Input Request: Non-Gluten Birthday Cake Ideas

by Lindsay on Apr 28, 2008 in recipes & kitchen tips

As Karis’ birthday is this coming Sunday, I have been trying to figure out a cake option! Looking for a non-glutenous cake recipe or any other ideas to celebrate her cute little 1st birthday…Any recipes out there to share? Would you consider forwarding it my way? I would greatly appreciate it!

I should note that Karis eats brown rice, millet, quinoa and oats, but not sweeteners yet. Not sure when I should add these or spices for that matter into her diet.

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This post was written by Lindsay who has written 770 posts on Passionate Homemaking.

5 Responses to “Input Request: Non-Gluten Birthday Cake Ideas”

  1. Michele Apr 29, 2008 at 6:44 pm #

    For Gen’s 1st birthday, I made her cranberry muffins with (real) whipped cream on top. They weren’t gluten-free, though. Maybe you could find a Gluten-Free muffin recipe, instead of a cake recipe? Then it might not call for as much sweetener as a cake would. The muffins were sweetened with juice.
    For Gen’s birthday dinner, we took her out to the kids’ restaurant “Peanut Butter & Ellie’s” in Portland. She loved it!
    Hope she has a wonderful day! :)
    Blessings,
    Michele
    http://www.frugalgranola.blogspot.com

    Reply
  2. Beth Apr 29, 2008 at 6:41 pm #

    I have to eat gluten free, so I have several really good cake recipes. I love this one. It comes out almost like an angel food cake, only lemony. This is the one I think I’ll make for Isabella’s birthday. I try to keep Bella from the sugar as well, but I figured she’s not going to eat enough of this cake to really cause any problems. You could always experiment and sub with honey or agave. I hope Karis has a good birthday!

    4 eggs
    3/4 cups sugar
    1 tsp GF vanilla extract
    2 1/2 tblsp vegetable oil (I use sunflower)
    1 tblsp lemon zest (about 2 lemons)
    2 tblsp lemon juice
    1/2 cup white rice flour
    1/4 cup potato starch flour
    1 1/2 tblsp cold coffee (sounds weird, but it works!)

    1. Separate eggs, beat egg whites until stiff but not dry.
    2. Beat egg yolks and sugar together in separate bowl.
    3. Add vanilla, oil, coffee, lemon peel, lemon zest, and flours. Mix until smooth.
    4. Gently fold in egg whites, being careful not to smash the air out too much.
    5. Pour into a greased 9″ cake pan or greased and floured bundt pan.
    6. Bake at 350 degrees for 30 minutes.
    7. Remove in cool upside down on cooling rack.
    8. When cool, use a knife to cut around sides of pan, and then lift the cake out.
    9. You can frost with buttercream frosting or frosting sauce, or just powdered sugar.

    **This is a fairly small cake, so in the past I have doubled the recipe to make a two layer cake. It’s really good with vanilla buttercream frosting.

    I also have a really great chocolate cake recipe if you are interested. Just email me if you want it!

    Reply
  3. rachel chitra Apr 29, 2008 at 6:22 am #

    How about a carrot cake? Carrots add variety and also provide substantial amounts of vitamin A and fibre. Cinnamon, nutmeg, honey and jaggery (or sugar instead as I don’t know if u get jaggery in the US anyway try Indian stores: healthier than white sugar) impart delicious flavours to this cake.

    U will need
    1 1/2 cups flour
    1 teaspoon cinnamon powder
    1/2 teaspoon nutmeg powder
    1\2 teaspoon baking powder
    ½ cup butter
    2/3 cup honey
    ½ cup jaggery (finely grated)

    2 cups carrots (finely grated).
    Like u melt the butter, honey and jaggery over a low flame. Then let it cool. U sift the flour with the cinnamon, nutmeg and baking powder (plus rose essence or a pinch of saffron; if u can get ur hands on it). Then u mix this with the carrots and the butter mixture and pour into a greased pan. U have to heat the oven before u bake to about 180 C. U place the pan inside the oven and bake for 40 minutes till a knife comes out clean if u put it in. Then u cool for an hour.
    Of course if u add icing, it will become glutenous.

