Apple Cake

Apple Cake

gluten-free, dairy-free, vegan, corn-free

DSCN3682

Today I baked the latest in my attempts to develop a gluten-free version of my old favorite “Raw” Apple Cake with Cream Cheese Frosting. This time I used Cybele Pascal’s Allergy Free French Apple Cake as a place to start. Her main innovation is pre-cooking the apples.  I added raisins, walnuts (so no longer “top allergen free”), and spices (so less French, more American) to her recipe and made several other changes to make it corn-free. Below is what I did. Consult the links above for the original recipes.

Ingredients

  • 3 medium baking apples (approx. 1 lb.), peeled, cored, cut into 8 wedges, and then sliced crosswise (I used Cortland apples and ended up with 3 cups of apples)
  • 2 teaspoons brandy (optional; I had Grand Marnier, so used that)
  • 3/4 teaspoon lemon juice
  • 3 Tablespoons flax seed meal
  • 1/2 cup warm water
  • 2 cups Authentic Foods GF Classical Blend or my Basic GF Flour Blend
  • 1/2 teaspoon guar gum
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 cup shortening (I use Spectrum Organics Palm Oil Shortening)
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup diluted coconut milk (see notes below)
  • 1/2 cup walnuts
  • 1/2 cup raisins

Directions

  1. Place apple slices in a microwave-safe pie plate, cover, and microwave 3 minutes or until apples are slightly tender and pliable. Toss with brandy and lemon juice, and set the pie pan on a wire cooling rack to cool.
  2. Preheat oven to 350°F. Line a baking sheet with aluminum foil. Grease a 9-inch springform pan. Line the bottom of the springform pan with a 9″ round piece of parchment paper and grease the parchment paper. Sprinkle the sides and bottom of the pan with a little gluten-free flour mix, tapping out any extra, and place the springform pan on the baking sheet.
  3. In a small bowl, combine flax seed meal with warm water. Set aside for 5-10 minutes, stirring occasionally.  It should thicken into a gel similar in consistency to eggs.
  4. In a medium bowl, whisk together the flour mix, guar gum, baking soda, cream of tartar, salt, cinnamon, allspice, and cloves. Set aside.
  5. In a large bowl (or the bowl of a stand mixer), combine shortening, light brown sugar, and granulated sugar. Mix on medium-high speed until well combined.
  6. Add flax seed mixture and vanilla. Mix until blended.
  7. Reduce the speed to medium and beat in one-third of the flour mixture. Mix until blended.
  8. Add half the coconut milk, mix until blended.
  9. Mix in half of the remaining flour mixture, then the remaining coconut milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
  10. Using a wooden spoon or rubber spatula, fold in the walnuts and raisins. Then gently fold in the cooled apples.
  11. Pour the batter into the springform pan; spread to the edges of the pan and smooth the top.
  12. Bake for approximately 60-75 minutes in the center of the preheated 350°F oven, until the center of the cake is firm and a toothpick inserted into the cake comes out clean. Cool for 10 minutes on wire rack. Loosen the outside of the springform pan and gently release, using a small knife to separate the edge of the cake from the edge of the pan, if necessary. Set the cake, still on the pan bottom, on a wire rack to cool completely, at least 1 hour.

Notes

  • My everyday dairy-free “milk” is diluted coconut milk.  I take a 14 oz. can of Aroy-D Coconut Milk (according to the information on the can this brand is made from only coconut and water, not preservatives or additives), pour it into a 1-quart container, add 14 oz. of water, and shake.  So a 50/50 mixture of coconut milk and water.  Feel free to substitute whatever form/brand of dairy-free milk you like.
  • My original Apple Cake recipe included Cream Cheese Frosting.  I’ve chosen not to frost today’s cake, but if I did I would use the following recipe:

Coconut Manna Frosting

  • 3/4 cup dairy-free shortening
  • 2 heaping Tablespoons Coconut Manna (I use Nutiva Brand)
  • a pinch of salt
  • 2-1/2 – 3 cups of confectioners’ sugar (I use Wholesome Sweeteners Organic Powdered Sugar because it is free of cornstarch)
  • 1 teaspoon vanilla
  • 3 – 4 Tablespoons diluted coconut milk, as needed for smooth consistency

Cream the shortening, coconut manna, salt and vanilla until smooth.  Add the confectioners’ sugar in several batches, beating until smooth after each addition.  Add the coconut milk, one tablespoon at a time until the frosting is the consistency you prefer.  Continue beating until smooth, light, and fluffy.  Makes enough for 12 large cupcakes, an 8″ layer cake, or the top and sides of a 9″ single-layer cake.

