Gluten-free and Egg-free Recipes (with some Dairy-free options)

Archive for August, 2014

Gluten-free and Egg-free Blueberry Cake

blueberry cake

I’m a follower of the Eggless Cooking blog and recently noticed the eggless Blueberry Coffee Cake recipe. It looked fabulous. I decided to have a go with the recipe and convert it to gluten-free. The recipe needed a little bit of adjustment for gluten-free. I certainly didn’t end up with the fluffy  cake described at Eggless Cooking, but I suspect that was because of the lack of gluten. The cake held together quite well but was a little dense. I changed the recipe to add a little more buttermilk and a little more baking powder and this improved the texture. I also increased the mixture to suit the tin I used (a 20 cm round cake tin). I have visitors here every Tuesday night and I have made it three times now and each time second pieces have been requested so it must taste okay! For the method, check it out here. I’ve listed the amounts of ingredients I used here as the amounts differ with the changes and I also prefer to weigh everything rather than use cups. The almond extract is well worth it in my opinion. I love the taste of it in cakes and biscuits. Just another tip: if using frozen blueberries it’s best to thaw them first, otherwise any frost on them melts into the cake mixture on top and it won’t cook properly. I haven’t tried this with dairy-free. If you want to try then I’d suggest adding rice milk in place of the buttermilk and using Nuttelex (or another dairy-free margarine) in place of the butter. It may need a slight increase in the apple cider vinegar to compensate for using the rice milk instead of the buttermilk.

Ingredients

225 g gluten-free plain flour

175 g caster sugar

2 teaspoons baking powder

0.5 teaspoon baking soda (bicarbonate of soda)

115 g applesauce

250 ml buttermilk

60 g butter

11 g apple cider vinegar

1.5 teaspoons vanilla extract

0.5 teaspoon almond extract

1.5 cups frozen blueberries

80 g sliced almonds

30 g brown sugar

0.5 teaspoon ground cinnamon

 

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A Wedding! And some baking tips.

wedding cakes

Things have been very busy here in the ‘Make Your Cake’ household so I haven’t had a chance to post here for a while. Our 22 year old daughter married a lovely fellow two weeks ago and it was a fabulous day. The groom’s mother organised a special, nut-free wedding cake to be made as my daughter has life-threatening nut allergies. With that taken care of we still needed cake for those of us with gluten intolerance and egg allergy. The maid of honour also needed dairy-free so it was my task to make some gluten, dairy and egg-free cupcakes. I decided to go back to my good old chocolate cake recipe, then I iced it with some ready made icing. The icing is made by Orchard and is gluten-free as well as egg-free so it was perfect for the job. I decorated the cupcakes with pre-made icing flowers. The flowers do contain egg, but those of us with egg allergy just removed them before eating. Please note though, that the two of us with egg allergy have a typical adult egg allergy, so the slight chance of encountering egg allergen from the flowers on the top before we removed them was not an issue. If I was providing for a typical child with an egg allergy I would not even put the flowers on the top. One of these days I will have a fiddle with the Orchard icing to see if I can make some flowers myself. I was really pleased with how they looked.

The chocolate cake tastes fabulous when using coconut milk (or cream) as the ‘milk’ component. However, there are a few tricks with this cake. I often get asked for the recipe but a couple of people have had troubles reproducing the cake. When I ask if they have changed the recipe in any way I get two responses. Firstly, they have reduced the sugar. Yes, it is a lot of sugar in the cake, but it’s not one that we eat every day, and the amount of sugar really does make a difference to the final product. Secondly, they use a different gluten-free self-raising flour. What then happens is that the cake rises really well in the oven, only to collapse later and become really dense. There is a reason for this. Often, some manufacturers put too much raising agent in the flour. Initially this produces very big bubbles in the cake, but then they collapse.

For some reason, manufacturers seem to put extra raising agent in some gluten-free self-raising flours. I’ve also seen many gluten-free recipes which call for self-raising flour and then extra baking powder. In my experience this causes the mixture to overflow the cake tin, or the collapsing effect I’ve just mentioned. From experience, I can tell you that the best gluten-free self-raising flours that don’t have this problem are the Orgran and Aldi ‘Has No’ brand of flour. For other flours, they have their uses. The extra raising agent makes them fantastic for pancakes/pikelets and scones and damper. Melinda’s SR flour is my stand out choice for pancakes/pikelets for example. It gives the very best pikelets, although those with soy allergies need to avoid it. A friend who tried my chocolate cake recipe used White Wings SR flour and found it causes the dense cake and I’ve had a similar experience with the Woolworths brand.

Of course, you can always use plain flour and then add baking powder and experiment to find the right combination. The rule I always learned was that for every 1 metric cup of flour (150 g) to add 2 teaspoons of baking powder.

Next up…..a Blueberry Cake.