    Reply
  4. Lynds G Key Apr 28, 2008 at 7:13 pm #

    I have gone gluten free for years with ice cream , jello , or punkin pie style alternatives.

    Reply
  5. Debra Apr 28, 2008 at 5:24 pm #

    Here is our standard chocolate cake (GFCF). Very simple and tasty.

    Wacky Birthday Cake

    Dry:
    2 c. rice flour
    1 c. tapioca flour
    1/2 c. carob powder
    2 tsp. baking soda
    1 tsp. salt
    1 tsp. xanthan gum
    1/8 tsp. stevia powder

    Wet:
    2/3 c. oil
    1 c. maple syrup
    1 tsp. vanilla
    2 c. cold water

    Mix dry, then add wet. Pour into greased pan, bake 350 for 30-40 min.

    I also love Carol Fenster’s Special Diet Celebrations Cookbook. It has a favorite of my husband’s, the Groom’s cake. It’s a bit more involved but good.

    Chocolate Raspberry Groom’s Cake

    1 c. brown rice flour
    1 c. potato starch
    1/2 c. tapioca flour
    1 c. cocoa powder
    2 tsp. xanthan gum
    2 1/2 tsp. baking soda
    1 1/2 tsp. salt
    2 c. brown sugar or maple sugar
    1 T. vanilla extract
    1 c. milk (rice, soy, cow)
    1 c. butter or Spectrum oil spread
    2 T. egg replacer powder, 4 T. water
    1/4 c. warm coffee or water
    1 c. thoroughly crushed raspberries
    Raspberry Filling (see below)
    1/2 c. raspberry jam (slightly warmed)
    Chocolate Frosting (see below)

    Preheat oven to 350. Coat two 9-inch cake pans with cooking spray and line with waxed paper or parchment paper. Spray again. Set aside.

    Place all ingredients, except hot water or coffee and raspberries in large bowl and blend with electric mixer. Add hot water or coffee and raspberries and mix until thoroughly blended. Pour into prepared pans. Bake two layers for 35-40 minutes or until toothpick comes out clean. Cool for 5 minutes. Turn cakes out of pans onto rack and remove paper. Cool thoroughly.

    Slice each layer in half horizontally (I don’t do this). Have Raspberry Filling ready. To assemble, place first layer on cake stand. Brush with thin layer of raspberry jam. Spread a layer of Raspberry Filling on top of jam. Top with next cake layer. Repeat process with remaining layers (if using more than two layers).

    Prepare Chocolate Frosting and quickly drizzle over top of cake and down sides. Frosting hardens quickly so work fast. Chill cake for 30 minutes. Decorate with fresh flowers and fresh raspberries sprinkled around cake. (Special Diet Celebrations, Carol Fenster)

    Raspberry Filling

    2 c. fresh raspberries
    1/2 c. sugar
    2 T. cornstarch or arrowroot
    1 tsp. almond extract (or vanilla but almond is good)

    Mash fresh raspberries in small bowl until thoroughly crushed. Press mixture through sieve and discard seeds. Place crushed raspberries and sugar (or fructose) in small saucepan and whisk in cornstarch. Place pan over medium heat, stirring until mixture thickens. Cook and stir two minutes more. Remove from heat. Stir in almond extract.

    Transfer to small bowl, cover and refrigerate for at least 2 hours. Makes about 1/2 to 2/3 cup, which is enough filling for one layer in a two-layer cake. Double recipe if you wish to put this filling between two layers.

    Chocolate Chip Frosting

    1 c. gf/df chocolate chips
    1/8 c. maple syrup or honey
    1/8 c. milk (cow, rice, soy)
    1/2 T. almond butter or butter
    1/2 tsp. vanilla extract

    Place all ingredients in glass bowl and microwave for 2 minutes, stopping and stirring after one minute. (I end up having to microwave about 3-4 minutes, stirring every 1 minutes.) Use frosting immediatel or it will begin to harden. Drizzle over cake.

    Reply

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