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Gluten-Free German Chocolate Cake

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Gluten-Free German Chocolate Cake

Need to make a birthday cake? Or a delicious dessert for a party? Look no further! This gluten-free german chocolate cake is decadent, sweet and fairly easy to put together. My inspiration for it was this recipe. I changed a few ingredients to suit my taste and here is my version (note that you will have 3 leftover egg whites when done with the cake and the icing. You can always make pavlova out of them!)

Here is the end result. It’s so sweet, you definitely need a glass of milk with it!

Ingredients for the cake

  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 millet flour
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1/4 cup chickpea flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon guar gum
  • 2 sticks of butter, softened
  • 2 cups sugar
  • 3 egg yolks
  • 4 egg whites
  • 1 cup buttermilk (or 4 Tablespoon buttermilk powder and 1 cup club soda)
  • 1 teaspoon pure vanilla extract

Here are the ingredients for the icing.

Ingredients for the chocolate

  • 1/4 cup cocoa powder
  • 1/3 cup sugar
  • 3 Tablespoon butter, melted

Ingredients for the icing

  • 1 12oz can evaporated milk
  • 1 1/2 cup sugar
  • 1 1/2 stick butter
  • 4 egg yolks, beaten
  • 1 1/2 teaspoon vanilla
  • 7 ounces shredded coconut
  • 1 1/2 cup chopped walnuts

First, get two 9-inch cake pans, brush olive oil or melted butter on the bottom and edges. Line them with parchment paper and brush more olive oil or butter, to make sure your cake doesn’t stick.

Now, make chocolate. It is true that you can use a 4oz package of german chocolate instead, but they all have soy lecithin. I like to stay away from soy and making your own chocolate is ridiculously easy; just three ingredients. So, mix the cocoa powder and sugar together. Add the melted butter and combine well. Tada!

For the cake, preheat the oven to 350F. Mix all your dry ingredients (tapioca starch to guar gum, on the list) and put away until later.

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

In a large mixing bowl, cream butter, adding sugar slowly until light and fluffy. Add egg yolks, one at a time and mix well after each addition. Stir in the chocolate you made earlier and vanilla extract. Add the flour and buttermilk, slowly, in small batches, alternating between the two. Mix until smooth.

In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter.

Don't overmix when you fold the egg whites in the batter.

Don’t overmix when you fold the egg whites in the batter.

Pour the batter into the 2 greased cake pans and bake in the oven for 35 minutes. Let cool at least 15 minutes before trying to remove the wax paper.

While the cake cools, you can start on the icing. In a large saucepan, over medium heat, stir the milk, sugar, butter, egg yolks and vanilla. Stir constantly and cook for 12 minutes, or until it is nice and thick and golden brown. Remove from heat. Add the walnuts and coconut. Let it cool to room temperature before icing the cake.

Best way ever to eat chocolate!

Since this is a layered cake, put a generous layer of icing on one of your cakes, cover with the other and frost the top and sides. If you don’t eat this cake the same day you bake it, I recommend to keep it refrigerated. You can put it in the microwave 10-20 seconds to warm it up and it will be delicious.

Enjoy!

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Gluten-Free Banana Bread

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Gluten-Free Banana Bread

I love the smell of banana bread in the oven. It makes the whole house smell like… well, like home. Banana bread is one of my favorite things to bake. It’s easy, I always have the ingredients on hand and it makes for a very nutritious and filling breakfast. Hmm, warm banana bread, with a little honey or powdered sugar and a tall glass of milk; there’s no other way to start the day!

Here’s a small slice of banana bread, right out of the oven!

Ingredients:

  • 3 ripe bananas
  • 5 Tablespoon butter, melted
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1/2 cup brown rice flour
  • 1/4 cup chickpea flour
  • 1/4 cup millet flour
  • Pinch of salt
  • 2 Tablespoon heavy cream, whipped
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon guar gum
  • 1/2 cup chopped walnuts

Preheat the oven to 350F.

The first thing to do is to mash the peeled bananas together in a large mixing bowl. I buy a lot of bananas every week when I go grocery shopping. Some I use as a snack, some for breakfast smoothies and when the rest starts to turn black, I just toss them in the freezer until I make banana bread. So if you use frozen bananas too, give them a while to thaw.

I ran out of eggs once when trying to make this recipe and I used whipped cream instead. I loved how it turned out so now I always use it when I make banana bread.

Add  the melted butter and vanilla to the mashed bananas and mix well. Add the sugar gradually while stirring. Add the beaten egg and heavy cream.

In a separate bowl, mix all the starches and flour. Add a pinch of salt. Gradually pour the dry ingredients into the banana mixture while stirring constantly. You may want to use a spatula to scrape the side of the bowl.

Pour the baking soda on top of the mixture and add the lemon juice to it. Let it fizzle and fold it in the batter. This will make the bread more airy.

Next, add the walnuts. I always add them to banana bread because they are a good source of Omega-3s. Now, pour the batter in a greased (with butter) bread pan.

When I made banana bread in the past, I found that my biggest  problem was that the center never baked well. Sure, it’s not bad if I leave it an hour in the oven, but then the sides and top are kind of burnt. So, I decided to try baking it with a piece of aluminum covering the bread pan so it would trap more heat and the inside would bake evenly. It worked!

The top is not burnt, just perfectly golden and the middle isn’t runny like pudding.

So, cover your bread pan with a piece of aluminum foil and bake it in the oven for 40 minutes. Take it out, remove the aluminum, poke a few holes in the middle and put the bread pan back in the oven and bake, uncovered, for 20 minutes. It should come out perfect.

This recipe barely takes 10 minutes to put together and you’ll have super tasty and healthy breakfasts for the week. Enjoy!

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