I have been baking gluten-free for a few years now. While most of my cakes/cupcakes have ended up good, the texture was never really ‘cakey’. I figured that was what gluten free baking was to be forever.
Then, Patrick and I attended the Gluten-free Expo in Toronto. We bought these cupcakes that were AMAZING. They were made with coconut flour AND were egg-free. I have been trying to duplicate them since.
Coconut flour recipes usually call for a whole bunch of eggs. Since we are egg-free that makes following a recipe impossible.
Sunday we had THE BEST EVER gluten-free, egg-free, dairy-free cake. All of the experimenting finally paid off.
- 1/2 cup coconut flour
- 1/2 cup sorghum flour
- 1 cup potato starch (not flour)
- 1 cup sugar (whatever sugar suits you – it’s a whole lot of sugar but hey, it’s cake right?)
- 1 tsp xanthum gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 can coconut milk
- 1/3 cup room temperature water
- 1 tsp egg replacer whisked with 1/4 cup warm water
- 3 Tbsp oil (olive or coconut work)
- 1 generous Tbsp agave nectar
- 1 Tbsp vanilla
- Prepare two 9″ round cake pans by lightly spraying with olive oil and then dusting with starch
- Preheat the oven to 360 degrees (don’t put it on convection – I tried, doesnt’ work)
- Whisk together the dry ingredients
- Add the wet ingredients and blend until smooth
- (we added 1/2 cup chocolate chips at this point)
- Pour half the batter into each pan
- Using wet hands, smooth out the top of each cake
- Bake in the middle of the oven for about 30 minutes (I start with 20 and then do the toothpick test every five minutes)
For the frosting:
- 2 cups icing sugar
- 1/2 cup cocoa powder
- 1/4 cup butter (to be totally dairy free you can use vegan butter or try coconut oil)
- 1 tsp vanilla
- 2-3 Tbsp cream, OJ, coconut milk, almond milk, water, etc.
Beat them all together adjusting sugar and liquid to desired consistency.