Category Archives: cake

Weird Birthday Cake and Bad Butter Replacements

Weird Cake 2Z Weird cakeLast week was Lil Z’s birthday. He is off dairy again, so I tried to figure out how to make his cake without butter (while not running back to the store to buy an expensive butter replacement like Spectrum Organic Shortening or coconut oil). One thing any PIC and allergy mom knows is that cooking and baking often is just fits of trial and error.

Using sunflower seed butter instead of butter was definitely an error. It turned the cake green (so weird), and the cake was dense and heavy. Granted, gluten-free baked goods used to be dense and grainy, but not anymore, especially not Betty Crocker GF cakes.

I was able to mask the fact that Z had a friggin’ weird birthday cake by telling him it was a dinosaur cake, and he’s 5, so he bought it.

Z alligator hat

Lil Z wearing his “dinosaur” hat.

How did I pull this off? Well, luckily The Hubs just happened to buy dinosaur cake decorations the night before, and I had gotten Z an alligator hat to wear instead of a party hat (which for some reason Z and I both thought was a dinosaur until The Hubs whispered to me, “You do realize that’s an alligator, not a dinosaur, don’t you?).

Anyway, the weird green cake was turned into a positive and a good lesson was learned: Sun flower seed butter is NOT a good butter replacement. Stick with Spectrum or coconut oil.

Orange Pumpkin Spice Cake – a Perfect Fall-Weather Treat

This is such a sweet, moist cake that I didn’t add frosting, (well, I also don’t really like frosting that much, but this cake really didn’t need it!). This cake is delicious and I really can’t tell that it is gluten free (or egg free, for that matter). Such a perfect treat for the fall – and little Z loves it.

1 cup packed brown sugar
2/3 cup orange juice or water
1 cup canned pumpkin (I ran out of pumpkin, so I used ½ cup mashed butternut squash & ½ cup pumpkin and it worked great).
¼ cup canola oil
1 tsp vanilla extract
¼ tsp salt
2 cups white/brown rice flour
1 Tbl sp cinnamon
2 tsp baking powder
½ tsp baking soda
1 cup finely shredded carrots

Icing (optional)
½ cup powdered sugar
2 Tbl sp orange juice or water
1 tsp cinnamon

Cream together brown sugar, orange juice, pumpkin/squash, oil, vanilla and salt. Add flour, baking soda and powder and stir until thoroughly mixed. Stir in carrots. Pour batter into a greased 9×13 inch baking dish and bake 25-30 minutes in a preheated 350° oven until firm in center. Let cool and top with icing (if desired).

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