Archive for the ‘Gluten Free / Eggless Cakes’ Category

Gluten Free / Eggless Black Forest Cake

Gluten free Eggless Black Forest Cake A rich and delightful cake sure to satisfy is this gluten free and eggless / egg free black forest cake that my daughter and I have been working on.  And although she’s only eight years old, she pulled off making this awesome and delicious cake almost by her lonesome self.

Almost by her lonesome self because she could not quite reach the oven knobs and her mother (moi) could not risk her getting burned by accident while putting the cakes in the oven.   Also, this cake was one very “involved” recipe with quite a few steps that dear mom had to do a little bit of supervision.  After all, daughter is only eight years young and still my baby 🙂

Yep,  this gluten free and egg less black forest cake is one keeper of a recipe. It turned out so good that like myself, many would be delighted to be the recipient of such a labor of love creation. 😉

Gluten Free / Eggless Black Forest Cake

What we will need to have:

Dry Mix:

3 cups Z’s gluten free flour mix
2/3 cup cocoa powder, all natural/nut free
2 tsp. Xanthan gum
2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt

Wet Mix:

1 cup (packed) dark brown sugar
1/2 cup white sugar
2/3 cup vegetable oil (light tasting like sunflower, safflower, canola)
1/2 cup applesauce, unsweetened/all natural
1/2 cup milk of choice (whole milk, fat free, ricemilk, soymilk)
2 tsp. apple cider vinegar
1 Tbsp. vanilla extract (be sure to use real vanilla, not vanilla flavor)
1 cup coca-cola (classic)
***flaxgel slurry (1/2 cup  hot water plus 2 tbsp. ground flaxmeal) – cool slightly before using

For the cherry filling:

2 pkgs. frozen pitted cherries or 5 cups fresh, pitted cherries
1/2 cup white sugar
1/2 cup water
1/2 cup kirschwasser (a clear cherry brandy – Hiram walker makes a gluten free one)
1 tsp. vanilla extract

For the sweet butter cream frosting:

1/2 cup butter, softened (use unsalted if possible)
2 – 2 1/2 cups powdered sugar
1 tsp. vanilla extract
1/2 tsp. sea salt ( if butter used is unsalted)

For the Kirschwasser Whipped Cream Frosting:

3 cups, cold heavy whipping cream
2 tbsp. powdered milk or sweet cream powder ( to stabilize the frosting)
2 tbsp. powdered sugar (optional- adds a hint more of sweetness)
1 tbsp. Kirschwasser/Cherry brandy

For Garnish:
Maraschino Cherries (your choice, I use dye free/food coloring free)
Miniature chocolate chips, chocolate slivers and/or, chocolate shavings (your choice)

What we need to do:

  1. Pre-heat oven to 350 degrees Fahrenheit. Prepare 2-3 round 9 inch baking pans or 2, 9x13x2 inch pans (greased/dusted with gf flour or lined with parchment)
  2. In a big bowl mix and sift all dry ingredients then set aside. This is your dry mix.
  3. Place sugars, oil, applesauce, milk, vinegar and vanilla into your mixing bowl.
  4. Turn handheld mixer or stand mixer on low at first then slowly work your way up to medium high, using a paddle attachment and mix until thoroughly combined.
  5. Add 1/3 of your dry mix into this and mix until just combined.
  6. Add 1/2 of coca-cola mixture then another 1/3 of your dry flour mix. Mix only until combined.
  7. Add your last 1/2 cup coca-cola and last 1/3 portion of dry mix. Mix again until just combined. Do not overmix. Use spatula to scrape sides of bowl down.
  8. Pour into your prepared cake pans and bake : rounds pans usually bake between 15-20 minutes; rectangular 9×13 pans usually bake in 20-25 minutes.
  9. Test if done by inserting a toothpick close to center, if toothpick comes out clean cake is done.
  10. Take cakes out of oven and cool. You may poke holes on the cake while it is still cooling so you can drizzle cherry liquid onto the cake. Cake will absorb this and remain moist even with refrigeration.

