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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Orange Creamsicle Cake (Grain/Gluten/Nut Free)

Orange Creamsicle Cake (Grain/Gluten/Nut Free)

I took my fluffy grain-free vanilla cake and infused it with orange flavors. The result is so light and dreamy. The orangey frosting simply puts this creamsicle cake over the edge!

If you love the flavor of orange then this is an absolute must make! As you can see decorating cake doesn't have to be complicated. Just throw some citrus slices on top and call it day!

Ingredients

Cake

·      5 large eggs

·      110 grams milk (dairy or nondairy) (about 1/2 cup)

·      1 Tbsp Vanilla extract

·      1/2 cup orange juice concentrate

·      Zest of 1 orange

·      56 grams shortening (about 1/4 cup) (I use spectrum)

·      98 grams Organic Cane Sugar OR xylitol (about 1/2 cup + 2 tbsp)

·      84 grams coconut flour (about 1/2 cup)

·      88 grams potato starch (about 1/2 cup)

·      1/4 Tsp of Xanthan or Guar Gum

·      1/2 teaspoon salt

·      1 tablespoon double-acting, aluminum- free baking powder

·      1-2 drops orange food coloring (optional)

Fluffy Buttercream Frosting

·      12 tbsp butter (1 1/2 sticks) salted butter

·      2 1/4 Cups of powdered sugar, or powdered honey OR powdered xylitol

·      1/4 Tsp Vanilla Extract

·      4 Tbsp Shortening

·      2 Tbsp Water or Milk

·      Zest of 1 orange (optional)

·      Food Coloring is optional (orange)

Instructions

1.    Make the cake. Preheat the oven to 350 degrees. Oil a 9 inch cake pan and dust it with potato starch. (You can also use two 6 inch rounds or 3 of anything smaller - if you would like a tiered cake).

2.    Beat the eggs until they have a bunch of air bubbles - you can do this in a bowl OR my shortcut is placing the eggs in a blender.

3.    Add the vanilla, shortening, sugar, orange concentrate, orange zest, and milk. Either beat until smooth (or blend on high for 30 seconds to one minute) Then set aside.

4.    Mix together the dry ingredients in a bowl and then pour in the liquid. Stir until smooth. Pour into the prepared cake pan- tap to make sure its even and place into the oven for 32-35 minutes until its firm and a toothpick can be inserted and comes out clean.

5.    Let cool completely before removing from the pan- and set aside to cool while making the frosting.

6.    Make Frosting: Combine all the ingredients in a bowl and blend until fluffy using a hand mixer. Add food coloring if you wish.

7.    Frost the cooled cake however you desire :) You could add orange food coloring to half the frosting, then put the white frosting and orange frosting in a double-sided piping bag if you want to get orange and white rosettes!

8.    Cover and store at room temp. AND DO NOT cut open the cake if its still warm as moisture will escape and the cake could become dry. Coconut flour has the tendency to soak up moisture more and more with time so keeping this cake covered is important and will slow down that natural process.


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