Best Honeybee Gluten Free Dump Cake Recipe Foodcom Recipes
HONEYBEE GLUTEN-FREE DUMP CAKE
The cult classic with a gluten-free lower fat twist!! You can use any canned fruit pie filling you wish! Cherry tastes great with pineapple, and it's in the original dump cake but blueberry is great too! Tastes great hot or cold, by itself or with whipped cream or vanilla ice cream! Please use the polenta that comes in a tube, as this is how this recipe was tested. You can get it at any health food store like Whole Foods, and Trader Joe's has it at a really great price!! Created this recipe for RSC Contest #13.
Provided by ChefLee
Categories Dessert
Time 1h
Yield 1 9X9 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: You will need a food processor or blender for best results.
- Preheat oven to 350 degrees F.
- In a 9X9 nonstick baking pan; dump in the drained pineapple chunks then spread in the cherry pie filling.
- Place the polenta chunks with the honey and the yogurt into a food processor or blender and mix until blended.
- Add the cinnamon and cardamom to the polenta mix and process until well blended. Scrape down the sides of the processor, if necessary.
- Add the softened butter to the polenta mixture and process once more until well blended.
- Spread the polenta mixture over the cherry-pineapple mixture then bake, uncovered, for 40 minutes in the middle of the oven.
- Remove and let cool a little bit then enjoy!
Nutrition Facts : Calories 201.3, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.9, Sodium 54.3, Carbohydrate 41, Fiber 1.1, Sugar 19.1, Protein 0.8
GRANDMA'S HONEY CAKE - GLUTEN-FREE VARIATION
A delicious fluffy cake that is virtually indistinguishable in taste and texture from the original recipe I posted a while ago (Recipe #159577). I came up with this variation because this is one of my family's favourite cakes, and I wanted to share it with a coeliac friend at a dinner party. It got the thumbs up from coeliac and non-coeliac alike! The only real trick here is to remember you are using egg whites for most of the rise. Be sure to whisk them well without overbeating, and take your time removing the cake from the oven. The honeycomb is not necessary; I've made the cake without it to great success. A word to the cinnamon fans: it doesn't belong in this recipe. Neither do nutmeg, cloves, allspice or ginger. The idea here is to have a rich distinctive honey flavour; adding spices will overpower the aroma and flavour of the honey. For the same reason, it's best to use good-quality, tasty honey: what you get out is what you put in!
Provided by tanya_g
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 150°C (300°F) if fan-forced, 160°C (320°F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
- In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
- In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
- In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
- In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
- Add the chopped walnuts.
- Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
- Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
- Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
- Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!
Nutrition Facts : Calories 181.8, Fat 11.7, SaturatedFat 1.6, Cholesterol 46.5, Sodium 60.6, Carbohydrate 18, Fiber 0.9, Sugar 14.6, Protein 3.2
GLUTEN-FREE HONEY CAKE (TRADITIONAL FOR ROSH HASHANAH)
A rich, moist gluten-free honey cake infused with the essence of orange. This recipe uses Pamela's Ultimate Baking & Pancake Mix, a widely available kosher gluten-free mix that contains no added sugar. If you use a different GF flour mix, you will need to add additional baking powder and xanthan gum. For this recipe, a 9" round cake pan is ideal but a 9x13" square pan can be used if necessary. Kosher: Dairy.
Provided by Whats Cooking
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 9" circular baking pan with parchment paper, then spray the inside of the pan lightly with baking spray.
- Stir together the flour mix, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
- Separate the eggs. In one bowl, beat the egg whites until they form stiff peaks. In another bowl, combine egg yolks, sugar, honey, oil, applesauce and orange zest.
- Using a whisk or hand beater, add the flour mixture and orange juice to the wet mixture slowly. When mixed thoroughly, fold the egg whites carefully into the batter, stirring just until ingredients are fully combined.
- Pour batter into pan, and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake's center comes out with just a few crumbs on it. Remove from oven and allow to cool before carefully removing from pan and placing onto a cooling rack.
Nutrition Facts : Calories 165.5, Fat 6.3, SaturatedFat 1.1, Cholesterol 70.5, Sodium 220.9, Carbohydrate 27, Fiber 0.3, Sugar 25.1, Protein 2.4
EASY MINI DUMP CAKE
I wanted to come up with a recipe for dump cake that would still be simple but wouldn't consist primarily of pie filling. I used fresh strawberries that I cut into pretty small pieces myself, but I'm sure thawed frozen strawberries would work too.
Provided by afredorap
Categories Dessert
Time 40m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Chop strawberries into small pieces. Pour into the bottom of a loaf pan that has been sprayed with cooking spray.
- Sift cinnamon and cake mix together. Pour evenly over strawberry layer.
- Cut margarine into thin pieces, placing them at intervals over the cake mix layer. Try to cover as much area as you can.
- Spray top with cooking spray. Bake for about 35 minutes.
Nutrition Facts : Calories 1103.2, Fat 121, SaturatedFat 21, Sodium 1415.3, Carbohydrate 7.3, Fiber 1.6, Sugar 3.5, Protein 1.9
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