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Gluten & dairy free choc sponge with strawberries & vanilla
Dairy free/gluten free chocolate sponge, fresh strawberries and 100% dairy free vanilla frosting!
The frosting is made with trex which is a vegetable fat but i was super shocked when the vanilla was added it was super yummy and not greasy at all! The frosting is stiff but with the addition of some vanilla soy milk it would easily be a piping consistency!
I made 2 little cupcakes from the same mix and tested one on my partner and he didnt know it was dairy free or gluten free! I dunno what im doing with the sponge but it never turns out doughy and tastes just the same as the non G/F stuff! I've had alot of gluten free people comment on the fact its just like a "real cake" which makes me a wee bit happy on the inside!
The frosting is made with trex which is a vegetable fat but i was super shocked when the vanilla was added it was super yummy and not greasy at all! The frosting is stiff but with the addition of some vanilla soy milk it would easily be a piping consistency!
I made 2 little cupcakes from the same mix and tested one on my partner and he didnt know it was dairy free or gluten free! I dunno what im doing with the sponge but it never turns out doughy and tastes just the same as the non G/F stuff! I've had alot of gluten free people comment on the fact its just like a "real cake" which makes me a wee bit happy on the inside!
Category All / All
Species Unspecified / Any
Size 960 x 720px
File Size 68.4 kB
Recipe:
2Cups gluten free self raising flour
2 tbsp cornflour
2/3 cup cocoa powder
6 large eggs separated
1 teaspoon salt
1 tbsp baking powder
1 cup water
1/2 cup vegetable or canola oil
1 1/2 cups of sugar (save 1/2 for egg whites)
Buttercream:
250g of Trex or crisco
500g icing sugar (powdered sugar)
Add flavouring until you like it! generally the stronger the better
For the cake:
In a medium bowl, whisk together the six egg yolks, oil, cocoa powder, and water.
sift together the flour, baking powder, salt, and 1 cup of sugar into the bowl and mix until smooth.
In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
Divide the batter between 2 x 9" prepared papered pans. Bake for approximately 20 mins @ 180 c, or until the cake springs back when touched with your finger. Run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
To assemble the cake, place one layer on a cake pan, then generously spread the "buttercream" in the middle Add your sliced strawberries in the middle along with some strawberry jam(jelly for america terms?) if you wish. Add the next layer of cake.
Frost the top and sides (if you want it fully frosted) with the "buttercream" frosting. Chill until ready to serve!
For the buttercream:
Beat or whip the softened trex/crisco with flavourings until super soft and fluffy and completely blended, add the sifted icing sugar and mix well about 100g at a time until smooth and fluffy! with a creamy texture.
TIP: If the buttercream is too stiff add a tbsp at a time of dairy free milks/flavourings or whatever your milk replacement is until desired consistency!
2Cups gluten free self raising flour
2 tbsp cornflour
2/3 cup cocoa powder
6 large eggs separated
1 teaspoon salt
1 tbsp baking powder
1 cup water
1/2 cup vegetable or canola oil
1 1/2 cups of sugar (save 1/2 for egg whites)
Buttercream:
250g of Trex or crisco
500g icing sugar (powdered sugar)
Add flavouring until you like it! generally the stronger the better
For the cake:
In a medium bowl, whisk together the six egg yolks, oil, cocoa powder, and water.
sift together the flour, baking powder, salt, and 1 cup of sugar into the bowl and mix until smooth.
In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
Divide the batter between 2 x 9" prepared papered pans. Bake for approximately 20 mins @ 180 c, or until the cake springs back when touched with your finger. Run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
To assemble the cake, place one layer on a cake pan, then generously spread the "buttercream" in the middle Add your sliced strawberries in the middle along with some strawberry jam(jelly for america terms?) if you wish. Add the next layer of cake.
Frost the top and sides (if you want it fully frosted) with the "buttercream" frosting. Chill until ready to serve!
For the buttercream:
Beat or whip the softened trex/crisco with flavourings until super soft and fluffy and completely blended, add the sifted icing sugar and mix well about 100g at a time until smooth and fluffy! with a creamy texture.
TIP: If the buttercream is too stiff add a tbsp at a time of dairy free milks/flavourings or whatever your milk replacement is until desired consistency!
