Gluten and dairy free cakes?

[muncher]

Hey everyone, I'm hosting some friends for dinner this weekend and wanted to make a gluten and dairy free cake. Do you guys know any good recipes?

 

[classic33]

Gluten, Egg, And Dairy Free Chocolate Cake

Ingredients
Cake:
3 cups gluten-free all-purpose flour
1¾ cups granulated sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons xanthan gum
1 teaspoon salt
2 cups chocolate nondairy milk
½ cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla
Frosting:
½ cup nondairy spread or butter
2 teaspoons vanilla
½ cup unsweetened cocoa powder
3 cups powdered sugar
½ cup coconut milk or nondairy creamer

Instructions
Preheat the oven to 350F. Coat two 9-inch cake pans with cooking spray and set aside.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum, and salt, and blend.
In a medium bowl, combine the milk, oil, vinegar, and vanilla.
Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
Pour into greased cake pans, and place in the oven.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, and let them cool for 5 minutes, then move them to a wire rack to cool completely.
While the cakes are cooling, make the frosting. (In a food processor, but you can also make it in a large bowl with an electric mixer.)
Beat the butter until light and fluffy.
Add the vanilla, cocoa powder, and powdered sugar.
Add the coconut milk or creamer slowly until it's completely mixed.
If the frosting is too thick, add more creamer 1 tablespoon at time. If it's too runny, add more powdered sugar 1 tablespoon at a time.
Frost the cakes after they are completely cooled.


http://www.momables.com/gluten-egg-dairy-free-chocolate-cake-recipe/


Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free
Ingredients
1 1⁄2 cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro)
1 cup sugar
1⁄3 cup oil (I use vegetable oil)
1 cup water
1 teaspoon gluten free baking powder
1 teaspoon gluten-free bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar or 1 tablespoon orange juice

Directions
Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
Decorate as desired.


http://www.food.com/recipe/vanilla-sponge-cake-gluten-dairy-nut-and-egg-free-309848

Strawberry Shortcake

Ingredients
100g gluten free flour
100g ground almonds
Pinch salt
1 tsp gluten free baking powder
65g unsalted butter
50g caster sugar
1 egg
2 tbsp milk

Method
Sieve together the gluten free flour, ground almonds, pinch of salt and baking powder four times to fully incorporate the baking powder.
Preheat the oven to 210°c / 410°f / gas mark 7.
Rub the butter and caster sugar into the flour until it resembles fine breadcrumbs.
Mix the egg with the milk and mix into the dry ingredients.
Cut the dough into four and roll each one into a round 1in thick.
Place on a baking tray lined with greaseproof paper. Brush with milk and bake for 15 – 20 minutes until golden brown.
If you are not sure if they are cooked, tap the underneath and it should sound hollow.
When cold, split and serve with cream, strawberry jam and strawberries.

For Dairy Free:
Use dairy free margarine in place of butter and almond milk or your choice of dairy free milk in place of milk.
Serve with strawberry jam, strawberries and whipped soya cream or –
Dairy free butter cream
200g dairy free margarine
800g icing sugar
few drops of vanilla extract
Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
You may think this is a lot of icing sugar. If you use double the amount of icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.


http://www.icedgembakes.co.uk/gluten-free-and-dairy-free-baking-recipes/strawberry-shortcake/


Old Fashioned Ginger Cake

Ingredients
110g gluten free plain flour
55g maize flour or cornflour
60g ground almonds
1 heaped tsp gluten free baking powder
2 tsp mixed spice
2 tsp ground ginger
1 tsp bicarbonate of soda
115g butter
115g golden syrup
115g black treacle
115g brown sugar
225ml milk
2 medium eggs

Method
1 x 8in fixed bottom round cake tin greased and lined with greaseproof paper.
The tin needs a fixed base because the mixture is very runny. If you don’t have one, use a loaf tin.
Preheat the oven to 180°c / 350°f / gas mark 4.
Sift the gluten free flour, maize flour, ground almonds, baking powder, mixed spice, ginger and bicarbonate of soda together four times to fully incorporate the ingredients.
Place the butter, golden syrup, black treacle and brown sugar into a saucepan and warm on the stove slowly until the ingredients are melted, leave to cool slightly.
Beat the eggs with the milk.
Stir the melted sugar mixture into the flour.
Stir in the egg and milk mixture, the mixture will be quite runny.
Pour into the prepared cake tin and bake for 45 to 50 minutes until a knife inserted comes out clean. The cake may sink in the middle, this is common and the cake is fine.
Leave in the tin for 10 minutes before turning the cake out onto a plate lined with greased greaseproof paper, then onto a cooling wire.
While the cake is still hot, I warm some golden syrup and brush it over the top of the cake to soak into the sponge.

