Angel Food Cake
THE BEST angel cake! just like the wheat kind! (Gluten free but not sugar free)
For best results weigh the dry ingredients and measure the egg whites.
For flour use the flour mix found on the quick breads page
The Best - Healthiest Chocolate Cake EVER! (Or Brownies!)
THE SECRET: beets and avocado!!!
The picture here - I made them as brownies!
the glaze recipe is found here: http://bunnykitchen.com/2013/05/20/death-by-chocolate-chip-cookie-cake/
Here's the recipe so you don't have to run all over but thank you bunnykitchen for the great cake!!!
Let it cool before removing from the pan.
I accidently glazed my brownies when the glaze was hot - it soaked in... so I glazed them again so they'd look nice too ... mmmm - sweet goodness!
Rhonda's Chocolate Cake -not SF yet
1 tsp salt
These are the BEST gluten free cake I've come across. NO its not sugar free. But you could modify it (use fruit spritzer, coconut sugar) I tried it exactly as it says - and used black cherry soda. (I even mixed the flour mixture up like they said)
1 3/4 cup (245 g) basic gum-free gluten free flour (162 g superfine white rice flour + 54 g potato starch + 29 g tapioca starch/flour)
1/4 teaspoon xanthan gum
2 tablespoons (18 g) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar (you could use finely ground coconut sugar)
1 egg (60 g, out of shell), separated + 1 egg white, at room temperature
8 tablespoons (112 g) unsalted butter, at room temperature
2/3 cup (5 1/3 fluid ounces) sparkling wine (can substitute ginger ale for an alcohol-free version)
(my addition: 1 tsp coordinating extract)
1. Mix dry ingredients: flour to sugar - set aside
2. Whip the 2 egg whites until soft peaks. Add 3/4 cup sugar and whip again until you get stiff peaks.
3. Add the butter and 1 egg yolk to the egg whites (I did this - next time I'll try whipping separately and folding the egg white in at the end)
4. Add the dry ingredients and soda alternately. Do not over mix.
5. Bake in prepared pans (parchment or silicone cups) until toothpick comes out clean 17-19 min for cupcakes (12), 25 for a 9" cake.
I frosted with the 7 min. frosting found at this site (using the soda) and adding a bit of almond extract. You can use the honey egg white frosting found here
***There was WAY too much frosting so I made cookies out of the other 1/2 of the frosting by adding 3 oz of unsweetened chocolate (melted), a handful each of chopped pecans and chopped cherries. 350' for 9-12 min.
Melissa's Perfect Chocolate Cake
Pumpkin Cake - Gluten Free Goddess
I followed this recipe EXCEPT I used a not so healthy flour blend and it turns out just like wheat cake!!
I make this flour mix in bulk and measure by weight 140g=1 cup -- Add 1/4 tsp xanthan gum per cup of flour in the recipe.
6 parts white rice flour
4 parts sweet / glutinous rice
2 parts potato starch
1 part tapioca starch