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Gluten-free, Egg-free, Dairy-Free WHITE Cake needed. - Page 2

post #16 of 26

Here is a link to some excellent recipes that are gluten free.  She has vanilla cupcakes but, no plain vanilla cake recipes...I am thinking though that perhaps you could re work the Frosted Orange Creme Cupcakes....that particular recipe is Gluten Free, rice free and vegan to boot.  You may find some other recipes on her site you can use..I know you said you lived in a rural area and didn`t have a lot of unusual ingredients...so, it is difficult for me to suggest alternatives not knowing what you have in your pantry.  Karina is one of my go to sites for many many of the recipes I love to chow down on.  http://glutenfreegoddess.blogspot.ca/2009/04/orange-creme-cupcakes-vegan-and-gluten.html

 

Another site is Baking Beauties...love many of her recipes as well....without these two I would have starved long ago...LOL.  Anyhow this recipe doesn`t look too bad....I would sub out the milk with soy milk or almond milk and perhaps leave out the lemon and use vanilla and/or almond extracts..  http://www.thebakingbeauties.com/2010/03/gluten-free-layered-lemon-cake-with-lemon-whipped-cream-frosting.html.   

 

Both these ladies live gluten free so they`ve played with the recipes until it works for them...Good luck

post #17 of 26

Oh my, this one looks really good to me from the perspective of the flavors I like ie sorghum flour and coconut flour over rice flours any day, the applesauce as an egg replacer and coconut milk instead of dairy milk...http://www.veganbaking.net/cakes/sponge-cakes/774-sugar-mamas-gluten-free-vanilla-cake#.UWSZupM3v7M

 

Sorry to clog up the board but this one looked too good to ignore....LOL

post #18 of 26
Thread Starter 
Quote:
Originally Posted by pursuing_perfection View Post

THANK-YOU for the recipe, Jason Kraft!  I will have to substitute coconut oil for the palm oil shortening, and use a different G-F flour mix, but I am still hopeful this might work.  I was leery of the flax making the white cake look wierd...but I am so desperate I don't care anymore!!!  As long as it looks good, tastes good and doesn't fall apart!  I will report back to CC'ers as to how it turned out.  :)

So...the cake is in the oven...and is rising (but only very slightly).  The top texture is quite bumpy, so I am preparing myself for another flop.  icon_sad.gif  The batter ended up being one big dough ball...so I added another 1/4 cup of coconut milk which didn't help much, but I was scared to play with the batter too much on my first attempt.  IF I try this recipe again, I will use an extra 1/2 cup coconut milk and see if that helps any.  At the risk of sounding stupid - perhaps I should have sifted the flour.icon_redface.gif

post #19 of 26
Thread Starter 
Quote:
Originally Posted by SherryWebb View Post

Here is a link to some excellent recipes that are gluten free.  She has vanilla cupcakes but, no plain vanilla cake recipes...I am thinking though that perhaps you could re work the Frosted Orange Creme Cupcakes....that particular recipe is Gluten Free, rice free and vegan to boot.  You may find some other recipes on her site you can use..I know you said you lived in a rural area and didn`t have a lot of unusual ingredients...so, it is difficult for me to suggest alternatives not knowing what you have in your pantry.  Karina is one of my go to sites for many many of the recipes I love to chow down on.  http://glutenfreegoddess.blogspot.ca/2009/04/orange-creme-cupcakes-vegan-and-gluten.html

 

Another site is Baking Beauties...love many of her recipes as well....without these two I would have starved long ago...LOL.  Anyhow this recipe doesn`t look too bad....I would sub out the milk with soy milk or almond milk and perhaps leave out the lemon and use vanilla and/or almond extracts..  http://www.thebakingbeauties.com/2010/03/gluten-free-layered-lemon-cake-with-lemon-whipped-cream-frosting.html.   

 

Both these ladies live gluten free so they`ve played with the recipes until it works for them...Good luck

Thank you Sherry for all 3 links.  I will definitely check them out.

post #20 of 26
Thread Starter 

The cake I baked from Jason Kraft's link is out of the oven.  Not as bad as my first flop, but very dense - never did rise much.  (Disappointed.)  Out of the 3 "recipes" I tried today, the best results were when I used the same Gluten-free cake mix as I did with my first flop, except I used tofu intsead of egg replacer and added an extra 1/4 cup water.  Still not quite as good as a regular cake, but getting closer.

post #21 of 26

i'm trouble shooting here that the problem lies in that you subbed the palm shortening with coconut oil.  The process of creaming shortening (in place of butter) with the sugar is to get the maximum amount of air bubbles and allow for rise in the oven and light texture.  I believe that a coconut oil isn't going to get to that fluffy light texture like a more solid fat (shortening/butter) would.  An oil based cake (red velvet, chocolate) usually has quite a bit more leavening in it to help make up for that the creaming process misses.  

 

I wish you luck on getting something for her.  Have you considered maybe doing an alternative cake such as gluten-free crepes stacked with an allergy friendly filling (ganache, fruit or creme?) with a nice halo of candles?  I'm sure she will be happy with whatever you can come up with. 

post #22 of 26
You may want to lower your expectations. Cakes made without gluten OR eggs can be just about indistinguishable from regular cake, but when you remove gluten AND eggs the taste and texture will never measure up. Don't get me wrong, it's still a good product, but you can tell the difference.

Luckily it's a lot easier to make allergy-friendly frosting.
post #23 of 26

get her a gift card

24 years old, Mom to no one and damn proud of it lol. 
Reply
24 years old, Mom to no one and damn proud of it lol. 
Reply
post #24 of 26
Thread Starter 

Time to fill and ice the cake...but I guess I need to ask my friend if she would prefer the cake that tastes the best (trial #3), or the cake that looks the most like regular cake (#2-doesn't taste as good, but filling and frosting will help.)  icon_smile.gif  Thank-you all for your input.  If I come up with a better recipe in the future, I will try to remember to post it.  If someone else can benefit from my flops and my stress, that would be great!thumbs_up.gif

post #25 of 26

how did it turn out?
 

post #26 of 26
Thread Starter 

For those who have been wondering...this cake made me sick.  Literally!  icon_sad.gif  I thought it was just sleep deprivation and a cold, but it turns out I got Bronchitis so I have been recovering away from the cake world. 

 

We went with recipe #3 which my friend really liked.  I do want to tweak the recipe a bit.  She said #2 (with tofu) wasn't bad, but you could taste the tofu - and I agree.  Several days ago I was feeling better, so I used a recipe I already had and baked some gluten-free, egg-free, dairy-free chocolate cupcakes..and added some ground flaxseed (1 tablespoon soaked in 3 tablespoons water for 5-10 minutes), as well as some coconut flour to replace about 1/3rd of my gluten-free flour mix.  I am happy with the result and think it is an improvement over the original.  I took them to a baby shower and a few people with no allergies ate them as well and liked them. 

icon_smile.gif

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