Gluten Free Cake?

Question

I have a friend who is allergic to gluten, and I would like to bake her a cake for her birthday later this month. Does anyone out there have an good recipes for gluten free cakes? Her favorites are chocolate and lemon (and lemon poppyseed). Thank you to anyone who can answer my question!

Answer 1

Gluten-free lemon cake

4 Eggs
¾ c Sugar
1 ts Vanilla
¼ c Vegetable oil
1 tb Lemon peel
2 tb Lemon juice
½ c Rice flour
¼ c Potato starch

Beat eggs and sugar together. Add vanilla, oil, lemon peel, lemon juice, and flours. Beat until smooth. Pour into greased 9"x9" baking pan. Bake in preheated 350 degree oven for 30 minutes. May frost or serve with hot lemon sauce.

Chocolate Cake (Gluten-Free)

1-3/4 cup GF flour
1/2 teaspoon zanthum gum
2 cups sugar
3/4 cup cocoa
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (optional: add 1 teaspoon vinegar to sour)
1/2 cup oil
2 teaspoon vanilla
1 cup boiling water (optional: use black coffee instead for stronger flavor)

Combine dry ingredients in large bowl and mix. Beat eggs well, add milk and oil. Mix together both dry and wet ingredients. The batter will be thin. Pour into greased and floured 13" x 9" pan. Bake at 350 degrees for 35-40 minutes.

Answer 2

Haha. Yes, manufacturers love to "add value" by saying something is "whatever free" even if it is normally that way! Otoh, at least you didn't have to check the ingredients label. Reminds me of a time when I was in a supermarket behind a couple of women. One picked up a loaf of bread and said "This one says it's suitable for vegetarians" and the other one said "Oh! Well we had better buy that one, then" - ever seen meat products in a loaf of bread? Anyhoo. Gluten free mixes tend to take up more liquid than others, so I guess it will be ok. Doubtless you will know by now. It may take longer to cook, as well, depending on the mix. Hope you will say what brand it was and how it turned out. A lot of gluten free stuff is not very good, so all data is useful.

Answer 3

I simpathize: my sister also has to follow a gluten-free diet! Here's a chocolate cake:

200 g sugar
200 g dark chocolate
200 g almonds with skin on
200 g butter
5 eggs
half tspoon of vanilla extract

grind the almonds (keeping their skin), with sugar, then melt the chocolate with butter, gently beat the yolks. Mix all the ingredients and in the end add the eggs' whites beaten until firm. Bake in hot oven for 10 minutes @ 200 degr. C, and another 40 mins @ 170 degr. Leave it to cool down - before serving it, you can decorate it by simply topping it with icing sugar - perhaps using a stencil sheet....

I don't recommend using any already made mix as most of the times it's industrially made and not 100% genuine (some flours have been made gluten free chemically, just like decaf coffee).

Answer 4

Bob's Red Mill carries mixes for many gluten-free baking projects, as well as specialty flours for DIY types. I just tried their gluten-free brownies and they were DELICIOUS! If you visit their recipe site, select category "cakes and cupcakes" and type the keyword "gluten free." More than a dozen options come up, and they all look good.

Answer 5

Unless you are used to cooking gluten-free, I wouldn't risk making a cake from scratch - there are several really good mixes on the market that would be much safer for your friend - she'll appreciate the effort just as much, I promise! Cooking GF takes lots of practice, half as much winds up in the garbage as on the table. My daughter has Celiac Disease, so we've been through the whole gamut!

Answer 6

7 oz semisweet chocolate
1 stick butter or margarine
2/3 c sugar, divided
6 eggs, separated
3/4 c (4 oz) blanched almonds, finely chopped

Directions

In the top of a double broiler, melt the chocolate over hot water. In a medium-sized bowl, cream the butter or margarine with 1/3 cup of sugar. Add the egg yolks and beat at high speed until very light. Add the melted chocolate and almonds. Mix well.

In a separate bowl, beat the egg whites stiff with remaining 1/3 cup of sugar. With a rubber spatula, fold the stiffly beaten egg whites into the chocolate batter.

Reserve 1/2 cup of the batter. Pour the remaining batter into an nongreased 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 30 minutes. Cake is done when a toothpick inserted into the center, comes out clean. When cool, run a knife around the edge and remove the frame. Pour the reserved uncooked batter over the top of the cake and chill. Garnish with chocolate shavings. Serves 6 to 8.


1 stick unsalted butter
4 oz, bittersweet chocolate, chopped
7 tablespoons sugar
4 egg yolks
2 egg whites
Preheat oven to 325°F.

Prepare a 6-inch springform or false-bottom pan by buttering pan bottom and sides, lining bottom with waxed paper, and buttering again.

Melt chocolate and butter together over a double boiler (For a makeshift double boiler, bring 2 inches of water to boil in a saucepan, reduce to a simmer, and place butter and chocolate in a mixing bowl over the simmering water. Do not allow bottom of bowl to touch the water). Stir occasionally, until the chocolate is melted. Remove from heat.

Whisk egg yolks and 4 tablespoons of sugar together on high speed for 3–4 minutes, until thick and light yellow in color.

In a clean, grease free bowl, whisk the egg whites and remaining 3 tablespoons of sugar on high speed until peaks stay stiff when whisk is lifted from the bowl (approximately 2 minutes).

Fold the melted chocolate mixture into the yolks; fold in the whites. Spread into your prepared pan and bake for 35 to 40 minutes, or until a knife inserted into the center of the cake comes out clean.

Cool the cake completely before running a hot knife between the pan and cake sides, to release it. When the cake is completely cool, slice it in half carefully with a serrated knife (the cake is quite fragile, but if the layers try to fall apart; simply press them back together; like good lovers, they're forgiving). At this point, the layers may be individually wrapped in plastic wrap and stored in the freezer until needed.

Makes 2 - 6" layers (may be prepared days ahead, and kept frozen)


Just pulled these off the net. Here are the links for both of them if you would like to see more. Hope they help

http://www.csaceliacs.org/recipes3.php?id=28

http://www.thatsmyhome.com/chocolate/gluten-free-chocleate-cake.htm

Answer 7

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