Gluten-Free, Dairy-Free, Sugar-Free Hawaiian Wedding Cake

27 01 2009

I am posting this recipe I found not because I’m in need of a wedding cake…yet.  but because the cake itself looks super yummy, and i thought it might work for when my sweet tooth hits me again.

Ingredients:

Serves 9

This delicious cake is updated from an old family recipe. Free of gluten, dairy and refined white sugar, it is a popular reader favorite. Use the gluten-free flour blend suggested or your favorite packaged flour mix. Spread with Cream Cheese Frosting (gluten and sugar free) or the topping of your choice.

1½ cups maple sugar
2½ cups gluten-free flour blend of choice (or recipe below)
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup oil
4 extra-large eggs
2 cups grated raw carrots
1 (20-ounce) can crushed pineapple, well drained
1½ cups sugar-free dry coconut
1½ cups chopped nuts, optional

Cream Cheese Frosting

6 ounces cream cheese
¼ cup maple sugar
¼ teaspoon vanilla
2-3 tablespoons heavy cream

1. Preheat oven to 350 degrees. Grease a 9×13-inch pan.
2. Mix dry ingredients together and make a well. Add oil and eggs and beat everything until just blended. Add remaining ingredients. Pour into prepared pan.
3. Bake in preheated oven for 45 to 60 minutes until done. Remove from oven and cool.
4. To make frosting, whip together cream cheese, maple sugar, vanilla and heavy cream just enough to reach desired consistency. Spread frosting over cake and serve.

Gluten-Free Flour Mix
Makes 3 Cups

2 cups white or brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

1. Blend all ingredients until well combined. Store unused portion in the refrigerator in a tightly covered container.

(RECIPE FROM: http://www.livingwithout.com/recipes/wedding_cake_e.html)

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