Gluten free mocha cake

This cake is super fluffy and nothing like a store bought gluten free cake. If covered in plastic wrap, it will stay moist for days!

Gluten Free Mocha cake

Ingredients:

3 eggs

1 cup softened butter 

1 1/2 cups sugar

1 cup water

1/2 cup plant milk

1 teaspoon fresh lemon juice

1 tsp vanilla

3 tablespoons instant coffee powder dissolved in 2 tablespoons hot water

4 tablespoons cocoa powder

1 1/4 cup almond flour

1 1/4 cup gluten free pancake mix (bobs red mill)

1/2 teaspoon baking soda

In a little dish melt the instant coffee in the 2 tablespoons of boiling water and set aside

In another little dish mix together your lemon juice and plant milk and set aside

Whisk your eggs in your kitchen aid or large mixing bowl then add the sugar and butter and mix real well. Then add in all the rest of your wet ingredients including your coffee and plant milk mixtures and mix well. Now add your dry ingredients and mix well one last time. Pour into a buttered 9x13 inch pan and bake at 350F until toothpick comes out clean (about 20-25 min but all ovens vary!) Do not over-bake!

Ice with your favourite icing. On this occasion my icing was made with butter, icing sugar, tiny bit of soy creamer and instant coffee melted in a tiny bit of hot water. Delicious!

If you love this recipe please leave a comment! I would love to know if people enjoy my recipes:)

Gluten, dairy, egg free carrot cake!!

Now here is a seriously delicious and fluffy carrot cake!!!!!!!!! I was very surprised how well this turned out!!! I like the coconut oil icing but by all means...if you are not allergic to dairy go ahead and make yourself real icing!!! With the coconut oil icing the trick is to use soft coconut oil but not melted!!!! You mix in agave or icing sugar to taste, some vanilla and beat it with a fork until fluffy. You can add cinnamon too if you'd like or whatever flavor. (I've used lemon juice and it was good:)

Fluffy carrot cake

3/4 cup brown rice flour mix *see sidebar*

1/2 tsp xanthan gum

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

pinch of salt

pinch of nutmeg

1/2 cup agave

1/3 cup oil

1/3 cup apple sauce

1/2 tsp vanilla

3/4 cup grated carrots

Bake in a round 9 inch cake pan for about 15 min at 350F. Allow to cool completely before icing. Cut cake in half, spread icing then put other half on top. Then ice the top and sprinkle with walnuts and shredded coconut. I just ice the slice I'm having and wrap the rest of the cake in plastic wrap 2x and store in the fridge. This keeps it fresh longer!

This recipe makes half a cake...gluten free baked goods are best fresh so it's best to make a small amount at a time.

Gluten, dairy, egg chocolate fudge cake!

I was craving chocolate the other day and the kids had a black forest cake sitting int he fridge that the neighbor gave to us....she often gives us cakes that they start and can't finish (it's just the two of them):) I really did not want to "cheat" and I'm happy to report that I am on day 10 of no cheating! Funny thing is while I crave stuff I don't crave it in such an obsessive way. I can wait to have some chocolate...where as before I felt like I had to have it NOW:)
Now doesn't this cake look yummy?

Chocolate fudge cake

3/4 cup rice milk
1/4 cup oil
1/2 cup agave (or 3/4 cup sugar)
egg replacer for 2 eggs (gluten/egg free powder you mix with water.bought at store)
1/2 tsp vanilla
1 cup brown rice flour mix (see sidebar)
1/8 cup pure cocoa powder
1/4 cup dairy free chocolate chips (optional)
pinch of salt
1/2 tsp xanthan gum

Bake in a greased 9 inch cake pan at 350F for about 25 min or so...the cake will be fudgey. Allow to cool in pan for about 15 minutes before turning out onto a cooling rack. when completely cool cut cake in half. Ice one side, put the other on top, spread more icing on the top and sprinkle with grated pure chocolate.

Icing

I just mixed some soft coconut oil with agave to taste, added a sprinkle of cinnamon, a squirt of lemon juice and a few drops of vanilla.