GLUTEN-FREE FRUITCAKE

1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
3/4 cup apple juice
1 tablespoon unsulphured molasses
1 1/3 cups brown rice flour
2 tablespoons tapioca starch
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten

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Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.

Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.

Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.

Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 65 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.

12 servings

Non gluten-free fruitcake recipe

HOLIDAY FRUITCAKE

1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
1 cup apple juice
1 tablespoon unsulphured molasses
3/4 cup unbleached all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 large eggs, beaten


Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.

Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.

Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.

Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 60 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.

12 servings

EMERGENCY CHOCOLATE MADELEINES

2 large eggs
2/3 cup turbinado sugar
5 tablespoons unsalted butter, melted and cooled (or half butter, half canola oil)
1 tablespoon milk
½ teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup whole wheat flour
3 tablespoons natural unsweetened cocoa powder
½ teaspoon ground cinnamon
1/2 teaspoon baking powder
1/3 cup finely chopped dark chocolate or mini chocolate chips

 


Preheat the oven to 350 degrees Fahrenheit. Butter a 12-madeleine non-stick madeleine tin.

Beat the eggs with the sugar, butter, milk, vanilla extract, and salt in a medium mixing bowl until frothy.

Sift together the flour, cocoa powder, cinnamon and baking powder in a separate bowl. Whisk them into the liquid mixture until homogenous. Fold in the chopped chocolate or chocolate chips.

Spoon the batter into the molds, filling each one a little over halfway. Bake until the madeleines are puffed up and set, 10 minutes.
 
Makes 12 madeleines

STRAWBERRY WHITE CHOCOLATE MUFFINS

2 large eggs
1 cup strawberry yogurt
2 ounces unsalted butter, melted
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tablespoon baking soda
1/4 teaspoon salt
1 cup quartered stemmed strawberries
1/2 cup white chocolate chips
Baking cups

 


Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with baking cups.

In the bowl of an electric mixer, whisk the eggs, yogurt, butter, sugar and vanilla until creamy.

Whisk the two flours, baking soda, and salt in a separate bowl. Add to the wet mixture and whisk again until shiny and smooth.

Fold in the strawberries and white chocolate.

Spoon the muffin batter into the baking cups and bake until golden brown, 20 to 25 minutes.

Makes 12

GLUTEN-FREE LEMON LAYER CAKE

This recipe makes a small rectangular layer cake made from a single cake cut into thirds.

For the gluten-free génoise cake
¼ cup agave syrup
5 eggs, yolks and whites separated
½ teaspoon vanilla extract
2/3 cup millet flour (or all-purpose flour)

For the filling

8 ounces mascarpone
Grated zest of 1 lemon, plus some extra for garnish
2 tablespoons lemon juice
2 tablespoons agave syrup

For the syrup
4 tablespoons agave syrup
Juice of ½ lemon
1/3 cup water

 


 

Preheat the oven to 350 degrees Fahrenheit. Line a 8×9 pan or cookie sheet with parchment paper.

Beat the agave syrup with the egg yolks and vanilla extract in a medium mixing bowl until frothy. Gently whisk in the flour. Beat the egg whites to soft peaks and fold them into the egg yolk, agave and flour mixture. Transfer to the prepared pan and bake for 13 to 15 minutes.

Meanwhile, whisk the mascarpone, grated lemon zest, lemon juice and agave together in a medium bowl. Set aside.

When the cake is cooked, unmold it onto a large cutting board or dry surface, gently peel off the parchment paper and cut the cake into three rectangles of the same size. Let it cool.

Make the syrup by combining the agave syrup, lemon juice and water in a small saucepan. Cook the syrup over low heat for about 5 minutes.

Brush the first cake rectangle lightly with the syrup, spread a third of the mascarpone on the cake. Top it with the second cake rectangle, brush it with syrup and spread it with mascarpone. Repeat with the remaining cake rectangle and top it with a thin layer of mascarpone. Garnish with lemon zest, if you wish.

Serves 6

GLUTEN-FREE MARBLE CAKE

1 stick unsalted butter, melted and cooled
1 cup brown sugar
6 large eggs
2 teaspoons vanilla
¼ cup milk
1 cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

2 tablespoons cocoa powder
1 tablespoon water

 


 
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9- to 10-inch Bundt pan.

Using an electric mixer, whisk the butter, sugar, eggs and vanilla. Add the milk and mix again until well combined. Sift the coconut flour, tapioca flour, baking soda, soda powder and salt into a bowl. Add to the wet mixture and mix well to combine.

Pour half of the batter in a separate bowl. Add the cocoa powder and water and whisk to combine. Transfer the batters to the prepared pan alternating spoonfuls of vanilla and chocolate batter. Bake until the cake is set and slightly browned, 30 to 32 minutes. Cool before unmolding.
 

Serves 6 to 8

BROWN RICE CHOCOLATE CHIP BANANA CAKE

4 large eggs, at room temp
2/3 cup turbinado sugar
¾ stick unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 ripe bananas, smashed
1 ¼ cups brown rice flour
1 tablespoon tapioca flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips

 


 
Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch cake pan.

Beat the eggs, sugar, butter and vanilla extract in a large bowl until smooth. Whisk in the smashed bananas.

Sift the brown rice flour, tapioca flour, cinnamon, baking powder and salt together into a bowl; whisk them into the liquid mixture until well combined. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake is set and lightly browned, 25 to 35 minutes.
 
Serves 8

GLUTEN-FREE MADELEINES

1/2 cup agave syrup
4 large eggs
7 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
Grated zest of 1/2 lemon
1/2 cup brown rice flour
1/2 cup millet flour
1/4 teaspoon salt
1/2 teaspoon baking powder

 


 
Preheat the oven to 375 degrees Fahrenheit. Grease and flour two (12-madeleine) madeleine tins.

Beat the agave syrup with the eggs, butter, vanilla extract, and lemon zest in a medium mixing bowl until frothy.

Sift the brown rice flour, millet flour, salt and baking powder together; whisk them into the liquid mixture.

Spoon the batter into the molds, filling each one a little over halfway. Bake until the edges of the madeleines are browned, about 10 minutes.
 
Makes 24

RED VELVET BUTTERMILK CUPCAKES

2 cups cake flour
2 tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
3/4 cup buttermilk
1/2 teaspoon vanilla extract
2 1/2 tablespoons red Food coloring

 


 
Preheat the oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.

Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs, one at a time and beat well. Add the flour mixture. Mix the buttermilk with the vanilla and food coloring and add to the mixer. Continue beating until all is well combined. Divide the batter evenly among the cups.

Bake for about 23 minutes. Cool completely before decorating with frosting of choice.
 
Makes 12
 
Adapted from Demolition Desserts and Joy the Baker.

BUCKWHEAT CHOCOLATE CAKE

5 oz semisweet chocolate, chopped

2/3 cup canola oil

8 oz unsweetened apple sauce

3 tablespoons maple syrup or honey

4 large eggs

1 teaspoon vanilla extract

1 cup buckwheat flour

1 teaspoon baking powder

½ teaspoon salt

 


 

Place the rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper.

Melt the chocolate with canola oil in a glass bowl in the microwave for 1 minute. Stir well to combine.

In a separate bowl whisk together the applesauce, maple syrup, eggs and vanilla. Whisk into the melted chocolate mixture. Sift in the rest of the ingredients. Whisk well to obtain a smooth batter.

Transfer the batter to the prepared pan. Bake until a skewer comes out clean, 30 minutes. Let cool on a rack.
 
Serves 8

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