Recipe

Gluten Free Birthday Cake Recipe

	Mandie72481 / All my dishes 1 year, 9 months ago Almost as easy as a box but tastes better and is much better for you. Your friends and family with food allergies will beg you for this all the time. Prep:150m Cook:23m Servings:16	Mandie72481
	gluten dairy and soy free

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Ingredients

2 Tbs. solid vegetable shortening

2 Tbs. tapioca flour (heaping)

1/2 C. milk (almond, soy, hemp, goat)

3/4 C. egg whites at room temperature

1 egg and 1 egg white at room temperature

2 tsp. almond extract (gluten-free, allergen friendly)

2 tsp. vanilla extract (gluten-free, allergen friendly)

2/3 C. chestnut flour

2/3 C. tapioca flour

2/3 C. arrowroot flour

1/2 tsp. xanthan gum

2 Tbs. sweet rice flour

2 Tbs. potato starch

1 3/4 C. sugar

6 tsp. baking powder (gluten-free, allergen friendly)

1 tsp. salt

12 Tbs. unsalted butter softened (soy butter or palm shortening)

Raspberry filling (optional):

1/3 C. seedless raspberry jam

1 C. raspberry sorbet softened

Directions

Heat oven to 350. Set oven rack in the middle.

Coat bottom and sides of 2 (9"x1.5" or 9"x2") round cake pans with 1 Tbs. shortening each. Sprinkle 1 heaping Tbs. tapioca flour into each pan, roll and coat. Invert and tap out excess flour.

Pour egg whites, yolk and extracts into a 2 cup glass measure, and mix with fork until blended.

Mix flours, gum, sugar, baking powder and salt in the bowl of electric mixer at slow speed.

Add butter, continue beating at slow speed until mixture resembles moist crumbs, with no powdery ingredients remaining.

Add all but one half cup of egg mixture to crumbs and beat at medium speed, 1-1/2 minutes.

Add remaining half cup of egg mixture and beat 30 seconds more.

Stop mixer and scrape sides of bowl, and return mixer to medium speed and beat 20 seconds longer.

Divide batter evenly between two prepared cake pans, using rubber spatula spread batter to pan walls and smooth tops.

Arrange pans at least 3 inches from the outer walls of the oven and 3 inces apart.

Bake until cake needle or toothpick inserted in the center comes out clean, about 23 minutes (if tops start to darken cover with aluminum foil)

Let cakes rest in the pans 5-10 minutes.

Invert onto cooling rack and cool completely, about an hour and a half.

Place one cake in 9" springform pan.

Top cake with raspberry sorbet.

On top of the sorbet, spread the raspberry jam.

Top with second layer of cake and freeze for at least one hour.

Prepare the frosting (use your favorite allergen firendly recipe simple buttercream works great)

Remove from freezer and frost immediately.

If you do not plan on eating the cake immediately return to the freezer until ready to serve. You can frost and fill with your favorite fillings and frostings. Get creative, it makes it even better!

Not quite what you're looking for? See more Special Diet / Gluten Free

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Comments

jmjuneau 1 year, 2 months ago said:
Hi, I need to bake a wf/gf and dairy free cake for a party that I'm having. This cake looks great, but I was wondering if you think I could use "egg replacer" for the eggs in this recipe? My second question is do you think I can replace chestnut flour with maybe coconut flour? My local store doesn't carry the chestnut flour and I don't have time to order it on line. Thanks so much for your help and great looking recipe. jeanne

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