©2014 Highly Sensitive Girl / Lucinda DeWitt

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Rhubarb Cake

Rhubarb Cake, the gluten-free, dairy-free version

Rhubarb Cake

The original version of this recipe was thought to be a “DeWitt Family Recipe”; but turned out to be an “extended-family recipe”. It was written down by Ruth Smith, my Uncle Dick Dailey’s mother and then passed from my Aunt Rosemary (DeWitt) Dailey to my mother Dolores (Chioccarello) DeWitt. To make it truly inter-generational, I added a touch of my own—walnuts in the topping. Now I’ve revised it to be gluten-free / dairy-free / corn-free. The original made a 9″ x 13″ cake, which is usually too much for just me, so I’ve listed the ingredients for a 9″x9″ version as well.

Ingredients

9″x13″ pan Ingredient 9″x9″ pan
2 cups gluten-free flour blend (see below) 1-1/2 cups
2 teaspoons guar gum 1-1/2 teaspoons
1-1/4 teaspoons baking soda 1 teaspoon
1/2 teaspoon cream of tartar 1/2 teaspoon
1/2 teaspoon salt 1/2 teaspoon
1-1/2 cup brown sugar, packed 1 cup
1/2 cup shortening 6 Tablespoons
2 eggs 1
1 cup coconut milk (diluted 1/2 coconut milk 1/2 water) 3/4 cup
2-3 cups raw rhubarb cut in small pieces 1-1/2 to 2 cups
Topping    
1/2 cup gluten-free flour blend 6 Tablespoons
1/4 teaspoon guar gum 1/4 teaspoon
1/3 cup brown sugar 4 Tablespoons
3/4 teaspoon cinnamon 1/2 teaspoon
2 Tablespoons shortening (softened) 1-1/2 Tablespoons
1/2 cup chopped walnuts (optional) 1/3 cup

Directions

  1. Preheat the oven to 350°. Grease pan. (I also add some parchment paper and then grease that, but it’s not essential.)
  2. In a medium bowl, whisk together the dry ingredients (flour, guar gum, baking soda, cream of tartar, salt). Set aside.
  3. In a small bowl, stir together topping ingredients (flour, guar gum, brown sugar, cinnamon, shortening & nuts). Set aside.
  4. In a large mixing bowl, cream together the shortening and brown sugar. Add egg(s).
  5. Measure out the coconut milk.
  6. To the shortening/sugar mixture, gradually add the dry ingredients alternately with the coconut milk. Mix on low until combined, then for 2-3 minutes on medium speed.
  7. Fold in the rhubarb.
  8. Spread batter into prepared pan. Sprinkle the topping mixture over the batter.
  9. Bake for 40 minutes at 350°F. Cool on a rack.

Enjoy!

NOTE

The Gluten-Free Flour Blend I use most often is from Authentic Foods. It is a blend of superfine brown rice flour (which you can buy separately from Authentic Foods), potato starch, and tapioca starch. If you want to blend your own, the proportions (to make 3 cups) are:

  • 2 cups superfine brown rice flour
  • 2/3 cup potato starch (NOT potato flour)
  • 1/3 cup tapioca starch

Copyright © 2014, Lucinda DeWitt

 

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Testing Slideshow with Two Months of Baking

Two months since my last post!  Sorry about that.  It’s not that I haven’t been baking, working on sorting out my food allergies, etc.  I just haven’t had the time or energy to write about it . . . Here’s a slideshow of some of my baking efforts.  I will try to add a few posts to summarize the highlights.

