I said ages ago I was going to share this, and recently a friend of a friend asked how to make gluten-free, soy-free, egg-free cake, so now seems like a good time to finish writing about the cake recipes that are working for us.
Over the course of all of our spring birthdays, my sister developed a great cake. It was a chocolate cake gluten-free mix (I think she used King Arthur, but Bob’s has a chocolate mix too) and then she used 18 oz of canned pumpkin. Mix them together, add a little water if the batter is too thick, and bake following the directions on the cake mix box. You may need a little more or less time. This works fabulously with brownie mixes as well and I used a brownie mix in the photos below. I have had this using both brownie and cake mixes. The actual recipe is 15 oz of canned pumpkin to an 18.25 oz of cake mix. She just eye balls it though, and wow- it is moist and stays moist for a couple of days unlike most gluten-free, egg-free baked goods.
For frosting, in my family we have a long history of putting cherry pie filling on our cakes. Comstock is even gluten-free! But if you want a frosting, I have 2 favorites.
The first comes from my sister-in-law, and I don’t know where she found it:
Chocolate Frosting: (double for 2 layer cake)
1/2 cup cocoa powder
1/4 cup virgin coconut oil
1/4 cup agave nectar
1/2 teaspoon vanilla extract
Combine all the ingredients. Pour it on the cake, spread it around and then chill the cake. The frosting will get hard once it is refrigerated, so do all of your spreading before you refrigerate it.
My second favorite frosting is a basic butter-cream frosting, if you can have dairy!
- 6 TBSP of butter
- 4 TBSP of milk
- 1 1/2 tsp of vanilla
- 1/8 of a tsp of salt.
- Add powdered sugar to taste. I usually add about 1/4 cup of powdered sugar, but the recipe can take a lot more if you like it sweet.
From there you can also beat in melted soy-free chocolate. Dark chocolate is almost always soy-free, and Enjoy Life has a great semi-sweet chocolate chip, I get it at my local grocery. Or add other flavors like pineapple. You may need to reduce the milk to keep the consistency of the frosting if you add in other flavors.
From there it is yours to enjoy! As I still take a bit of a break this summer, I’m working on trying a gluten-free, egg-free sourdough bread, and I’ve been heavily experimenting with flour blends to get a protein mix that will hold air and moisture. I hope to have great results to post in a few more weeks! Oh, and I think I’ve perfected pizza crust. Just a few more tests, and I think I’ll have it. Yay!
What are your cooking triumphs this summer?