It's the GF Self Rising Flour! Where do you find such "an animal"? You must order it online? I have never seen it in any store I've been to. Do you use any particular brand name of it? Plus, you separate your eggs, and fold the egg whites in, at the end of the mixing process! That has to be it, because all my cakes are super dense.... they aren't doughy at all, just very dense. My Triple Chocolate Chunk Cake is so dense and rich, I almost always need a glass of milk with it. Like that's a bad thing? Extra Calcium! Yay! You use such light ingredients in your cakes, and mine are all so heavy. I make a Sour Cream Cake, plus I use pudding in my cakes. We should do a Cake Colab! You'd have to buy a bunt pan of sorts, but it would add something new to your bakery...
I started out with a recipe that my Sister-in-law used years ago (which is when I was diagnosed with Celiac Disease), that I heavily adapted to be Gluten Free... and then I started wondering, if I changed some of the ingredients, like, instead of vanilla pudding, if I used Chocolate pudding, and I decided to mix up a GF Chocolate cake mix, and add some chocolate chunks at the end of the mixing process, folding them but then baking it about 10 minutes longer than the original recipe. The cake rises up, so high, where it rises up past the cake pan, but as it continues to bake, it settles down just enough for it to be inverted from the bunt pan, To a wire rack to cool completely. It can be frosted or not. Either way, it's super tasty And super rich, and nobody can tell it's Gluten Free, either! I have made many different flavors, using the same recipe, just changing the ingredients to change the flavor. Pumpkin, Lemon, Strawberry, Brown Sugar, Blackberry, Raspberry, Chocolate Mint, Chocolate Raspberry, Triple Chocolate Chunk, Chocolate Caramel, Cranberry Coffee Cake. All of them were so good! I'm telling you, we should totally colab!
I started out with a recipe that my Sister-in-law used years ago (which is when I was diagnosed with Celiac Disease), that I heavily adapted to be Gluten Free... and then I started wondering, if I changed some of the ingredients, like, instead of vanilla pudding, if I used Chocolate pudding, and I decided to mix up a GF Chocolate cake mix, and add some chocolate chunks at the end of the mixing process, folding them but then baking it about 10 minutes longer than the original recipe. The cake rises up, so high, where it rises up past the cake pan, but as it continues to bake, it settles down just enough for it to be inverted from the bunt pan, To a wire rack to cool completely. It can be frosted or not. Either way, it's super tasty And super rich, and nobody can tell it's Gluten Free, either! I have made many different flavors, using the same recipe, just changing the ingredients to change the flavor. Pumpkin, Lemon, Strawberry, Brown Sugar, Blackberry, Raspberry, Chocolate Mint, Chocolate Raspberry, Triple Chocolate Chunk, Chocolate Caramel, Cranberry Coffee Cake. All of them were so good! I'm telling you, we should totally colab!
im in scotland, but my cakes have since improved! Even the gluten free ones!
I dont have my own bakery though, just me and my wee kitchen at home! I dont always remember to upload here though, so most of my cakes are on my intsagram! https://instagram.com/morihyuu/
I find the flour in the free from sections in our supermarket, specifically "Doves farm self raising flour" But any gf self raising flour *should* do the same job!
The recipe is a little updated too, you can use a wee dash of salt in the egg whites instead of cream of tartar. and 1 1/2 cups of flour and 1/2 cup of cocoa powder
I just eyeball alot for each recipe though!
Its essentially a chiffon cake. But what i've found is that most cake recipes you can just substitute the flour for the gluten free flour and maybe just add a wee bit of extra liquid if it seems too thick, i personally haven't added any extra liquid for a while now though! I tried following the special recipes in the magazines etc, but they just didnt come out right, or more like cakey bread. so i threw the rulebook away on that one!
I dont have my own bakery though, just me and my wee kitchen at home! I dont always remember to upload here though, so most of my cakes are on my intsagram! https://instagram.com/morihyuu/
I find the flour in the free from sections in our supermarket, specifically "Doves farm self raising flour" But any gf self raising flour *should* do the same job!
The recipe is a little updated too, you can use a wee dash of salt in the egg whites instead of cream of tartar. and 1 1/2 cups of flour and 1/2 cup of cocoa powder
I just eyeball alot for each recipe though!
Its essentially a chiffon cake. But what i've found is that most cake recipes you can just substitute the flour for the gluten free flour and maybe just add a wee bit of extra liquid if it seems too thick, i personally haven't added any extra liquid for a while now though! I tried following the special recipes in the magazines etc, but they just didnt come out right, or more like cakey bread. so i threw the rulebook away on that one!
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