Friday, March 28, 2008

2 Everyday Cakes (Gluten Free, Casein Free)



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)
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33 comments:

  1. Those look GREAT.I love simple and yummy, and these are both! You crack me up..two recipes at once. You cook you! ;)

    SM

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  2. SM -- Thank you!! I LOVE simple and yummy too! I thought people needed a "2 for 1" today! haha! ;-) I was only going to make the carrot cake on Easter, but my chocolate-loving hubby really wanted a chocolate cake... so I made both! The carrot cake is my favorite!

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  3. you know, you've just complicated my life. I mean, do I make chocolate cupcakes or those cream cheese brownies this weekend? A girl shouldn't have to make these sorts of decisions. :)

    Karen

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  4. LOL Karen you are too funny! Make both and then take the leftovers to work on Monday morning!!! ;-P I'm such a sucker for cream cheese and chocolate!

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  5. Braden says the carrot cake looks YUMMY!

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  6. This looks so yummy and simple. Thanks for the great post - two for the price of one!

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  7. I think I'll be making these today as a test run for cupcakes that I need to take to my daughter's Kindergarten graduation. See if I can bring something everyone can enjoy...myself included! :) Thanks, Carrie!

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  8. Carrot and chocolate cakes! YUM! :) I haven't had these in awhile!

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  9. I made the chocolate cake today for FIL's B-day treat...it was amazing and got rave reviews!!! Thanks for a wonderful recipe! I can't wait to try the carrot cake. Here is a pic and my post about your wonderful cake:

    http://glutenfreeislife.wordpress.com/2008/10/14/happy-birthday-mack-and-chocolate-cake/

    Thanks Carrie...You ROCK!

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  10. The carrot cake was awesome!!! I didn't have Millet flour, so substituted garfava and it turned out so yummy! Thank you!!!

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  11. I just tried making a vegan variation of your chocolate cake and it turned out great -- thanks for the recipe! Num num num.

    For anyone looking to veganize, all I did was replace the eggs with 2.5T ground flax seed, 1/4 cup silken tofu, and 3T water all whizzed together until foamy. Also used 1tsp guar gum in place of xanthan gum, just because that's what I had.

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  12. I didn't know you also cooked light! I've hit the jackpot - (newly joined ww). :) Do you know if I cook the cake without the egg yolk, will it affect the baking?

    Thanks,
    Cathy

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  13. Hi Cathy!! You can absolutely make either of these cakes with just egg whites and they will turn out fine!!! Let me know what you think!! ;-) Thanks for commenting!!

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  14. Corbet -- WOW! YAY!! I'm SOOOO glad a vegan version of the cake worked out so well! THANK YOU so much for commenting! I'm so glad you enjoyed the cake and could make it safe for you!! ;-)

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  15. Okay Carrie- I'm giving this a whirl!! Wish me luck...I have all the ingredients here so I'm going to give this recipe a try. If I do make a cake, I use Bob's Red Mill, but I'm psyched about having my own recipe. Have you tried avocado frosting? TO. DIE. FOR.
    http://missdropsie.blogspot.com/2010/04/gluten-free-dark-chocolate-cake-with.html
    Thanks for the help!

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  16. This cake is EXCELLENT! It is so good that the dairy-free frosting I made actually detracts from it. I like it best plain! (ok, I confess, after seeing that the vegan cake had chocolate chips in it, I added the chocolate chips to this recipe and MMMMM.)

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  17. HI Kirsten! I really hope the cake turned out well for you! Please let me know how it worked! I definitely need to try your avocado frosting!

    KathryninMD- YAY! I'm so glad you liked it! i'm a plain cake eater too! Love it!! You're right the chocolate chips added do make it super duper yummy!!

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  18. Hello Carrie. The cakes look fabulous! I was wondering what might be a good sub for the sorghum (it makes me break out in a rash - blech!). Might teff, millet, or almond flour work? I'm new to gluten-free so I appreciate the help!

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  19. Jen - Thank you So much for your kind comments! yes, I would recommend using millet flour instead of sorghum flour. They both yield the same delicious results! :-) Let me know how it turns out!

