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Desserts

Recipe: Gluten-Free Yellow Cupcakes

Last Updated on by the Celiac-Disease.com Staff

Interested in making homemade gluten-free cupcakes? Here is a nice cupcake recipe I discovered awhile ago that I have since tried and really enjoyed. Give it a try and let us know how you like it in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Yellow Cupcakes with Frosting

Cupcake Ingredients:

  • 1 package gluten-free Pantry Old Fashioned cake mix
  • 1 package Jello vanilla instant pudding
  • 1/2 cup sugar
  • 4 extra large eggs room temperature
  • 1/2 cup canola oil
  • 3/4 C orange juice
  • 1 Tablespoon plus 2 teaspoons good vanilla extract

Note: Do not use the instructions on the side of the box.

Baking Instructions:

  1. Preheat the oven to 350 degrees.
  2. Mix the wet ingredients in a large bowl.
  3. Add the dry ingredients and beat on high speed for two minutes.
  4. Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
  5. Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Vanilla Buttercream Frosting Ingredients:

  • 1 pound confectioner’s sugar
  • 1 stick (8T) of good unsalted butter, softened
  • 2 teaspoons good vanilla extract
  • ¼ cup of milk

Instructions:

  1. Combine half of the sugar with the butter and beat on low speed.
  2. Add the wet ingredients and beat.
  3. Slowly add the rest of the sugar while mixing until combined.
  4. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.
  5. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time.
  6. Frost cupcakes with icing at room temperature.

Recipe: Gluten-Free Pumpkin Pie Cake

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

With tomorrow being Thanksgiving, the National Foundation for Celiacs recently shared this great gluten-free Thanksgiving recipe for a pumpkin pie cake. Enjoy!

Gluten-Free Pumpkin Pie Cake Recipe

  • 1 box yellow or white cake mix  (minus 1 cup)
  • 1 stick butter, melted
  • 1 egg, beaten
  • Set aside one cup of cake mix.  Mix together cake mix (minus 1 cup), butter, and egg. Press into a 9″x13″ greased pan.
  • 1 large can of pumpkin
  • 3 eggs, beaten
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2/3 cup evaporated milk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • In a large pan combine pumpkin, 3 eggs, brown sugar, white sugar, milk, cinnamon, cloves, nutmeg and ginger. Spread over cake mixture.
  • 1 cup cake mix
  • 1/2 cup sugar
  • 1/2 cup chopped nuts
  • 1/2 stick butter
  • Mix and sprinkle over top of the mix.

Bake at 350 degrees for 45 to 60 minutes.

Baking Tips:

  • Do not over-mix gluten-free cake mix. (Gluten-free mixes will “gum” up)
  • Make sure that greased pan utilizes an oil or spray that does not contain gluten or flour (Baker’s Joy contains flour).
  • Do not use the fan in your oven to bake.
  • If the top of the cake bakes more quickly and browns, place a foil sheet over the top until the rest is completely baked.
  • Testing of a gluten-free cake is the same as with a “regular” cake.  Insert a toothpick into the center and remove it.  If the toothpick is clean, the cake is baked.

Recipe: Gluten-Free Christmas Cake

Last Updated on by the Celiac-Disease.com Staff

Can you believe we are almost halfway through October already? Christmas will be here before we know it! I’ve always found that cookies seem to be the most popular choice of dessert for Christmas time, but some people prefer a good Christmas cake. If you are looking for a recipe for a Christmas cake, you’ve come to the right place.

Gluten-Free Christmas Cake Recipe

Cake Ingredients:

  • 850g dried mixed fruit
  • 1 cup brandy
  • 150g butter, softened
  • 1 cup brown sugar
  • 3 eggs, at room temperature
  • 1 cup gluten-free flour
  • 1/4 cup gluten-free self-raising flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup blanched almonds
  • 1/4 cup apricot jam

Cake Directions:

  1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
  2. Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line the base and side with double layers of brown paper and baking paper (see note). Using electric beaters, cream butter, and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
  3. Sift flour and spices over the butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate the top with almonds.
  4. Bake the cake for 2 to 2 1/4 hours or until a skewer inserted into the center comes out clean. Pour the remaining 1/3 cup of brandy over the hot cake. Allow to cool completely in the pan.
  5. Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove the cake from the pan and brush the top with warm jam. Allow setting. Serve.

Additional Tips:

  1. You will need to start this cake at least 1 day ahead.
  2. Tip: To test if eggs are fresh before using, place eggs in a bowl and cover them with cold water. Fresh eggs remain on the base of the bowl, stale eggs will float.
  3. Baking tips: Lightly grease the cake pan. Line base and sides with double-layer brown paper, then double-layer baking paper, allowing a 6cm overhang at all sides. Position the oven racks just below the center so the cake sits in the center of the oven.

Recipe: Gluten-Free Chocolate Thousand Layer Cake

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Having trouble finding a good gluten-free dessert to enjoy? Unlikely of course, but here is a gluten-free recipe that I recommend everyone check out. It is a chocolate thousand-layer cake that is gluten-free. Give it a try and let us know how it works out.

Gluten-Free Chocolate Thousand Layer Cake Recipe

Cake Ingredients:

  • 1/3 cup butter, softened
  • 1 heaped tbsp leatherwood honey
  • 1 tbsp golden caster sugar
  • 5 large eggs, separated
  • Pinch of salt
  • ¼ cup potato starch
  • ¼ cup rice flour
  • 1 tsp baking powder
  • 1 tsp matcha powder, mixed with 1 tbsp water to form a paste
  • 1 tsp cocoa powder, mixed with 1 tbsp water to form a paste

Matcha Butter Icing Ingredients:

  • ½ cup icing sugar
  • 1 ½ tbsp margarine or unsalted butter
  • ½ tsp matcha

Cake Directions:

  1. Cream the butter and sugar together. Beat in the egg yolks.
  2. In a clean bowl, beat the egg whites with the salt until stiff. Fold into the yolk mixture, then fold in the flour & baking powder.
  3. Divide the batter between two bowls.
  4. Add the matcha paste to one bowl and the cocoa paste to the other.  Stir well.
  5. Line the bottom of a buttered 9” round cake tin with baking paper & grease.
  6. Pour about ¼ cup of the chocolate batter into the tin, spreading to form a thin layer.
  7. Place the tin in a steamer & steam for about 5-8mins, or until the layer is firm.
  8. Spread ¼ cup of the matcha patter over this, tilting the pan to ensure even coverage. Steam until firm.
  9. Repeat layering and steaming until all batter is used.
  10. When you are finished with the last layer, steam the whole cake for another 30-40 minutes.
  11. Let the cake cool, then remove it from the tin.
  12. Meanwhile, make the butter icing by combining all the ingredients together.
  13. When the cake has completely cooled, slice it in two & spread butter icing on one half.
  14. Place the remaining half on top, and dust with cocoa powder & icing sugar.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!