Secondly, this baker has had no beauties coming out of the kitchen lately. If you bake gluten free, you know what I mean. It’s been a series of flops & misfortunes in the kitchen lately. I’m not sure what I did, or did not do, but I’ll give it another try soon. It’s not when I try to make recipes I’ve made before, just when I try something new. Like the Bulk Barn banana bread mix, or some rhubarb muffins. All in the trash bin. Maybe my trash bin is on a gluten free diet now? I dunno, but I’m not going to give up, I’m going to step back a moment, re-think some things, and try again.
Thirdly…I went to a Gluten Free Food Faire this past weekend. It was the National Celiac Foundation 2010 conference, and they had a food faire with over 50 exhibitors the one day ( did not partake in anything else, just the food faire). However, it was great to see so many products, and to be able to walk around and sample MANY cookies, cupcakes, granola bars, pizza, breads, cinnamon buns, pasta, and on, and on, and on…and NOT be worried about ingesting gluten accidentally. And for anyone still looking for a store bought gluten free bread…buy Udi’s! I’m not saying this just because they gave my husband a free package of bagels either. They are GOOD! I’m glad to hear that they will be selling their breads at Meyers Drugs in a few weeks time. The bread is something I never ever thought would be possible gluten free. And I made a darn good sandwich bread, so then you know how impressive this bread was to me. The sandwich breads, bagels and muffins were all amazing. I’m not being paid to say this, but I sure wouldn’t turn down being paid in bread if Udi’s wanted to pay me. Ha!
Fourthly…welcome back! Phew…Here’s recipe I made a while ago, and found that I hadn’t posted it yet. However, it was a HUGE success! It was a recipe submitted by one of our readers, Firebear, when I put out the call for birthday cake recipes. She sent me this recipe, and I’m glad that she did. This recipe can be made in a regular rectangle pan, 2 round pans, cupcakes, or in my case, a Bundt pan. I decided to do the bundt pan with a maple flavoured cream cheese glaze. So glad I did. This cake was AMAZING! And it is a very versatile recipe, you can change up the add-in’s to suit your tastes.
Thank you, Firebear, for submitting this recipe, we all appreciate it!
Ingredients:
- 3 1/2 cups bean flour mix (see note)
- 3 tsp xanthan gum
- 2 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 2 tsp allspice
- 2 tsp nutmeg
- 1/2 tsp ground clove
- 1 cup canola oil (or shortening)
- 2 cups white granulated sugar
- 2 cups apple sauce
- 2 eggs
- optional add ins – raisins, pecans, caramel pieces, diced apples. I did chopped pecans, a diced apple and some chocolate covered caramel balls.
Directions:
- Preheat oven to 350 degrees F.
- In a large bowl, combine bean flour mix, xanthan gum, baking soda, salt, and spices. Stir to combine.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine oil, sugar, apple sauce, and eggs.
- Slowly add in the dry in, stirring until just combined.
- Fold in the optional add-ins, if you are adding some.
- Pour batter into desired greased cake pan.
- Bake in preheated oven. Bake time will vary based on the type of use. Muffins should take 20-25 minutes, round pans approx. 30 minutes, a 9×13 pan approx. 35-40 minutes, and a bundt pan approx. 50-60 minutes. Bake until a toothpick inserted into the middle of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a plate (if using a bundt pan). Let cool completely before applying glaze.
Note: I used Bette Hagman’s Four Bean flour mix – 2 cups Garfava Bean flour, 1 cup Sorghum Flour, 3 cups Cornstarch, 3 cups Tapioca Flour.
Maple Cream Cheese Frosting
Ingredients:
- 4 Tbsp unsalted butter, room temperature
- 4 ounces cream cheese, room temperature (regular or light)
- 1 cup powdered sugar, sifted
- 1/2 tsp maple flavouring
- 2-4 Tbsp milk
Directions:
- In a small mixer bowl, beat the butter until creamy. Beat in the cream cheese until smooth. Add the sifted powdered sugar and maple flavouring, and beat until blended. Beat in the milk, 1 Tbsp at a time, until the glaze falls from a spoon in a continuous ribbon.
- Refrigerate the cake until the glaze sets, but remove it from the refrigerator 30-45 minutes before you want to eat the cake.
Yum! I don't have a bundt pan, but I'm sure it would make great muffins. (Or are they cupcakes, since they would have frosting?) This looks like it has all the moisture and flavour of carrot cake, without the fuss of grating all those carrots! I like your idea of adding diced apple.
Wow, yum! What a welcome beauty of a cake to come back with!
Yum. Allergic to all members of the carrot family so this is a God-send. Company coming next week. Thanks much. – Margaret
This cake looks gorgeous, Jeanine!! As does your 'new looking' blog:)
I like your attitude..don't give up..keep trying. I can't begin to count the flops that have come out of my oven and I'm not baking gluten free! You have more of a challenge.
Looks great and probably tastes better.
My first love is Jesus…then my wife of 45 years…then cooking. I really enjoyed looking over you blog. I am now a follower of yours. Feel free to look over my blog and perhaps become one as well on my blog.
this sounds like an awesome cake!
Look at that glaze – I'm drooling all over my keyboard.
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