GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE
Being gluten free for almost 6 months, it was difficult to find a good gluten-free pound cake, so I decided to give it a try. I was amazed how this cake turned out: moist, crumbly, and a lot of flavor. The secret to this is beating the egg whites until glossy and stiff, as well as the egg yolks, so the cake does not deflate while baking. Wrap well and store in the refrigerator.
Provided by Anda
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
- Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
- Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
- Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
- Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
- Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 44.1 g, Cholesterol 93 mg, Fat 39.8 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 181.1 mg, Sugar 25.9 g
GLUTEN-FREE CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE
Enjoy the cinnamon flavor in this delicious pound cake roll that's drizzled with vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour).
- In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low; gradually beat in eggs and 2 teaspoons of the vanilla until blended. Gradually add flour mixture, beating on low speed just until combined.
- Transfer half of the batter to small bowl; stir in cinnamon. Alternately spoon plain batter and cinnamon batter into pan and swirl with knife.
- Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.
Nutrition Facts : Calories 480, Carbohydrate 54 g, Cholesterol 165 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 27 g, TransFat 1 g
AMAZING ORANGE ALMOND POUND CAKE (GLUTEN-FREE)
A recipe I need to try! Looks scrumptious. From here: http://glutenfreeincleveland.blogspot.com/2009/02/amazing-orange-almond-pound-cake.html Sorry for the weird flour measurements, Zaar is silly sometimes.
Provided by Andrew Mollmann
Categories Dessert
Time 1h15m
Yield 16 slices, 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
- Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
- Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
- In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
- Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
- Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
- Remove the cake from the oven and let stand for at least five minutes.
- Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
- In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
- When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.
Nutrition Facts : Calories 387.5, Fat 16.3, SaturatedFat 8.1, Cholesterol 84, Sodium 315.3, Carbohydrate 57.4, Fiber 2, Sugar 41.5, Protein 4.9
GLUTEN-FREE POUND CAKE WITH CRANBERRIES
Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, and orange zest on medium-high until very light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla and salt. With mixer on low, gradually add flour blend and cinnamon and beat until just combined (do not overmix). Fold in pecans and cranberries.
- Transfer batter to pan, smooth top, and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 1 1/4 hours (cover with foil if browning too quickly). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 562 g, Fat 30 g, Fiber 4 g, Protein 7 g, SaturatedFat 16 g
GLUTEN-FREE MASCARPONE POUND CAKE
Rich, gluten-free pound cake made with mascarpone.
Provided by Buckwheat Queen
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour.
- Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed.
- Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 55.9 g, Cholesterol 102.9 mg, Fat 12.6 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 108.3 mg, Sugar 31.4 g
GLUTEN FREE POPPY SEED POUND CAKE
Make and share this Gluten Free Poppy Seed Pound Cake recipe from Food.com.
Provided by GlutenFreeGirl
Categories Breakfast
Time 50m
Yield 2 pound cakes, 12-20 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
- Fold in poppy seeds.
- Pour mixture into 2 greased loaf pans.
- Bake at 350 degrees for 35-40 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 240.3, Fat 15.1, SaturatedFat 4, Cholesterol 72, Sodium 307.3, Carbohydrate 24.5, Fiber 0.3, Sugar 23.9, Protein 2.8
LEMON BLUEBERRY POUND CAKE RECIPE - GLUTEN FREE RECIPE - (4.5/5)
Provided by ladydee009
Number Of Ingredients 16
Steps:
- 1.Cream together the butter, cream cheese, and sweetener. 2.Blend in the eggs and then the extracts. 3.In separate bowl, combine the almond flour, coconut flour, and baking powder. 4.Slowly stir in the flour mix into the egg mixture. 5.Coat blueberries in coconut flour, then stir into batter. 6.Pour batter into a greased tube or bundt pan (I used an ungreased silicone pan). 7.Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean. 8.Cool on rack. 9.For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake. Nutrition Information Serving size: 1 slice Calories: 315 Fat: 27g Saturated fat: 12g Carbohydrates: 9g Sugar: 3g Sodium: 205 Fiber: 4g Protein: 9g Cholesterol: 162mg
GLUTEN-FREE LEMON POUND CAKE
Let Betty Crocker® Gluten Free yellow cake mix help you make a wonderful lemon pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Butter 9x5-inch loaf pan; sprinkle with 1 teaspoon of the dry cake mix.
