Gluten-Free Makeovers (79 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Combine the soy yogurt, vegetable oil, and applesauce in a mixing bowl and beat until smooth. Add the dry ingredients and beat until smooth.
Spoon half the batter over the bottom of the prepared pan and smooth to the edges of the pan. Cover with half of the streusel mixture. Spoon the remaining batter over the streusel and smooth to the edges. Sprinkle the remaining streusel over the top.
Bake 55 to 60 minutes, until cake tester comes out clean and center springs back when gently touched. Cool 10 minutes in the pan. Remove the rim of the pan and cool completely on a wire rack. Serve.
Dairy-free
This recipe was inspired by a recipe I saw in
Gourmet
several years ago. It is filled with the flavor of warm spices and sweetness. Try it served with a dollop of freshly whipped cream and chopped candied ginger.
2½ cups Self-Rising Flour (page 16)
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon ground cloves
3 large eggs
1 cup honey
1 cup sugar
⅔ cup vegetable oil
½ cup brewed coffee
¼ cup water
Put the oven rack in the middle position and preheat to 350°F. Generously oil a 10-cup Bundt or tube pan.
In a large bowl, whisk together the flour blend, cinnamon, baking soda, and cloves. In a separate bowl, lightly beat the eggs on medium speed. Add the honey, sugar, oil, coffee, and water and beat until blended. Add the dry ingredients and beat until well combined. Pour the batter into the pan.
Bake for 45 to 50 minutes, until a tester inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes and then turn out onto the rack to cool completely. The cake may be kept in an airtight container at room temperature for one week.
MAKES 24 CUPCAKES
Several steps are involved in making these cupcakes, but they are fun to build and each step brings you closer to a cupcake that could truly pass for the real deal. One bite will send you back to your gluten-filled childhood.
2 cups plus 2 tablespoons Self-Rising Flour (page 16)
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ cup (1½ sticks) unsalted butter or non-dairy buttery spread, softened
1¾ cups sugar
3 large eggs, at room temperature
1½ teaspoons vanilla extract
1 cup low-fat buttermilk, soy milk, or rice milk
1 teaspoon cider vinegar
6 tablespoons unsalted butter or non-dairy buttery spread, softened
2 to 3 cups confectioners’ sugar
¼ cup marshmallow fluff
1½ tablespoons plus 1 teaspoon heavy cream, coconut milk, or soy milk
Make the cake: Preheat the oven to 350°F. Spray twenty-four 3-inch muffin cups with vegetable spray.
Blend the self-rising flour, cocoa powder, and baking soda in a bowl with a fork and set aside.
In a medium bowl, beat the softened butter on medium-high speed until fluffy. Add the sugar and beat 1 minute. Add the eggs and vanilla and beat until blended. Add the flour mixture and beat until smooth and incorporated. Add the buttermilk and vinegar and beat to combine.
Fill the prepared muffin cups halfway with the batter. Bake for 20 to 22 minutes, or until a cake tester comes out clean. Let cool in the pans for 10 minutes, then turn onto a wire rack and cool completely before filling.
Make the filling: Beat the butter, 2 cups of the confectioners’ sugar, marshmallow fluff, and 1½ tablespoons of the cream until fluffy. Add additional confectioners’ sugar until the consistency is thick and fluffy.
