Pear Ginger Cake - GF

Years ago I bought this little cookbook from the craft store for $2.99. It is Cookshelf Italian by Penny Stephens. It has a lot of amazing looking recipes in it. The only recipe I have tried is the Pear Ginger Cake, and that I have made 4-5 times. It is beyond words! After I started eating healthier and eating gluten free I stopped making it. About a year ago I tried making it gluten free. That was a failure. Now that I know more about gluten free baking I decided to give it another shot. The result? Fantabulous Pear Ginger Cake. It is so moist! The ginger is surprising, but oh so perfect with the sweet warm pears.

* This recipe is linked to Allergy Friendly Friday and Slightly Indulgent Tuesday. Check out the other amazing allergen friendly recipes.

Gluten Free Pear Ginger Cake

Adapted from Cookshelf Italian by Penny Stephens

Makes 1 - 8" round cake

3/4 C oat flour (you can grind your own from old-fashioned rolled oats)

1/2 C brown rice flour

1/4 C almond flour

1 C + 1 TB coconut palm sugar

3 tsp ginger powder

1 tsp xanthan gum

12 TB + 2 TB butter, softened (or non-hydrogenated dairy free substitute such as Earth Balance)

3 eggs, beaten

1 lb pear (2-3 pears), peeled, cored and thinly sliced

1. Preheat oven to 350 degrees. In a medium bowl whisk together flours, 1 cup sugar, ginger and xanthan gum. In a separate bowl whisk 12 tablespoons butter and eggs until well combined. Add the wet ingredients to the dry ingredients and whisk until well combined.

2. Pour the batter into a greased 8" round cake pan. Arrange the pear slices over the batter in a circular patter. Sprinkle with remaining sugar and dot with the remaining butter. Bake for 35-40 minutes until golden brown and a toothpick inserted in the middle comes out clean. Serve the cake warm with ice cream or whipped cream, if you wish.

Raw Cake Pop Challenge - Strawberry Shortcake - GF

I recently saw a post at Vegan Culinary Crusade about a Raw Cake Pop Challenge. Raw and vegan cake pops...raw, as in none of the ingredients are heated above 105 degrees. Not raw as in taking uncooked cake batter and trying to form balls out of it. True raw foodies do not eat anything that is heated above 105 degrees, preserving the nutrients and enzymes that support proper digestion and a healthy immune system.

I was intrigued by this challenge! I use raw recipes a lot. I try to eat a good amount of my fruits and vegetables raw. I follow a lot of raw food bloggers because the recipes are healthy and nutritious. And the desserts...oh my, raw desserts are stupendous! Have you seen my recipe for Raw Pineapple "Custard" Pie? Pure heaven. How about the Raw Strawberry Lemon Cheesecake. Lovely.

So, on to the Raw Cake Pop Challenge. I wanted to do something original. Raw chocolate recipes are everywhere, I decided not to do chocolate. My first attempt was key lime pie...it was okay, but not top-notch quality. My second attempt was carrot cake...still not amazing. Then I got frustrated and tried a chocolate recipe. I could have made it work, but as I mentioned I really didn't want to do chocolate. So those became Raw Cacao Snack Balls. :)

I then decided to do one of my favorite desserts: Strawberry Shortcake. My first two creations were disastrous. They tasted good, but were too mushy. I almost gave up, but I had the "candy" coating perfected. I wanted it to have that snap of a real candy coating. I just had to try one more time. I started wishing that I had it already done...then it hit me! I had some left-over crust from the Raw Pineapple "Custard" Pie in the freezer. It is divine! I can just eat it plain. In fact, I think I will start making them into little dessert balls. :)

This was a challenge, no doubt about it, but I am so happy with the results. It tastes just like strawberry shortcake!

Update 4/30/11: These should be eaten the same day. They get too mushy the next day.

Raw Strawberry Shortcake Pops

Makes 16 Pops

"Cake"

1/2 cup macadamia nuts (any nut will do, but macadamia is my favorite)

1/2 cup unsweetened shredded coconut

1 1/2 tablespoons raw agave

1/2 teaspoon vanilla extract

1 tablespoon raw almond meal

1/8 teaspoon sea salt

1/2 cup fresh strawberries, cut into small chunks

16 lollipop sticks

1. Place all ingredients, minus the strawberries, in a food processor until it resembles a crumbly, but moist dough. Transfer dough to a bowl and with a spatula mix in the strawberries, being careful to not mash them. Form the dough into 2" balls. Push a lollipop stick into each ball, about half way in (If the dough is too soft, freeze for 15 minutes). Place the lollipops standing upright in a block of foam and freeze for 30 minutes. Meanwhile prepare the Candy Coating.

