Banana Cake, GF But Delish!

There are desserts I really miss.  Leading a busy life it is hard to find time to bake. Not made cake in many months but my taste buds were craving old school banana cake. Of course it has to be gluten free for me. yet it has to taste yummy for all of us. My grandson helped dump in ingredients and he smashed the bananas up with a fork the first time I made this recipe; I used dead ripe bananas I had frozen a month ago and really wanted to put them to good use. Gotta say, this was a wonderful choice! I let them thaw partially before Aiden went to town with his fork. This recipe is simple and I subbed in my favorite all purpose gf flour from King Arthur and it worked great. My family loved the results!

I made the cream cheese icing in the original busy bee  recipe, but I doubled the vanilla (the amount below is the doubled amount) as I like it with more of that delicious stuff!  It was a big hit and really finishes off the flavor of the cake. This is made in a nine inch square cake pan. I did put my cake strips around it as it was browning unevenly. They helped to even the baking out.The bake temp is 350 degrees for 35 minutes. If you have no eggs you could do the flax eggs (2 Tbsp. ground flaxseed and 5 Tbsp. water; mix and let sit 5 minutes) or do 1/3 cup unsweetened applesauce. In these pricy egg days these two alternatives become very attractive!

Making this cake early tomorrow morning so we can enjoy this classic cake later after work is done.

banana cake in pan

Ingredients:

2 cups GF flour (I used KA Basic GF flour)

1 tsp. baking soda

1/8 tsp sea salt

3/4 tsp. xanthan gum

1/2 cup canola oil

3/4 cup sugar

1/4 cup brown sugar packed

2 lg eggs

3 ripe bananas

1/2 tsp. vanilla


Frosting:

8 ounces cream cheese at room temp (I used light cream cheese; really like it best for icings.)

1/4 cup butter softened to room temp

1 cup confectioner’s sugar

1 tsp. vanilla

banana cake

A big hunk of banana cake.

See recipe at theprettybee.com for directions. If you love banana cake and have to be gf; this recipe is simple and delish! Enjoy.

Original post Feb 2019 updated with minor changes and clearer information.

Almond Flour Chocolate Cake

My guy wanted chocolate cake for Valetine’s Day the other year. With chocolate icing. I don’t care for chocolate icing and was kinda tired of cake after the holidays. This cake has a more distinct crumb due to the almond flour…. the only other flour in it is tapioca starch so it is gluten free which I need. It is easy to make; no tricky process here plus it is dairy free which can be helpful to some folks. I made it but used half peanut butter icing and half chocolate: just made a half batch of each. It was a big it with my man; he took home the chocolate iced portion and I feasted on the peanut butter iced half.

Mine sunk a little in the middle; I think my 4 eggs were all kinda large; there is variation in a dozen eggs; try not to get the 4 largest from the box, live and learn. I did bake it the full time. The center was like fudge; quite yummy if squishy. The peanut butter icing was the bomb!!

So if you need a quick and easy cake this holiday season this one might be the one to please everyone!! Enjoy!

Chocolate cake ingredients:

1 1/2 cup almond flour (not almond meal)

1/2 cup tapioca starch

1 1/4 cup sugar

3/4 cup cocoa

1/2 tsp. kosher salt

1/2 tsp baking soda

1/2 cup canola oil

4 large eggs at room temp

2 tsp. vanilla extract

Directions: mix the dry ingredients in a medium bowl; I used a whisk. Spray a 9 inch cake pan and line the bottom with a round of parchment paper. Heat the oven to 350 degrees, shelf for baking set in the middle. In a large mixing bowl beat the eggs until well blended, blend in the oil and vanilla until smoothly blended. Add in the dry ingredients 1/3 of it at a time; blend in and do the next third and then the final third. Pour into the cake pan. Let stand 5 minutes. Bake 30-34 minutes until tester comes out clean. Let cool in the pan for 15-20 minutes before turning out onto a drying rack. Ice when completely dry.

Chocolate icing (this is a half recipe)

1/4 cup room temp butter

2 tbsp. cocoa

1/2 tsp vanilla extract

a pinch of kosher salt (about 1/8 tsp)

1 cup powdered sugar

2 Tbsp. milk (may need another tsp)

Beat the butter with your mixer until fluffy, add the other ingredients and beat until fluffy; add extra milk if too stiff.

Peanut butter icing (half recipe)

1/2 cup creamy peanut btter

2 Tbsp. room temp butter

1/2 tsp vanilla

1 1/4 cup sifted powdered sugar

2 Tbsp. milk (may need another tsp or two)

Beat the peanut butter and butter until fluffy; add the rest of the ingredients and beat until fluffy; add extra milk if too stiff.