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  20. I just wanted to say 'Thanks' for this recipe! I made the chocolate cake & made mini bunt cakes:-)
    They came out SUPER & tasted Great!!!
    I used 1/2cup sorghum syrup plus 2t.SweetNLow in place of sugar & reduced the milk (almond) to 1/2 a cup. Also I used egg beaters (1/2 cup). The cake was a tender crumb with a crispy crust YUM-O!!! I'm gonna try the carrot cake next:-)
    Again, Thanks!!!

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  21. regee0304- thank you so much for sharing how you made the cake! It sounds wonderful!! Makes me want chocolate cake now! I love that you were able to use alternative sweeteners and egg beaters! That's really great! thanks so much for commenting!

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  22. I tried making the carrot cake making some adjustments replacing the tapioca with sweet potato flour an used a mixture of apple sauce and natural yoghurt. It was wonderful! Its my first attempt at carrot cake and only started a gluten free diet in the last month...I'm loving this recipe and can't stop eating it!
    Thank you!

    Jasmine from Singapore

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  23. I made both of these yesterday but made cupcakes and they turned out great. I got 9 cupcakes out of each recipe but I should have made 10 each (I overfilled them). They were moist and delicious and my family loved them! Thank you for the great recipes!

    Sharon

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  24. Sharon - I'm so pleased your family loved them!! :-) They are such easy cakes! And the chocolate recipe is my GO TO dessert!! :-) Thank you so much for letting me know!

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  25. Donna, downeastcookMay 1, 2011 at 2:17 PM

    When I saw your German Chocolate cake it reminded me of one of my early attempts at gf cooking. Some colleagues had decided it was time to have a get-together for someone's birthday and as there was a gluten intolerant person in the group, I was asked to make the cake. The cake came out of the oven looking wonderful, and after it had the chocolate icing and the raspberry filling it looked even better. The party was about 15 mins. away by car, so the challenge was transporting the cake. I put it in a large cardboard box (that fit the cake plate well)and as the box was too large to fit in the back seat, I put it in the trunk. Although I tried to brace the box, it really did not work all that well, and things shifted after several corners. On opening the box, the frosting ( soft, creamy and delicious) was all over the sides of the box. They all said 'just leave it a dn we will cut the cake right in the box and scrape the frosting off the sides!!.
    The cake was delicious, but the presentation was very embarassing. They did not seem to mind and I still hear how good that cake was that they scraped off the inside of the box.

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  26. Hi Carrie, I just found your site recently and am so excited to try many of your recipes!! I was wondering... with the chocolate cake, how would you adjust the recipe to make a 9x13? or two 8x8(or 9x9) round cake pans? Do you double the recipe? I'm looking to make a GF chocolate cake for my husband's birthday in a couple of weeks. =) Thanks!

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  27. Hi Lindsay - Welcome to the site! YES! All you need to do is double the recipe for a 9x13 sheet pan or a 2 layer cake! Let me know how it works out for you!

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  28. Hi Carrie, I am going to be making a double batch (two 8x8 round pans) of your chocolate cake recipe for a birthday. In the recipe, you use Smart Balance oil. I'm not opposed to it, I just don't have any on hand and I am wondering if using canola oil in its place will affect the outcome of the cake, how it rises, etc.. gluten-free baking can be so finicky, and I don't want to take any chances on a birthday cake. =) Thanks in advance for your help!

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  29. Lindsey - no, I often use canola oil! It will work just fine!! :-) Enjoy the cake! I bet it will be BEAUTIFUL! I've made this cake at least twice in the past month!! I definitely recommend lining your pan with parchment paper... best trick I ever learned with cakes!!

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  30. Well, I made the chocolate cake recipe yesterday. It rose really well and was moist, but I noticed in the very first bite of it, that it seemed to be lacking something... I followed the recipe exactly (I'm one of those anal bakers), and I hadn't made any errors in making the cake but realized that the recipe didn't call for any salt. After I thought of that, it became obvious that it was lacking that depth of flavor that salt gives to cake/cookie recipes (I've never seen one that doesn't call for salt). Anyway, I don't know if you've had any other comments like this or if you purposefully leave salt out, but I am curious about your thought on the matter. Thanks!

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  31. Hi Lindsay - No, I've never had anyone say it needed salt! :-) You must have a very distinctive palate. You can certainly add salt to the recipe if it would make the taste more complete for you! :-) Thanks for sharing.

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  32. Yummmm! This looks so good, I will have to try this! Thanks for sharing. Cheers!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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