Wednesday, January 22, 2014

It's All about the Cake

Yesterday evening we celebrated Karl's birthday with the long awaited birthday cake (when Miss S knew we were making it, that's all she could ask about for the rest of the day). Dinner was merely a means to the end cake.

It was well worth the wait...

In our house, cake means dairy-free and wheat-free. Karl can't do dairy, and I can't do wheat. For our wedding, we had to call more than a few bakers to find someone up for the challenge.

I found a recipe sometime after Karl and I met and adapted it to fit our needs. Karl's favorite cake growing up was a yellow cake, so here you go! It can be made nut-free by using soy milk instead of almond milk (and imitation almond flavoring or vanilla flavoring).

I've had dairy-eating wheat-eating people try this cake, and they've loved it.

Dairy-Free Wheat-Free Yellow Cake
(The original recipe was found here by Ashley Adams on, but I've adapted it slightly)

2 2/3 cup all-purpose gluten-free baking flour (my new favorite is Arrowhead Mills)*
2 teaspoons baking powder
1/8 teaspoon salt
1 cup Earth Balance
2 cups + 2 tablespoons granulated sugar
3 teaspoons almond extract
4 large eggs
1 cup almond milk

Preheat oven to 325 degrees

Lightly grease and flour 2 8" round cake pans (I usually use Crisco and gluten-free flour).

Sift dry ingredients EXCEPT the sugar (I've made this mistake a few times.)

Beat Earth Balance and sugar for approx. 4 minutes until fluffy.

Add the almond extract
1 egg at a time (mix)
1/3 of the flour mixture (mix)
followed by
1/3 of the milk (mix)
followed by
1/3 of the flour (mix)
followed by
1/3 of the milk (until all flour and milk is added, and you've mixed it thoroughly)

Divide evenly between the two pans, and bake for approximately 35-40 minutes (the original recipe was for 50 minutes; I don't know if it's the difference in using gluten free flour, but this last time the cake was perfectly golden by 35 minutes).

*If you use a different gluten-free flour, check to see if it has xanthan gum. If it doesn't, you'll need to add it. I've also used Bob's Red Mill All Purpose Gluten-free Flour (with the addition of xanthan gum). It works great, too, but the Arrowhead Mills flour tastes better when sampling the batter... J I know people make their own gluten-free flour mixtures, but I haven't made it to that step yet.

I added an almond paste in between the layers. While it needs perfecting, the basic idea is:

Almond Paste
equal amounts blanched almonds and powdered sugar
almond extract (at least 1/2 teaspoon...I usually add until I like the flavor. Not helpful when sharing recipes!)**

I used a wand-type mixer, but a food processor would be ideal. You can add more nuts or less water depending on how you want the consistency. I usually measure by cups, but the basis for the recipe used gram measurements. I used 100 grams of almonds and 100 grams of powdered sugar. Next time I make it, I'll update the recipe with the cup measurements. 

This amount was perfect for spreading on the cake.
On top of the almond paste, I spread cherry preserves (I used a new kind being sold by Trader Joe's).
After placing the second layer on top of the cake, I topped it all with a spreadable ganache...
Chocolate-Almond Ganache
1 package dairy-free chocolate chips (I use Trader Joe's)
Approx. 1/4 cup almond milk**
Approx. 1 teaspoon almond extract**

Melt chocolate chips over low heat stirring constantly. Add a small amount of almond milk or soy milk until the consistency is spreadable (I'll measure it next time! I add it little by little until it seems thin enough to spread but not too thin.) Add almond extract until the flavor is just right.

**At times I'm an when it comes to flavoring or liquid (except for in baking). I apologize to anyone who is an exact measurer and will update the recipes when I have specific amounts!

A little red wine to compliment the ganache? Yes, please.

The Cake in its Unadulterated Glory

Singing and Blowing out the Candles (first birthday as daddy of two)

Selfie with the Birthday Boy

1 comment :

  1. Yum! The cake looks delish and it looks like a good time was had by all :)