Authors: Roben Ryberg

Gluten-Free in Five Minutes (21 page)

BOOK: Gluten-Free in Five Minutes

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By making this cake with baby food squash or sweet potatoes, you can avoid
opening an entire can of pumpkin. The flavor is very much the same. Enjoy your
own private pumpkin cake roll with cream cheese icing as the filling. Lucky you!

1 egg

2 teaspoons brown rice flour

¼ teaspoon baking powder

1 tablespoon sugar

1 tablespoon baby food squash or sweet potatoes (Beech-Nut Stage 2)

⅛ teaspoon pumpkin pie spice

FILLING:

½ recipe Cream Cheese Icing on page 117

TOPPING:

1 teaspoon confectioner’s sugar

Baked on:
large microwave-safe plate

1. In small bowl or cup, briefly beat egg to small frothy bubbles.

2. Add remaining ingredients and mix well to fully combine.

3. Spray microwave-safe plate with nonstick cooking spray.

4. Pour batter into a 5-inch square.

5. Microwave on high for 1 minute and 45 seconds.Cake will be approximately ¼- to ⅓-inch in thickness.

6. Gently remove from plate and cool.

7. As soon as cake is cool turn it upside down on the plate. (Cake will begin to crack if left to cool for a longer period of time.)

8. Spread filling over cake, leaving a bit of edge bare.

9. Roll into a log.

10. Dust top with confectioner’s sugar.

Red Velvet Cake
(brown rice flour) SERVES 2

Red velvet cake has a texture somewhere between that of
a traditional squishy cake and a pound cake. While the cake is
not chocolate, cocoa is the basis of the underlying flavor. Enjoy!

1 egg

1 tablespoon plus 1 teaspoon canola oil

3 tablespoons applesauce

teaspoon salt

2½ tablespoons brown rice flour

1 teaspoon cocoa

⅛ teaspoon baking powder

⅛ teaspoon baking soda

1 tablespoon plus 1 teaspoon sugar

⅛ teaspoon vanilla

¼ teaspoon red food coloring

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.

6. Gently remove from dish and cool.

Red Velvet Cake
(sorghum flour) SERVES 2

This cake is very much like the traditional red velvet cake.
Please note that during baking, it will rise very high and then settle again.
The end result is just right.

1 egg

1½ tablespoons canola oil

3 tablespoons applesauce

teaspoon salt

3 tablespoons sorghum flour

1 teaspoon cocoa

⅛ teaspoon baking powder

⅛ teaspoon baking soda

1 tablespoon plus 1 teaspoon sugar

⅛ teaspoon vanilla

¼ teaspoon red food coloring

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Cake will rise and then settle during baking.

6. Gently remove from dish and cool.

Spice Cake
(brown rice flour) SERVES 2

I’ve used pumpkin pie spice to avoid tiny measurements of multiple spices.
This cake is soft and squishy with a light spice flavor.
For robust flavor, double the amount of pumpkin pie spice.

1 egg

1 tablespoon plus 1 teaspoon canola oil

3 tablespoons plain lowfat yogurt

teaspoon salt

2 tablespoons plus 2 teaspoons brown rice flour

½ teaspoon baking powder

1½ tablespoons sugar

⅛ teaspoon vanilla

⅛ teaspoon pumpkin pie spice

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.

6. Gently remove from dish and cool.

7. Ice as desired.

CHAPTER 10

Icings

Many traditional, store-bought icings
are gluten-free. However, the cakes in this book need no more than ½ cup of icing. So, I’ve included a few icing recipes that are quick and easy to prepare.

To avoid prolonged beating, which cuts the raw sugar taste in homemade icings, I briefly microwave the ingredients in many recipes. Although this may sound odd, it makes a notable difference.

I also use a regular, single-size Hershey’s milk chocolate bar in several of these recipes. The bar weighs 43 grams and is available at the checkout in most grocery stores!