 

And a second slideshow of non-baking efforts:

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GF Vegan Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

adapted from Gluten-Free Baking Classics by Annalise Roberts

Oatmeal Raisin Cookies, gluten-free, vegan

I LOVE Oatmeal Raisin Cookies!  For me, they are the perfect autumn treat—spicy, chewy, yummy.  And ever since I accidentally fed some vegans my chocolate chip cookies (I forgot that eggs are an animal product), I’ve been looking for an opportunity to try out some of the egg substitutes.  The two options used most frequently seem to be flax gel and applesauce.  (There’s also something that comes in a box, but it doesn’t appear to be corn-free, so will avoid that option.) For this recipe, I used flax gel (details below) and it worked great!

Yippee!  I now have a treat I can bring to gatherings including vegans.

Makes about 30 cookies; recipe can be doubled.

Ingredients

  • 1/2 cup Superfine Brown Rice Flour (I use Authentic Foods brand)
  • 1/4 cup tapioca starch/flour
  • 1/4 cup potato starch (not potato flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon guar gum
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 Tablespoon flax meal (I buy whole flax seeds and grind them myself)
  • 3 Tablespoons boiling water
  • 1/2 cup shortening plus 1 Tablespoon water
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 Tablespoon vanilla
  • 1 cup gluten-free quick oats (I use Bob’s Red Mill brand)
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350°F. Position rack in the center of oven.  Grease cookie sheet with a thin coating of shortening or cooking spray.
  2. Combine flours/starches, baking powder, baking soda, guar gum, salt, and spices in a medium bowl.  Whisk together.
  3. Make flax gel (egg substitute) by combining flax meal and boiling water in a small bowl.  Stir together and let sit for 10 minutes or until gelled.
  4. In a large mixing bowl, beat shortening & 1 Tablespoon water, brown sugar, and white sugar until light and creamy.  Add flax gel and vanilla.  Mix until smooth.
  5. Gradually add the flour mixture.  Beat until smooth.
  6. Stir in the oats and raisins. (I recommend doing this with a wooden spoon rather than the mixer.)
  7. Drop heaping teaspoons of dough onto greased cookie sheet.  Bake in center of oven for 16-18 minutes or until golden brown.  Allow to cool briefly (less than five minutes). Transfer to wire rack and cool completely.  Store in an airtight container.

Enjoy!!

©2012 Lucinda DeWitt

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Applesauce Cake (Yes, of course, it’s Gluten-Free & Dairy-Free!)

GF Applesauce Cake

Gluten-Free Applesauce Cake

adapted from:
http://www.healthyseasonalrecipes.com/blog-table-of-contents/699-gluten-free-applesauce-snack-cake.html
and
http://glutenfreeislife.wordpress.com/2008/10/01/applesauce-cake-stress/

First made on September 26, 2012

Makes: 15 servings.
Active Time: 20-30 minutes.
Total Time: 1 hour 30 minutes.

Ingredients

  • 2 eggs
  • Zest from 1 orange or lemon
  • 2 cups unsweetened applesauce, preferably homemade
  • 1/3 cup honey
  • 1/3 cup canola oil
  • 2 cups brown rice flour blend
  • 1 teaspoon guar gum
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F.  Grease a large bundt or tube pan and sprinkle with a dusting of rice flour.
  2. Puree eggs, zest, applesauce, honey and oil in a blender or food processor.
  3. Whisk flour, guar gum, baking powder, baking soda, salt, and spices in a large bowl.
  4. Add the wet ingredients to the dry ingredients. Stir gently until combined. Add raisins and walnuts. Stir to combine.
  5. Spread batter into the prepared pan and smooth to make sure there are no air pockets.
  6. Transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 45 to 50 minutes.
  7. Let cool in pan 10 minutes before turning out onto a cooling rack.

Note

This cake turned out a bit “denser” than I would like.  Next time I will try to make something more like my Carrot Cake—moister, sweeter, spicier.  Still, this was definitely edible.

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