I’ll Take The Cake, Please!
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The Four Tops sang it better than I could ever write it:
You know that I love you
I can’t help myself….
Honestly and truly, as much as I add fruits and veggies and hide them, and manipulate them into places not expected, they are not as a big of a hit as sweets with Hank (and frankly, Dave and me, too). After being on the verge of failure to thrive for so long, you better believe your pancakes and jelly, I’ll make that brownie or cake or cookie.
Just like I said on the bread post, I like mixes better than mixing my own flour blend. Even with careful measuring, I never seem to get them right. So, if I am not using a box mix for something, then I am using premix gluten free flour. And again, for us, we are looking for wheat free, which is different than gluten, however, gluten is found in wheat.
A party without cake is just a meeting. – Julia Child
I love cake. Like, I L.O.V.E. it. Because I love it, cake was one of the first things that I tried to make Hank-safe. In the beginning, we had eliminated so many foods that we couldn’t use box mixes, so we fell in love with Depression Cake, or Wacky Cake. This cake was a Great Depression invention to deliver deliciousness within the limitation of lack of supplies. This cake doesn’t need dairy or eggs and works well with alternative flours.
Hank and I worked on this recipe from Budget Byte$ today and we loved this interpretation of this classic recipe. We subbed out the all-purpose flour with our favorite gluten free version. Happily, the substitution is a one to one, so we didn’t even have to do math to do the changeover (yay!). If you are able to have nuts or seeds, both add a lovely crunch and added flavor profile. Many recipes have raisins, this adds not only flavor but also just a bit of extra moistness that will bring a smile to your face.
Whereas, Hank has eaten this cake multiple times before, this was his first time making it with me. He smelled the cocoa powder, and decided that it wasn’t going to be sweet without the added ingredients. He smelled the vinegar and *almost* changed his mind about the whole thing. Once the batter was mixed, he got to taste the raw batter and was SHOCKED that it didn’t taste like pickles.
To top off this beautiful dessert, the recipe that we followed has a simple chocolate icing using water, rather than milk. Normally, I would use coconut milk, but we followed with the water and we didn’t even notice the lack of coconut fat. It was divine.
Overall, we loved it and in fact, both boys launched a scheme to try to get a piece for breakfast. And morning snack. And lunch dessert. And afternoon snack. And, of course, after dinner.
BUT WHAT IF we don’t have time for the whole prep and just NEED cake in 30 minutes? We use King Arthur Flour brand Gluten Free Chocolate Cake. Happily, it also comes in yellow cake, which is also very good.
BUT WHAT IF WE NEED CAKE IN THE NEXT 30 SECONDS?! Please don’t judge, we all have these days where we need cake and need it now. Well, King Arthur Flour to the rescue again with cookies and brownies in a cup. Just add water and nuke in the microwave, super easy.
Life is short, and it is up to you to make it sweet. – Sarah Louise Delany
How do you top your cake? A simple and elegant with powder sugar in a pretty pattern? Tub frosting? Duncan Hines has worked well, as long as we double check the ingredients – these usually contain soy and for us, we need to watch for caramel color as that can be made from barley.
I normally use a twist on the standard butter cream:
4 Cups of powder sugar
1 Cup butter alternative – I use Earth Balance
2-3 Tsp of vanilla extract
1-2 Tbsp of milk – I use coconut milk
Mix and love.
From this basic recipe, you can change the whole taste of the cake. Sub out the vanilla extract with ANY OTHER extract or… juice. Fresh lime and lemon bring a fresh take on a yellow cake. Fresh raspberries mushed and mixed makes a chocolate cake absolutely sinful. I especially love adding Sunbutter to my frosting along with cocoa powder for a chocolate “peanut butter” dream.
If you mix your frosting and it seems like it is too watery, add more sugar. If you mix too much (GASP!) just bag it, label it, and freeze it.
With Hank’s birthday coming up, I have a request to make a gingerbread cake. I can’t wait.