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request for gluten/dairy free cake????

post #1 of 24
Thread Starter 
have a request for a gluten and dairy free cake? What is this and how do I start? i usually use wasc recipe? i have googled it but still unsure of what it is i need to do.. thanks!! please help
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post #2 of 24
Thread Starter 
i see there are recipe for one or the other but i need this to hold up for stacking? and dairy free adn gluten..any ideas?
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post #3 of 24
I recently made this cake and have to say it is totally delicious. I substituted the chocolate chips for about 1-1.5 ounces cocoa powder (30-50g) to make it dairy free. Make sure you use gluten free baking powder (most of them contain gluten...)

http://allrecipes.com//Recipe/garbanzo-bean-chocolate-cake-gluten-free/Detail.aspx

You could probably stack them, but how are you planning on decorating it? remember, no chocolate, no (whipped) cream, no butter(cream), or creamcheese can be used, they all contain dairy.

Do some research on gluten, roughly said, it is a certain protein found in wheat, barley, etc. that some people can be severly allergic to. this here is a great blog about a lady baking only gluten free goods: http://glutenfreegoddess.blogspot.com/
post #4 of 24
Thread Starter 
thank you soo much for your help! I will need to stack it, do you think this is ok? Also, if i use a buttercream recipe with soy butter, p suger, crisco, flavoring, I think i can make a buttercream for it? am i missing anything? i have never attempted something like this so I am hoping to not mess it up.. So i will need gluten free baking powder and no choc chips right..

also have you tried any white cakes gluten free with no dairy? I am guessing i can substitute the eggs with a substitute?

Thanks again!Shannon
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post #5 of 24
Yes I'm sure it will work with egg substitute. If you want to make it as a non-chocolate cake, I would try make it with a lemon or orange flavor. Just the color might come out a little un-appetising because of the beans. In my opinion you should be able to stack them, but I would make a test run.
And concerning the icing, i've never worked with soy butter but hey, give it a try! It's probably gonna be softer than "normal" butter, another thing to take into consideration.

Good luck!!
post #6 of 24
I had to make one for the first time this year and it came out delicious! I did a stacked - 2 tier. Because I wasn't to sure, and didn't want to take a chance, I started with the BC yellow gluten free cake mix, and doctored it. Be careful of what you use to grease your pans, Pam Original is gluten free, Pam Baking IS NOT. Also watch out for some additives such as Triticate, Spelt, Mir or Farina (AKA Far or Farro) they have hidden gluten in them. I filled mine with a strawberry mousse and crumb coated with ganache, then Wilton fondant. (all gluten free) Good Luck!!!
post #7 of 24
I have made Indydebi's BC (in most saved recipes here on CC) without the dream whip (I had run out) and with juice instead of milk, and it was great.

I don't know much about this either, corn starch doesn't have gluten in it does it, corn starch is in powdered sugar.
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post #8 of 24
I use the Wasc recipe, using gluten free cake mix (most grocery stores selling them now), gluten free four, and vegan sour cream (any health food store)

for butter cream of make indydebi's recipe minus the dream whip, and use water instead of milk.

Hth
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #9 of 24
Quote:
Originally Posted by Karen421

I had to make one for the first time this year and it came out delicious! I did a stacked - 2 tier. Because I wasn't to sure, and didn't want to take a chance, I started with the BC yellow gluten free cake mix, and doctored it. Be careful of what you use to grease your pans, Pam Original is gluten free, Pam Baking IS NOT. Also watch out for some additives such as Triticate, Spelt, Mir or Farina (AKA Far or Farro) they have hidden gluten in them. I filled mine with a strawberry mousse and crumb coated with ganache, then Wilton fondant. (all gluten free) Good Luck!!!



I agree, many foods have hidden gluten, so make sure it's specified on the packaging that it is gluten and in your case also dairy free.
But then again, ganache contains lactose..
post #10 of 24
Thread Starter 
You all are life savers!! thanks you all sooo much, I will def be trying all your recipe substitutions, thanks!! ~Shannon

WASC idea with the sour cream sub is awesome idea, i was wondering if anyone had tried the vegan sour cream, perfect, thanks for sharing!
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post #11 of 24
Quote:
Originally Posted by swiissmiss

Quote:
Originally Posted by Karen421

I had to make one for the first time this year and it came out delicious! I did a stacked - 2 tier. Because I wasn't to sure, and didn't want to take a chance, I started with the BC yellow gluten free cake mix, and doctored it. Be careful of what you use to grease your pans, Pam Original is gluten free, Pam Baking IS NOT. Also watch out for some additives such as Triticate, Spelt, Mir or Farina (AKA Far or Farro) they have hidden gluten in them. I filled mine with a strawberry mousse and crumb coated with ganache, then Wilton fondant. (all gluten free) Good Luck!!!



I agree, many foods have hidden gluten, so make sure it's specified on the packaging that it is gluten and in your case also dairy free.
But then again, ganache contains lactose..



True - That was just what I did and I was lucky - I didn't have worry about the dairy aspect only the gluten. icon_lol.gif
post #12 of 24
I've been eating gluten free for 5 months (as has my daughter) - you need to be very careful about cross contamination - i.e. wipe down all of your countertops really well, your mixer, any surface any of the food will come into contact with....make sure your cooling racks are crumb free...even a tiny amount of cross contamination will make a celiac/gluten intolerant person very ill.

Like an above poster said, check ALL of the ingredients you are using including the baking spray - use rubber spatulas/spoons instead of wooden ones that may have stirred glutenous batter in the past.

There are a lot of hidden gluten ingredients, I'd say if the package doesn't say "gluten free" on it, I'd look it up on google or call the company to be sure. Your client will be very grateful to know you've gone to such lengths to be certain she's safe.

I've been using the "Easy Gluten-free Baking" book by Elisabeth Barbone- excellent recipes that don't use the most expensive or hard to find ingredients. Her recipes are not generally dairy free, but you can sub milk for coconut milk, for instance. You could also google "gluten free dairy free cake recipe" and you'll get lots of ideas...there are a lot of bloggers baking gluten free dairy free.

Best of luck!
post #13 of 24
Oh yeah... Vegan yogurt works too... also if you happen to taste the sour cream, it does taste funky... but don't worry the final cake is tastey!
Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #14 of 24
Thread Starter 
anyone know about the eggs in the WASC recipe? can i use a substitute or is that have gluten?
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post #15 of 24
If you make the Wilton buttercream icing recipe, you can substitute Fleischman's Unsalted margarine for the butter. It's the only margarine that doesn't contain any dairy.
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