Failsafe Cakes
7. Cakes
Basic Plain Cake / Variations
Butter Cake
Chick Pea Cake
Daniel's Little Cakes GF DF EF
Marble Cake GF
Pear Cake (NO EGGS)
Cakes
Combine all ingredients. Beat for 3 minutes or until slightly thicker and SPECIAL OCCASION VARIATIONS 1. Add 1/4 cup poppyseeds (soaked in the water for 1 hour) to the mix. Ice 2. Split in two. Fill with Caramel Sauce (see below) and Milk free cream
3. Add 2 teaspoons instant decaf. coffee. Increase sugar to 1 cup.
4. Double quantities of everything except the egg. Bake in lamington tin
2 eggs
2 tablespoons oil
3/4 cup sugar
1 cup rice flour
2 tsp gf baking powder
1/2 tsp xanthan gum
1/2 cup water
lighter in appearance. Cook in greased, lined ring tin or loaf tin at 180
degrees for about 40 minutes or until cake springs back when lightly
touched.
with icing flavoured with citric acid. I don't know whether poppyseeds are
safe in this quantity, but we haven't had problems with I slice cake each.
(page 87 Friendly Food). Dust top with icing sugar.
Replace rice flour with 3/4 cup rice flour and 1/4 cup arrowroot. Bake in
20 cm round tin. Ice with coffee icing with a bit extra margarine to make
it creamy. This cake is very moist and a bit sticky on top, so you need to
be careful to turn it back the right way straight away when you remove it
from the tin, or you could make a hole in the top.
(about 23 x 30 cm). Ice with plain icing. This cake is very soft, and has
been very popular in our house recently.
I mostly bake with normal recipes for plain cakes, etc, substituting rice
flour, baking powder and 1/2 tsp xanthan gum for SR flour. I have found
this to be quite successful for cakes. I try to choose recipes with a low
proportion of flour, as I think they are more likely to be successful. This
does mean that these recipes are relatively high in sugar, though some of
them are quite low in fat.
Caroline
185g butter
Mix it all together on low speed, bake in moderate oven for 1 1/4 hours or until cooked.
1.5 cups caster sugar
3 eggs
1.5 cup self raising flour
3/4 cup plain flour
1 cup water
2 cups cooked or canned chickpeas, drained (I used one 15 oz can which was 1 3/4 cups)
1/3 cup syrup from tinned pears
4 large eggs, room temp.
1 cup packed brown sugar (I used 1/2 cup brown and 1/2 cup white)
1/4 cup carob (can omit - substitute cornstarch )
1/2 teaspoon baking powder (I used 1 tsp.)
1/4 teaspoon baking soda (I omitted this)
cooking spray or oil (I just put wax paper on the bottom of the pan which worked well)
Preheat oven to 350 degree. Cut and place wax paper in the bottom of a 9 inch round cake pan. In the blender, process chickpeas and orange juice until very smooth. Add eggs, one at
a time, pulsing after each addition. Add remaining ingredients and blend well (this will be a thin mixture). Pour into pan and bake for 45 - 50 minutes or until knife inserted in middle comes out clean.
DANIEL'S LITTLE CAKES GF DF EF
¼ cup nuttelex Cream nuttelex, sugar and oil with beaters, Add sifted flour and bicarb alternately with rice milk, mix well, place in patty pans and bake at 180 degrees for about 10 minutes.
Ice with pure icing sugar and water.
¼ cup caster sugar
1 ½ cups rice flour
3 tablespoons canola oil
1 – 1 1/4 cups rice milk
1 teaspoon bicarb soda
Beat eggs until foamy, add sugar and beat until thick. Beat in citric acid, nuttelex and
milk and then fold in sifted flour with beater. Pour 2/3 batter into greased and floured tin. Mix carob powder blended with water into remaining batter and pour on top. Bake at
180 degrees in a fan forced oven for about 30 minutes. Turns out nice in a ring tin. Ice with icing sugar mixed with ½ teaspoon citric acid.
125g melted nuttelex
1 cup self raising flour
2 tablespoons carob powder
2 tablespoons warm water
3 eggs
½ cup sugar
½ teaspoon citric acid
60 mls rice milk
Jenny S
Cream margarine and sugar. Add pear to which bicarb soda has been mixed. Stir in flour, xanthan gum and baking powder. Pour into greased and lined 20 cm round cake
tin and bake in a moderate oven (180 degrees) for 45-60 minutes. When cool, ice with plain icing or icing flavoured with 1/4 to 1/2 tsp citric acid. Sometimes I have made 2/3 this quantity in a ring tin.
125 g margarine (you could try oil if margarine is a problem)
1 cup sugar
1 1/2 cups warm stewed pear (sometimes I just warm and mash tinned pears)
2 tsp bicarb soda
2 cups rice flour
1 tsp xanthan gum
1 tsp baking powder
I think one of the advantages of this cake is it doesn't use an egg
substitute as such, the pears are the egg substitute.
I found the original recipe in a newspaper, and it just happened to have no
eggs, so I saved it to use for my childrens first birthday cake, as I didn't
introduce eggs to my youngest three children's diets until they were over
twelve months. It was very successful, though in those days we used wheat
flour, so the taste/texture was a little different.
Caroline