cake, inspired by an English multilayered cake.
It is perfect for slicing in half and layering with whipped cream, pudding,
and fruit. Presentation is everything when it comes to this cake!
1 egg
1 tablespoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
1½ tablespoons white rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Slice cake horizontally and fill with whipped cream, pudding, and fruit as desired.
Note: For a great strawberry shortcake, place 2 tablespoons vanilla yogurt in between 2 layers, and place sliced strawberries on top of the yogurt and on top of the cake.
CHAPTER 8
Chocolate Cakes
I have so many favorites in this chapter! There is a springy sponge cake, a squishy traditional-style cake, and a dense pound cake with a tight crumb. And, if you have no gluten-free flours on hand, you can still make the Extreme Chocolate Cake, which is both delicate and full of chocolate flavor. Any of the traditional-style cakes would be enhanced with an icing from Chapter 10—or a premade icing from your local market. Please remember to check the ingredient labels!
I want to point out that only one cake in this chapter must be eaten the day that it is made: the cornstarch version of Chocolate Cake. It is also the only cornstarch-based cake in this book. The flavor is good and the texture is great, but, unlike brown rice, white rice, and sorghum, cornstarch does not hold its moist texture
overnight. For that reason, cornstarch is almost never used alone in this book. To those of you who are longtime gluten-free bakers, it may seem odd that “grittier” flours hold moisture better in these recipes—however, it’s true!
Chocolate Angel Food Cake
(brown rice flour) SERVES 1
This cake has a subtle chocolate flavor. Although it’s great alone,
pairing it with raspberries and a little melted jam would be a wonderful treat.
For even more chocolate flavor, a half teaspoon of cocoa may be added
in place of the same amount of brown rice flour.
2 egg whites
2 teaspoons brown rice flour
¼ teaspoon baking powder
1 tablespoon sugar
2 teaspoons chocolate syrup
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg whites to small frothy bubbles.
2. Add remaining ingredients and mix well to fully combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise considerably and then settle during baking.
6. Gently remove from dish and cool.
Chocolate Cake
(brown rice flour) SERVES 2
Need to calm that craving for dark chocolate flavor?
This is the cake for you!
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
1½ tablespoons brown rice flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking soda
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Chocolate Cake
(cornstarch) SERVES 2
This cake bakes up very, very moist, but is just right after cooling. It has a
slightly tighter crumb than
It is perfect for slicing in half and layering with whipped cream, pudding,
and fruit. Presentation is everything when it comes to this cake!
1 egg
1 tablespoon canola oil
3 tablespoons plain lowfat yogurt
teaspoon salt
1½ tablespoons white rice flour
½ teaspoon baking powder
1½ tablespoons sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Slice cake horizontally and fill with whipped cream, pudding, and fruit as desired.
Note: For a great strawberry shortcake, place 2 tablespoons vanilla yogurt in between 2 layers, and place sliced strawberries on top of the yogurt and on top of the cake.
CHAPTER 8
Chocolate Cakes
I have so many favorites in this chapter! There is a springy sponge cake, a squishy traditional-style cake, and a dense pound cake with a tight crumb. And, if you have no gluten-free flours on hand, you can still make the Extreme Chocolate Cake, which is both delicate and full of chocolate flavor. Any of the traditional-style cakes would be enhanced with an icing from Chapter 10—or a premade icing from your local market. Please remember to check the ingredient labels!
I want to point out that only one cake in this chapter must be eaten the day that it is made: the cornstarch version of Chocolate Cake. It is also the only cornstarch-based cake in this book. The flavor is good and the texture is great, but, unlike brown rice, white rice, and sorghum, cornstarch does not hold its moist texture
overnight. For that reason, cornstarch is almost never used alone in this book. To those of you who are longtime gluten-free bakers, it may seem odd that “grittier” flours hold moisture better in these recipes—however, it’s true!
Chocolate Angel Food Cake
(brown rice flour) SERVES 1
This cake has a subtle chocolate flavor. Although it’s great alone,
pairing it with raspberries and a little melted jam would be a wonderful treat.
For even more chocolate flavor, a half teaspoon of cocoa may be added
in place of the same amount of brown rice flour.
2 egg whites
2 teaspoons brown rice flour
¼ teaspoon baking powder
1 tablespoon sugar
2 teaspoons chocolate syrup
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg whites to small frothy bubbles.
2. Add remaining ingredients and mix well to fully combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise considerably and then settle during baking.
6. Gently remove from dish and cool.
Chocolate Cake
(brown rice flour) SERVES 2
Need to calm that craving for dark chocolate flavor?
This is the cake for you!
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
1½ tablespoons brown rice flour
1 tablespoon plus 1 teaspoon cocoa
⅛ teaspoon baking soda
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Chocolate Cake
(cornstarch) SERVES 2
This cake bakes up very, very moist, but is just right after cooling. It has a
slightly tighter crumb than
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