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Sugar Free, Gluten Free Cakes?

post #1 of 27
Thread Starter 
OK...so I may have an order from someone requesting a gluten free, sugar free cake. I see some recipes for gluten free, but they all use sugar...ugh...can you sub with splenda or something...the customer suggested agave? any ideas for substitutions?
Also, they want it decorated like a pinata so I am guessing that they want sugar free frosting as well? Is that even possible?
Any help, suggestions would be greatly appreciated
post #2 of 27
I am looking for a good sugar-free cake too for my newly diabetic Mom. I think you can substitute Splenda for Baking but it is not totally sugar free (I think). I found this frosting recipe that sounds good:

http://allrecipes.com/Recipe/Sugar-Free-Frosting/Detail.aspx

Good luck!
post #3 of 27
To be quite blunt and honest I hate customers like this. I mean seriously what do they think a cake is? Duh flour, sugar, eggs, etc.

Now to request some gluten free, ok doable. Sugar-free? Again do-able. But to request a gluten free, sugar-free, egg-free, low-fat, and oh yeah cousin Fred is allergic to peanuts too cake is getting ridiculous.

I have celiac disease and I have to eat gluten free, and I will tell you what no matter what recipe you try. No matter how much you tweak it, it still doesnt taste anything like the real thing, not even close and some recipes are downright disgusting, like this brownie recipe that I made the other day <gag>.

And never mind trying to decorate with sugar-free frosting, much less trying to stack and carve a gluten free cake.

Might I suggest something that you might hate the idea of, but I would refuse this order otherwise. When I have ridiculous requests for cakes like this, I offer to make a cake dummy for asthetic purposes, get yourself a piece of styrofoam, carve away at it. Cover with icing or shortening, and decorate as normal with fondant or BC.

Then make something that will actually taste good that they can eat like a cheesecake or an assortment of mini cheesecakes. A parfait-type of dessert with layers of whipped cream, fresh fruit, and homemade curd or pudding or a bread pudding (which oddly enough tastes pretty good made with gluten free bread). If you pm me I can give you help/tips on making these.

Truthfully, as a person who cant eat most cakes/brownies, I just either excuse myself from eating what the rest of them do or I try a tiny piece and pay the price later. I would rather eat a tiny piece of something that tastes great, rather than a huge piece of something that tastes like crap.
post #4 of 27
Jayde, your response is beautiful and wise.

I mean one person can't re-arrange the molecular universe. There are great desserts out there for everybody. Trying to cram special needs folks' special needs into a cake sculpture is mind blowing difficult to the point of impossible in a lot of cases.

Bravo, Jayde!!!
favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #5 of 27
Quote:
Originally Posted by k8memphis

Jayde, your response is beautiful and wise.

I mean one person can't re-arrange the molecular universe. There are great desserts out there for everybody. Trying to cram special needs folks' special needs into a cake sculpture is mind blowing difficult to the point of impossible in a lot of cases.

Bravo, Jayde!!!



ROFL, I re-read what I posted and actually considered deleting my post. I thought I might be flamed to death. Thanks K8, I really appreciate the praise.

icon_redface.gif
post #6 of 27
I mean it's brilliant.

Hey, tell the tailor I'd like a velvet cape but please don't use velvet.
He'll sew your flappin' yap shut.

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favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #7 of 27
Thread Starter 
Thanks for all your help ladies! I think that I will tell them that it has to be one or the other...we'll see how that goes over!
post #8 of 27
Quote:
Originally Posted by Jayde

I will tell you what no matter what recipe you try. No matter how much you tweak it, it still doesnt taste anything like the real thing, not even close


Not true, not true Jayde! Have you tried the AllRecipes yellow GF cake, or the Hershey's GF chocolate? I reviewed them both here http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=522883

I have a friend with celiac and I've made both for her. Most recently, the yellow cake. I didn't tell a soul at the party that it was GF, and nobody had a CLUE. The worst I would say about it was, all of the edges need to be trimmed because the cake is quite firm (the texture is almost like a sponge cake...but not quite; my friend who "hates sponge cake" loved it) and the edges are nearly indestructible icon_lol.gif, however the rest of it tastes like...well...cake! Caramel filling suits it well as it does not use butter and could use a dose of that flavor. Anyway every time I make that cake I think, "uck, GF cake" and then I try it and remember how good it is. I do not have celiac but I dusted a 4" "test" cake in one sitting icon_biggrin.gif.

