The Great Cake Experiment!

An Utterly Fantastic Birthday Cake

Sample Cakes

One of my first test batches

Close-up on Farm and lettering

The "ironic cow" birthday cake - finished product

As I mentioned in my last post, my kitchen has been transformed into a gluten-free lab for the past week and a half. I decided the time had come to try my hand at gluten-free baking. And I would not be satisfied until I had found a flour blend that as closely as possible resembled traditional all-purpose bleached flour. I did not want a lumpy or gooey substitute and I was not willing to sacrifice either flavor or texture. I was seeking a cake recipe that was simply delicious and original, not merely a passable replacement, and so began the experimentation process. When it came to duplicating the properties and habits of white flour I knew there would not be a simple one-for-one switch that I could make. I began researching what types of alternate flours I might be able to use. I also knew I would need to replicate the effect of gluten as a thickening and emulsifying agent within the batter. Most gluten-free recipes called for a product named Xanthan gum or Guar gum (which I have since discovered have similar properties and the same general effect as a binding agent to keep other ingredients from separating. But since it seemed Xanthan is usually preferred for baking I opted for this additive even though it is more expensive than Guar gum). I quickly realized this was not going to be as easy of an undertaking as I imagined. I would not only be trying to re-create the familiar texture, moisture, and fluffiness that is expected from a cake, but also would discover that each type of gluten-free flour presents a new subtle flavor. I started by checking out several cake recipes and re-creating the ingredient ratios on a much smaller scale (ie. 2 cups flour to 1 cup sugar became 2 tbsp flour, 1 tbsp sugar). This way I didn't have to make entire cakes, but could accurately assess the results by making test batches (aka. cupcake size samples...)

My first few batches I was just learning how different flours reacted both alone and in various combinations. I tested both brown and sweet rice flours as well as tapioca flour in every combination I could think of. I was getting some fairly okay results, all of which were edible, but I wasn't that happy either. I could still tell these cakes were imposters. I had every texture from lumpy, to mochi, to gummy and gooey. Even the mixes that came out tasting great still didn't have the look and feel of gluten-filled cake. It was time to re-evalute and do some more shopping. This time I came home with an all-purpose gluten-free flour (made from garbanzo and flava beans, tapioca, white sorghum and potato starch) and coconut flour (of which I was highly skeptical, as I am not a fan of coconut in any form). It was back to the mixing bowl! Several new combinations later I felt like I was beginning to get the hang of this. By process of elimination I began to see the effects of the slightest variations in my recipe's ingredients. In true scientific fashion I was swapping out one variable at a time (ie. One flour for another, whole eggs for egg whites, soy milk for almond milk, double the baking soda, applesauce for oil, and so on...) I had to set-aside my pre-concieved notions that gluten-free batter should have the same consistency as other batter. I had to rely on my previous results and draw entirely new conclusions. If I was going to accomplish the mission I had set out on, I had to stop pretending that these flours would re-act the same as wheat flours. By Monday morning I had a fairly good idea of what flour blends I would be using. It was time for a final test batch of each flavor profile and then I would need to transform my sample-sized batches back into a full sized recipe. For someone who traditionally used boxed cake mix, within a few days I had done a complete 180 and re-defined my idea of baking from scratch. I am happy to announce this mission was a success! With a blend of 3 parts all-purpose gluten-free flour, 2 parts coconut flour, and 1 part sweet rice flour I created a cake recipe that I am very proud of.

I suppose I should also mention the inspiration for the timing of this experimentation. I had an opportunity to enter a baking contest, sponsored by the Today show, called Quest for the Best: Homemade Birthday Cake. Basically, I had to submit an original cake recipe and a photo of my hand-decoration of that cake. While I have no training in this field, cake decorating has become somewhat of a hobby of mine the past few years. Self-taught, and inspired by my mom's custom decorated birthday cakes throughout my childhood, I have taken to making personalized cakes for many of my friends. Since this year I resolved to take on new challenges I decided, why not enter? This also seemed like the perfect opportunity to try out gluten-free baking. I mean, if I was going to have to come up with my own recipe anyway, why not at least make it something that I can eat? And more than that – enjoy! And now that I have sampled and eaten more cake this past week than the entire year prior, I am pleased to be able to share my results with you. Included in this week's post you will see, not only the completed recipe but also several photos of my process as well as the contest submission picture of what I have titled the “ironic cow" birthday cake (for it's lack of any dairy products in a cake with a dairy-farm inspired theme). Hopefully you'll enjoy the results as much as I have the discovery.

Laura's Gluten-free Vanilla Cake

Ingredients:

2 c Gluten-free flour blend

1 tsp Xanthan Gum

3 tsp Baking Soda

1 ½ tsp Corn Starch

1 ½ c Sugar

1 c Vanilla Almond Milk

1 tsp White Wine Vinegar

2 eggs (whites only)

¼ c Applesauce (opt. Cinnamon flavor)

2 tsp. Vanilla Extract

Directions:

Sift flour into medium bowl, add Xanthan Gum, baking soda, corn starch, and sugar. Re-sift all dry ingredients, whisk until thoroughly blended, and set aside. Measure out one cup vanilla almond milk and sour with vinegar. Separate 2 eggs and whisk the whites, discarding yolks. In another medium mixing bowl combine the soured milk, egg whites, applesauce, and vanilla. Stir. Slowly add dry ingredients into the liquid, stirring continuously until fully blended. Pre-heat oven to 350 degrees. Grease baking pan with non-stick olive oil spray, and flour with gluten-free flour. Pour batter into pans and smooth to edges. Tap pan lightly on counter to remove air pockets. Bake for 25-30 minutes until tooth pick comes out clean. Allow to cool thoroughly before removing from pans.

Additional Flavor Modifications -

Chocolate:

Hot Cocoa/Mocha Powder Mix

Splash Vanilla Almond Milk

Stir about ¼ c hot cocoa mix with just enough milk to create a liquid paste. Add to Vanilla cake batter and blend. Continue to slowly add in more cocoa powder to achieve desired color and flavor (aprox. 1/8 c)

Spice:

1-2 tsp each (to taste) -

Cinnamon

All-spice

Add to completed vanilla cake batter.

Note:  I used all 3 flavors as the various layers when creating the cake for the contest.