Category Archives for "Gluten Free, Allergen Free Baking & Cooking"
What’s the appeal of marble cake? Visually, the swirls of chocolate ribbons intermingling with the rest of the yellow cake are interesting and fun. In terms of taste, marble cake is not overly sweet. It’s chocolatey but not overpowering. My kids and hubby love marble cake, which we often buy from Costco. But I’ve decided to save money and feed them healthier snacks by making my own, this time vegan but still delicious.
Below is my own version of vegan wacky marble cake, adapted from Piece of Cake!: One-Bowl, No-Fuss, From-Scratch Cakes by Camilla Saulsbury:
Preheat oven to 350F
Spray an 8- or 9-inch square metal baking pan with cooking spray (Cuisinart baking pans are my favorite). Set aside.
In a large bowl, stir together:
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
In a glass measuring cup, mix together:
1 cup non-dairy milk
1/2 cup vegetable oil
1 Tablespoon vanilla extract
1 Tablespoon apple cider vinegar
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Blend together with a wire whisk. Do not over-mix, or your cake will become tough. Whisk only until the ingredients are mixed. Using a spatula, scrape the sides and bottom of the bowl.
Using a large spoon or ice cream scoop, put globs of batter all over the baking pan, leaving spaces in between. Leave roughly half of the batter in the bowl.
To the remaining half of the batter, add:
3 Tablespoons unsweetened cocoa powder
1 Tablespoon non-dairy milk
Stir together until blended, but do not over-mix. Put globs of the chocolate batter in the spaces between the yellow batter in the pan. Take a knife and swirl the chocolate and vanilla batters together gently. Don’t overdo it!
Bake for 20-24 minutes, until the sides of the cake begin to pull away from the pan, and a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan on a cooling rack. Slice and enjoy! This marble cake is fluffy and moist. My son immediate ate 3 slices:
PS: If you try this recipe, do let me know how it goes!
Ever since my DS was diagnosed with food allergies, we’ve been experimenting with various non-dairy “milks.” The options are many and, if you’re lactose intolerant or allergic to dairy, you needn’t feel deprived.
Earth’s Own gave me coupons to get these products free from my supermarket. However, this has not affected my review of the products. I will provide as much information I can to help you decide whether these products would be a good buy for you.
My DS developed a fascination for Angry Birds over summer and requested an Angry Birds themed cake for this fifth birthday.
I thought that would be fun, so I’d been planning his cake for weeks. This is how it finally turned out:
DS has eczema triggered by certain foods, so everything on this cake is gluten-free, wheat-free, egg-free, dairy-free, and nut-free.
In my ongoing search for good-tasting baked goods for my son, I ordered The Allergen-Free Baker’s Handbook by Cybele Pascal from Book Depository (it was also a good way to test this online bookstore, which offers free shipping to several countries in the world. Check it out.)
Anyways, The Allergen-Free Baker’s Handbook promises recipes without “gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, and sesame.” Just perfect for my son!
But as always, the proof is in the pudding, I mean, baking. And here’s what I’ve made so far:
The very first gluten-free, vegan baking cookbook I ever bought was Erin McKenna’s Babycakes: Vegan, (Mostly) Gluten-Free and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. With a cover like this, can you blame me?
I went home excited to bake for my food-allergic son. But a quick look at the reviews on Amazon.com made my heart sank. Did I make a huge mistake by getting seduced by the glossy pictures in this pretty cookbook? Well, there was only one way to find out.