While the cake is baking in the oven, make the cherry filling:

  1. Place sugar, Kirschwasser and water in a non-reactive pan and bring to a boil.
  2. Boil for 2-3 minutes.
  3. Add cherries and turn heat down so the whole thing is just simmering. Cook cherries for about 5 minutes in the syrup before taking out the cherries to cool in a heat safe ceramic or glass bowl. Reserve the liquid for drizzling onto the cake.

**Make the buttercream frosting:

Cream the butter and powdered sugar. Add the salt if using and then add in vanilla.  You can either put this in a piping bag fitted with a small round tip or spoon into a ziplock bag then snip one bottom corner off so you have a make-shift piping bag.

**Make the Kirschwasser Whipped Cream Frosting:

Place whipping cream, milk or cream powder and powdered sugar into your mixing bowl. Using the whip attachment, beat starting on low working your way up to medium high (takes about 7 minutes in my mixer) until your cream has formed soft peaks. Add Kirschwasser / Cherry brandy and whip again until stiff peaks form (about another minute or 2), just don’t overdo it or you’ll end up with a greasy/butter like mess 🙂
Set this aside, place in fridge (covered) if not using right away.

Assembling your cake:

Make sure that your cake, and the cherry filling are completely cool before attempting to put/assemble your cake. Otherwise, it will melt off the buttercream frosting and run off your cake.

–If making a 3 layer round cake:
— Carefully remove parchment paper from bottom of cake and set cake in the middle of your cake plate.  Be sure to remember to handle your cake gently as they are quite moist from the cherry liquid soak.
— Pipe a thin layer of the buttercream frosting on it, using half of your mixture. Spoon half of your cherry filling on top of this but be sure you leave some space all around the cake. Your filling will spread out once you put the second layer of cake on top.
–After you have put second layer of cake on top, repeat process of buttercream frosting and cherry filling.
–Top off with your final layer of cake.
–Now, starting at the top, frost your cake with the cold Kirshwasser Whipped Cream Frosting. The frosting recipe is enough to cover the top and sides of a 3 layer round cake  or tops of two 9×13 inch cakes.
–You may decorate with chocolate chips dotted all around top and/or side of cake, or chocolate shavings or, a mixture of chips, shavings, cocoa buttercream icing, slivers of chocolate and arrange some maraschino cherries on top for a pop of color.

If using two 9x 13 cakes:

–You can either have two cakes or one big and thick rectangular cake:

For 2 separate cakes (more servings/good for a crowd or gathering)
For each cake:

–Leave the cake in the pan. Top with the cherry filling first then pipe half of the buttercream frosting on top. Then cover with half of the Kirschwasser Whipped Cream Frosting. Decorate with chocolate chips/shavings and maraschino cherries on top.  Repeat process with other cake.

For one big and thick rectangular cake:

Place one rectangular cake on a store bought cake board. Pipe all of the buttercream frosting on top, then  cherry filling, again leaving room for cherry filling to spread out. Top with other rectangular cake. Frost top and sides of cake with the Kirschwasser Whipped Cream Frosting and decorate with choco chips/shavings, and maraschino cherries.

Here’s how your piece of cake  could look like plated:

gluten free eggless blackforest cherry cake

Notes!!!

–This cake keeps for a week in the refrigerator.
–This cake tastes better, the following day–so you may want to make it a day ahead of the occasion.
–This cake needs to be refrigerated.
–You can find Kirschwasser or Cherry brandy at your local liquor store. Nobody will get drunk because the recipe cooks the alcohol out.  You can probably substitute clear cherry flavoring (maybe half a tsp. as I believe cherry flavorings are very strong in taste) for the Kirschwasser called for in the Whipped Cream Frosting, although the tablespoon of cherry brandy in the whole frosting is probably not enough to make anyone drunk 🙂 Have not had any drunk kids yet–LOL

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

Notes:

– 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).