Gluten-Free Carrot cake with cream cheese icing

2 cups sugar

1 1/2 cups EV olive oil

4 large eggs, room temperature

2 cups ATK flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 1/2 – 2 cups of walnuts

3 cups finely grated carrots, keep separate due to water draining from them

1 cup raisins

1 tsp nutmeg freshly grated

3/4 cup coconut

1 tsp vanilla bean paste

1 tsp almond extract paste

ICING:

2 1/2 cups powdered sugar organic usually has tapioca instead of cornstarch, sifted

1 tsp vanilla bean paste

4 tbsp unsalted butter

3-4 oz cream cheese

Cream together the sugar and the olive oil until well incorporated and it is more of an emulsion rather than just creamed. Add the room temperature eggs one at a time until well incorporated then and vanilla bean paste and almond extract paste.

In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, salt , nutmeg, raisins, coconut , and nuts.

Add the dry ingredients to the wet ingredients in your mixer and incorporate well. Batter will appear to be very thick. Add in the carrots last, without the water that has drained from them.

I bake these in “donut” pans and there is enough batter to fill 4 of these.

These are pretty shallow pans only 2-3″ deep.

Spray or grease these pans and sprinkle with granulated sugar. This works the same way flour does to release the cake from the pan and creates a nice texture on the outside of the cake.

Bake cakes at 350° for 30-55 minutes depending on your oven temperature calibration and how deep your pans are.

While cakes are cooking cream together the unsalted butter and cream cheese. Add in vanilla bean paste and powdered sugar slowly so not to powder your kitchen in sugar dust.

This recipe makes a very moist cake.

Chill in refrigerator if icing seems to soft to pipe on cake.

Cool cakes on a wire rack before icing. I stack two cakes on top of each other for a two layer cake.

Freezing the cakes helps with setting the icing. Decorate with icing as desired.

Advertisements

Single serve GF Chocolate mug cake

6 tsp ATK or gluten free flour of your choice

2 Tbsp cocoa powder

1/8 tsp kosher salt

2 Tbsp granulated sugar

2 Tbsp butter unsalted melted

3 Tbsp milk

1/4 tsp baking powder

1 Tbsp chocolate chip or butterscotch chips

Grease a mug that is microwave safe. Whisk together dry ingredients, add milk and butter. Drop in chocolate chips and microwave for 1 – 1 1/2 minutes on high.

Top with chocolate chips. Enjoy!

Gluten free Cardamon pistachio cake

1 cup of sugar

2 tsp grated orange zest

1 1/4 cup toasted/roasted pistachio nuts

1 cup ATK flour

2 tsp baking powder

1 1/2 tsp ground cardamon

1 tsp kosher salt

4 large eggs

1/4 cup orange juice

1/2 cup yogurt preferably Greek

2 tsp vanilla bean paste

1/4 cup olive oil (not butter)

Frosting

3/4 cup powdered sugar

2 tbsp greek yogurt

In a food processor mixed together the sugar and the orange zest until the sugar is moist and the orange zest as well incorporated releasing the oils throughout, about 2 minutes.

Toast the pistachio nuts in the oven until they are dry and roasted. In the food processor grind them lightly 5 or 6 pulses until they are somewhat chopped up set aside 2 tablespoons for garnish. Then pulse the nuts the rest of the way until they are a fine grain almost powder.

Mix the ground pistachio nuts into the flour, baking powder, cardamon, kosher salt and stir together, set aside.

Incorporate the sugar mixture with the eggs , orange juice , yogurt , vanilla bean paste and olive oil.

Fold in the pistachio nut mixture.

Preheat the oven to 325 degrees and pour into a lightly greased and sugared pan. Cook for 50 minutes, cooling completely then frost and top with the remaining pistachio nuts.

Adapted from ATK recipe

Blackstrap Molasses Rum Cupcakes

wp-1485926625657.jpg

 

 

1 1/4 cup of Blackstrap Molasses Rum
1 1/2 sticks of unsalted butter
1 cup sugar
2 1/2 cups pilsbery gluten free flour blend (does have xanathan gum in it)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 tsp ginger powder or 1 tbsp fresh grated ginger
2 large eggs, room temp
3/4 cup yogurt or sour cream
1 tsp vanilla bean paste or vanilla extract

Preheat oven to 350 degrees.
Slice up butter into small pats of butter and put in mixer with sugar. Cream until smooth. Add in yogurt, vanilla bean paste and rum. Beat again until smooth.
Mix together in a seperate bowl; baking soda, salt, grated ginger and flour.
Pour in half the flour mixture to the creamed ingredients. Blend well then add remaining amount.
Pour into 24 cupcake papers about 2/3 full and bake for 18-24 minutes until firm.

Frosting
1 lb powdered sugar
3 Tbsp milk
1 tsp vanilla bean paste
pinch of salt
1 tsp grated ginger or 1 tsp ground ginger
1 tsp lime zest
2 sticks unsalted butter

Beat butter until creamy and add in half of the powdered sugar and beat until creamy. Add vanilla bean paste, pinch of salt, ginger, lime zest and milk. Cream until fluffy.

Gluten free almond cake

image

  • 1/2 + 1/8 cup Brown rice flour
  • 2.5 Tbsp white rice flour
  • 1/3 cup coconut flour
  • 2.5 tbsp + 1/4 tsp sweet rice flour
  • 2.5 tbsp + 1/4 tsp tapioca starch
  • 2.5 tbsp + 1/8 tsp potato starch
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract

image

Preheat oven to 350 degrees. In a seperate bowl, sift together flours/starch, salt and baking powder.  In mixer cream together butter and sugar.  Add eggs one at a time until fully incorporated. Add sifted flour mix, and mix well until smooth and creamy. Grease and flour 2-8 inch cake pans. Pour mixture into cake pans and tap on counter to release air bubbles. Bake for 20 minutes, check center with tooth pick. If center is still jiggly, turn oven to convection bake for 6 minutes. Remove and cool on rack before icing with icing of your choice.

My favorite Buttercream icing

  • 1 lb powdered sugar
  • 1/4 cup unsalted butter
  • 1/4 cup salted butter
  • 5-6 tablespoons milk
  • 1/2 tsp vanilla extract
  • 3/4 – 1 1/2 almond extract

Cream together sugar and butter, begin adding milk slowly then extracts. If it becomes to runny cut back the milk before incorporating all of it. 
image