Posts Tagged ‘Gluten Free Desserts’

Gluten-Free Lemon Chiffon Cake

Tuesday, July 29th, 2014

Gluten-Free Lemon Chiffon Cake

For our family, birthdays are all about the cake and my son’s 12th birthday was just the reason to try out a new recipe. After browsing through the cookbooks, which is the birthday child’s honorary ritual and right, he decided to repeat his choice last year with another chocolate snickerdoodle cake. I rounded out our birthday dessert table with a gluten-free lemon chiffon cake so that I could enjoy a slice of cake with the family too. I would say that this cake was just as much of a hit as the the chocolate cake and tempted me everytime I opened the fridge.

“Just one more slice,” it screamed.

I would grab a fork and nip off a bit and eat it while still standing at the fridge.

Don’t judge.

I am not much of a sweets gal, but this cake was so light and lovely that I couldn’t stop eating it.

Gluten-Free Lemon Chiffon Cake Chiffon cakes are my favorite cakes because they are so light. Much like an angel food cake, they are created with egg whites which really helps with the density of the gluten-free cakes. The cake is so delicate though that I ended up wrapping the cooled cakes in saran wrap and a layer of foil and freezing them overnight so they would not tear or fall apart when I frosted the cake. I highly recommend doing that too.  I still rely upon these two 8″ Wilton pans (affiliate)  (instead of those 9″ pans that produced flat layers for me) and a good spatula (affiliate) for all my cakes. With this cake, in particular, you want to make sure you don’t produce thin cake layers that crumble when pulled from the pan.

Smoothed between the layers is a delicious lemon curd (I used this recipe!) which sounds wildly impressive, but is so easy to make that you will wonder why you never tried making it before. My children fought over who could enjoy the last of the lemon curd that was in the jar.

I broke it up by telling them that since they were going to fight about it, I was going to eat it.

That’s the kind of mom I am, a true problem-solver.

Gluten-Free Lemon Chiffon Cake

The cake is then frosted with a whipped cream frosting that has the lemon curd whipped through it.

I mean, seriously. It’s as if this cake fulfilled all my food dreams.

12

Happy 12th birthday to my beautiful boy. I think this is the happiest of his birthdays and it was because there was no fuss and no elaborate themes. We had just got back from vacation, I had a millionty projects for work, and our shed was in the process of being finished.  There was no time for an elaborate birthday. It ended up being the best birthday yet.

Just friends, a takeout pizza, and some cake.

Why have I been stressing about this birthday party every year?

The smile says it all- simple is better.

I hope you can give this recipe a try. If you gluten-free cakes aren’t your thing, definitely try this Cream Cheese Pound Cake With Homemade Lemon Curd- it’s a winner too!

Gluten-Free Lemon Chiffon Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A beautiful lemon chiffon cake with lemon curd between the layers topped with a whipped topping laced with more lemon curd. It is the perfect summer dessert!
Ingredients
  • Vegetable oil spray, for misting the pans
  • 2 teaspoons rice flour, for dusting the pans
  • 1 extra large or 2 small lemons
  • 3 large eggs (room temperature)
  • 1 package (15 ounces) yellow gluten-free cake mix
  • ¼ cup granulated sugar
  • ⅔ cup orange juice (fresh or from a carton)
  • ½ cup vegetable oil
  • For the filling and lemon whipped cream frosting: 1 jar (10 ounces) gluten-free lemon curd (or prepare the homemade version- link above)
  • 1 cup heavy (whipping) cream, chilled
  • 1 tablespoon confectioners’ sugar
Instructions
  1. Preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust with the rice flour. Shake out the excess rice flour and set the pans aside.
  2. Zest a lemon and measure out two teaspoons for the cake batter and place it in a large mixing bowl. Cut the lemon in half and squeeze the juice through a fine sieve, discarding the seeds. Measure ¼ cup of lemon juice, pour it into the mixing bowl with the zest, and set the bowl aside.
  3. Separate the eggs, placing the whites in another large mixing bowl and the yolks in the mixing bowl with the lemon zest and juice. Beat the whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Set the beaten egg whites aside.
  4. Place the cake mix, sugar, orange juice, and oil in the bowl with the egg yolks and lemon and beat with an electric mixer and beat until mixed.
  5. Using a rubber spatula, gently fold the egg whites into the batter until no traces of whites remain and the batter has lightened.
  6. Divide the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side. Place a large mixing bowl and electric mixer beaters in the refrigerator to chill.
  7. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18-22 minutes. Allow them to cool on a wire rack.
  8. Freeze the layers wrapped in saran wrap & foil overnight to produce a sturdy base for icing.
  9. Meanwhile, make the filling and frosting. Measure ⅔ cup of lemon curd for the filling and set it aside in a small microwave-safe glass bowl. Pour the cream into the chilled mixing bowl. Using the refrigerated mixer beaters, beat the cream with an electric mixer on high speed until stiff peaks form, 3 minutes. Fold in the confectioners’ sugar and ¼ cup lemon curd. Beat again at low speed until the lemon curd is incorporated, 30 seconds. Refrigerate the frosting until ready to use.
  10. Remove the layers from the freezer. To assemble the cake, place the glass bowl with the lemon curd for the filling into the microwave on high power for 10 seconds to warm it. Transfer one cake layer, right side up, to a serving plate. Spread the top with the warmed lemon curd. Place the second layer, right side up, on top of the first and frost the top and side of the cake with the lemon whipped cream frosting. Refrigerate the cake until time to serve.

Adapted from The Cake Mix Doctor Bakes Gluten-Free (affiliate)

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Raspberry White Chocolate Sorbet

Tuesday, June 24th, 2014

From our food contributor, Shaina Olmanson.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

Every summer I feel as though I time my family activities by the season of berries that’s ripe for the pickin’. There are trips to the strawberry fields, where our knees become encrusted with the straw that is used to mulch between the rows. There are blueberry picking adventures, the sun beating down on us as we pull handfuls of bulbous berries into small buckets.