Ice half the cake with the chocolate icing and the other half with peanut butter. Enjoy!

Almond Flour Chocolate Cake

My guy wanted chocolate cake for Valetine’s Day. With chocolate icing. I don’t care for chocolate icing and was kinda tired of cake after the holidays. This cake has a more distinct crumb due to the almond flour…. the only other flour in it is tapioca starch so it is gluten free which I need. It is easy to make; no tricky process here plus it is dairy free which can be helpful to some folks. I made it but used half peanut butter icing and half chocolate: just made a half batch of each. It was a big it with my man; he took home the chocolate iced portion and I feasted on the peanut butter iced half.

Mine sunk a little in the middle; I think my 4 eggs were all kinda large; there is variation in a dozen eggs; try not to get the 4 largest from the box, live and learn. I did bake it the full time. The center was like fudge; quite yummy if squishy. The peanut butter icing was the bomb!!

Chocolate cake ingredients:

1 1/2 cup almond flour (not almond meal)

1/2 cup tapioca starch

1 1/4 cup sugar

3/4 cup cocoa

1/2 tsp. kosher salt

1/2 tsp baking soda

1/2 cup canola oil

4 large eggs at room temp

2 tsp. vanilla extract

Directions: mix the dry ingredients in a medium bowl; I used a whisk. Spray a 9 inch cake pan and line the bottom with a round of parchment paper. Heat the oven to 350 degrees, shelf for baking set in the middle. In a large mixing bowl beat the eggs until well blended, blend in the oil and vanilla until smoothly blended. Add in the dry ingredients 1/3 of it at a time; blend in and do the next third and then the final third. Pour into the cake pan. Let stand 5 minutes. Bake 30-34 minutes until tester comes out clean. Let cool in the pan for 15-20 minutes before turning out onto a drying rack. Ice when completely dry.

Chocolate icing (this is a half recipe)

1/4 cup room temp butter

2 tbsp. cocoa

1/2 tsp vanilla extract

a pinch of kosher salt (about 1/8 tsp)

1 cup powdered sugar

2 Tbsp. milk (may need another tsp)

Beat the butter with your mixer until fluffy, add the other ingredients and beat until fluffy; add extra milk if too stiff.

Peanut butter icing (half recipe)

1/2 cup creamy peanut btter

2 Tbsp. room temp butter

1/2 tsp vanilla

1 1/4 cup sifted powdered sugar

2 Tbsp. milk (may need another tsp or two)

Beat the peanut butter and butter until fluffy; add the rest of the ingredients and beat until fluffy; add extra milk if too stiff.

Ice half the cake with the chocolate icing and the other half with peanut butter. Enjoy!

Fig and Ricotta Cake, GF and Fabulous!

Figs, figs, figs! Enough to enjoy, not enough for making big batches of fig jam. I did make some sweet pickled figs in October and last week we enjoyed a lovely fig and sweet cheese galette. This time I went back to the best bake I ever have made with figs; the fig and ricotta cake. It is just so delish, I now call it THE Fig Cake. When I told my sister Karen I was making a fig cake she knew exactly which one; she and her hubby who is of Italian heritage loved it when I made it in September 2020 while visiting them and our mom for her big 100th birthday celebration. I made it about 3 weeks ago but last night I felt another ricotta cake was just the right way to use some of my last ripe figs from this season.

This recipe is a big favorite of Ina Garten; you can find it on her barefoot contessa website. I reworked it a tiny bit to make it gluten free. It has a lovely crumb and a delicate flavor that is delightful. I think this cake is definitely one I would like to try and make with other fresh fruit, cherries? Apricots? Plums? All seem like great possibilities.

You can use small figs like I did or get larger yellow ones. Which tastes better is definitely a personal decision! Dried ones will not work. I think orange zest might be a delicious substitution for lemon zest. I think you can use any cup for cup gf flour as long as it is meant for direct substitution in recipes.

Don’t forget to let the eggs and all dairy items come to close to room temp; cold from the fridge is not good for gf baking. DO not underbake the cake; the center needs to look firm not squishy. Better to bake 5 more minutes than have a soggy center.

I think this cake tastes great warm but once it is cool it is still delish; you can warm slices briefly in the microwave before serving; I did this once and loved it.

brown turkey figs just picked

Fig and Ricotta Cake

Mixing up a storm of yumminess!
ready for figs!

Ingredients:

10 Tbsp. butter, at room temperature

1 cup sugar

3 extra large eggs; I just picked the three largest in my dozen large eggs

1 cup whole milk ricotta; also at room temp.

