One bowl. Simple. Goodness.
These two cakes are fun, delicious, and super easy to make. They are simple, one bowl, one-layer cakes perfect for a quick evening dessert or last minute cupcakes.
I made these cakes on Easter Sunday for dessert. I am very excited about these cakes. They are so simple and so delicious, it almost seems as easy pulling out an old box of Duncan Hines... except these cakes are much better and completely gluten free! The carrot cake is also naturally casein free, and the chocolate cake can easily be made casein free by using a rice or nut milk substitute.
I wish I had been able to capture a shot of an individual serving of these cakes, as they are seriously moist, highly risen, and have a very tender crumb.
The cakes were so delicious that both were demolished by our family before I had a chance for pictures! Both cakes rise beautifully and can be frosted right in their baking pan after cooling. No need to get fancy with these cakes. You can also make 9 medium sized cupcakes or 6 large cupcakes per recipe.
Enjoy!!
Everyday Carrot Cake
Free of gluten, dairy, and soy
Created by Carrie Forbes @ gingerlemongirl.com
For a printer friendly version, click here.
Dry Ingredients:
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup millet flour
1/2 tsp. xanthan gum
3/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
Wet Ingredients:
1 1/2 cups carrots, finely shredded
1/4 cup Smart balance oil
1/4 cup low fat yogurt, non-dairy milk, or applesauce
2 eggs, lightly beaten
Directions:
1. Preheat oven to 350 degrees. Grease an 8" square baking pan (or line with parchment paper). Dust pan lightly with sweet rice flour.
2. In a medium sized bowl, whisk together all dry ingredients.
3. Make a well in center of dry ingredients. Add shredded carrots, oil, yogurt, and beaten eggs.
4. Stir together until well incorporated and pour into prepared pan.
5. Bake in preheated oven for 20-30 minutes until a toothpick inserted in the middle comes out clean.
6. Cool cake completely before frosting.
Cream Cheese Frosting:
3 oz. reduced fat cream cheese, softened
1/4 cup butter, brought to room temp.
1 tsp. vanilla
3 Tbsp. agave nectar (may need more depending on desired thickness)
Cream together butter and cream cheese. Add vanilla and agave nectar. Beat together until mixture is the consistency of creamy frosting. Add additional agave nectar if desired. Spread on cake. Sprinkle with walnuts if desired.
Dairy Free/Casein Free Frosting Option:
**Visit this site for an excellent casein free/dairy free white frosting for this cake!
Everyday Chocolate Cake
Free of gluten, dairy, and soy
Created by Carrie Forbes @ gingerlemongirl.com
For a printer friendly version, click here.
Dry Ingredients:
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup sorghum flour
1/2 tsp. xanthan gum
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1 tsp. baking powder
1/4 tsp. baking soda
Wet Ingredients:
3/4 cup non-dairy milk (I generally use almond milk)
1/4 cup oil
1/2 tsp. vanilla extract
2 eggs, slightly beaten
Directions:
1. Preheat oven to 350 degrees. Grease an 8" square baking pan (or line with parchment paper). Dust pan lightly with sweet rice flour.
2. In a medium sized bowl, whisk together all dry ingredients.
3. Make a well in center of dry ingredients. Add milk, oil, vanilla, and beaten eggs. Whisk together in well.
4. Stir together wet ingredients with dry ingredients until fully incorporated and pour into prepared pan.
5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the middle comes out clean. Do not overbake!!
6. Cool cake completely before frosting with your favorite gluten free chocolate frosting. (I used Pillsbury chocolate frosting)