Cake Recipes

Low Carb Peanut Butter Banana Brownies

/ Janet Monk / Leave a comment

Peanut Butter Banana Brownies

We’ve been so busy here on the farm. I do our own book keeping and tax season is a busy time, along with the fun jobs of baby calves and planting.  So it’s been awhile since I’ve had a chance to work up a new recipe. I’ve had this one on my mind for a while. Hope you enjoy it!

Peanut butter Banana Low Carb Brownies

1/2 Cup Crunchy Natural Peanut Butter

2 Ripe Bananas

3 Large Eggs ( I use Duck Eggs)

1/2 Cup Local Honey ( I use Clover Sourced Honey)

1/2 Cup Stevia ( Or if you want it really sweet, you can use ½ Cup Brown Sugar)

1/4 Cup ground Chia Seeds

2 Cups Gluten Free Almond Flour

1 Teaspoon Baking Powder

Preheat oven to 350*

In medium size mixing bowl add peanut butter, bananas, eggs and honey. Blend well with electric mixer, then fold in remaining ingredients until wet, then blend with mixer again until all dry ingredients are well incorporated. Pour into a greased 9×9 inch baking pan, or round pan if you wish. Bake 30 minutes or until brown and set in the center. Enjoy!

Optional: You can also add GF Chocolate Chips

Note: these are not overly sweet, I like to heat them up and have them for breakfast.

Easter Egg Cake Pops!

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Gluten Free Easter Egg Cake Pops

April 1, 2015February 22, 2016 / Edit

eggs

Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.

Cake Pop Eye Balls

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IMG_20151020_133254~3

Gluten Free Cake Pop Eyeballs

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 Large Eggs

1 Cup All Purpose Gluten Free Flour (I used Better Batter)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on cooling rack ( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate.

IMG_20151019_152458~2 (1)

Or use the Simi Royal Icing recipe below. You must cover cake pops with a crumb coating ( thin glaze icing) then let set before covering with royal icing.

Simi Royal Icing

6 ½ – 7 cups Powdered Sugar (or icing sugar)

1/4 Cup Pure Light Corn Syrup

1/4 Cup Milk ( plus 1-2 Tablespoons if needed)

In food processor add 6 ½ Cups powdered sugar then add remaining ingredients. Blend well until all ingredients are smooth and forming a stiff dough. If dough is too wet then add the other ½ cup of powdered sugar 1 tablespoon at a time until dough is stiff.   If dough is too stiff add 1 Tablespoon milk.

I would not advise adding water. It makes the icing too sticky.

Remove Icing from processor and place on wax or parchment paper covered with powdered sugar roll out icing to about 1/8 inch thick and cut a 3 inch square from icing to wrap around each cake pop. Trim bottom of eyeball and finish decorating with pipping icing any color you prefer.

Fresh Apple Upside Down Cake

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Fresh Apple Upside down Cake

Fresh Apple Upside Down Cake

Bottom Topping:

1/2 Cup Butter ( 1 Stick )

2 cups Brown Sugar Packed

5 Medium size Apples washed peeled and sliced about ½ inch thick slices                 ( about 4 Cups )

In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.

Cake Batter:

1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 1/2 Cups White Granulated Sugar

1/2 Cup Butter Softened ( 1 Stick)

1/2 Cup Greek Yogurt

3/4 Cup Milk

4 Large Eggs Beaten

1 Tablespoon Vanilla

Preheat oven to 350*

In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples.  Enjoy!

Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.

Brazilian Sweet Cornmeal Cake Bolo de Fuba

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USOlympics16BrazilianCornMealCake

@rio2016 In honor of the 2016 Rio Olympics

Brazilian Sweet Corn Meal Cake, Bolo de Fubá

1 Stick of Salted Butter Softened (or ½ Cup Butter Substitute)

1/2 Cup Oil

1/2 Cup Milk

1 Cup plain Greek Yogurt (or sour cream)

3 Large Eggs

2 Cups Gluten Free Corn Flour (finely ground cornmeal, I used Bob’s Red Mill)

1 Cup Gluten Free Flour with xanthan gum already added (I used Better Batter )

2 Cups white granulated Sugar

2 Tablespoons Gluten Free Baking Powder

1/2 Cup Powdered Sugar (confectioners’ sugar) For decoration

Preheat oven to 350*F.

Place all ingredients (except powdered sugar)  into food processor or blender. Blend on high until completely mixed. Stop processor and scrape down sides as needed. When well mixed pour batter into a buttered or grease a non-stick Bundt pan. Place pan in oven and bake for 45 minutes or until a toothpick inserted into cake comes back clean. Remove from oven and let cake cool for at least 10 minutes. Before removing cake from pan slide a plastic knife or small spatula around edges to loosen cake. Then invert cake over cake plate. Cake should slide out clean. Dust with powdered sugar and  serve with Fresh Berries and Cream! Yum!!

Easter Egg Cake Pops

/ Janet Monk / 1 Comment

Gluten Free Easter Egg Cake Pops

April 1, 2015February 22, 2016 / Janet Monk / Edit

eggs

Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.

