Sunday, November 25, 2012

Wow, Look at That Gluten-Free Cake!

Imani Pratt, author of Give Me Gluten-Free may only be 17 years old, but she makes some of the best gluten-free deserts I've ever seen! Amazing and oh so inspiring! You have to try her Vegan Chocolate Cake with Aztec Spices. I couldn't help but think what a great wedding cake this would make. I may try it as a future birthday cake. Thanks Imani!

Friday, November 9, 2012

Wheat-Free Apple Cranberry Cake

This apple cake is surprisingly moist and tasty. It's another adaptation form The Gluten Free Goddess and well worth the prep time. Very highly kid approved as well. We had it for breakfast and then again later as a snack. 


  • 1 cup brown rice flourGluten free apple cake with cranberries
  • 1/2 cup buckwheat flour 
  • 1/4 cup tapioca four/starch
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 cup coconut sugar

Wet ingredients:

  • 2 eggs
  • 1 teaspoon ground chia seeds
  • 1 teaspoon ground flax seeds
  • 1 teaspoon water
  • 1/2 cup olive oil
  • 1/2 cup applesauce
  • 1/2 cup rice 
  • 1/4 teaspoon lemon juice 
  • 2 tablespoons agave or honey
  • 2 teaspoons vanilla
The Good Stuff:

2 cups peeled and chopped apples
1/2 cup fresh or dried cranberries

Preheat oven to 350 degrees. Sift all dry ingredients up to the sugar. Then add in sugar and stir. 

Next, mix eggs, then prepare the chia/flax mixture. Grind chia and flax seeds and then mix with water until a paste is formed. (This replaces any xanthan gum.) You can grind in a hand grinder or in a coffee grinder for a finer powder. Add slurry to eggs. Add remaining ingredients to mix and combine. 

Add dry to wet ingredients and mix until smooth. Now add apples and cranberries. 
Oil a 9 inch round cake pan or use oiled parchment paper to make things easier. Pour in cake batter. Bake for 50-60 minutes or until firm in the center.