Candy Coating

4 oz raw cocoa butter, grated

2 1/2 tablespoons coconut cream (1 can of coconut milk will be needed)

1 1/2 tablespoons raw agave

1 vanilla pod

2 tablespoons finely grated raw red beet (optional, for color)

1. Place the grated cocoa butter in a small bowl. Place this bowl in a larger bowl with hot tap water in it, about half way up the small bowl. Occasionally stir the cocoa butter until melted, changing the cooling water, if necessary. Transfer the melted cocoa butter to a medium bowl.

2. Open a can of coconut milk, do not shake it. You will find a thick layer of cream on top. Skim off the desired amount. You can mix the remaining cream into the milk and save for a future use.

3. Split the vanilla bean in half lengthwise. Using the blade of the knife scrape out the vanilla seeds. Add the coconut cream, agave and vanilla seeds to the cocoa butter. Beat at medium speed until well combined. Add the grated beets, stirring with a spatula until the mixture becomes slightly pink. If the mixture starts to solidify, place it over hot tap water to melt again. Using a fine wire mesh strainer, strain the beets from the liquid. If the oil from the cocoa butter has separated, whisk to combine.

4. Remove the lollipops from the freezer and spoon the coating over the pop. Place the pop back in the freezer for 5 minutes. If desired, add another layer of coating. Melt the coating again, if needed. Keep in the refrigerator until ready to serve.

Voila! Raw Strawberry Shortcake Pops. Enjoy!

Layered Grapefruit Cake with Buttercream Frosting - GF

I didn't want to post this picture. I am such a perfectionist and this is far from perfect. I just have to remind myself that this is my first cake decorating attempt...and I was in a hurry! It is still super cute, but next time I want to spend a lot more time working on it. I got the idea from I Am Baker, which you should check out if you haven't.

Yesterday was my sister's birthday. She is GF and DF so I wanted to make her a special cake. I started by looking for a GF White Cake recipe. I found this one, but wanted to add something else to the mix. I was thinking orange or lemon, and then I saw these two big grapefruits sitting in the fruit bowl. I decided to make a Grapefruit Cake. What possessed me? I'll never know. Did you know how heavenly the smell of zesting a grapefruit is? I might do it every day, just for the smell!

The cake itself was delicious. Now, as you can see from the photo, the term "white cake" is used loosely here. I used dark raw agave and coconut palm sugar so I knew it wouldn't end up white like the original recipe. The frosting was too sweet for most of us, but I don't know how to make a buttercream frosting without truckloads of sugar...I'll have to keep working on that one. It was still yummy, but you can't eat much of it. I made a few tester cupcakes before I made the cake itself and that was delicious, with just a little bit of frosting on top.

Gluten Free White Cake

Adapted from Evil Cake Lady
Makes 1 - 6" round (Double the recipe for a layered cake)

3 egg whites

1/2 C agave nectar (I used half dark raw agave and half coconut palm sugar)

3 TB butter or coconut oil, melted

1 C GF all-purpose flour blend (I used Namaste brand)

1/4 tsp salt

1 1/2 tsp baking powder

1/4 C milk (or dairy alternative)

2 tsp vanilla extract

1/4 C freshly squeezed grapefruit juice

2 tsp freshly grated grapefruit zest

1. Preheat the oven to 325 degrees. Grease and flour a 6" cake pan.

2. Beat the eggs and sweeteners on medium speed until fluffy.

3. Slowly add the melted butter or oil.

4. In a separate bowl combine all the dry ingredients. Mix well.

5. With the mixer on low, slowly add the dry ingredient to the wet. Turn the mixer back up to medium and beat until all the ingredients are well combined.

6. Add the vanilla, grapefruit juice and zest and continue to beat until the batter is fluffy.

6. Fill the cake pan about half way full. Cook for 35-40 minutes until a toothpick inserted in the center comes out clean.

7. Let cool on rack for 10 minutes before removing the cake. Let cool completely before frosting.

Buttercream Frosting

(Double or triple if making a layered cake Rose Cake)

3 C powdered sugar

1 C butter (I used Spectrum Organic Shortening to make it Dairy Free)

1 TB milk or cream (or dairy alternative)

1 tsp vanilla extract

2 tsp freshly grated grapefruit zest

1. Combine the sugar, butter and milk in a large mixing bowl. Beat at low speed until combined. Increase speed to medium and beat for 3 minutes.

