Gluten Free Chocolate Chip Cake

June 2, 2017 Rachel Sherwood

I recently went to the Gluten Free Food Allergy Fest in Minneapolis. It was a mini food show with over 90 different vendors all sharing their greatest gluten, dairy, egg, and soy free foods. I have always been a little skeptical of products that make bold health claims but I was interested to see the best of what the market has to offer in these areas. The event was fun and I did see and taste some great products. However, as I was looking at the labels closely even of the items I took samples of home I was surprised to find that in almost every product featured was added sugars. Even though it was free from so many other ingredients the first or second ingredient in so many products was some type of processed sugar. I point this out because I just want you to be smart. If you really want a “healthier” option you need to look closely and be aware that not all healthy foods, ingredient free foods or organic foods are actually good for you. There were a few shining products that I was super excited to stumble upon.

Founder of Gluten-Free Prairie Deb Wheaton

One was Gluten-Free Prairie Foods. I met the founder Deb Wheaton, her daughter and grandson. She shared her story with me of how her family was getting ill from wheat and many of the starches and gums like xanthan gum made their condition worse. They created an oat-based gluten free flour that thickens with Psyllium Husk Powder, which is a real food ingredient, high in fiber and absorbs water easily. It was one of the few products that was not made with extra sugar and xanthan gum so I wanted to give it a try. After making a few batches of muffins, breads and cakes for an easy go to all purpose 1 to 1 cup flour substitution I thought this product was a great find. It is perfect for easy gluten free baking. It easily substituted into my favorite recipes and produced light products without a dense grainy texture that many gluten free flours have. See below for my Chocolate Chip Cake Recipe and give Deb and Gluten Free Prairie All Purpose Baking Flour a try.

You may also like these Gluten Free Prairie Products as well Brownie Mix and Pancake and Waffle Mix

Gluten Free Chocolate Chip Cake

Makes 1 8×8 cake

¼ cup (1/2 stick) butter, softened

½ cup honey

1 tablespoon pure vanilla extract

1 egg

½ cup full fat sour cream or thick Greek style yogurt

1 cup Gluten Free Prairie All Purpose Baking Flour

1 teaspoon corn starch

1 teaspoon baking powder

½ teaspoon baking soda

pinch salt

½ cup chocolate chips + more for sprinkling on top if desired*

Preheat oven to 350. Grease the sides of an 8×8 cake pan and line the bottom with parchment paper for easy removal. In a medium mixing bowl cream together the butter and honey. Add the vanilla, egg and sour cream or yogurt and mix to combine. Add all remaining ingredients and mix well. Pour into prepared pan. Top with extra chocolate chips if desired. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Allow cake to cool in pan for 10 minutes then remove to a wire rack.

I recommend Enjoy Life Mini Chocolate Chips for this cake as these have the least amount of extra “junk” in them. It is also easier to cut and you get more distribution of chocolate with the smaller pieces.

No-Guilt Birthday Cake

November 11, 2016November 30, 2016 Rachel Sherwood

(Gluten-Free, Refined Sugar Free and totally delicious Birthday Cake)

Last week, I shared about my continued commitment to make real food practical and approachable for busy moms. I am really excited to share this recipe and hopefully give you a little something extra to celebrate at your next birthday party.

The cake is the iconic symbol of a birthday. They go together and no celebration is really complete without a cake for blowing out the candles. Yet today, I meet so many people who feel they can’t have or enjoy cake because traditional ingredients like wheat flour, refined sugar and food dyes cause health issues. I also experienced this problem.

My little Alexander had a severe case of eczema that was irritated by wheat. I didn’t want him to miss out on the fun celebrations of having that 1-year-old big boy birthday cake. I got to work making a gluten-free, dye-free, refined sugar free cake, frosting and all. It was 100% delicious! You would never know there was anything different about this cake unless I told you. The best part, I didn’t feel guilty or worry he was having too much or going to have a sugar crash because this cake was made with only real ingredients that are actually good for you. Yes, a cake that is good for you. I know, exciting stuff! So this birthday, celebrate just a little more, let loose and enjoy because yes, you can have your cake and eat it too!

