Tag Archives: icing

GFDF Tropical Fruit Cake

21 Monday May 2012

Posted by in Cakes, Dairy Free, Gluten Free, Soy Free, Vegetarian

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This is another recipe that came out of the dark recesses of my brain.  It’s been floating around in there for the past week or so.  I couldn’t get it out of my head this afternoon, so I went to work on baking.  I was really pleasantly surprised with how well it came out.

GFDF Tropical Fruit Cake

Cake:
1 ¼ cup organic granulated cane sugar
¼ cup organic lime juice (about 3 small limes’ worth)
2 to 3 teaspoons organic lime zest (from 3 small limes)
2 teaspoons organic GF vanilla extract
3 large organic eggs
3/4 cup organic brown rice flour
3/4 cup organic tapioca starch
3/4 cup almond meal
3/4 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon sea salt
5 teaspoons baking powder
3/4 cup organic coconut milk (full fat)
1 cup finely diced ripe organic mango (and any juices it releases when you cut it up)
1 cup finely diced ripe organic pineapple (and any juices it releases when you cut it up)
1 cup shredded unsweetened organic coconut

Icing:
3 cups organic powdered sugar
about 3 tablespoons organic coconut milk
1.5 teaspoons organic vanilla extract
6 tablespoons organic palm shortening

Topping:
1/4 cup organic unsweetened shredded coconut for sprinkling on top

Directions:
Preheat the oven to 350 F.  Oil a 9×13” glass baking dish with organic canola oil.  Set aside.

In a large bowl, combine the sugar, lime zest, lime juice, vanilla extract, and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and coconut milk and stir thoroughly.  Stir in the mango, pineapple, and 1 cup of coconut.  Pour into the oiled pan, and bake for 30-40 minutes at 350F until lightly browned and a toothpick comes out clean.

In another bowl, make the icing using an electric hand mixer.  Cream the shortening into the powdered sugar and vanilla extract, very slowly adding coconut milk to get the right consistency.  Once the cake has cooled completely, spread the icing evenly across the cake.  Sprinkle shredded coconut across the top of the cake.

©NaturallyElizabeth.com

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GFDF Yellow Cupcakes and Icing

18 Sunday Mar 2012

Posted by in Cakes, Dairy Free, Gluten Free, Nut Free, Soy Free, Vegetarian

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Yes, I realize the icing is green. But the cake is yellow, I promise.

My kids wanted green cupcakes for St. Patrick’s Day.  While I’m all in favor of a good corned beef dinner to celebrate my Irish-American heritage, something in me cringes at green tinted things for St. Patrick’s Day, even if it is a natural food coloring.  I can cope with tinting the icing, but not the cake itself.  So these are the compromise.

The icing (or frosting, depending on your regional preference) recipe below is really forgiving.  I don’t usually use a recipe to make icing.  I just throw things in a bowl and make it.  Close really does count on this one.  If it’s a little too runny, add more powdered sugar (which I have to do most of the time I make icing).  If it’s a little too dry, add a few drops more of rice milk. It will all be good in the end.  When it’s not tinted with food coloring, the icing will come out an off-white color.  I use India Tree natural food coloring when my kids insist on colored icing.

Yellow Cupcakes and Icing

1 ¼ cup organic granulated cane sugar
½ cup organic palm shortening
1 tablespoon organic GF vanilla extract
3 large organic eggs
2/3 cup organic brown rice flour
2/3 cup organic tapioca starch
2/3 cup organic millet flour or almond meal*
2/3 cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon sea salt
5 teaspoons baking powder
1 cup organic rice milk

Preheat the oven to 350 F.  Use canola oil or another neutral oil to oil 22-24 muffin tins.  Set aside.

In a large bowl, use a whisk or hand mixer to combine the sugar, palm shortening, vanilla extract,  and eggs.  Add in all of the flours, xanthan gum, sea salt, baking powder and rice milk.  Use a mixing spoon to stir thoroughly.  Fill the muffin tins half full with batter.  Bake for 13-15 minutes at 350F until lightly browned and a toothpick comes out clean.

* If you use millet flour, there will be a stronger, nuttier flavor to the cake.  If you use almond meal, the flavor will be more neutral.  Almonds carry a cross-contamination risk from tree nuts, so be careful using them in food for the nut allergic.

Icing or Frosting

2 cups organic powdered sugar
About 2 tablespoons organic rice milk
1 teaspoon organic vanilla extract
¼ cup organic palm shortening
Natural food coloring, if desired

Using an electric hand mixer, cream the shortening into the powdered sugar and vanilla extract, very slowly adding rice milk to get the right consistency.  Add in food coloring if desired.

©NaturallyElizabeth.com