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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You are reading Gluten Free Recipe: Flourless Chocolate Orange Cake. This post is the property of Gluten Free Resource © 2008.

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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 Yellow Cupcakes with Frosting

Cupcake Ingredients:

• 1 package Gluten Free Pantry Old Fashioned cake mix (can purchase here)
• 1 package Jello vanilla instant pudding
• 1/2 cup sugar
• 4 extra large eggs room temperature
• 1/2 cup canola oil
• 3/4 C orange juice
• 1 Tablespoon plus 2 teaspoons good vanilla extract

Note: Do not use the instructions on the side of the box

Baking Instructions:

1. Preheat the oven to 350 degrees.
2. Mix the wet ingredients in a large bowl.
3. Add the dry ingredients and beat on high speed for two minutes.
4. Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
5. Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Vanilla Buttercream Frosting Ingredients:

• 1 pound confectioner’s sugar
• 1 stick (8T) of good unsalted butter, softened
• 2 teaspoons good vanilla extract
• ¼ cup of milk

Instructions:

1. Combine half of the sugar with the butter and beat on low speed.
2. Add the wet ingredients and beat.
3. Slowly add the rest of the sugar while mixing until combined.
4. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.
5. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time.
6. Frost cupcakes with icing at room temperature.

[Recipe Courtesy of A Gluten Free Guide]

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Gluten Free Blueberry Bread (or Cake)

Ingredients:

• 1 ¼ cups gluten free flour mix
• ½ cup almond flour
• 1 t GF baking powder
• ½ t xanthan gum
• 1/8 t salt
• ¾ stick unsalted butter (use Earth Balance for CF) softened
• 1 cup sugar (I use super fine baking sugar)
• 2 eggs, at room temperature
• 1 T grated lemon zest
• ½ cup warm milk (use Almond Milk for CF)
• 1 ½ cup fresh blueberries
• Lemon sauce

For the gluten free mix, GFR recommends the mixes over at Gluten Free.

Make Lemon Sauce:

• 1/3 cup sugar
• 3 T lemon juice

Lemon Sauce Instructions: Bring to a boil in a non-aluminum pot.

Baking Instructions:

1. Lightly butter a bread loaf pan and line the bottom with parchment paper.
2. Mix together the GF flour mix, almond flour, baking powder, xanthan gum and salt.
3. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes.
4. Add the eggs one at a time and mix well.
5. Add the lemon zest.
6. Add the dry ingredients in 2 parts, alternating with the milk. Do not over mix.
7. Gently fold in the blueberries.
8. Let the mix rest on the counter for 30 minutes.
9. Preheat the oven to 325 degress and bake for one hour.
10. Remove from the bread pan and pour the lemon sauce over it.

[Recipe Courtesy of Gluten Free Mom]

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