Thursday, July 15, 2010

Gluten Free Spice Cake
3 1/2 cups bean flour mix (see note)
3 tsp xanthan gum
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp allspice
2 tsp nutmeg
1/2 tsp ground clove
1 cup canola oil (or shortening)
2 cups white granulated sugar
2 cups apple sauce
2 eggs
optional add ins - raisins, pecans, caramel pieces, diced apples. I did chopped pecans, a diced apple and some chocolate covered caramel balls.


Preheat oven to 350 degrees F.
In a large bowl, combine bean flour mix, xanthan gum, baking soda, salt, and spices. Stir to combine.
In the bowl of a stand mixer, fitted with the paddle attachment, combine oil, sugar, apple sauce, and eggs.
Slowly add in the dry in, stirring until just combined.
Fold in the optional add-ins, if you are adding some.
Pour batter into desired greased cake pan.
Bake in preheated oven. Bake time will vary based on the type of use. Muffins should take 20-25 minutes, round pans approx. 30 minutes, a 9x13 pan approx. 35-40 minutes, and a bundt pan approx. 50-60 minutes. Bake until a toothpick inserted into the middle of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a plate (if using a bundt pan). Let cool completely before applying glaze.

Note: I used Bette Hagman's Four Bean flour mix - 2 cups Garfava Bean flour, 1 cup Sorghum Flour, 3 cups Cornstarch, 3 cups Tapioca Flour.

Maple Cream Cheese Frosting


4 Tbsp unsalted butter, room temperature
4 ounces cream cheese, room temperature (regular or light)
1 cup powdered sugar, sifted
1/2 tsp maple flavouring
2-4 Tbsp milk

In a small mixer bowl, beat the butter until creamy. Beat in the cream cheese until smooth. Add the sifted powdered sugar and maple flavouring, and beat until blended. Beat in the milk, 1 Tbsp at a time, until the glaze falls from a spoon in a continuous ribbon.
Refrigerate the cake until the glaze sets, but remove it from the refrigerator 30-45 minutes before you want to eat the cake.