Still doesn't help OP with the sugar problem, sorry icon_redface.gif.
post #9 of 27
You dont think the Hershey GF chocolate cake tastes gummy, with an off texture?? I didnt like it at all. I havent tried the other recipe that you metioned ( I will have to give that one a whirl, thanks), but I didnt like the GF chocolate one at all.
post #10 of 27
I didn't think that, although I definitely won't argue that it is not as good as a standard flour cake; I just felt like it definitely was comparable to a normal cake. Although I thought the texture was *a little* off, it was definitely not gummy imho, and I felt good enough about it to serve it to a group of non-GF partygoers. Which kind of rice flour did you use?

I did think the texture of the AllRecipes cake was even better though. Kind of spongy like a twinkie, but not THAT spongy...I hesitated to even type that in case it makes it sound like it's weird. I torted both layers and filled it with caramel ganache and iced with IMBC. As I mentioned, the only thing it lacked for me, was a nice buttery taste. Obviously, since it contains no butter; so if you use a buttery filling like caramel it rounds out the cake nicely. Do give it a try! I hope it works for you, I am sure it would be enjoyable to be able to have a nice piece of cake every now and then icon_smile.gif.
post #11 of 27
http://www.ener-g.com/

I get most of my flours and specialty baking things here, like xanthan gum, etc. They have decent prices, and their shipping isnt bad at all.

I just have a texture problem when it comes to GF baked goods and bread. I mean its nice to have that kind of stuff every now and then, but for the most part I have accepted my diet for what it is. I just dont eat bread/pasta/baked goods anymore, there are other things out there that I eat instead. Rice, potatoes, cheesecake (with my crust recipe), custards, etc. The only time I really hate my diet is when I am on the fly and need to grab something in a hurry, cause everything that you can eat in a hurry has flour in it icon_sad.gif.

I am still gonna try that allrecipes cake recipe though icon_smile.gif
post #12 of 27
See if you can get your hands on some Thai rice flour before trying the recipe. That's what I used for the Hershey's and the AllRecipes (both versions: as is and chocolate conversion). None were gummy at all, and I know that one of the reviewers on AllRecipes swore that the use of Thai flour made the difference between a "passable" GF cake and a GF cake that nobody will know is GF. If you have an Asian market nearby and they don't carry it, ask if they can get it - that's what I did. I do live in the L.A. area so the grocer just picked some up in downtown LA, on her next supply run...but...just to compare apples to apples, you might want to give it a whack!

-->oops, disclaimer: actually the AllRecipes gave me a gummy, grainy crust which I did trim off. So I KNOW what you are talking about! But the cake itself was definitely "cake" and not "cake substitute".

This is the stuff http://importfood.com/fger1602.html - it's cheap at this site but of course, as always, shipping is nearly 3x the cost of the product thumbsdown.gif
post #13 of 27
Interesting rice flour tip - thanks!
post #14 of 27
My friend's son is also on a gluten-free/casein free/egg free diet. She buys GF cake mixes. I have one I'm planning to test out by 365 foods ( I bought it at Wild oats) and there are other brands as well. Her son loves them- she just has to tweak them with rice milk and an egg substitute. Also, if you use the mix, you can be sure of no contamination from your own kitchen.

I am also on a gluten free diet, however, I can eat dairy. I've been experimenting with replacing the flour in regular recipes with an All-purpose gluten free baking mix also by 365 foods. So far everything has come out great.

As far as sugar, I use Agave syrup which is low on the glycemic level. I know there are also brown rice syrups- again , they have sugar, but much lower on the glycemic index. Maybe that could help?
post #15 of 27
Jayde: I agree with the eating on the fly! That's also when I come into trouble! There are only so many salads I can eat!

I do purchase some items at the Whole foods/wild oats stores, however, they are very pricey.

Have you tried Quinoa pasta- it's not that bad, you get used to it plus it's incredibly nutritious.
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