Cake

  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1¼ cup granulated sugar
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon (Vietnamese if you have it)
  • ⅓ cup butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup

For the Glaze

  • 1 tsp butter
  • 1 1/2 c confectioners sugar
  • 2 1/2 tsp milk
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  1. In a small bowl combine the dry ingredients.
  2. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
  3. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
  4. Spoon the batter into a sprayed or greased bundt pan.
  5. Bake at 325° for 50 minutes.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Melt butter for glaze and then add the rest of glaze ingredients.  Drizzle glaze over cooled cake.

 

 

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Carrot Cake with Cream Cheese Icing

Cream Cheese

There is nothing better on a spring day than a great big dollup of cream cheese frosting topping a wonderfully moist carrot cake.  This cake is gluten free, but you’d never know it.  This treat is packed with flavor and will have you coming back for a second or third slice if you’re not careful.  My nine year old son who usually doesn’t like any kind of cake gobbled down a slice and asked for more.  Enjoy!

Ingredients:

  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups vegetable or canola oil
  • 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill)
  • 2 teaspoons baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts
  • 3 cups freshly grated carrots
  • 8 tablespoons unsalted butter
  • 6 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 5 cups gluten-free powdered sugar

Preparation:

Preheat oven to 350° F

Use two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

  1. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
  2. In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
  3. Stir in grated carrots and nuts. Pour the batter into prepared pans.
  4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack.
  5. While cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
  6. When cake is cool frost all over.

Chocolate Strawberry Cupcakes

 

I watch the Food Network show Cupcake Wars every week and I’ve always wanted to tackle making one of those filled cupcakes with a super yummy light buttercream on top and this past weekend I did just that.  The result was a delicious chocolate cake stuffed with a strawberry compote and frosted with a strawberry buttercream.  It was heaven on a plate and it was all gluten-free

Cupcake Ingredients:

1 c Bob’s Red Mill GF all purpose flour

1 c granulated sugar

1/3 c unsweetened cocoa

1/2 tsp fine powdered instant espresso

1/2 tsp baking soda

1/2 tsp xanthan gum

pinch of fine sea salt or kosher salt

1 stick of unsalted butter melted and slightly cooled

2 large eggs at room temperature

1/2 tsp vanilla

1/2 tsp creme de cacao

1/2 c hot water

Preheat oven to 325F and line 12 cupcake tins with liners or spray cupcake pan with non-stick cooking spray.  In a stand mixer using a paddle attachment mix flour, sugar, cocoa, espresso, salt, xanthan gum and baking soda.  Add eggs, vanilla and creme de cacao to the melted butter and whisk with a fork.  Pour butter mixture into dry ingredients and mix for one minute.  Scrape down sides and pour in half of the hot water.  Mix for one minute and then pour in remaining water and mix again for one minute.  Fill cupcake tins about 2/3 full and then bake for 12 minutes.  Rotate pan and then bake for 8-10 minutes more (toothpick should come out clean).  Cool completely.

Strawberry Compote Ingredients:

1 c fresh strawberries, diced

4 T granulated sugar

1 T lemon juice

2 tsp cornstarch

Combine all ingredients in pan on the stove over medium high heat.  Bring to a boil and then boil for 3 minutes stirring constantly.  Remove from heat and let cool and then refrigerate.

Strawberry Buttercream Ingredients:

1 1/2 c fresh strawberries, rinsed, hulled and coarsley chopped

4 large egg whites

1 1/4 c granulated sugar

3 sticks unsalted butter, cut into tablespoons, at room temp

Puree strawberries in a food processor until completely smooth.  Add the egg whites and sugar to the bowl of your stand mixer and set it over a pan of simmering water.  Heat, whisking constantly until all the sugar has dissolved and the mixture is no longer grainy.  Attach the bowl to your stand mixer and beat on medium-high speed until stiff peaks form (about 10 minutes).  Reduce the mixer to medium-low and add the butter 2 tablespoons at a time.  The frosting will look curdled, but just keep beating and it will come together.  Scrape down sides and add strawberry puree.  Beat until combined.  Again, it may look curdled, but just keep beating.

