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

Now And Later Coffee Cake

purple

Recommended Posts

purple Community Regular
purple
Posted

One cake for today and one cake for in the morning or to take to work...

Now and Later Coffee Cake

In large mixing bowl, on low speed, beat together:

1/2 cup softened butter

2 eggs

1/2 cup applesauce

1 cup white sugar

1 tsp. vanilla extract

beat in 3/4 cup buttermilk*

In a bowl, whisk together the dry ingredients:

2 cups gluten-free flour blend**

1 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Beat dry ingredients into the wet ingredients until blended, beat 2-3 minutes on medium, scraping bowl. Spray 2- 8x8" pans. Pour batter into pans evenly.

Topping:

In same dry ingredient bowl, mix together:

3/4 cup brown sugar

1/2 cup chopped nuts

1 tsp. cinnamon

Sprinkle topping over both cakes evenly. Spread topping with the back of a fork if desired.

Cover 1 cake with foil and put in the fridge until morning.

Preheat oven to 350 degrees. Bake cake about 25 minutes until toothpick comes out clean and top starts to brown.

*buttermilk sub

put 2 tsp. ACV or lemon juice into a 3/4 measuring cup and fill with milk. Let sit 8-10 minutes.

**gluten-free flour blend=2 cups

3/4 cup sorghum

3/4 cup cornstarch or potato starch

1/2 cup tapioca flour

In the morning, remove cake from fridge, remove foil. Let cake sit while the oven preheats to 350 degrees. Bake as the first cake.

Enjoy! ;)

My fave was the morning cake...no mess to clean up and yummier!

Take and bake the 2nd cake.

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

Celiac.com Sponsor (A8-M):


kakattack Newbie
kakattack
Posted

oh my gosh! i made some and it is YUMMMMMMY :) def have some leftover for many "laters" :)

when people write "DD" or "DH" what do those codes mean?

purple Community Regular
purple
Posted
  • Author
oh my gosh! i made some and it is YUMMMMMMY :) def have some leftover for many "laters" :)

when people write "DD" or "DH" what do those codes mean?

Glad you liked the cake...I like the idea of a fresh N' hot one in the morning ;)

I asked the same ? last year

dd=dear daughter

dh=dear husband

sure sames time writing all that out and I learned IMO is in my opinion :blink:

No Q on here is dumb :lol::lol:

TinaM Apprentice
TinaM
Posted
One cake for today and one cake for in the morning or to take to work...

Now and Later Coffee Cake

In large mixing bowl, on low speed, beat together:

1/2 cup softened butter

2 eggs

1/2 cup applesauce

1 cup white sugar

1 tsp. vanilla extract

beat in 3/4 cup buttermilk*

In a bowl, whisk together the dry ingredients:

2 cups gluten-free flour blend**

1 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Beat dry ingredients into the wet ingredients until blended, beat 2-3 minutes on medium, scraping bowl. Spray 2- 8x8" pans. Pour batter into pans evenly.

Topping:

In same dry ingredient bowl, mix together:

3/4 cup brown sugar

1/2 cup chopped nuts

1 tsp. cinnamon

Sprinkle topping over both cakes evenly. Spread topping with the back of a fork if desired.

Cover 1 cake with foil and put in the fridge until morning.

Preheat oven to 350 degrees. Bake cake about 25 minutes until toothpick comes out clean and top starts to brown.

*buttermilk sub

put 2 tsp. ACV or lemon juice into a 3/4 measuring cup and fill with milk. Let sit 8-10 minutes.

**gluten-free flour blend=2 cups

3/4 cup sorghum

3/4 cup cornstarch or potato starch

1/2 cup tapioca flour

In the morning, remove cake from fridge, remove foil. Let cake sit while the oven preheats to 350 degrees. Bake as the first cake.

Enjoy! ;)

My fave was the morning cake...no mess to clean up and yummier!

Take and bake the 2nd cake.

Sounds yummy and easy!! Do you think if i used an egg substitute it would turn out okay? And if i used a premade mix that already had xanthum/guar gum, would i still need to add that in?

All your recipes look soooo good!

purple Community Regular
purple
Posted
  • Author
Sounds yummy and easy!! Do you think if i used an egg substitute it would turn out okay? And if i used a premade mix that already had xanthum/guar gum, would i still need to add that in?

All your recipes look soooo good!

Good questions but I don't know for sure. If your mix has xanthan gum then you probably don't need to add any more. I haven't used mixes with x-gum. If you are using Ener G in place of the eggs then you may need to add some to help the cake hold together better. You might also add an extra 1/4 cup of applesauce, just a thought. I haven't tried guar gum YET STILL, our store was out AGAIN last night! :(

Next try for my ef/df, dd, I am going to make 1/2 a recipe for cake or cupcakes using Ener G, veg oil or Earth Balance and soy milk. You could try it and let me know how it turned out ;)

I like to make 1/2 recipes or 1/4 recipes sometimes. I did read somewhere that its ok to use more egg replacer, spices and extracts when baking gluten-free- I think Karina said it :unsure:

Anyone else have any ideas on these questions?? Thanks, I am learning too :)

purple Community Regular
purple
Posted
  • Author

TinaM, I tried it and I can't tell the difference!!!

I only made 1/2 a recipe and put it in 1- 8x8" pan so there is no morning cake to look forward too :( Good thing!!! :lol:

Vegan Version:

light olive oil in place of the butter

1- Ener G egg replacer mixed according to directions on box, for 1 egg

soy milk mixed with ACV

no changes in the dry ingredients

Bake 20-25 minutes, mine in my toaster oven, got done about 23 minutes.

I hope my dd enjoys it b/c yesterday she didn't get any :(

edit: sometimes gluten-free baking goodies can get soggy bottoms. I find that gluten-free/vegan baking do get soggy bottoms. I checked the cake after a few minutes and sure enough. So I cut the hot cake into squares and put the squares onto a wire rack to cool. We'll see if that helps. One other idea is to sprinkle a few extra nuts and some of the topping into the empty pan before filling it.

When experimenting...you sure have to sample alot, time for something not sweet :huh:

TinaM Apprentice
TinaM
Posted
TinaM, I tried it and I can't tell the difference!!!

I only made 1/2 a recipe and put it in 1- 8x8" pan so there is no morning cake to look forward too :( Good thing!!! :lol:

Vegan Version:

light olive oil in place of the butter

1- Ener G egg replacer mixed according to directions on box, for 1 egg

soy milk mixed with ACV

no changes in the dry ingredients

Bake 20-25 minutes, mine in my toaster oven, got done about 23 minutes.

I hope my dd enjoys it b/c yesterday she didn't get any :(

edit: sometimes gluten-free baking goodies can get soggy bottoms. I find that gluten-free/vegan baking do get soggy bottoms. I checked the cake after a few minutes and sure enough. So I cut the hot cake into squares and put the squares onto a wire rack to cool. We'll see if that helps. One other idea is to sprinkle a few extra nuts and some of the topping into the empty pan before filling it.

When experimenting...you sure have to sample alot, time for something not sweet :huh:

Thanks Purple!! I'm gonna try that this week. :D

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • 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.