2. Add the vanilla and grapefruit zest and beat for an additional 1 minute. Add more milk if needed to thin out for spreading.

New York Style Cheesecake - GF

This is one of my family's favorite recipes, even the GF haters love it. I have made this same recipe several times and it is always a hit!

Gluten Free New York Style Cheesecake

Crust
1 1/2 c raw macadamia nuts
1 3/4 c shredded, unsweetened coconut
1 t vanilla
1/2 t salt
3 T agave nectar
3 T almond flour/meal

Place the macadamia nuts, 1 c of the shredded coconut, vanilla, salt, and agave nectar in a food processor or high speed blender; process until ingredients are well combined. Pour mixture into a mixing bowl and mix in the remaining 3/4 c shredded coconut and flour.

Press mixture evenly onto bottom and sides of a greased 9 in springform pan, set aside.

Filling
4 packages (8 0z) cream cheese, room temperature
1 C agave
1/8 C coconut flour
5 eggs
1/3 C heavy cream
1 tsp vanilla extract

Preheat oven to 350 degrees. Combine cream cheese, agave and coconut flour and beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream and vanilla.

Pour mixture over crust and bake 15 minutes. Lower oven temperature to 200 degrees and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cool for 1 hour in oven with door ajar. Remove cheesecake to cool completely on a wire rack. Cover and refrigerate for at least 4 hours before serving.

*To prevent top of cheesecake from cracking while cooking run a knife around the edge of the pan before placing in oven.

Fruit Topping
2 C fresh or frozen fruit, mashed a little
1/2 C agave (or more or less to taste)

In saucepan combine fruit and agave. Cook on medium heat until boiling, turn temperature down to low and let simmer until desired consistency. Cool before serving with cheesecake.

Pumpkin Gooey Butter Cake - GF

Gluten Free Pumpkin Gooey Butter Cake

Serves 8

Crust Layer

1/4 C unsalted butter, melted

2 ounces of cream cheese, room temperature

2 C almond flour

1 large egg

1 tsp vanilla extract

1/8 tsp sea salt

3/4 C agave (I used half agave and half palm sugar)

1/2 tsp baking powder

1/4 tsp cinnamon

1. Preheat oven to 350 degrees. Mix butter and cream cheese together until smooth, then add vanilla, egg, agave and sea salt.

2. Add baking powder, and almond flour and cinnamon.

3. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool.

Filling Layer

8 ounces cream cheese, room temperature

1 stick unsalted butter, melted

1-15 oz can of pumpkin puree

3 eggs

1 tsp vanilla extract

3/4 agave (I used half agave and half palm sugar)

2 tsp cinnamon

1 tsp nutmeg

1/4 tsp ginger

1. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, agave, vanilla extract, and melted butter, and beat until incorporated.

2. Next, add cinnamon, nutmeg, and ginger, and mix just until smooth. Set bowl down on counter top a couple times to get out air bubbles.

3. Pour pumpkin mixture over crust and bake for 55-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.

Serve topped with fresh whipped cream to max out the decadence factor. Let eyes roll back in head.

Recipe Notes:
~Make these one full day before you want to serve them, so they have time to set up and reach maximum yumminess.
~If you want to make a half recipe, go for it! I made a small version in an 8 by 4 loaf pan.
~Bake this cake on the middle rack in your oven.
~Try to beat as little air as possible into the filling so it doesn't crack on top.
~You can amp up the spices if you like, using your favorite blend from a pumpkin pie recipe.

An original Paula Dean recipe, adapted by Lauren at Healthy Indulgences, adapted by Tressa

Flourless Chocolate Truffle Cake

This is delicious! Decadent and rich. I have been trying to not eat dairy so I modified a recipe and used coconut milk in place of cream.

Ingredients:

1 cup whipping cream or coconut milk
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 organic free-range eggs
1 1/2 cup coconut palm sugar

1/8 tsp stevia extract

1/4 teaspoon fine sea salt

Organic cacao powder for dusting

Instructions:

Preheat the oven to 350 degrees F. Line the inside bottom of a 9 inch springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.

In a medium sauce pan, gently heat the cream/coconut milk over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring.

Dust the cake with a sifting of cacao powder with maca and drizzle raspberry sauce (recipe to follow) over the top. Serve with a few fresh raspberries is desired.