Core out middle of cupcakes and fill with strawberry compote and then frost with strawberry buttercream.

Gluten Free Cupcakes in Roswell, GA

 

When this gluten-free bakery opened several months ago I was thrilled to try one of their cupcake creations.  My Aunt is currently visiting us from out of town and today is her birthday.  She suffers, like many others, from celiac disease so she cannot have anything with gluten in it.  I decided to pay another visit to Gluten Free Cutie and pick up a dozen cupcakes to celebrate her birthday.  I decided on two flavors:  The Devil Went Down to Georgia and Papas Banana Fosters.

The Devil Went Down to Georgia is a chocolate cake with a chocolate ganache center and chocolate frosting.  The Papas Banana Fosters is a vanilla bean rum cake with a carmlized banana center and a vanilla faux buttercream frosting.

This bakery also offers cake pops, round cakes, whoopie pies and some ice box desserts like banana pudding.  Not only is this bakery gluten-free, but they are also peanut, soy, egg and artificial dye free and most items are dairy free and vegan.  For those that have dietary restrictions this bakery gives you lots of yummy options to try. 

They also have a club card so for each $5.00 you spend you get one hole punched and after 10 punches you get two free cake pops or two free cupcakes.

So, what are you waiting for?  Hightail it over to Gluten Free Cutie and grab a cupcake or twelve like I did!

Black Forest Cake

I was in a total German mood this weekend so I surprised my family with an authentic German meal.  They dined on Jagerschnitzel, gluten-free spaetzle and German red cabbage.  These were foods that brought back great Bavarian memories for me having spent three years living in Germany.  I still remember the cuckoo clocks, the brochen and the chocolate.  Did I mention the chocolate?  I decided I had to finish this meal off with a Black Forest Cake and let me tell you this cake was so yummy.  Your guests will be saying “Dein Kuchen schmeckt gut”  translation “Your cake is delicious.”

Ingredients:

2 1/8 c gluten-free flour mixture (I used Bob’s Red Mill All Purpose)

2 c granulated sugar

3/4 c unsweetened cocoa powder

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

2 tsp xanthan gum

3 large eggs

1 c milk

2/3 mayonnaise

1/2 c canola oil

1 T gluten-free vanilla

2 cans gluten-free cherry pie filling

3 1/2 c heavy whipping cream

1/2 c confectioners sugar

Preheat oven to 325F.  Grease and flour two 9″ cake pans.  Mix flour, baking powder, baking soda, salt and xanthan gum in a medium bowl and set aside.  Measure out milk and add vanilla to measuring cup.  Cream eggs, sugar, oil, mayo and cocoa powder over low speed.  Once mixed beat on medium until well blended.  Add dry ingredients to the wet mixture 1/3 at a time alternating with milk and vanilla.  Whip for 5 minutes.  Pour batter into prepared pans and bake for 20-25 minutes or until toothpick comes out clean.  Cool in pan for 10 minutes and then remove from pans and cool completely.  Split each cake horizontally in half and tear one split layer into crumbs and set aside.  Combine whipping cream and confectioners sugar in a chilled mixing bowl.  Beat on high speed until stiff peaks form.  Place one cake layer on cake plate and spread on whipped cream frosting.  Top with cherry topping then second cake layer.  Repeat with whipped cream and cherries.  Top with third cake layer and frost sides of cake.  Pat reserved cake crumbs or pieces on sides of cake.  Spoon remaining frosting in pastry bag fitted with star tip.  Pipe decorations on top of cake and spoon some cherry topping in middle of cake top.  Refrigerate until ready to serve.  Check out my Jagerschnitzel recipe here on Glutenvygirl.

Quick Turkey Cupcakes

I’ve seen these on magazine covers around this time of year…you know, the cupcakes that are made to look like turkeys.  This year I thought I would give it a try.  I found this gluten-free yellow cake mix in the managers special section at my local Kroger for $1.00 so I decided to use it to make my cupcake batter.

These are the other ingredients I used to make my turkey cupcake:  canned chocolate frosting, candy corn, reeses mini cups, a tube of black gel icing and a tube of white gel icing.

