When it comes to gluten free cakes, one of the most popular ones is the gluten free orange cake.   Here is the information you’ll need to make a gluten free orange-almond cake at home.  Enjoy!

Gluten Free Orange Cake Ingredients

• 2 navel oranges
• 1 lemon, large
• 6 eggs
• 2 ¼ cups baker’s sugar (this is an especially fine sugar, made specifically for baking)
• 4 ½ cups almonds, ground fine and sifted through a fine-mesh sieve
• 1 cup hazelnuts, ground fine and sifted through a fine-mesh sieve
• 1 teaspoon baking powder
• unsalted butter and rice flour for greasing the pans

Baking Instructions

1. Preparing the oranges and lemon: Wash the oranges and lemon well. Put them in a large saucepan and cover with water. Bring the water to a boil, and then reduce the heat to a small simmer. Allow them to simmer for one hour. When the oranges and lemon have become soft and easy to pierce with a knife, take them out of the simmering water. Transfer them to a food processor and pulse them until they have become a purée. Set aside.
2. Preheat the oven to 350 degrees. Grease and flour the pan(s) you have chosen to use.
3. For the batter, beat the eggs and sugar together until they are just combined. (This is easier in your KitchenAid, but make sure you do not over-cream them if you are using a machine.) Fold in the orange and lemon purée and combine together.
4. Combine the almond meal, hazelnut meal, and the baking powder. Fold one-third of that mixture, slowly, into the rest of the dough. If you are doing this by hand, it will take awhile to incorporate the nut flours into the liquid mixture. Repeat this with the rest of the nut flours, slowly.
5. Pour the liquid into the prepared loaf pans (or whatever other pans you have chosen). Slide them into the oven. Bake for about 35 minutes, and then check the cakes. You might have to go longer, if your oven is actually emitting less heat than you imagine. Check one of the cakes with a toothpick inserted into the middle. When it comes out clean, and the tops of the cakes feel firm, pull the cakes from the oven.
6. Allow the cakes to cool in their pans for at least 15 minutes before you attempt to move them. Carefully, transfer them to a wire rack. Allow the cakes to cool completely before you slice them with a serrated knife.

It is recommend to make this a day before you plan to eat it for optimal taste.

[Recipe Courtesy of Gluten Free Girl]

Sometimes we occasionally run across recipes that taste about the same gluten free as they do like normal. This award winning flan cake is one of those times.

Gluten Free Flan Cake Ingredients

• 1 package Pamela’s Class Vanilla Cake Mix
• 3 eggs
• 2 cans evaporated milk
• 1 can condensed milk, sweetened
• 1 teaspoon vanilla
• 1 cup sugar

Baking Instructions

1. Preheat oven to 350 degrees.
2. Set a bake-proof pan of water inside. Note: The pan of water is important so that the flan doesn’t overcook. Also the pan of water needs to be preheated to ensure even temperature in the oven while baking.
3. Spray Bundt pan with nonstick spray.
4. In a small skillet, melt sugar over a low heat until lightly browned and caramelized.
5. Immediately pour melted sugar in Bundt or tube pan.
6. Make cake according to directions on cake mix package.

Flan instructions:

1. Add eggs, milk and vanilla to a blender.
2. Blend together until well blended.
3. Pour the flan mixture into the caramelized Bundt or tube pan.
4. On top of the flan, add the cake mixture.
5. Bake for 60 minutes.
6. Cool and refrigerate for at least 6 hours in the pan before serving.

[Recipe Courtesy of TBO.com]

Ahh, carrot cake. One of those desserts you either love or hate. I am definitely a huge fan of carrot cake, so when I ran across a great recipe for gluten free carrot cake, I figured I had to share! There are two mixes you’ll need to buy, which can easily be purchased at GlutenFree.com.

Gluten Free Carrot Cake Ingredients

• 3/4 cup oil
• 2 eggs
• 3/4 cup sugar
• 1-1/2 cups grated carrots
• 1 teaspoon vanilla
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 2 cups Pamela’s Baking & Pancake Mix
• 1/2 cups walnuts (optional)

Baking Directions

• Beat oil, eggs, and sugar together.
• Mix in the rest of the ingredients. Batter will be thick.
• Poor into a greased loaf pan (8 x 4) and bake at 350° for 40-45 minutes (toothpick should come out clean), or use a greased 8-inch layer cake pan and bake at 350° for 25 minutes.
• Frost (if desired) with a cream cheese frosting (instructions below).

Cream Cheese Carrot Cake Frosting Ingredients

• 1 bag Pamela’s Vanilla Frosting Mix
• 2 Tablespoons butter or margarine, room temp/no melted
• 6 ounces cream cheese, room temp
• 1 teaspoon water

Directions

1. Soften butter or margarine.
2. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add mire water one teaspoon at a time.

As a reminder, you can easily purchase both the Pamela’s Baking and Pancake mix and frosting at GlutenFree.com.

There usually isn’t a shortage when it comes to hunting down gluten free desserts. With that said, finding a good cake can sometimes be difficult.

If you are looking for a good cake, I recommend you check out the following recipe for a gluten free cake:

Gluten-Free Honey, Lemon, Poppy Seed Cake Ingredients

• 3 eggs
• 3 - 4 tablespoons of honey
• grated zest from one lemon
• juice from half a large lemon
• 3/8 cup (100 ml) of oil, preferably a mellow tasting oil
• 4.4 ounces of ricotta cheese
• 3/4 cup of almond flour
• 1 3/4 cup of rice flour
• 1 teaspoon of baking powder
• 3 - 4 tablespoons of poppy seeds

Recipe Instructions

1. Grease a loaf or cake pan.
2. In a medium-large bowl, whisk together the eggs and honey for a few minutes. Add the oil, lemon zest, lemon juice and ricotta. Stir until well combined.
3. Add the almond and rice flour to the bowl, along with the baking powder and stir for another minute or two or until combined. Stir in the poppy seeds.
4. Transfer the batter to the prepared loaf pan and bake in a preheated 350 degree oven for 30 - 40 minutes or until the cake is browned and a cake tester comes out clean.
5. Serves 6 - 8 people.

[Recipe found via Lisa's Kitchen]

Today I noticed that 1-2-3 Gluten Free has debuted a new product, this one called Yummy Yellow Cake Mix.

Here is the information they provide:

You add your own sweetener to this mix, whether it’s sugar or agave, you’ll be pleased with the texture and taste of this fabulous cake mix, which makes 2 9″ rounds or one 9″x13″ pan or 24 nicely-sized cupcakes. Ingredients: Rice Flour, Potato Starch, Tapioca Starch, Aluminum-free Corn-free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Natural Flavor, Xanthan Gum, Salt.