I took one of my old recipe books, and started to make the recipes gluten-free. This was a favorite when we could still eat gluten-containing food. Now I’ve made it gluten-free.
0,5 litre gluten-free flour 1 teaspoon of baking soda 4 eggs 2 dl brown sugar 2 dl oil 2 teaspoons ground cinnamon 4-5 apples nuts to taste
I mixed the flour with the baking soda. I washed the apples, cut out the core and cut them into slightly larger cubes. I mixed the eggs with a mixer until foamy.
Then I just worked with a wooden spoon, adding the sugar first, then added the oil, slowly dripping it, mixing it all together.
I mixed the flour into the mixture and finally added the diced apples.
I mixed it thoroughly and put it in a baking pan lined with baking paper. You could sprinkle the top with chopped nuts and hazelnuts, but we’re allergic to those, so I left them out. I baked it in a preheated oven at 180 degrees Celsius for 30 minutes, however the baking time somewhat depends on the oven itself.
When still warm, I cut it into triangles and sprinkled the top with cinnamon powdered sugar. It was delicious, not dry, not powdery, more like a succulent cake.
Do you know the joke when the little bunny goes into the patisserie and always asks if there is a carrot cake? The end is the same here: there isn’t. Because we are allergic to carrots. However, Easter is coming, so I asked around for advice, then searched for the Carrot cake recipe I haven’t used for 5 years. Now, let’s get rid of gluten and lactose! Be as it may, let’s try it!
My husband has a sweet tooth, according to him everything that is sweet can only be good. My son isn’t that accepting anymore, but when he got his first bite and I heard, “Hmmmm …” that was a really good sign. 🙂
The cake was delicious. And the cream! I didn’t remember how heavenly it was. I think the rich taste and the texture will nicely fit in other cakes as well.
Preparation time: 90 min
250 grams of gluten-free cake flour 2 teaspoons baking powder 1 teaspoon baking soda 1.5 teaspoons ground cinnamon 0.5 teaspoon ground ginger powder 0.25 teaspoon nutmeg 0.5 teaspoons of salt 180 ml rapeseed oil 4 eggs 300 grams of brown sugar 100 grams of white sugar 125 grams of apple sauce 1 teaspoon vanilla extract 300 grams of grated sweet potatoes
For the cheese-cream frosting
220 grams of lactose-free cream cheese 115 grams of butter 240 grams of powdered sugar 1 pack of vanilla sugar
1. I peeled the sweet potatoes, grated them the same way I grated the carrots long ago. I mixed the dry ingredients of the dough.
2. I whipped the eggs until they became hard and mixed them with the remaining ingredients into a smooth texture and then added the flour mixture as well. I put it in a baking sheet which I lined with baking paper, then I baked it at 180 C (~350 F) for approx. 1 hour. Next time I’m going to take the dough in two and bake them in a baking sheet for pies separately, I think it will be better. The baking time somewhat depends on the oven the needle test shows whether it’s done.
3. While the dough was baking, I prepared the cream. I mixed the butter – which I kept at room temperature beforehand – with the cheese cream until it became smooth. Later I added the sugar and vanilla sugar. I put it in the fridge until use.
4. Once baked but still hot, I cut the dough in half with the help of a thread, to cool it down faster. I put half of the cream on the lower half as a filling, then placed the other half on top.
5. Unfortunately, it’s hard to get gluten-free decorations here. I used to make them from marzipan, but we became allergic to almonds (among other things). So I can only use these little wafer flowers that don’t look great on white cream. My apologies. But if not me, believe my family, that it is absolutely delicious and deserves its place on the Easter table!
6. I baked the cake for my children again for Easter. I split the dough in two and baked them in two baking sheets for pies for over 40 minutes. The texture of the dough was great, I could shape it easily. The cream was the same because it tasted phenomenal. All the decoration was gluten free, the bunnies were made of fondant and food coloring, the gluten free chocolates were bought in a store.