Courier Cookbook Gluten Free Cakes

With so many of us becoming or discovering we are gluten-intolerant, The Courier Cookbook is focusing on gluten-free cakes to show that you can be gluten free and enjoy delicious desserts. Before many of us knew what gluten was, we enjoyed "Flourless Chocolate Cake" or some kind of "lava cake." No flour, no problem! Now, there are many gluten free flours on the market which makes making gluten free desserts a breeze. If you substitute gluten free all purpose flour for all purpose flour, add a little extra leavening and liquid.

CHOCOLATE MAYONNAISE CAKE

Submitted by Karen Sherlock

Adapted from https://cooking.nytimes.com/

"I like easy, delicious recipes and this fits the bill. You can use cake flour or all purpose flour instead of gluten free flour. Just reduce the baking soda by ¼ teaspoon."

Ingredients:

¼ cup unsweetened cocoa powder (Dutch-processed or natural)

1 to 2 ounces chopped bittersweet chocolate

¾ cup boiling water, or use hot coffee, Earl Grey tea or mint tea

⅔ cup mayonnaise

¼ teaspoon kosher salt

1 3/4 teaspoons baking soda

¾ cup granulated sugar

1 teaspoon vanilla extract, and/or a dash of brandy or whiskey (optional)

1 ½ cups gluten free all purpose flour (like Bob's Red Mill 1-to-1)

Confectioners' sugar, for finishing

Directions:

1. Place cocoa powder and chopped bittersweet chocolate in a large bowl. Pour in boiling liquid, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted and the cocoa dissolved.

2. Whisk in mayonnaise, salt, baking soda, and granulated sugar until smooth. Then whisk in a teaspoon of vanilla extract and/or a dash of brandy or whiskey. Finally, whisk in gluten free flour, mixing vigorously to eliminate any lumps.

3. Grease an 8- or 9-inch pan. Pour the batter into the pan, and bake at 350 degrees for 30 to 40 minutes, until the top springs back when the center is lightly pressed. The deeper the pan, the longer it will take to bake through.

4. Let cool, and sprinkle with confectioners' sugar to finish. Serve with ice cream or whipped cream.

HAZELNUT CAKE

Submitted by Shirley Booth

"Truly delicious. I am not kidding. The fresher and finer ground the hazelnuts, the better the results!"

Ingredients:

8 eggs - separated

2 cups sugar

2 cups ground hazelnuts

1/4 cup grated good chocolate (optional)

¼ teaspoon almond extract

1 grated lemon peel (optional)

1 teaspoon cream of tartar

Directions:

1. Grease springform pan or two round pans. Cover in parchment paper and grease again. Sprinkle with ground nuts. Preheat oven to 350 degrees.

2. Cream egg yolks, sugar, extract and lemon peel.

3. Fold in nuts. Add chocolate if using.

4. In a separate cold bowl, beat the egg whites and cream of tartar until stiff.

5. Fold egg whites into nut mixture. Don't overmix.

6. Pour into prepared pan(s) and bake for 35-45 minutes or until a toothpick comes out of the middle clean.

Chocolate Glaze

Melt 4 oz. Bakers sweet chocolate and 4 oz. semi sweet chocolate (or any other chocolate you like) in a bowl. The microwave is fine. Add 3 T butter and stir until melted. Add 3 T powdered sugar, then up to 3 T milk, cream or half and half to thin to desired consistency.

GLUTEN FREE APPLE BUNDT CAKE

Adapted from Let Them Eat Gluten Free Cake

Who can resist bundt cake? This mouthwatering cake is enjoyed for breakfast, lunch and dinner. Don't let "gluten free" deter you from this recipe. Use any flour you like!

Ingredients:

3 cups gluten free all purpose flour (Bob's Red Mill or any other)

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

2 cups sugar

3 eggs at room temperature

1-¼ cups vegetable oil, like canola

2 teaspoons vanilla extract

3-½ cups (3 or 4) peeled and cubed apples (firm is best like granny smith)

Directions:

Preheat oven to 325° F. Grease and flour Bundt cake pan and set aside. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, add eggs, sugar, and oil. Blend on medium speed until thick, about 2-3 minutes. Add dry ingredients slowly to the egg/oil mixture and blend just to combine briefly. Add apples and mix on low until well combined. Batter will be very thick. Spoon into prepared Bundt pan. Bake for 1½ hours, or until a long skewer inserted near the center comes out clean. Cool on a wire rack in the Bundt pan for 15 minutes before inverting and removing from pan. Pour icing over cake when the cake is no longer hot.

Icing

Whisk together 2 cups powdered sugar, 1 teaspoon vanilla and about 2 tablespoons of milk or cream until smooth. Pour over the cake when warm or cool.

Next week, we will take a hard look at potato salad, a BBQ or anytime favorite. Whether mayonnaise or vinegar based, everyone likes potato salad. Send your favorite recipes to share with the community to [email protected].