To make this recipe dairy free...
Use dairy free margarine in place of butter and dairy free milk in place of milk (Almond Milk).


http://www.icedgembakes.co.uk/gluten-free-and-dairy-free-baking-recipes/old-fashioned-ginger-cake/

Parsnip and apple cake


Ingredients
for the Cake
125g gluten free plain flour
60g maize flour or cornflour
65g ground almonds
3 tsp gluten free baking powder
4 tsp mixed spice or cinnamon
pinch salt
350g parsnip, grated
85g eating apple, chopped into small pieces
215ml sunflower oil
4 large eggs
250g demerara sugar
a few drops of vanilla extract

For the Topping
50g butter, at room temperature
60g icing sugar
200g cream cheese
vanilla extract
mixed spice or cinnamon

Dairy free topping - if you are just covering the top, only use half this amount.
150g dairy free margarine
600g icing sugar
vanilla extract
mixed spice or cinnamon

Method
Preheat oven to 180°c / 350°f / gas mark 4.
Grease and line an 8inch round cake tin with greaseproof paper.
Combine the flour, maize flour, ground almonds, baking powder, mixed spice and salt in a bowl.
Sieve together four times to make sure the baking powder is evenly distributed.
Measure the sunflower oil, eggs, brown sugar and vanilla into a large mixing bowl. Whisk together until paler in colour then stir in the flour mixture. Stir in the parsnip and chopped apple.
Pour into the prepared cake tin and bake for 50 minutes to 1 hour until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate. Now turn this onto the cooling wire so the cake cools the right way up or it could break in half.

For the topping
soften the butter for 10 seconds in a microwave or leave at room temperature before beating together with the icing sugar. This is easier if you use a food mixer with a beater attachment or use a hand held mixer. Add the cream cheese and beat until smooth. Mix in the vanilla extract and mixed spice or cinnamon to taste.
Spread onto the top and sides of the cake with a pallet knife.

Dairy free topping
Mix the icing sugar into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency. Stir in vanilla extract and mixed spice or cinnamon to taste.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
Spread onto the top and sides of the cake with a pallet knife.


http://www.icedgembakes.co.uk/special-diet-blog/recipes/gluten-free-parsnip-and-apple-cake



I'll split into separate threads. All in one place for the purpose of helping the OP.

 

[classic33]

Mississippi Mud Pie


Ingredients
1 x 8in sweet flan case, uncooked (see sweet pastry case)
100g butter
35g milk chocolate
40g gluten free cocoa powder
2 eggs
120g caster sugar
10ml cream
30g golden syrup
a few drops of vanilla extract

Method
Preheat the oven to 180°c / 350°f / gas mark 4.
Place the butter, chocolate and cocoa into a saucepan and stir together until melted.
Whisk the eggs and caster sugar together until thick and creamy, this will take up to 10 minutes.Use a food mixer if you have one.
Fold in the chocolate mix, cream, golden syrup and vanilla.
Pour into the pastry case and bake for 30 to 40 minutes until the top looks firm.
The filling will soufflé but will settle again on cooling.
Serve with pouring cream.

To make this recipe dairy free...
Use dairy free margarine in place of butter and dairy free milk in place of cream in the filling. Use dairy free plain chocolate in place of milk chocolate. This makes a bitter chocolate pie. If you prefer it a bit lighter you can buy dairy free milk chocolate from wholefood shops.


http://www.icedgembakes.co.uk/gluten-free-and-dairy-free-baking-recipes/mississippi-mud-pie/

 

[SatNavSaysStraightOn]

I'll split into separate threads. All in one place for the purpose of helping the OP

That would be great, thank you.

 

[classic33]

That would be great, thank you.

It'll be later on today, slight problem yesterday.
Done, a bit of news given Monday.