Everything Food
YIELD: 1 LOAF This is a version of that cake, minus the gluten and eggs. This banana bread pairs awfully well with a cup of crushed walnuts or pecans, so toss a few in the batter right before it hits the pan if you like your loaves a little nutty. ________________________________________________________________ Ingredients 2 tablespoons water …
YIELD: 10 SERVINGS This is a gem of a cake that my mother made often when I was a child, and that I didn’t appreciate until I was a full-fledged adult. Although my mom’s original recipe isn’t gluten-free or vegan, I can assure you that this version is just as incredible. ________________________________________________________________ Ingredients CAKE ¾ …
YIELD: 1 BUNDT CAKE A popular treat from the South, which is theorized to have originated in Jamaica, this cake was also widely known at one time as “The Cake That Doesn’t Last.” A fun play on the traditional Southern classic, this dessert takes the cake with all its scrumptious add-ins like pineapple, banana, and …
YIELD: 1 BUNDT CAKE This cake is delightfully fragrant and tender with the comforting flavor of apples and a lovely subtle color from the carrots. Use any type of sugar you’d like. I love the standard evaporated cane juice … but light brown or coconut palm sugar would bake up nicely, too. ________________________________________________________________ Ingredients ½ …
YIELD: 1 BUNDT CAKE Lemons always seem to put me in a good mood, and they dominate this cake. The tartness of the citrus in this cake pairs gorgeously with the airy texture. I recommend topping with Lemon Glaze or a simple dusting of confectioner’s sugar. ________________________________________________________________ Ingredients 1½ cups sugar ⅓ cup + 1 …
YIELD: 1 CAKE Apple Cake is perfect to bake when you want to “wow” without a lot of fuss. This cake is extra moist and flavorful with the addition of fresh apples. The secret is to slice the apples thinly and evenly. You don’t want them too thin, but about ¼ × 1 × 1 …
YIELD: 12 CUPCAKES Let these cupcakes transport you to your favorite café with notes of deep dark espresso. The tender moist cake is a perfect complement to the recommended topping of the lighter-than-air Mocha Fluff frosting. ________________________________________________________________ Ingredients 1 cup besan/chickpea flour ½ cup white rice flour ⅓ cup potato starch ¼ cup tapioca flour …
YIELD: 12 CUPCAKES This tender sponge cake with a tangy filling and topped with ganache is a tribute to Boston Cream Pie’s classic dessert. In my opinion, the tangy cream filling is the best part—which comes from the unlikely addition of mayo! ________________________________________________________________ Ingredients CAKE 1⅓ cups superfine brown rice flour ¼ cup sweet white …
YIELD: 24 CUPCAKES Perfect for birthday parties, especially when paired with Fluffy Chocolate Frosting for a classic combo. ________________________________________________________________ Ingredients ¾ cup white rice flour ½ cup brown rice flour ¾ cup besan/chickpea flour ¼ cup sweet white rice flour ¾ cup potato starch 1½ teaspoons xanthan gum 3 teaspoons baking powder 1 teaspoon baking …
YIELD: 12 CUPCAKES Bourbon is one of my absolute favorite flavors because it pairs so perfectly with my other favorite flavors like vanilla and brown sugar. These bad boys have all three flavors and make one heck of a fancy addition to a dessert tray. Not so keen on bourbon? You can replace it with …