- In large bowl, beat butter and cottage cheese with electric mixer on medium speed until well blended. Beat in eggs one at a time. Beat in vanilla, almond extract and lemon peel. Beat in cake mix just until well mixed. Batter will be thick and slightly lumpy. Scoop it into pan, and spread evenly.
- Bake 1 hour and 20 minutes. Cool 10 minutes in pan on wire rack.
- Loosen sides of loaves from pan; remove from pan and place top side up on sire rack. Cool completely, about 3 hours before slicing. Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g
GLUTEN FREE POUND CAKE
This recipe is great, because it always ends up moist and yummy. It leaves room for you to be creative. It can be a fix for whatever you are in the mood. It is very quick and easy, and my daughter who has Celiac enjoys helping make this every time....if you in a time bind, this works really well. We use this a lot for church gatherings so my daughter has something yummy she can have. I usually stick to the yellow cake mix with chocolate pudding mix and chocolate icing. I have done Yellow cake mix with banana pudding mix before and that is awesome too (especially when you sprinkle miniature chocolate chips on top before baking!!).
Provided by baz938
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees and grease fluted bundt cake pan well with cooking spray (don't be afraid to use a little more cooking spray in your pan as you want the cake to come out without sticking).
- Mix first 2 ingredients together in a large bowl with a fork. Then add wet ingredients. Beat at medium speed for 2 minute. Pour into pan. Bake for 35-40 minutes until toothpick insterted comes out clean. Cool for 15 minutes. Turn upside down on serving tray.
- Microwave container of frosting for 30 sec. stirring after. Repeat this until the frosting is melted and runny. Drizzle over cake to your liking. Serve warm or cooled!
Nutrition Facts : Calories 418.6, Fat 17.4, SaturatedFat 2.9, Cholesterol 52.9, Sodium 460.9, Carbohydrate 62.4, Fiber 0.3, Sugar 52.2, Protein 3.2
GLUTEN FREE POUND CAKE
Steps:
- Heat oven to 350°F. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed. Stir together flour blend and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed. Pour batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Nutrition Facts (1 serving): Calories: 330, Fat: 13g, Cholesterol: 85mg, Sodium: 170mg, Carbohydrates: 51g, Dietary Fiber: 1g, Protein: 3g
GLUTEN FREE POUND CAKE
I created this from a couple of recipes, Five Flavor Pound Cake (#24612) and a Gluten Free Poppy Seed Pound Cake (#174118). Use at least four of the flavors. It may not sound if it will taste good, but the combination of flavors make it sooooo tasty and brings a lot of flavor to something that could be bland due to using gluten free flour. I had to make a second one after my daughter and I kept stealing slices of the first one.
Provided by Sharski
Categories Dessert
Time 55m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, sour cream, and sugar.
- You can use any combination of the extracts, but use at least four of them.
- Mix eggs and extracts with butter / sugar mixture.
- Sift flour, baking powder, and pudding mix.
- Add to wet mixture and mix for 2-3 minutes.
- Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
- Cook for 35-40 minute or until knife poked in center comes out clean.
Nutrition Facts : Calories 149.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 53.9, Sodium 169.1, Carbohydrate 17.9, Sugar 17.8, Protein 1.4
GLUTEN FREE CHOCOLATE CHOCOLATE CHIP POUND CAKE
Categories Cake Chocolate Dessert Bake Christmas Easter Valentine's Day Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Winter Edible Gift Potluck
Yield 1 bundt cake
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. and butter and dust with cocoa powder a 3-quart Bundt pan, knocking out excess powder. 2. In a medium sized bowl whisk together cocoa, flour, salt, and baking soda. 3. In a large bowl beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined. Slowly and gently stir in chocolate chips. 4. Pour batter into prepared Bundt pan, spreading evenly. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean. 5. Cool in pan on a rack 1 hour. Carefully invert cake onto rack and cool completely. Sprinkle with powdered sugar just before serving.
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