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.

Banana Cake, GF But Delish!

There are desserts I really miss.  Leading a busy life it is hard to find time to bake. My sisters were here to visit for the weekend and I had planned an elaborate dessert; lemon meringue pie. 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. These were 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 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!

The cake is all gone and I wish it wasn’t….one more slice with a cold glass of milk would have been awesome!

banana cake in pan

Ingredients:

2 cups GF flour

1 tsp. baking soda

1/8 tsp sea salt

1/2 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

1/4 cup butter softened

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.

Lemon Birthday Layer Cake

If you know me you know I love to bake. Pies, cookies, bars, muffins, sweet breads….cakes not so much except angel food cake which I am rather good at if I do say so. But birthday cakes are my kryptonite – I screw them up time after time. I guess it is the pressure….it gets to me. So I was going to make my birthday cake last week and went with a lemon flavored layer cake with a bit of lemon curd between the layers. Sounds kinda ambitious but I was determined to try a new recipe and use some of my wonderful homegrown lemons mailed all the way from Texas.

I had some new Bob’s Red Mill 1-1 baking mix to try out. But it turned out that what I needed was the same flour mix I love and use in the majority of my recipes *King Arthur’s All Purpose blend. Perfect. The new mix will wait….

My sister Karen suggested cream cheese icing after I told her I was not too happy over the super sweet sounding icing that this recipe used. The cake was simple to make; lower fat as it was made with canola oil not butter.  It can also be dairy free but I used the whole milk I had.

I made the layers using my hand held mixer as I have found that the stand mixer is too strong; it over-beats cakes.  Both layers rose well; I used those old school cake strips I have; they help make for level layers that aren’t overbaked on the edges. The cake texture was perfect; not heavy but not light; great crumb and moist.

I had made my own lemon curd the day before; used the Meyer lemons my brother Robert sends every year about now.  The recipe is actually calibrated with Meyer lemons but I am sure you can use standard lemons; will be a bit tarter.  It really added the perfect filling inside this cake; don’t be tempted to use more than half a cup as  your cake will have lemon curd running down the sides….not a good look.

Putting it together was tricky; the curd made the layers slide a touch so I put the whole thing in the freezer to chill and stabilize before I finished the icing. The topping per the recipe was fresh blackberries; got some at Aldi’s and put them around the edge and in the center.  My family gobbled up their slices. Everyone loved it and that is hard to accomplish!  Maybe the birthday cake curse is over…….

 

lemon cake layer

A few minor defects but it is tall and well baked.

The recipe can be found at glutenfreepalate.com/gluten-free-lemon-cake/

I didn’t use the icing used there; went with something less sweet. My citrus cream cheese icing recipe:

1 stick butter, at room temperature

4 ounces light cream cheese at room temperature

3 cups powdered sugar; sift unless it is a new bag

1/2 tsp. lemon extract

1 tsp. vanilla extract

1  to 2 Tbsp. fresh lemon juice

Grated zest of one lemon, zest of half a navel orange (about a tsp)

Use hand mixer to fluff up butter; ;add cream cheese and blend well. Add powdered sugar 1/3 cup at a time on slow speed. Add extracts, one Tbsp. lemon juice and zest. Blend until fluffy adding more lemon juice if needed to reach a good spreading consistency.

lemon birthday cake

As you can see I am not a great decorator or a fantastic photog but  you get the idea of this rich lemony treat of a birthday cake!

You can buy some lemon curd. I made mine as I am an overachiever and I had all the ingredients; can be pricy stuff plus it tastes even better fresh. THe recipe I used is from the Cake Mix Doctor’s GF Cookbook;  2 large lemons, 3/4 c sugar, 2 large eggs and 6 Tbsp. butter melted and cooled somewhat.

Wash the lemons and dry. Grate the zest onto a plate lined with some wax paper. You need about a Tbsp of zest. I had to use most of a third lemon to get that much zest. Juice the two lemons; you want 1/4 to 1/3 cup juice. Put juice, sugar and eggs in medium sauce pan; heavy bottom and whisk until blended. Then add the melted butter and whisk. Heat pan on medium heat until it comes to a boil; you MUST keep whisking it constantly so it doesn’t burn. Once it reaches a boil I like to boil it up to a minute; stir like a mad woman (or man)! Take off heat; pour into a bowl and chill. You can strain it but I like the zest in mine and my lemon juicer strains off seeds so I don’t see that step as necessary. Chill it well before using; at least 2 hours. I made mine the night before. I had 8 oz leftover and am debating how best to enjoy it! lemon birthday cake slice

I used one small container of blackberries and a few more from a second container. Afterwards I wished I had put them all on there as the flavor of them is just perfect with this lemon cake.  Just thinking about it makes my mouth water! Enjoy!

lemon cake half cropped

Can you see the lemon curd layer? I used my three hole zester to make long strands of Meyer lemon zest to decorate after I put on the blackberries. Not too pretty but pretty darn delish!

