Archive for May, 2011

Gluten Free / Eggless Fudge Coca-cola Cake

Gluten Free / Eggless Coca-cola Fudge CakeMy husband and I, were on our way to San Antonio, Texas and had stopped by at a Cracker Barrel for lunch when I saw this on their menu: Double Fudge Coca-cola Cake!  Needless to say, I was all over the picture and was going to try it for dessert.  Unfortunately, I was too full after our lunch and  could not justify the sugar buzz and sick feeling that I was going to definitely suffer if I ordered and ate it.  So, I let that one go…sigh 🙁

After the business trip was over, I decided to do a search on the net for a copycat recipe.  Of course, I knew that none of them would be gluten free and certainly not  egg free/eggless, but it was a point of reference.  I knew then, that there would come a day that I would again, want that fudge coca-cola cake.

Finally, after a bunch of tweaking with flavors and gluten free flours, I decided on this recipe for my version.  Unlike the original recipe that has a frosting similar to an old fashioned fudge,  my version calls for a more intense chocolate topping: not too sweet,  more like a ganache really and melts in your mouth.

If you love chocolates and cake together, but is on a gluten free and/or eggless diet, do not fret.  Here’s one recipe that is  worth giving a try and sharing:

Gluten Free / Eggless Fudge Coca-cola Cake

What we will need to have:

1 cup Coca-cola
1/2 cup Buttermilk
3/4 cup Butter or margarine ( I use Land o’ lakes butter)
1 cup Brown Sugar
3/4 cup White Sugar
flaxgel for 2 ( 2 Tbsp. flaxmeal, stirred into 1/2 cup hot water; cool slightly b4 using)
3 tsp. good Vanilla extract
2 cups Z’s Gluten Free Master Mix for Cakes *
1/4 cup regular, natural cocoa powder
1 tsp. baking soda
1 & 1/2 cups miniature marshmallows (be sure it’s gluten free & egg free; homemade is best)
Ganache chocolate topping (see recipe below)

What we will need to do:

  1. Combine coca-cola and buttermilk.  Set aside.  In another bowl mix your dry ingredients (flour, cocoa, baking soda).
  2. Beat butter at low speed with an electric mixer, until creamy. Gradually add sugar, beat until blended. Add flaxgel and vanilla; beat at low speed until combined.
  3. Add the cola/buttermilk mix. If it looks a bit curdled,  don’t worry.  Mix well for a minute then add in all your dry ingredients. Mix starting on low then move up to medium high.  Mix batter well for about 2 minutes, scraping sides with spatula, if need be.
  4. Turn mixer off before folding in marshmallows.
  5. Pour batter in a parchment lined or non-stick 9x13x2 pan.
  6. Bake @ 350 for 30-35 minutes.  Remove from oven, let cool half an hour before “frosting” with prepared topping.

Ganache Chocolate Topping:

7 oz. Bittersweet Chocolate, chopped
1 oz. White chocolate, chopped
1 Tbsp. corn syrup (optional – adds another hint of fudgy sweetness)
1 Tbsp. whipping cream
1 tsp. Vanilla extract
2-3 tsp. light tasting vegetable oil (depends on the fat content of chocolate and cream)
pinch or two, sea salt for sprinkling on top (optional) – this highlights the chocolate flavor though

  1. In a heat proof bowl over a double boiler, mix all of the above and melt.  It does not take too long to do this, so make it close to the end of the cooling period for your cake. Maybe 3 minutes prior.  Do not burn,  result should be thick, glossy and spreadable.
  2. Pour over cake, spread and let set/firm up, before cutting your cake into serving pieces.

Yields approx. 48 bite sized (inch sq.) pieces

* Z’s Master Mix for cakes (good for cakes, pancakes, biscuits)

1 cup White rice flour (superfine/powder)
1/2 cup Brown rice flour (superfine/powder)
2/3 cup Arrowroot
1/3 cup Tapioca starch
1/4 cup Farine de riz Blanc (Rice flour made by soaking rice in water, then grinding and drying the results)
2 Tbsp.  Garbanzo Bean Flour
2 Tbsp. White Sweet Potato Starch


– If you can’t find Arrowroot, you may possibly substitute potato starch.  I have  also made this, half potato and half arrowroot, with great result.
– If you can’t find farine de riz blanc, you may substitute with sifted, superfine white rice flour (packing the measuring cup, is likely to result in too dense a cake).

Gluten Free / Eggless Reuben Sandwich

Gluten Free / Eggless Reuben SandwichWhy does she do it? You may ask.  And my usual answer stands:  ” I love to see happy faces at the dinner table.” Yes, my kiddos’ silent munching and occasional bursts of happy babble is enough to get me in the kitchen again: cooking and creating “something”.

Today’s victim of choice is a gluten free and eggless Reuben Sandwich on a dark mock-rye bread, complete with semi-homemade russian dressing.

I know, I know – “mock-rye bread” sounds ominous  but if you have tried my recipe for Gluten Free and Eggless Dark Mock-Rye Bread, you will appreciate this sandwich for what it is:  a delicious, labor of love creation. It is my tribute to the classic Reuben Sandwich that many love.

Do not tell them it’s gluten free and just serve it to friends – all they will notice is how good a sandwich they are having.

Gluten Free / Eggless Reuben Sandwich

(serves 5)

What we need to have:

10 slices Dark, Mock-Rye Bread (Gluten Free / Egg Free)
20 slices Lacy Swiss Cheese
3/4 cup Sauerkraut (Bubbies brand makes a decent one)
8 oz. corned beef, thinly sliced
2 Tbsp. butter, softened
Russian Dressing (see recipe below)

Marigene’s Semi- Homemade Russian Dressing:

2/3 cup Vegennaise
1/4 cup sour cream
4 Tbsp.  tomato catsup
2 tsp. prepared horseradish (I typically use Bubbies, gluten free and may add a tsp. more depending on how “fresh” it is)
1 tsp. Worcestershire sauce (gluten free)
1.5 tsp. grated white onion
1/8 tsp. paprika
salt and pepper to taste ( I usually omit the salt)

What we will need to do:

  1. In a fridge safe container that has a cover,  mix together all of your ingredients for the russian dressing, season to taste and cover. Place in your fridge and best to let sit for an hour at least, so the flavors will meld.
  2. After an hour, assemble your sandwiches by:  slathering the russian dressing on one slice of bread, top with a slice of swiss cheese,  a 5th of the corned beef, a 5th of the sauerkraut, another slice of cheese then cover with another slice of bread slathered on the inside part with more russian dressing.
  3. Set aside and repeat process with other sandwiches.
  4. After all of the sandwiches are assembled,  heat a skillet over medium heat.
  5. Butter tops of sandwiches and when skillet is hot, put sandwich  or sandwiches buttered side down.  Cook for about 1-2 minutes or until desired brownness is achieved.  Butter other side, before flipping sandwich over and cooking for about another minute or two.

Serve whole or cut in half.  May be served with dill pickles, chips, a salad and/or soup.  If  you  have a hungry bunch, have a feast and serve with all of the aforementioned items. 🙂