Gluten Free Red Velvet CupCakes

/ Janet Monk / 3 Comments
Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 oz.  Plain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Pineapple Cream Cake

/ Janet Monk / 4 Comments

PinappleCake

Pineapple Cream Cake

7 large Eggs

1- 20 oz. Can of Pineapple Chunks,and Juice puréed  (or crushed or fresh pineapple)

4oz. of Original Cream Cheese, softened ( I use Philadelphia)

2 Boxes Betty Crocker Gluten Free Yellow Cake Mix

In large mixing bowl beat eggs, then add 1  1/2 cups of the pureed pineapple.  (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.

Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.

Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.

Variations: You can add shredded GF Coconut or chopped pecans to change it up!

 Enjoy!!

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

/ Janet Monk / Leave a comment

IMG_2202 IMG_2204

Chocolate Bunt Cake with Chocolate Butter Cream Frosting

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup All purpose GF Flour ( I used Better Batter GF Flour)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk

1 Stick Melted Butter

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids in large mixing bowl, cover and let this rest for about 10 -15 minutes.

When you are ready to bake, set mixer on high and mix the rest of the ingredients.

Preheat oven to 325*

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

When all ingredients are blended well and there are no lumps left. Pour batter into a greased non-stick bunt pan. Bake for 40 – 45 minutes or until cake is set and pulled loose from the sides of cake pan. Remove from oven let cool for about 5 minutes and invert cake onto cake plate. Frost cake with icing below, while cake is still warm.

Chocolate Butter Cream Frosting

4 oz. Plain Philadelphia Cream Cheese, softened

1 Stick unsalted Butter Softened

2 Teaspoon Pure Vanilla

1/2 Cup Dark Brown Sugar

3 Cups Pure Powdered Sugar

1/4 Cup Pure Cocoa Powder

In food processor blend all ingredients until smooth. Frost cake while cake is still warm, so frosting will melt and run down sides of cake.  Warning this cake is so moist and rich, it can be addicting!

Gluten Free Orange Cream Cake

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IMG_2096

Gluten Free Orange Cream Cake

2  Cups All-purpose Gluten free Flour ( I use Tom Sawyer/ Betty Crocker Gluten Free flour mix with xanthan gum already added)

2 Cups White Sugar

2 Teaspoons Gluten Free Baking Powder

1 Teaspoon Baking Soda

8 oz. additive free Cream Cheese softened ( I use Philadelphia brand)

1 Cup additive free Orange juice ( with the pulp)

Zest of 1 Orange

1 Stick Melted Butter

3 Medium Beaten Eggs

Preheat oven to 325*F.

In large mixing bowl, whisk together all dry ingredients. Then add cream cheese, orange juice, the orange zest, butter, and beaten eggs. Fold together liquid and dry ingredients, then mix well until large lumps are dissolved. There will be small lumps from the orange pulp and zest. Let batter rest for 10 – 15 minutes, then pour into a greased and floured 9×13 inch baking pan. Bake for 30 – 35 minutes or until center is set and tooth pick inserted into center of cake comes back clean.

Let cake cool and then poke holes into cake about an inch apart with the end of a chop stick or wooden spoon handle. Pour orange glaze ( recipe below) over cake until completely covered. To decorate top with orange slices, or GF orange candies. This cake is better served Cold.

Orange Glaze

2 Cups Orange juice

4 Cups Powdered Sugar

8 oz. additive free Cream Cheese

2 drops GF Red food Coloring (I use Gluten Free AmeriColor)

In food processor add all ingredients and blend until completely smooth.

Note: if you can find Blood oranges, you may omit the food coloring. The Orange juice in the cake and glaze will amount to about 4-5 oranges depending on their size.

 

Gluten Free Oatmeal Spicey Cake

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Spicy Oatmeal CakeThis is a repost of a cake that I did earlier.

Gluten Free Spicy Oatmeal Cake
1 Cup GF Quick-Cooking Oats ( Bob’s Red Mill)
1 ½ Cups all Purpose Gluten Free Flour (I use Betty Crocker GF / Tom Sawyer GF Flour Mix ( ½ & ½))

(Note if you cannot find Tom Sawyer GF Flour, just use Betty Crocker GF Rice flour blend and 1/4 teaspoon xanthan gum)
½ Cup White Granulated Sugar
1 Cup Packed Pure Brown Sugar
1 ½ Teaspoons Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Cloves
½ Teaspoon Additive Free Ground Nutmeg                                                                                                                                                                                                                                            1 Teaspoon Baking Soda
½ Teaspoon GF Baking Powder
1 Stick Melted unsalted Butter
1 Cup Water
2 Eggs
1 Tablespoon Pure Molasses
In large mixing bowl, mix flour, water, & eggs. TIP- Refrigerate for 20 – 30 minutes. ( to let rice flour soak up liquids) Preheat oven to 350* Remove from fridge, and add melted butter, and other ingredients. Mix with mixer just until blended (don’t over mix). Pour batter into a greased and floured (with GF flour) 9×13 cake pan. Bake for 35 minutes or until toothpick inserted in center of cake comes back clean. Remove from oven and add icing while cake is still warm. When cake is topped with icing, place back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve. Pecan Coconut Icing
1 Stick Melted Butter ( ½ Cup)
1 Cup Packed Pure Brown Sugar
1 Cup Additive Free Coconut
1 Cup Chopped Pecans

Gluten Free Easter Egg Cake Pops

/ Janet Monk / 4 Comments

eggs

Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.