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Give Me Your Best Vegan gluten-free Chocolate Cake Recipe, Please?!


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8 replies to this topic

#1 jayhawkmom

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Posted 12 July 2009 - 01:51 PM

My daughter just turned 8 last week and is having her bday party this coming Sunday. Originally I had planned to make a regular cake in a shaped pan, for her guests, and then a bunch of her favorite cupcakes.

However, she informed me that she wants the BIG cake to be gluten free.

The problem I have is that most cakes I've made, thus far, have been from Cherrybrook kitchens mixes - and they would never hold up to a cake mold. I'm using the giant cupcake pan (the flat one, not the 3d one) so I can decorate it for a Pinkalicous party.

My daughter, while not a vegan herself, is allergic to eggs and dairy - so a vegan gluten-free cake is the only way for us to go.

Are there any tried and true recipes that could hold up in a molded form?? I so want this to be super special for my little dolly, as it's her very first "friend birthday." Her first real party... ya know??

Thank you, ever so much, for any help or advice you could offer!
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Jayhawkmom -
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Jay - 11
Bean - 8
Ian - 3

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#2 GlutenGalAZ

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Posted 12 July 2009 - 02:50 PM

I don't have any recipes that are vegan that I have tired but Karina's Kitchen (gluten free goddess) website has a nice selection of vegan recipes that look really good:
http://glutenfreegod...cipe-index.html

I hope someone can point you in the right direction for something yummy =)
GOOD LUCK and happy birthday to your daughter!!
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Rebecca

Partial Gluten Free March 2007
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Cut out Nitrates//Nitrites January 2009
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#3 Sassy_1

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Posted 12 July 2009 - 02:58 PM

Try the Pamela's Baking Mix:

http://www.pamelasproducts.com/

The baking mix can be used in any recipe but don't add the salt and some of the other ingredients called for in the regular recipe. The mix already has just about everything in it.

I have made several things with this mix and have been in heaven. It's been years since I've been able to bake and this mix did the trick.

Poke around the website for more info and recipes.
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#4 purple

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Posted 12 July 2009 - 04:36 PM

I thought Pamela's baking mix had powdered milk in it? IDK about all of their products...

Ditto on Karina's (glutenfreegoddess)!

You might google recipezaar too!

My dd is gluten-free/v. It's been hard to find a recipe that will rise nicely. I have tried this one only as cupcakes (I used sorghum mix, not the one posted):

http://www.celiac.co...showtopic=55428
This almost identical recipe is great but it has an egg:
http://www.recipezaar.com/20976
Check out the comments, you might get some tips.

gluten-free baking is best in smaller pans and gluten-free/v is too. I would try some samples before you make the real thing. I hope you find a good recipe for your dd!
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#5 Juliet

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Posted 13 July 2009 - 10:06 AM

Pamela's cake mixes don't have dairy a an ingredient, but there may be some from cross contamination. You can try Namaste, too, or Crave Bakery mixes, but it may be difficult to get that rise you're talking about. If it doesn't work, maybe for the "big" cake you can actually make one of those pull-apart cupcake molds. Each is a separate piece, but when you put them up against each other and frost it, it looks like one big cake. I've seen them even at Target.
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#6 bittykitty

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Posted 13 July 2009 - 12:07 PM

My daughter just turned 8 last week and is having her bday party this coming Sunday. Originally I had planned to make a regular cake in a shaped pan, for her guests, and then a bunch of her favorite cupcakes.

However, she informed me that she wants the BIG cake to be gluten free.

The problem I have is that most cakes I've made, thus far, have been from Cherrybrook kitchens mixes - and they would never hold up to a cake mold. I'm using the giant cupcake pan (the flat one, not the 3d one) so I can decorate it for a Pinkalicous party.

My daughter, while not a vegan herself, is allergic to eggs and dairy - so a vegan gluten-free cake is the only way for us to go.

Are there any tried and true recipes that could hold up in a molded form?? I so want this to be super special for my little dolly, as it's her very first "friend birthday." Her first real party... ya know??

Thank you, ever so much, for any help or advice you could offer!

http://www.noveleats...chocolate-cake/
this sounds interesting.
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#7 Takala

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Posted 13 July 2009 - 05:17 PM

I am a bit confused about the cake pan, are you talking about the "Wilton Giant Cupcake Pan" that has 2 indentations, one for the bottom shaped like a cupcake and another half rounded one for the top ? The site I'm looking at says it makes a 7 1/4" x 7 1/2" cupcake and holds 10 cups of batter.

What I would do with gluten free batter is to perhaps see if I could make one or two pieces for the cupcake bottom, using non ridged pans, then trim them to shape, and then use another half rounded piece for the top, that was baked in a bowl such as stainless steel or pyrex. I am looking at that cupcake bottom piece mold pan with all the ridges cut into it and I don't know if one could get a gluten free cake to pop out of that without ripping. The ridges that look like a cupcake paper could be put on with frosting, instead. The other problem is that it is a pretty deep piece and you might have trouble getting it to bake all the way thru. An alternative would be to use a mini tube shaped pan with a center hole, then it could be used with "filling" in the center, and then the half round mold could be used on top.

What I would do for the cake is to do a "Whacky Cake' which uses vinegar and baking soda to leaven with no eggs, use oil for the melted butter, substituting gluten free flours for the regular flour and addling a teaspoon of xantham gum for each cup of flour. For the flour mixture you can use a 1/3 mix or 1/4 mixture of any basic gluten free flours such as rice/cornstarch/tapioca or rice/potato starch/tapioca or rice/tapioca/sorghum/potato , or rice/amaranth/sorghum/almond/potato (the trick seems to be to always use a blend of flours. I have found that using amaranth and sorghum help give things some "body" that helps - I don't even use the xantham gum in some of my smaller breads with it.


Wacky Cake from recipezaar here: http://www.recipezaa...ate-Cake-188850
turn on oven to 350F, oil and gluten-free flour the baking pans, with rice flour

3 cups flour mix , gluten free
3 teaspoons xantham gum, if not using a premade mix with it already added
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa powder

mix dry ingredients together well in a bowl
__

2 teaspoons vanilla
2 tablespoons apple cider vinegar
10 tablespoons cooking oil (and mild olive oil even works with this)
2 cups cold water

add the wet ingredients, stir by hand until well mixed and a batter, but don't beat the tar out of it like a regular cake batter

pour into greased and rice floured cake pans

Bake at 350. Check at 45 minutes (probably won't be done with deep pans yet, but check anyway.) middle should be firm and springy to touch, and a knife inserted should come out clean. Keep baking until done.

makes a tube pan or 2 - 8" layers or a big sheet cake, but I don't know how it would go in the cupcake mold.

With the vinegar and baking soda, once mixed, bake it , don't let it sit out for an hour.
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#8 TinaM

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Posted 15 July 2009 - 04:59 AM

I've made Carol Fensters gluten-free and Vegan chocolate cake. It was YUM!!
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#9 jayhawkmom

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Posted 17 July 2009 - 08:23 AM

I am a bit confused about the cake pan, are you talking about the "Wilton Giant Cupcake Pan" that has 2 indentations, one for the bottom shaped like a cupcake and another half rounded one for the top ?



No, it's a flat one piece pan - NOT the one that actually makes a "stand up" cake that looks like a cupcake, rather... one that will lay flat on a 13x9 cakeboard.

Thanks for all the suggestions. I really appreciate it. I'll let ya know how it turns out!
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Jayhawkmom -
Mom of three....
Jay - 11
Bean - 8
Ian - 3


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