After letting my cupcakes get nice and cool we topped them all with frosting using a large ziploc bagged snipped at one corner to create a piping bag and then decorated our turkey gems.

GOBBLE GOBBLE!

Making Whoopie!

I decided to try out the Land O Lakes gluten-free Whoopie Pie recipe this weekend.  I used the Betty Croker gluten-free devils food cake mix and the cookies turned out great.  I decided to make a homemade caramel sauce, but didn’t have any cream so I tried substituting vanilla almond milk.  Either I cooked the caramel too long or the almond milk substitution did not work because there was a strange taste to it.  We opted instead to just fill the whoopie pies with the vanilla icing mixture.  They were very sweet, but quite delicious.

I saved some of the cookies and filled them with mint chocolate chip ice cream and that was a really yummy treat too. 

All in all I think this recipe was a success even with our caramel issues.  Next time I’ll try adding the caramel and see how that enhances the flavor.

Whoopie Pie Ingredients:

1 (21-ounce) gluten and wheatfree chocolate cake mix

1/2 cup LAND O LAKES butter melted

1/2 cup water

3 eggs

1 to 2 teaspoons sea salt

Filling Ingredients:

1 cup LAND O LAKES butter, softened

3 1/2 cups powdered sugar

1/3 cup prepared caramel sauce

1 teaspoon sea salt

1 teaspoon gluten-free vanilla

Combine cake mix, 1/2 cup melted butter, water and eggs in large bowl; stir gently to combine. Let batter rest for 30 minutes.  Heat oven to 400°F. Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto parchment-lined or lightly greased cookie sheets. Sprinkle each cookie with sea salt.   Bake for 5 to 7 minutes or until toothpick inserted in the center comes out clean.  Transfer to wire cooling rack.

Place 1 cup butter in medium bowl. Beat at medium speed until creamy. Reduce speed to low; gradually add powdered sugar. Beat until well mixed. Add caramel sauce, 1 teaspoon sea salt and gluten-free vanilla. Beat until well mixed.  Pipe or spread rounded teaspoonful filling onto bottom of 1 cookie; place second cookie, bottom-side down over filling. Repeat with remaining cookies and filling. TIP: Letting batter rest allows batter to rise and increase volume of whoopie pies.

 

Divine Red Velvet Cake

One of the things I enjoy most about baking is having my princess by my side as my sous chef.  She loves to help me measure the ingredients and stir everything up.  I try to get my son involved, but he is only interested when there are beaters that are ready to be licked.  This weekend we decided to tackle Red Velvet Cake and I’m proud to say that my family agreed that this was one of the best gluten-free cakes I have ever made.  Here is the recipe I used:

Cake Ingredients

1 3/4 c vegetable oil

1 1/2 c sugar

2 eggs beaten (room temp)

1c brown rice flour

3/4 c King Arthur all purpose GF flour

3/4 c tapioca starch

1 tsp baking soda

1tsp xantham gum

1/4 tsp salt

1c buttermilk

1 tsp gourmet vanilla

1 oz red food coloring

1 T Hershey’s cocoa powder

Frosting Ingredients

16 oz confectioners sugar

8 oz cream cheese (room temp)

1 stick of butter (room temp)

1 tsp vanilla

Preheat oven to 350F.  Use a mixer to cream the oil and sugar and with mixer still going add eggs one at a time until they are combined.  Mix all dry ingredients in a separate bowl and whisk them together so they are thoroughly mixed.  Add the flour mixture to the oil/sugar mixture 1/4 at a time alternating with 1/4 of the buttermilk.  Make a paste of the vanilla, cocoa and food coloring and gently stir into your batter.  Pour the batter into 2 round greased and floured cake pans.  Bake for about 25 minutes or until a toothpick comes out clean.  Once cakes have completely cooled frost with cream cheese frosting.

For the frosting cream the confectioners sugar, cream cheese and butter.  Mix in the vanilla and then frost your cake.  I kept the cake refrigerated after if was frosted and made some decorative pieces out of melted chocolate for a finishing touch.