Ask and ye shall receive.
I didn't expect to get so many exciting entries, but the best part about it was that all of the recipes I've seen have been more than just gluten-free. We've had:
A gluten-free, dairy-free, refined sugar-free chocolate raspberry truffle cake.
A gluten-free and dairy-free purple train cake.
A gluten-free, grain-free, casein-free, dairy-free, refined sugar-free vanilla berry cake.
A dozen gluten-free and vegan blueberry cupcakes with raw cashew frosting.
A gluten-free, dairy-free, refined sugar-free vanilla cake with carob buttercream frosting.
A gluten-free and dairy-free coconut cake.
A gluten-free, dairy-free, refined sugar-free chocolate mocha zucchini cake.
A gluten-free, vegan, refined sugar-free blueberry buckle.
A gluten-free, dairy-free pineapple layer cake with maple coconut whipped cream frosting.
A gluten-free, vegan, refined sugar-free, and anti-candida diet friendly strawberries and cream triple layer cake with white chocolate covered cookie crumbs.
A gluten-free and dairy-free orange almond polenta cake.
A dozen gluten-free, dairy-free, refined sugar-free cherry clafouti cupcakes.
A gluten-free, vegan, sugar-free lemon cake with raspberry syrup.
And finally, a gluten-free and dairy-free almond cake from a reader who was cool enough to share her recipe with us. Thank you, Jessica!
An original recipe by Jessica Itchon
2 cups Brown Rice Flour
4 tablespoons Sweet Rice Flour
1/2 cup Turbinado Sugar
1/2 cup Ground Toasted Almonds
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Sea Salt
2 Organic Eggs or Flax Eggs
1 teaspoon GF Pure Vanilla Extract
1 teaspoon Organic Almond Oil
1/4 cup Canola Oil
1/2 cup Organic Coconut Milk
4 tablespoons Organic Almond Milk
1/4 cup Mango and Passion Fruit preserves
1 fresh mango for garnishing (optional)
- Preheat Oven to 365F.
- Start by mixing the eggs, oil, sugar, salt and extracts together until well creamed. Add in the baking powder and soda until well incorporated. Then add in the flours, ground toasted almonds and combine. Finally, mix in the coconut milk and almond milk until homogenous.
- To ensure that your cake releases from the pan, use either oil or Earth balance to coat your pan lightly. Pour into pan and tap it on the counter a few times to get rid of any stray air bubbles. Place into the oven.
- Bake 20 minutes and then turn around pan and bake for an additional 8-10 minutes. Once you start smelling your cake you know it’s close to being done. Take the cake out of the oven and let cool for 45 minutes to an hour.
- Once cool you can either slice the cake into two layers and add in a filling of mango/passion fruit preserves and ground almonds and add another light layer on the top of it or simply garnish the slices with the fruit preserve/ground almonds with a few slices of fresh mango on top. Either way it should be a satisfying treat and a great accompaniment to a cup of tea or coffee.*
* I used a brownie pan to bake this cake, but any type of pan is fine as long as you adjust the cooking times. You could even make these into individual cakes using muffin tins.
Did you know there were so many awesome gluten-free cake recipes out there? Next time you're looking for a cake for someone special, look no further. I want to make all of these cakes, and I just might challenge myself to do so over the next year!
Thank you all for joining in on the gluten-free birthday cake challenge, either with your cake recipe or by reading this post! 28 was a wonderful year, and I know 29 will only get better. There are too many amazing people in my life to name you all, but to all of my family, friends, readers, and loved ones (I think that covers everyone, right?), I love you and thank you for an awesome, cake-filled birthday.