Gluten Free Christmas Cake Recipe

Ingredients:

• 850g dried mixed fruit
• 1 cup brandy
• 150g butter, softened
• 1 cup brown sugar
• 3 eggs, at room temperature
• 1 cup gluten-free plain flour
• 1/4 cup gluten-free self-raising flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup blanched almonds
• 1/4 cup apricot jam

Directions:

1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well.
2. Cover and stand overnight or preferably for 1 week, stirring occasionally.
3. Preheat oven to 150°C.
4. Lightly grease a 7cm deep, 20cm (base) round cake pan.
5. Line base and side with double layers brown paper and baking paper (see note).
6. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
7. Add eggs, 1 at a time, beating well after each addition.
8. Sift flours and spices over butter mixture.
9. Add fruit mixture and stir until well combined.
10. Press mixture into pan. Smooth surface.
11. Decorate top with almonds.
12. Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean.
13. Pour remaining 1/3 cup brandy over hot cake.
14. Allow to cool completely in pan.
15. Place jam in a heatproof, microwave-safe bowl.
16. Microwave on HIGH (100%) for 30 seconds or until warm.
17. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

[Recipe Courtesy of Taste.com.au]

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Gluten Free/Sugar Free Chocolate Cake Recipe

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons almond flour
• 1/2 lb semisweet chocolate chunk (for cooking)
• 1/2 cup sour cream
• 2 egg yolks
• 5 egg whites (at room temperature)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.
2. Spray a pan with butter and dust with cocoa powder. (do not tap out excess).
3. Combine melted chocolate and remaining butter.
4. Stir until smooth and combined.
5. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract.
6. Stir until well-blended.
7. With an electric mixture, beat egg whites and salt until stiff glossy peaks form.
8. Add one-quarter of egg whites to the chocolate mixture to lighten.
9. Gently fold in the remaining whites until no white streaks remain.
10. Pour into prepared pan and smooth the top.
11. Bake for 20 min or until cake has risen and is barely dry on the top.
12. A wooden tooth pick inserted should come out with a lots of moist crumbs.
13. Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically.
14. Loosen edges of the cake with a knife and remove the pan sides.

This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free Oreo Cake Recipe

Ingredients:

• One gluten free chocolate cake mix (Pamela’s or Namaste are good, Namaste is dairy free)
• One container prepared frosting (Gluten and Dairy free…we used Pillsbury milk chocolate flavor, which interestingly enough contains no milk!)
• One container Cool Whip (or other whipped topping)
• 10 Gluten Free Sandwich Cookies (we used K toos, best darn OREO substitue ever!)
• 1/2 bag gluten free chocolate chips (we used Sunspree).

Directions:

1. Follow the directions on the cake mix, and bake the cake in two 9 inch rounds.
2. Remove from pan and let cool.
3. While the cake is baking, melt the chocolate chips in the microwave.
4. Once the cake is done, frost the sides and top of the first layer of cake.
5. Crush the cookies in a plastic bag (or pulse in a food processor) until you have coarse crumbs.
6. Mix the cookie crumbs in with the whipped topping, and spread the topping over top of the first cake.
7. Carefully set the second layer on top of the first, and frost the sides and top of that layer.
8. Take your cookie topper out of the freezer, and carefully peel the wrap off the bottom.
9. Quickly lay the topper on top of the cake, and press down gently to secure it in the frosting.

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Gluten Free Chocolate Orange Cake

Ingredients:

• 2 small thin-skinned oranges, approx. 375g total weight (or 1 large)
• 6 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 200 g ground almonds
• 250 g caster sugar
• 50 g cocoa
• orange peel (for decoration)

Directions:

1. Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
2. Drain, and when cool, cut the oranges in half and remove any big pips.
3. Then pulp everything – pith, peel and all – in a food processor.
4. Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
5. Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
6. Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
7. Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

[Recipe Provided Courtesy of Recipe Zaar]

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Gluten Free Chocolate & Banana Cake

Ingredients:

• 1 ripe banana, mashed
• 200ml apple juice
• 2 tbsp lemon juice & rind
• 1 organic egg, beaten
• 1/3 cup rice flour
• 1/3 cup corn flour
• 1/3 cup millet flour
• 1/3 cup sugar
• 1 tsp baking powder
• ¼ cup 70% dark chocolate, coarsely chopped
• 1 tbsp cocoa powder

Baking Instructions:

1. Preheat the oven.
2. Mix the mashed banana with the apple juice, lemon juice & rind. Add in the egg.
3. In another bowl, sift the flours, sugar & baking powder together. Combine together with the wet ingredients.
4. Add in the chopped chocolate & cocoa powder & mix well.
5. Pour into a pre-greased tin and bake for 40mins or until an inserted skewer comes out clean.

