Gluten Free/ Dairy Free Cake

 


As a baker, I get asked to make cakes for people with food allergies and food sensitivities all the time.    It has always been a struggle for me to produce the same quality baked treats that my customers are used to while eliminating specific key ingredients like wheat or dairy or eggs.  




After receiving several requests for gluten-free and dairy free cakes and cupcakes recently, I decided it was time to test and perfect my gluten free recipes.  After laying awake for at least 2 nights trying to come up with a new way to create a delicious gluten and dairy free cake, (yes, I lay awake at night thinking about cupcake recipes) I turned to my computer to do some gluten free dairy free cake recipe research.

There is no shortage of gluten free and dairy free recipes on the internet.   They all seem to have one thing in common - weird ingredients.  I found a few recipes to try and I even made a special trip to the nearest specialty supermarket in search of some of these obscure ingredients.  Unfortunately, all of the recipes that I tried produced a less than delicious cake.  I was not happy with ANY of the recipes that I attempted.  

Turns out that after all that, I didn't need to add any weird or obscure ingredients or flours after all - all I was missing was the gluten free bakers secret ingredient --- coconut flour.  (Thank you King Arthur for that little tip.)  No crazy ingredients, no weird aftertaste - just delicious cupcakes without the gluten or dairy.  

Gluten Free/Dairy Free Cake

• 1 cup canola oil 
• 1 1/3 cup sugar
• 1 teaspoon salt
• 3 teaspoons vanilla
• 12 large eggs
• 4 tablespoons dairy-free milk (I like cashew milk)
• 1 cup coconut flour
• 2 teaspoons baking powder

​Combine oil, sugar, salt, vanilla and eggs.  

Sift together flour and baking powder. 

Whisk dry ingredients into wet.

Allow batter to rest 10 minutes.  Scoop into greased 9" cake pans.  

Bake 30 minutes at 350.

Once the cakes cool, it's time to frost.  I whipped up a batch of gluten/dairy free buttercream using the Wilton recipe.  
Wilton Buttercream
1 cup white crisco shortening
1 pound powdered sugar
1 Tablespoon meringue powder
1 teaspoon almond extract
2 Tablespoons dairy free milk (I used cashew milk)

Cream ingredients together on low speed in standing mixer. ​

I colored one third of my icing light pink, one third light blue and left the remaining icing white to create a gender reveal cake.  

Spoon the icing into pastry bags fitted with a 1M tip if desired.

To make this rosette cake, start by piping a circle of white icing along the edge of one cake layer.  
Spoiler Alert: Fill white ring with pink or blue icing to reflect the new babys gender.  

Add another cake layer on top and repeat the process. 

Add a third cake layer.  The recipe only makes 2 layers so you will have to make more batter to add a third layer.

Spread a thin layer of icing on sides and top of cake.  Refrigerate 1 hour. 

Pipe rosettes onto the sides and top of cake.  

Add a super cute little banner and you've got yourself a beautiful and DELICIOUS gluten free dairy free gender reveal cake!!!

You have no idea how excited I am about this new gluten free discovery.  This recipe is so easy AND easily adaptable into other flavors like strawberry, chocolate, peanut butter.   Ooooohhh.  I can hardly wait to try all of these new gluten free recipes.  I'm already feeling the need to add a whole new "gluten-free" category to my blog.  

​Ciao!

Click here for a printable version of this recipe