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Posts Tagged ‘Cake’

Christmas Spiced Carrot Cake

Christmas Spiced Carrot Cake
Yields 8
This is the sexy sister of the carrot cake you know. Gluten free, packed full of grated carrot and made without refined sugar. This cake is deceptively healthy despite its rich flavours. Go ahead and experiment with the spices listed below until you find a combination you like.
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
For the carrot cake
  1. 200 grams gluten free all purpose flour
  2. 2 teaspoon baking powder
  3. 1 teaspoon cinnamon
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon ground ginger
  6. 1 pinch salt
  7. 225 grams grated carrot
  8. 1 orange, zest
  9. 4 eggs
  10. 3/4 cup or 160ml honey
  11. 3/4 cup or 160ml olive oil
For the cream cheese icing
  1. 200 grams cream cheese
  2. 2 tablespoons honey
  3. 1 orange, juice and zest
  4. 1 cup / 125 g roasted hazelnut
Make
  1. Preheat the oven to 175°C. Line the sides and base of a 20-22 cm cake tin with parchment paper. Sift together the flour, baking powder and spices.
  2. Peel and grate the carrots then zest the orange. Beat the eggs in a large bowl until frothy then add the oil and honey and beat until combined. Stir in the grated carrot and orange zest and then fold in the flour. Pour the mixture into the prepared tin. Bake on the middle shelf of the oven for about 55 minutes, or until golden and cooked through. The cake is cooked when a skewer comes out clean.
  3. Leave to cool before removing it from the cake tin. Make the icing by stirring together cream cheese with honey and orange juice. Wait for the cake to cook completely before you spread the icing. Decorate with roasted hazelnuts and orange zest.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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The Best Chocolate Cake

The Best Chocolate Cake with Ruby Grapefruit Glaze
The Best Chocolate Cake with Ruby Grapefruit Glaze
Yields 12
This is about as healthy as it gets without making a chocolate cake out of beetroot or black beans. It’s the chocolate cake I bake to celebrate, drizzled in grape fruit glaze. It’s also the cake I bake when I need something warm and comforting, served with rich vanilla ice-cream. This chocolate cake is a reliable friend for all seasons of life. Using oil instead of butter makes this a wonderfully rich and moist dairy free chocolate cake. It’s decadent and earthy without being cloyingly sweet.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the chocolate cake
  1. 150 ml regular olive oil (plus more for greasing)
  2. 50 grams good-quality cocoa powder (sifted)
  3. 125 ml hot espresso
  4. 2 teaspoons best vanilla extract
  5. 150 grams ground almonds
  6. 125g plain gluten free all purpose flour
  7. ½ teaspoon bicarbonate of soda
  8. 1 pinch of salt
  9. 150 grams brown sugar
  10. 3 large eggs
For the grapefruit glaze
  1. 280g (1 3/4 cups) pure icing sugar, sifted
  2. 80ml (1/3 cup) ruby grapefruit juice
To make the cake
  1. Preheat your oven to 170°C. Grease and like a 23 cm spring form tin with non-stick baking paper. Measure and sift the cocoa powder into a bowl and whisk in the freshly brewed espresso until you have a smooth paste. Whisk in the vanilla extract and set aside to cool a little. In another bowl, combine the ground almonds and flour with the bicarbonate of soda a pinch of salt.
  2. Put the sugar, olive oil and eggs into the bowl of a standing mixer with the whisk attachment and whisk until you have a pale, thickened cream. This will take roughly 3 minutes.
  3. Turn the speed to low and pour in the cocoa and espresso mixture, beating as you go. Once you've scraped in the last of the cocoa, gradually add in the ground almond and flour mixture to the bowl.
  4. Scrape down the side and pour the batter into the prepared tin. Bake for 40-45 minutes or until the sides are set with a skewer coming out clean, with just a couple of crumbs. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely and then liberally coat with the ruby grapefruit glaze.
To make the glaze
  1. Whisk the icing sugar and grapefruit juice together in a small bowl.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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