The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Orange Almond Gluten Free Cake YUM

  • Pin It
Foxkins's picture
Foxkins

Orange Almond Gluten Free Cake YUM

We had your cake at the market on Wed and it is WONDERFUL.  For a seven year old that has to press her nose to the window at most bake shops, she was thrilled at your yummy cake.  Glad to see you expanding.  And as I know..Gluten-free is not taste free...You have outdone yourself.  Keep it up.  Next time I'll but the whole cake!

clazar123's picture
clazar123

Who made the cake you are refering to? Was it someone on this forum?

Foxkins's picture
Foxkins


Pane D'Amore in Port Townsend.. made the cake.  

 

BettyR's picture
BettyR

 

 

can be made at home. I make them for my son-in-law who has Crohn's disease and can't eat any kind of grain at all. I get my almond flour from Honeyville Grain company.

 

Almond Flour Fudge Cake

Cake:
4 cups almond flour – scooped –16 ounces
2 cups Splenda (liquid equivalent or granular)
1/2 cup honey
1/2 cup cocoa - I like the Hershey's Special Dark
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons vanilla
1/3-cup oil
4 eggs
1-cup sour cream

Frosting:
1/2-cup butter – 1 stick – room temp
1 large egg – room temp
1/3 cup honey
1/3 cup Splenda
8 ounces cream cheese – room temp
1 teaspoons vanilla

Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Pour into prepared pan and bake at 350° for 25 to 30 minutes or until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch. Do not over cook…cake should still be moist. Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Beat butter with electric mixer until light and fluffy. Add sweeteners and beat well scraping sides of bowl as needed.

Add the egg and beat until very fluffy…beat in vanilla.

Add softened cream cheese a little bit at a time beating until fluffy after each addition.

Frost cake...store in frig.

 

~~~~~~~~~~~~~~~~~~~~~~~

Carrot Cake

Cake:
4 cups almond flour – scooped
1-1/2 cups Splenda

1/2 cup honey
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 tablespoons vanilla
1/4-cup oil
4 eggs
1/2-cup sour cream
1/2 pound frozen carrots – thawed – finely chopped
1 cup chopped pecans

Frosting:
1/4-cup butter – softened
8 ounces cream cheese – softened
1 teaspoons vanilla
Sweetener to taste

Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Stir in carrots and pecans. Pour into prepared pan and bake at 350° for 35 to 40 minutes or until toothpick inserted in the middle of the cake comes out clean and cake is firm to the touch. Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Combine ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

melinda-dawn's picture
melinda-dawn

I don't bake with splenda, is the sugar-splenda ratio one to one?

BettyR's picture
BettyR

but I would start off with a little less sugar and taste the batter to see if it's sweet enough. Splenda is supposed to measure the same as sugar but it's not quite as sweet so people tend to use more than they would of sugar.