Raspberry Sauce

2 C raspberries (frozen or fresh)

1/4 C fresh squeezed orange juice

1 T orange zest

1/2 C agave nectar

Process the raspberries in a blender until smooth (if using frozen, thaw first). Strain the raspberries through a strainer to remove the seeds.

Place the raspberries, orange juice, zest and agave in a small saucepan. Bring to a simmer over low heat. Simmer until thickens slightly. Remove from heat and cool before serving.

Key Lime Cupcakes with Cream Cheese Frosting

I made these for my birthday treat. They are delicious!!! Definitely a keeper.

Key Lime Cupcakes with Cream Cheese Frosting

Makes 3 dozen full-size cupcakes.

2 sticks (or 16 tbsp.) unsalted butter, room temperature

2 cups natural cane sugar (I used 1 1/2 cups palm sugar and 1/2 agave nectar)

3 cups flour (to make gluten free use 3 cups GF All Purpose Baking Flour and 3/4 tsp Xanthan Gum)

1 tsp. salt

1 tsp. baking soda

4 large eggs, room temperature

1 cup sour cream, room temperature

1 tsp. vanilla extract

2/3 cup key lime juice, either from real key limes (about 15 key limes) or bottled. (zest 6-7 of them limes, before you juice them, for the frosting)

For the icing:

2 sticks (16 tbsp.) unsalted butter, room temperature

2 cups (16 oz.) cream cheese, room temperature

1 1/2 cups powdered sugar

1 tsp. vanilla extract

1 TB key lime zest

Preheat the oven to 350°. Line muffin pans with paper liners or mini muffin pans with mini liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides then add the key lime juice. Turn the speed to medium-low and beat for another minute. Stop the mixer.

Sift together the flour, (xanthan gum), salt, and baking soda in a bowl. With the mixer on low speed (stir), add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 25 minutes for full-size or 15 minutes for mini. They’re done when a toothpick comes out clean. Cool to room temperature.

While the cakes cool, make the icing. Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed until the sugar incorporates, then turn it up to high and whip for about 3 minutes. Spread the frosting generously on top of each cupcake.

For fancier frosting, put the icing in a gallon sized ziploc bag and refrigerate for 15 minutes. Cut the bottom corner of the bag and pipe a dot of frosting on, then pull up. Continue until the surface of the cake is covered.

Makes 3 dozen full-size cupcakes.

Original recipe here.

Strawberry Shortcake - GF

My dad's favorite dessert during the summer is Strawberry Shortcake so for Father's Day we gave him one entire cake just for him. I also made a gluten free version for those of us that are GF. It turned out great! It is a little time intensive, but worth it.

Gluten Free Angel Food Cake

12 egg whites, at room temperature
1 C GF flour blend (I used this one)
1 tsp cream of tartar
1/4 tsp salt
1/2 C agave nectar
1 TB GF vanilla extract
1 1/2 tsp lemon juice

Separate egg whites in a stainless steel bowl, cover with plastic wrap, and let them come to room temperature. This takes about an hour. If you’re in a time-crunch, put your egg whites in a zip-lock bag and place the sealed bag in warm tap water for about 10 minutes. This will bring them to room temperature quickly.

Preheat oven to 325 degrees. Position a rack in the lower middle portion of the oven.

Triple sift the flour. Set aside.

Beat the egg whites on low speed until they are beginning to break up and are frothy. Add the cream of tartar and salt, increase speed to medium and continue to beat until the egg whites are billowy mounds. Pour the agave about one tablespoon at a time into the egg whites until all agave is incorporated and the eggs are at the soft peak stage. This means that the peak will form and then fold over on itself. Beating the eggs to stiff peaks will make it difficult to incorporate the flour without deflating the whites. Pour in vanilla and lemon juice. Mix until just incorporated.

Sift the flour over the egg whites about 3 tablespoons at a time and fold in very gently, making sure to cut down into the bottom of the batter and lift it up over the rest of the whites. Resist the temptation to move quickly or stir.

Pour batter into angel food cake pan (or two loaf pans) and cut through batter with a knife, going around pan, to remove any large air bubbles. Smooth top of batter with a spatula. Bake for 50 – 60 minutes (0r about 40 minutes if you use loaf pans) until golden brown and cake springs back when firmly pressed. Check cake after 50 minutes as oven temperatures vary.

When cake is finished, remove from oven and immediately invert on a cake platter. Let cake cool completely, 2-3 hours. To remove cake from pan, place pan on it’s side on the countertop. Use a long, thin, flexible spatula to cut around the edge of the cake, always pushing against the pan. Pop the bottom of the cake pan up. Use a long, thin boning knife to cut around the core. Use the long thin spatula to release the angel food cake from the bottom.