2 Tbsp. sour cream; room temp.

1 Tsp. vanilla extract

½-1 Tsp. fresh grated lemon zest

1 ¼ cups Bob’s Red Mill One for One Gluten Free flour

1 Tbsp. baking powder

1 Tsp. kosher salt

8 large or 12 medium figs, stems removed! Quarter if large, halve if smaller

1 Tbsp. coarse sugar or finishing sugar

Directions:

Heat oven to 375 degrees. Butter and flour a 8 inch removable bottom round cake pan. Tap out excess flour.

Beat butter and sugar in stand mixer at medium speed for 3 minutes, scrape down as needed. Until it is fluffy. Then add eggs one at a time, beating well between eggs.  Add ricotta, sour cream, vanilla, zest and mix until smooth. Mix dry ingredients in small bowl and add in thirds, mixing well between additions. Pour into prepared cake pan. Place figs, cut side up in pan; I started with a ring around the outside and worked my way inside pressing them in a bit. Sprinkle with sugar. Bake 40-48 minutes until a cake tester in center comes out clean. I did 46 minutes. The top should be browned but not really dark.  Cool on a rack for 15-20 minutes before removing side panel. Serve warm with whipped cream, crème fraiche or ice cream. I actually like it best plain so I can focus on the amazing flavors and texture. Enjoy!

This is a re-blogging of the recipe first published by my blog in Sept, 2020. Minor text changes and some new photos. Recipe unchanged.

Fig and Ricotta Cake, GF 2.0

Figs, figs, figs! Enough to enjoy, not enough for making laborious batches of fig jam. Made one small batch and a smaller batch of fig mustard. Yeap, that’s a thing! Delish too. Anyway, I wanted to make another fig cake; a couple of weeks ago I made my beloved Turkish fig and yogurt cake which is super light and fluffy and I made an olive oil and honey fig cake the following week that was rather dense if delish and now this ricotta cake. This recipe is a big favorite of Ina Garten; you can find it on her barefoot contessa website. I reworked it a tiny bit to make it gluten free. It has a lovely crumb and a delicate flavor that is delightful. As much as I liked the other two I have recently made; this cake was perfect and is definitely one I would like to try and make with other fresh fruit, cherries? Apricots? Plums? All seem like great possibilities.

You can use small figs like I did or get larger yellow ones. Which tastes better is definitely a personal decision! Dried ones will not work. I think orange zest might be a delicious substitution for lemon zest. I think you can use any cup for cup gf flour as long as it is meant for direct substitution in recipes.

Don’t forget to let the eggs and all dairy items come to close to room temp; cold from the fridge is not good for gf baking. DO not underbake the cake; the center needs to look firm not squishy. Better to bake 5 more minutes than have a soggy center.

I think this cake tastes best warm but once it is cool it is still delish; you can warm slices briefly in the microwave before serving; I did this once and loved it.

brown turkey figs just picked

Fig and Ricotta Cake

Mixing up a storm of yumminess!
ready for figs!

Ingredients:

10 Tbsp. butter, at room temperature

1 cup sugar

3 extra large eggs; I just picked the three largest in my dozen large eggs

1 cup whole milk ricotta; also at room temp.

2 Tbsp. sour cream; room temp.

1 Tsp. vanilla extract

½-1 Tsp. fresh grated lemon zest

1 ¼ cups Bob’s Red Mill One for One Gluten Free flour

1 Tbsp. baking powder

1 Tsp. kosher salt

8 large or 12 medium figs, stems removed! Quarter if large, halve if smaller

1 Tbsp. coarse sugar or finishing sugar

Directions:

Heat oven to 375 degrees. Butter and flour a 8 inch removable bottom round cake pan. Tap out excess flour.

Beat butter and sugar in stand mixer at medium speed for 3 minutes, scrape down as needed. Until it is fluffy. Then add eggs one at a time, beating well between eggs.  Add ricotta, sour cream, vanilla, zest and mix until smooth. Mix dry ingredients in small bowl and add in thirds, mixing well between additions. Pour into prepared cake pan. Place figs, cut side up in pan; I started with a ring around the outside and worked my way inside pressing them in a bit. Sprinkle with sugar. Bake 40-48 minutes until a cake tester in center comes out clean. I did 46 minutes. The top should be browned but not really dark.  Cool on a rack for 15-20 minutes before removing side panel. Serve warm with whipped cream, crème fraiche or ice cream. I actually like it best plain so I can focus on the amazing flavors and texture. Enjoy!