allergen-free cinnamon cake.



One of my dearest friends, Sharin, is vegan and allergic to gluten. After hearing that she would be able to make it over to our house tonight for a tiny fondue party, I decided it would be the perfect opportunity to try out a new allergen-free dessert recipe. Baking gluten, dairy, and egg free can be quite a challenge, mainly because the regular ingredients used in them are ones I never really use- xanthan gum, garbanzo bean/fava bean flour, white/brown rice flour, and potato starch, to name a few. It is quite difficult to remove all the ingredients that usually bind a recipe (eggs, milk, and flour) and create a good-tasting and moist final product.

New York City's Babycakes Bakery is known for mastering this task. They are a fully vegan, gluten-free, and refined sugar-free bakery, so they know their stuff- which is why I chose one of their recipes tonight. This cinnamon swirl cake (or "Cinnamon Toasties" as they call it) came out very moist and the same texture as any good cake one might eat. My friend seemed to be quite impressed by it and almost could not believe how perfect it was.



Cinnamon Swirl Cake (or Cinnamon Toasties): from Babycakes NYC Bakery

Ingredients:

1/2 cup canola oil, plus more for pan
1 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/4 cups unrefined sugar, divided
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
2 tablespoons ground cinnamon
1/3 cup store-bought unsweetened applesauce

Directions:

Preheat oven to 325 degrees F. Brush a loaf pan with oil; set aside.
In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.
Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.

Comments

Post a Comment

Popular posts from this blog

North meets South: Lingonberry and Coconut Friands

Image
Friands again. I wrote about these dainty Australian cakes just a short time ago when posting a recipe for blueberry and lemon friands . This is the same basic recipe, but I wanted to use coconut this time and paired the pure white coconut with bright red  lingonberries . The combination worked like a dream! I am pretty sure that lingonberries - while widely available and used here in Estonia - are hard to come buy Down Under, so in a way it's a North-meets-South fusion recipe :) Again, it's an excellent recipe for using up those egg whites, when you're tired of making meringues and mini-Pavlovas. Coconut and Lingonberry Friands ( Pohla-kookosefriandid ) Makes 8 regular-sized friands 100 g unsalted butter, melted 125 g icing sugar/confectioner's sugar 30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp) 50 g finely ground almonds 50 g grated/desiccated coconut 3 medium-sized egg whites a very generous handful of lingonberries Preheat the oven to 200C. Generously...
Read more

Kammadhenu, Newtown

Egg hopper $3 The crispy bits are always the best part. That's what makes the hopper — a popular Sri Lankan breakfast or dinner — so delicious. It's nothing but crunch, a thin batter that is delicately lacy around the edges. The batter is fermented from rice flour and coconut milk, giving a slightly sour taste similar to sourdough. Hoppers can be cooked as plain or sweet, but we like ours with
Read more

Meatless Monday: Chickpea and Tomato Soup with Pimentón

Image
I needed to look up some Portuguese recipes for a friend last weekend and obviously I turned to the very helpful Leite's Culinaria website. I did find the recipes I was looking for, plus a lot more. One of them was this simple, yet delicious soup recipe, originally from Tamasin Day-Lewis's book "Supper for a Song: Creative Comfort Food for the Resourceful Cook" . I've adapted the recipe a little to suit our tastes, and we'll be definitely making this again. Puréeing some of the chickpeas/garbanzos to thicken the soup was a neat idea, and you can add more or less pimentón (aka smoked paprika) depending on the freshness and strength of your paprika powder. While it's filling, it's also gluten-free and vegan, so perfect recipe for a Meatless Monday . Chickpea and Tomato Soup with Smoked Paprika ( Kikerherne-tomatisupp, kergelt suitsune ) Serves four 1 Tbsp extra virgin olive oil 1 red onion, finely chopped 3 garlic cloves, finely chopped 2 celery sticks,...
Read more