Strawberry Sauce

2 lbs fresh strawberries

agave to taste

Mash strawberries and use agave to sweeten to taste.

Agave Sweetened Whip Cream

2 C Heavy Whipping Cream

1/3 C agave
1 TB pure vanilla extract

Whip cream until thickens. Gradually add in agave and vanilla and beat until soft peaks form.

* Recipe adapted from a recipe over at Simply Sugar and Gluten Free

Raw Strawberry Lemon Cheesecake - GF

This recipe is raw, gluten free, dairy free....basically is sounds like a recipe that can't be good, but you would be wrong. It is amazing! My cousin that is lactose intolerant and doesn't eat healthy at all, absolutely LOVED it.

Gluten Free Strawberry Lemon Cheesecake

Graham Cracker Crust:

• 1 c Almond meal
• 1/2 c Dates
• 1 tbls Agave Nectar
• 1 tbls Filtered Water
• Pinch of Celtic Sea Salt

1. To make the crust, process the dates in a food processor until they form one ball.

2. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending.

3. Press in the bottom of an 8″ spring form pan (I happened to have access to this lovely heart shaped pan), being sure to create a hill at the edges as show in the pictures above.

Lemon Cream Cheese Filling:

• 1 1/2 c Cashews
• 1/2 c Lemon juice
• 1/4 c Coconut Oil, melted
• 1/4 c Agave Nectar
• 2 tbls Filtered Water
• 1 tbls Lemon zest
• Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder

1. Add all the ingredients in a blender and blend until completely smooth.

2. Pour the filling over the crust and smooth out with a spatula.

Strawberry Topping

• 1 c Strawberries, chopped
• 1 tsp Agave Nectar

1. Blend the strawberries and agave in a blender, very briefly. You want to have a chunky consistency with small pieces of strawberries.

2. Spoon over the top of the Lemon Cream Cheese Filling. Let set in the fridge overnight (or freeze for about and hour and a half).
2. To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Makes 1-8″ Cheesecake

Thanks to Cybele Pascal for creating her Allergy Free Friday and Brittany at Real Sustenance for April in the Raw; events for sharing awesome recipes! I have recently discovered these sharing events and I love seeing the recipes and discovering new blogs.

Coconut Flour Carrot Cake - GF

My sister that hates any "healthy desserts" loved this cake. It is moist and yummy!

Gluten Free Carrot Cake

1/2 C butter, melted

1/2 C coconut milk

12 eggs

1 tsp vanilla

1 C sweetener (I used 1/2 palm sugar and 1/2 agave)

1 tsp salt

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1 C sifted coconut flour

1 tsp baking powder

2 C finely grated carrots

1 C crushed pineapple, drained

1/2 C nuts, chopped

Frosting

Combine butter, coconut milk, eggs and vanilla. In a separate bowl mix together sweeteners and spices; stir into wet mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in carrots, pineapple and nuts. Pour batter equally into 2 greased 8 or 9x1 1/2 - inch layer cake pans or one 9x9x2-inch pan. Bake for 35-40 minutes or until knife inserted into center comes out clean. Cool. Cover with Cream Cheese frosting.

Cream Cheese Frosting

This delicious frosting is easy to make and saves you 3,000 calories over the sugar equivalent and tastes better.

Ingredients:

1/2 cup unsalted butter (1 stick) at room temperature

8 oz. cream cheese at room temperature

1 tbsp. lemon juice

2/3 cup agave

Steps:

Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.

Chocolate Cupcakes - GF

After being MIA for awhile, I am now back!


Gluten Free Chocolate Cupcakes

1 TB butter or coconut oil
1/4 C cocoa powder
1 TB coconut milk
3 eggs
3/4 C agave (I used 1/2 agave & 1/2 coconut sugar crystals)
1/4 tsp salt
1/4 tsp vanilla
1/4 C sifted coconut flour
1/4 tsp baking powder

In a saucepan on low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together coconut milk, eggs, sugar, salt, and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups or muffin papers. Bake at 375 degrees F for 16-18 minutes. Let cool and top with frosting. Makes 6 cupcakes.

Frosting

2 oz of cream cheese, room temperature
1/2 tsp vanilla extract
1/4 C agave nectar

Cream all ingredients together and refrigerate until ready to use.

*Adapted from a recipe in Cooking with Coconut Flour by Bruce Fife