gluten free spice cake

Name: Gluten Free Spice Cake
Cook time: 50 min
Yield: 8
Ingredients: ## THIS IS THE FLOUR BLEND OR YOU CAN USE PAMELA'S GLUTEN FREE BAKING AND PANCAKE MIX; 2 1/2 cup(s) garbanzo/fava bean flour; 3/4 cup(s) potato starch or cornstarch; 3/4 cup(s) tapioca flour; 1/2 cup(s) sorghum flour; 1 1/2 teaspoon(s) xantham gum; 1 3/4 teaspoon(s) b. soda; 3/4 teaspoon(s) salt; ## REMAINING INGREDIENTS; 1 tablespoon(s) ground ginger; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg or mace; 1/4 teaspoon(s) grd cloves; 1 1/2 cup(s) milk (cow, almond, rice, soy or coconut); 1 1/2 cup(s) light brown sugar; 1/4 cup(s) butter; 1/4 cup(s) safflower oil; 1/3 cup(s) molasses; 1 teaspoon(s) vanilla; 2 large eggs, lightly beaten; ## SEVEN-MINUTE COFFEE FROSTING **; 1 teaspoon(s) espresso granules or instant coffee (gluten free); 1 teaspoon(s) hot brewed coffee; 3 large egg whites (trader joe's carries egg whites in a carton); 1 1/4 cup(s) sugar ( i use coconut sugar); 1/4 teaspoon(s) crm of tarter; 3 tablespoon(s) cold water; 1 teaspoon(s) vanilla

(1 RATING)

78 Pinches

kat childs

NC, CA

Updated on Jun 29, 2011

Great with coffee and wouldn't know it was gluten free. Its a bit time consuming but not to bad and worth it.

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prep time

cook time 50 Min

method ---

yield 8-10 serving(s)

Ingredients

THIS IS THE FLOUR BLEND OR YOU CAN USE PAMELA'S GLUTEN FREE BAKING AND PANCAKE MIX
2 1/2 cups garbanzo/fava bean flour
3/4 cup potato starch or cornstarch
3/4 cup tapioca flour
1/2 cup sorghum flour
1 1/2 teaspoons xantham gum
1 3/4 teaspoons b. soda
3/4 teaspoon salt
REMAINING INGREDIENTS
1 tablespoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg or mace
1/4 teaspoon grd cloves
1 1/2 cups milk (cow, almond, rice, soy or coconut)
1 1/2 cups light brown sugar
1/4 cup butter
1/4 cup safflower oil
1/3 cup molasses
1 teaspoon vanilla
2 large eggs, lightly beaten
SEVEN-MINUTE COFFEE FROSTING **
1 teaspoon espresso granules or instant coffee (gluten free)
1 teaspoon hot brewed coffee
3 large egg whites (trader joe's carries egg whites in a carton)
1 1/4 cups sugar ( i use coconut sugar)
1/4 teaspoon crm of tarter
3 tablespoons cold water
1 teaspoon vanilla

How To Make gluten free spice cake

Step 1

Preheat oven to 325. Grease a 9 inch-round nonstick pan. Line the bottom with waxed paper, then spray again. Sift the flour blend and spices into a lg bowl. Combine the milk and sugar in a heavy saucepan and bring just to a boil over medium heat. Remove from the heat and add the butter, oil, molasses, and vanilla. When the butter had melted, add the butter mixture to the dry ingredients and mix thoroughly blended. Add the eggs and mix until blended. Pour the batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. Invert the cake onto a plate, remove the paper, and cool completely.

Step 2

Directions for frosting Dissolve the coffee in the hot water or hot coffee; set aside. in a double boiler over boiling water, combine the egg whites, sugar, crm of tarter, and cold water. Beat with an electric mixer on high for 7 minutes, or until soft peaks form. Remove the meringue from the heat and stir in the vanilla and reserved coffee liquid with a spatula until desired spreading consistency. Use immediately. **Makes enough for 8" layer cake; 10 servings Great for the spice cake or a chocolate cake. You can vary the flavor: omit the coffee for a vanilla frosting or use lemon or orange extract for a citrus flavor.
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