So you're gluten-free and have accepted the fact that baked goods will never be the same. You have been lead to believe that gf cakes are dense, too crumbly, and leave a strange aftertaste. This is where I tell you that you can have your cake and eat it, too.
At Type & Cakes, aka the title I created to encompass all of my passions, gluten-free cake is heavenly. I can't take credit for the recipes--I am not a recipe writer. Check out the blogs I follow to see what these brilliant cooks are doing. I use their recipes and, occasionally, add my own twists.
This week's baking adventure was a lemon cake. I'm baking for a wedding in October and the bride and groom requested a lemon cutting cake. Obviously I needed to test recipes before the big day.
Saying "test recipes" makes it sound like I doubted this recipe. I did not doubt it. I simply wanted to test switching some of the ingredients and enjoy eating the result!
I made a few changes to the recipe. I decided not to add the blueberries. The wedding cake will not have them and though delicious, I didn't need them for my taste test. For the gf flour blend, I used Bob's Red Mill and instead of sour cream, I used applesauce. My bride, like myself, is lactose intolerant. The photos on Gluten-Free on a Shoestring show a cake that looks moister than mine (though my cake was not horrendously dry). Next time, I'm going to add a tad more applesauce.
The frosting is simple: 1/3 cup Earth Balance Buttery Spread, 1/3 cup shortening, 1/2 tsp vanilla, 2 TBL spoon full fat coconut milk, and enough powdered sugar to reach the desired sweetness and consistency. My only comment on the frosting is that I should have put more! The cake-to-frosting ratio was a bit off. I'll just have to pile it high for the wedding.
This recipe is definitely one I'm adding to my ever-expanding gluten-free cake recipe collection.