The raspberries, though, they happen in our own backyard. The far corner in the back of the yard is devoted to the thorny canes, poking up and often trying to run into other parts of the yard. They start the spring off looking like nothing more than bare twigs, and by June they’re full of leaves and flowers and then bright red berries.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com

We pick bowl fulls for breakfast, adding a few to our morning yogurt, stirring them into our oatmeal. We drop them into sparkling juices to toast special occasions. My kids, barefoot and still dripping from the pool, hover over the prickly branches, sacrificing themselves for a few of the tart treats. But when the summer sun is hot and unforgiving, the best way to enjoy them is to gather up as many as you can and blend them into a cold, sweet cup of summer.

Raspberry White Chocolate Sorbet Recipe on MomAdvice.com Recipe Notes:

I love raspberry and white chocolate together, and while you can use any white chocolate you desire, a good quality one will definitely go father here. It’s worth it for the small amount you use. I used a Lindt Lindor Truffle Bar, which has a firm white chocolate outside and a softer, as the name suggests, truffled center, and I love that it doesn’t get too hard when frozen.

Yes, I realize this has an ice cream maker in the recipe. If you don’t have one, sorbet is a hard thing to master. The ice cream maker helps it freeze evenly and quickly, which gives you that smooth texture that you think of when you think sorbet. However, if you don’t have one, don’t despair. Put the mix in a zip-top bag, and massage the bag every half hour or so in the freezer. This will help it to freeze evenly, and you’ll get a delicious frozen treat.

The vodka helps the mix from freezing solid. If you are opposed to any alcohol in your sorbet, try adding a tablespoon of honey or golden syrup instead.

Raspberry White Chocolate Sorbet
Author: 
Recipe type: Dessert
Serves: 6
 
Ingredients
  • 2 cups water
  • 1½ cups sugar
  • 6 cups frozen raspberries
  • 1 teaspoon vanilla extract
  • 2 teaspoons vodka
  • 1 cup white chocolate, chopped
Instructions
  1. In a heavy-bottomed saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, then reduce heat to low and continue to simmer for five minutes . Remove from heat, pour into a heat-proof bowl, and refrigerate until chilled.
  2. Once the syrup is chilled, combine the raspberries, vanilla, and vodka in a food processor. Blend until smooth.
  3. Press the mixture through a sieve to remove pulp and seeds. Process the mixture in an ice cream maker, adding in the white chocolate at the end. Transfer to a container and freeze.

 

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5 Gluten-Free Treats, Perfect for Easter

Tuesday, April 8th, 2014
5 Gluten-Free Treats,  Perfect for Easter
Happy Spring, MomAdvice readers! My name is Sarah and I’m the baker/blogger over at Sarah Bakes Gluten Free Treats. I have loved baking for as long as I can remember and for the past 3 years, I have been baking 100% gluten free. My husband has celiac disease and both my son and I have a gluten allergy. Most of my baking is also dairy and egg free. It was quite the adventure, learning how to transition over to gluten free baking. Now I have a passion for sharing delicious gluten free recipes with others so that they can also have the confidence to bake again!
April is one of my most favorite months. Beautiful spring weather, flowers are in bloom and most importantly…Easter! Such a joyous holiday, celebrating with family and friends. We always gather around a good meal (total feast) and enjoy plenty of satisfying sweets. Always too many desserts!

I’m sharing a few of my favorite gluten free treats with you today! All of these goodies would be a lovely addition to your Easter gathering. They also egg and dairy free too (vegan), which is great for those with multiple food allergies. Each recipe features Sarah’s gluten free flour blend, a staple in my pantry. Perfect for all of your gluten free baking needs!

  Gluten Free Vegan Chocolate Cupcakes

Gluten Free Vegan Chocolate Cupcakes

Every celebration becomes that much more fantastic when cupcakes are involved! These chocolate cupcakes are simply delicious. Moist chocolate cake, topped with a creamy dairy free chocolate buttercream. Those colorful sprinkles are a must!

 

Gluten Free Vegan Mini Lemon Blueberry Cakes

Gluten Free Vegan Mini Lemon Blueberry Cakes

Anything in miniature size is my favorite. That’s one reason to love these mini lemon blueberry cakes. Bursting with blueberries and drizzled with a simple glaze. The fresh lemon zest gives this cake a beautiful brightness.

  Gluten Free Vegan Apple Cinnamon Coffee Cake

Gluten Free Vegan Apple Cinnamon Coffee Cake

Wouldn’t this apple cinnamon coffee cake be a delight to serve at your Easter brunch? Vanilla cake, topped with sliced apples and covered in cinnamon crumb topping. Everyone will be asking for a second slice.

  Gluten Free Vegan Raspberry Hand Pies

Gluten Free Vegan Raspberry Hand Pies

I remember the first time I made these raspberry hand pies. It took me right back to my childhood. Eating those “home run” pies that we would get from the local market down the street. This homemade version is even more delicious and let’s not forget…it’s pie you can eat with your hands!

  Gluten Free Vegan Soft Frosted Sugar Cookies

Gluten Free Vegan Soft Frosted Sugar Cookies

Every kid loves a good frosted sugar cookie. This gluten free version is just about as yummy as you can get. Let the kids help with the decorating and get creative. They may end up eating more frosting and sprinkles along the way, but that’s the best part!

  Sarah Bakes Gluten Free Treats- Sarah Hornacek

You can check out more of Sarah’s recipes at Sarah Bakes Gluten Free Treats. You can also follow her on facebooktwitterpinterest, and instagram. Happy baking!

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