EASY GLUTEN FREE CAKE RECIPES
EASY GLUTEN-FREE CARROT CAKE RECIPE - BETTYCROCKER.COM
Betty Crocker™ Gluten Free Yellow Cake Mix is the perfect base to create gluten-free versions of the desserts you're known for, like this recipe for Easy Gluten-Free Carrot Cake. Our gluten-free carrot cake recipe still has all the flavors you love, like cinnamon, nutmeg and vanilla. Finely shredded carrots, pecans or walnuts are added for a hearty, crunchy texture. Of course, a carrot cake wouldn't be complete without a cream cheese frosting. Check out our recipe for a gluten-free version that's as creamy and delicious as the original.
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
- In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
- Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.
Nutrition Facts : Calories 380 , CarbohydrateContent 52 g, CholesterolContent 80 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 36 g, TransFatContent 0 g
EASY GLUTEN-FREE VANILLA MUG CAKE - GLUTEN-FREE BAKING
This gluten-free mug cake is soft, tender, and delicious. Add sprinkles to turn the simple vanilla cake into a funfetti dream.
Provided by Elizabeth
Total Time 3 minutes
Prep Time 2 minutes
Cook Time 1 minutes
Yield 1
Number Of Ingredients 11
Steps:
- For the Microwave
- For the Oven
- For the Frosting
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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
- Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
- Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
- Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
- Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.
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