 

Easy Quick Lemon Cupcakes

Cupcakes, who doesn’t love a sweet little cake with some homemade icing?  I tried a mix for lemon cake made by Authentic Foods. Mail order and about four bucks for a packet that makes 12 cupcakes or one layer.  I bought it when I got that imitation rye flavoring for breads; no extra handling charge for one small additional item and lemon cake mix is not that common especially gluten free. Bonus was that the mix said no GMOs and no soy.  lemon cake mix

So I made them as a lunch dessert for company visiting this weekend.  The directions give option for butter or vegetable oil. I used butter. I used 1 percent milk; directions said to use milk or cream.

The recipe mixed up very thick, like loose whipped cream. I have to wonder if I should have thinned the batter a bit.  The directions do not say what consistency the batter should have.  I filled the cupcake liners and baked the recommended time.

They looked great when they were on the cooling rack.  I made some homemade cream cheese icing.  Iced six and froze six.

rhubarb bars 018.JPG

Very nice but a bit denser than I like in my cakes. I think next time I will use the vegetable oil instead of butter. The icing was my basic vanilla cream cheese icing. Delicate and complemented the lemon cupcakes nicely. indian food 004 My friends enjoyed the dessert and each gladly took a spare one home with them.  Notable because neither of them normally eats gluten free.  I will count this mix as a win especially if you love lemon flavored cake.  Buy it on line at authenticfoods.com; I don’t know any stores that carry their cake mixes. They have other flavors for sure!

Kahlua Cream Cheese Icing on my Chocolate Cake Please!

A year ago I posted on chocolate birthday cake.  So classic, so addictively sweet, you know your mouth is watering right now for a big bite of two layer lusciousness!  This year for my daughter’s birthday I went right to that classic cake recipe, it is the only two layer chocolate gf cake I ever make.  It came out perfect, well mostly; a small chunk came off one layer and a touch on the second.  Gotta love that wax paper circle under the batter for saving my butt…again!  Maybe parchment paper next birthday cake….

This time I updated my timeless and tasty cream cheese icing for adult tastes.  This coffee flavored icing is as easy as ever to whip up but now it is even yummier.  Kahlua icing was the star of the party, champagne colored and coffee flavored, it seduced that chocolate cake right into our mouths with that combination of coffee and dark fudgy cake.   The cake recipe is here at https://myworldwithoutwheat.wordpress.com/2014/11/17/chocolate-fudge-birthday-cake-perfection/ and all you need to do to change it for this spectacular icing is get out that bottle of Mexican Kahlua from the liquor cabinet. Leave out the vanilla in the icing and add a tbsp. of Kahlua and a tsp. of coffee powder.  Coffee powder is simple to make.  I use my electric herb grinder and put in a couple tablespoons of decent quality instant coffee.  Grind it a few pushes of the button until it is a powder.  There you have it; smooth and dark and perfect for adding coffee flavor to any recipe.

kahlua

kahluakahlua

It was hot as heck in my busy kitchen when I went to ice it; baking sweet potato oven fries, baked beans simmering in a cast iron fry pan and 6 people milling around yakking and hugging so I put a thin icing layer over the entire cake and set it in the freezer for 20 minutes to firm up the icing.  Then I finished frosting to even things up a bit.  This trick is wonderful in the summer and your cake is none the worse for a little freezer time.  Heck, I wanted to climb in there for 20 minutes myself!

chocolate khalua cake 001

The little hole in the icing is from a birthday candle! I guess I should have smoothed it over before the photographing!

Next birthday party try this cake; if I can make you can too!  I am terrible at birthday cakes; you will find that out when you read that cake post from November 2014. Birthday cakes are an effort of love, made for those who are so special you are willing to fire up the oven on a 90 degree afternoon just so they can dig their fork into a real cake, a safe for us celiacs cake and a cake so good no one misses the cakes I made years ago. Now, that is the must have cake for my birthday parties. Made with cocoa, melted chocolate, sugar, butter, gf flour mix and a whole lot of love!

PS: It keeps great in a sealed container in the fridge; minimum of a month; ate some I had longer than that and it was still terrific.  If it lasts that long in your house!