[Recipe Courtesy of Tea Factory]

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Gluten Free and Sugarless Chocolate Cake

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons almond flour
• 1/2 lb semisweet chocolate chunk (for cooking)
• 1/2 cup sour cream
• 2 egg yolk
• 5 egg white (at room temperature)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Baking Instructions:

1. Preheat oven to 350 degrees.
2. Coat a Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
3. Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
4. With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
5. Pour into prepared pan and smooth the top.
6. Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
7. Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
8. This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
9. Chocolate can be melted on low microwave setting just until melted or over a double boiler.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free Flourless Chocolate Cake Recipe

Ingredients:

• 1 1/2 cups semi-sweet chocolate chips or 8 ounces chopped bittersweet chocolate
• 6 large egg white
• 6 tablespoons unsalted butter, plus more
• unsalted butter, for the pan
• 1/2 cup sugar
• 6 large egg yolk
  

Baking Instructions:

1. Preheat oven to 275 degrees. Butter a 9 inch springform pan well.
2. Place butter and chocolate into a large glass bowl and microwave for 30 second increments, stirring well until after each increment until completely melted. Allow to cool slighly. Whisk in the eggs yolks well.
3. In another bowl, add the egg white and mix with a hand mixer until soft peaks form, about 3-5minutes.Gradually add the sugar and beat until soft and fluffy.
4. Mix in 1/4 of the egg white mixture to the chocolate mixture and stir well.
5. Gently fold in the rest of egg whites until mixed well.
6. Pour into springform pan, smoothing out the top. Bake at 45 to 50 minutes.
7. Allow to cool completely. Dust with Confectioners sugar and maybe some berries on top!

[Recipe Courtesy of Recipe Zaar]

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Gluten Free Carrot Cake

Ingredients:

• 1 cup soya flour or besan flour
• 3/4 cup maize cornflour (100% corn)
• 2 teaspoons gluten free baking powder
• 1 teaspoon bicarbonate of soda
• 2 teaspoons mixed spice
• 1 cup firmly packed brown sugar
• 1 1/2 cups grated carrot (about two medium carrots)
• 1 cup chopped walnut
• 1/2 cup light olive oil
• 1/2 cup sour cream
• 3 egg, lightly beaten

Carrot Cake Instructions:

1. Preheat the oven to moderately slow (160c).
2. Grease a deep 20cm round cake tin, line the base and sides with baking paper.
3. Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
4. Stir in the sugar, carrot and walnuts.
5. Stir in the combined oil, cream and eggs until smooth.
6. Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
7. Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
8. Top cake with Orange Frosting.

Gluten Free Orange Frosting

Ingredients:

• 125 g cream cheese, chopped
• 1 teaspoon finely grated orange rind
• 1 1/2 cups icing sugar

Orange Frosting Instructions:

1. Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
2. Gradually beat in the sifted icing sugar until smooth.

[Courtesy of Recipe Zaar]

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Gluten Free Carrot Cake

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup canola oil
• 1/2 cup applesauce
• 1 large egg
• 1 large egg white
• 3/4 teaspoon vanilla extract
• 3/4 cup gluten-free flour, mix (your choice, I’ve used a few different versions)
• 1/2 cup tapioca flour
• 1 teaspoon xanthan gum (omit if in flour mix)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 raisins
• 3/4 cup chopped walnut (toasting optional, but brings out more flavor)
• 2 1/4 cups grated carrot (about 1/2 a pound)
• 1/4 cup diced fresh pineapple

Baking Instructions:

1. Preheat the oven to 350 degrees F.
2. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan.
3. In your mixer, beat the sugar, oil, and eggs together.
4. Add the vanilla.
5. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients.
7. Stir in raisins and walnuts.
8. Fold in the carrots and pineapple.
9. Mix well, but don’t over mix.
10. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
11. Allow the cake to cool completely in the pans set over a wire rack.

[Courtesy of Recipe Zaar]

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Gluten Free White Birthday Cake

Ingredients:

• 1/2 c. White Rice Flour
• 1/2 c. Sorghum Flour
• 2/3 c. Tapioca Flour
• 1/3 c. Potato Starch
• 1 c. White Cane Sugar
• 2 teas. Baking Powder
• 1/2 t. salt
• 1 t. xanthan gum
• 3/4 c. (1 1/2 sticks) softened butter or margarine
• 3 eggs
• 1 1/2 t. vanilla
• 1/2 c. milk-any type

Recommended frosting: Pillsbury French Vanilla Frosting (now gluten free)

Baking Instructions:

1. Pre-heat oven to 350.
2. Grease pans (this recipe makes 16-18 cupcakes, 2 6-inch round layers, 9-inch square, or a 10-inch round)
3. Throughly combine the first 8 dry ingredients in a separate bowl.
4. Place softened butter in mixer bowl and beat until fluffy.
5. Add flour mix to butter, blending on lowest setting until combined, then changing to setting “2″ on the mixer until mixture is crumbly, about 1 minute.
6. In small bowl, lightly whisk eggs and vanilla together.
7. Add eggs to mixer and mix until smooth and thick, about 1 minute.
8. Add milk and mix for 1 more minute.
9. Pour into prepared pan and bake until toothpick is clean.
10. Time will depend on the shape of your pan, but should be about 24 minutes for cupcakes, 45 minutes for a loaf pan.
11. Allow to cool in pans for about 10 minutes, then remove to a wire rack.
12. Frost when cool.

[Recipe Courtesy of Amanda's Random Rambling]

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