Recipes
Basic Cake (gluten free, egg free, dairy free, sugar free)
By: Nancy
Here's one for you, Linda - My friend who recently went gluten free, dairy free, sugar free! You can still have a cupcake :-) _______________________________________________________ This recipe is gluten free, dairy free, sugar free, egg free. It is taken from Cooking Free by Carol Fenster, p. 172 (see my review of this book in the Book Review Section)
Details
Servings: 12 servings
Flour Blend- 1 1/2 cups Sorghum Flour
- 1 1/2 cups Potato Starch
- 1 cup Tapioca Flour
- 1/2 cup Bean Flour, Almond Flour, or Corn Flour
Ingredients- 1 3/4 cups Flour Blend
- 2 1/4 teaspoons Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
- 3/4 cup Fructose Powder (could also use the same amount of Splenda or Sugar)
- 1/3 cup Canola Oil (or could use 1 stick butter or margarine)
- 1/2 cup Soft Silken Tofu
- 2 teaspoons Vanila Extract
- Grated Zest of 1 Lemon
- 1/2 cup Boiling Water
- 1 3/4 cups Flour Blend
- 2 1/4 teaspoons Baking Powder
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
- 3/4 cup Fructose Powder (could also use the same amount of Splenda or Sugar)
- 1/3 cup Canola Oil (or could use 1 stick butter or margarine)
- 1/2 cup Soft Silken Tofu
- 2 teaspoons Vanila Extract
- Grated Zest of 1 Lemon
- 1/2 cup Boiling Water
Directions
For cake:
- Preheat oven to 350. Grease 11 x 7" nonstick baking pan or two 5 x 3 inch nonstick loaf pans-other sizes, see below). Tip: This cake rises better in smaller pans. Sift together flours, baking powder, xanthan gum, and salt. Set aside.
- In food processor, process sweetener and oil (or butter at room temp), tofu, vanilla, and lemon zest until completely smooth and glossy. Add boining water and process until completely mixed. Add flour mixture and process until smooth. Scrpae down sides of bowl with spatula, if necessary.
- Spoon into prepared pan(s). Bake 11 x 7 inch cake for 25 to 30 minutes, small loaves for 30-40 minutes, or until tops are firm. Cake will not brown very much. Remove from oven and cool 10 minutes before removing from pan(s). Cool completely before cutting.
- Check out the Vanilla Frosting Recipe in this section if you need a GF, egg free, sugar free, dairy free recipe to go with this cake!
- Cupcakes: Bake 12 standard size cupcakes for 20-25 minutes until tops are firm.
- For Layer Cake: Grease, then line two 8 or 9 inch round nonstick pan with wax paper or parchment paper;grease again. Spread batter evenly in pans; bake at 350 for 25-30 minutes, or until tops are firm. Cool cake for 10 minutes before removing. Cool on wire rack.
- For Lemon Poppy Seed Cake: increase lemon zest to 2 Tablespoons, add 2 Tablespoons of poppy seeds.
- For Red Velvet Cake: Add 1 Tablespoon cocoa powder, 1 oz. red food coloring
- For Chocolate Cake: Add 1/2 cup unsweetened cocoa powder (not dutch process)