(1 year old Alexander loving his gluten-free, dye-free, refined sugar free birthday cake)

Gluten-Free Birthday Cake

Makes 2, 6×2 in cakes or 1, 9 in cake

1/3 cup melted butter, coconut oil or regular cooking oil
2.5 cup almond flour
4 eggs
1/2 cup honey
2 teaspoons lemon juice
2 teaspoon vanilla or almond extract
1 teaspoon baking soda
¼ teaspoon salt

Preheat oven to 325 degrees. Lightly grease and line pan bottom with a circle of parchment paper.

In the bowl of a food processor, combine all ingredients and process for 45 seconds until smooth, scraping down the sides if necessary.

Pour mixture into prepared pans (dividing batter evenly if using two-smaller pans). Place cake on the center rack and bake for 30 minutes until toothpick inserted in the center comes out clean.

Let cool in pan for 20 minutes, loosen side and invert onto a cooling rack. Remove parchment paper and cool completely before frosting.

Cakes can be frozen unfrosted for up to 1 month. Allow cakes to cool completely and wrap tightly in plastic wrap and then foil.

Frosting:

1 stick butter, softened
¼ cup full fat coconut milk
¼ cup coconut flour
½ cup honey
1 teaspoon vanilla extract

Combine all frosting ingredients in a mixer or blender. Blend well until mixture is smooth and creamy (it will be a little runny but will thicken as it sits). Allow mixture to sit for 20 minuets before frosting on completely cooled cakes.

Cakes can be frosted and kept refrigerated overnight or frozen for up to 2 weeks.

I tinted some of the frosting with Turmeric to make it yellow. Note the turmeric did stain Alexander’s closes pretty badly so I would recommend putting baby in a simple onesie before letting them dive in.

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Easiest Basic Cake Ever

April 23, 2015April 23, 2015 Rachel Sherwood

(Easy Basic Cake Recipe shown with Blueberry Sauce)

To be honest I am not much of a cake-lover but everyone needs an easy basic cake for last-minute parties or maybe just to satisfy a quick sweet tooth craving. I love this easy basic cake because it only uses a few ingredients that I almost always have on hand. There are no fancy mixing methods, it freezes extremely well and it can simply be transformed into so many unique flavors and applications that guests would never guess that you are continually serving the same basic cake recipe. This Easy Basic Cake has great flavor and texture, it’s rich and dense so it can hold a variety of toppings, but light enough to hold it’s own with the classic dusting of powder sugar for embellishment.

Vanilla Olive Oil Cake

1 ½ cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup honey or vanilla yogurt
1/3 cup olive oil
2 large eggs
2 teaspoons vanilla

Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch round cake pan and dust it with flour.

In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In a medium bowl, whisk the wet ingredients: yogurt, oil, eggs, and vanilla.

Pour wet ingredients into the dry ingredients and mix just until moistened. Scrape the batter into the prepared pan, bake until light golden and a toothpick comes out clean; about 30-40 min.

Let the cake cool in pan for 5 min then remove to a wire rack to cool completely.

Dust with powder sugar or drizzle or make it your own with one of the suggestions below.

For variations of this cake try one of these and make it yours.

Use almond, orange or lemon extract in place for half of the vanilla.
Add citrus zest from lemon, limes or oranges.
Serve with warmed fruit preserves or compote.
Bake in a loaf pan (this will take 5-10 minutes longer to bake) I love to slice it like pound cake or use it in a trifle. (You can also take a slice off a frozen loaf and toast it with butter for super quick treat.)
Split the cake in half and fill with Fresh Raspberry Sauce or lightly drizzle with liquor like limoncello, amaretto or Grand Marnier.
Served with whipped cream and berries.
Top with chocolate or Carmel sauce.
Sprinkle powder sugar glaze with toasted coconut or nuts.