Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

White Cake With Pineapple Filling


sickchick

Recommended Posts

sickchick Community Regular

White Cake with Pineapple Filling

Gluten, Soy & Dairy Free

cake:

2 cups "The Cravings Place" Baking mix

3 organic eggs, seperated

1 cup white sugar

1/2 cup coconut milk

crushed pineapple filling:

1 15 oz can Crushed Pineapple

2 ts corn starch

2 ts lemon juice

pineapple-coconut glaze:

1/4 cup reserved pineapple juice

1/4 cup coconut milk

1 ts lemon juice

powdered sugar to desired consistency

Preheat oven to 350F.

Prepare 10" springform pan with non-stick spray and use The Craving's Place Baking Mix or rice flour to coat.

Separate eggs, whip whites until stiff. In a separate bowl, add The Craving's Place Baking Mix and white sugar.

Blend for 1 minute on medium speed add 1/4 cup coconut milk & mix for 1 minute on medium. Add remaining 1/4 cup milk with the egg yolks, mix together on medium for 1 minute. Fold in stiff egg whites. Pour into prepared cake pan. Do not fill more than 1/2 full. Bake for 25 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen. Invert onto a cooling rack, and leave until completely cool.

When cake is cooled make filling. In a small sauce pan put in crushed pineapple, all the juice but 1/4 cup reserved for the glaze, lemon juice and cornstarch. Cook on medium heat until thickened, then set aside to cool.

Let filling cool about 15 minutes before cutting the cake in the center, horizontally, and spread across the bottom layer evenly.

Gently put top layer of cake on and prepare glaze.

Mix together reserved pineapple juice with coconut milk, lemon juice and add spoonfuls of powdered sugar until you reach your desired consistency.

Makes 1 10" cake.

Enjoy! :)

lovelove


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Wonka Apprentice

I don't buy baking mixes. What ingredients are in the baking mix that you recommend? Is it a mix of gluten-free flours with xanthan gum, baking powder/soda?

sickchick Community Regular

White rice flour, brown rice flour, vanilla bean powder, sea salt, xantham gum, non-aluminum baking powder,corn starch, baking soda.

I am very happy with the flavor of this mix! :)

Green12 Enthusiast

This sounds yummy Collette, refreshing and light.

Where do you find The Cravings Place Baking mix? I don't think I have ever seen that brand in any of my stores :huh:

Wonka Apprentice
White rice flour, brown rice flour, vanilla bean powder, sea salt, xantham gum, non-aluminum baking powder,corn starch, baking soda.

I am very happy with the flavor of this mix! :)

Thanks for the list. Amazingly I have all of those ingredients in the house including the vanilla bean powder.

sickchick Community Regular

AWESOME Wonka!!! :P

Julie I found it at Kroger in the "gluten free" section of the grocery store :)

love love

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.