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Gluten Free Arts and Crafts Cake (Chocolate, Strawberry, Vanilla – Dairy Free Options)

My daughter just had her 5th birthday with an arts and crafts party.  She requested a 3 layer, chocolate, vanilla, strawberry cake.  And we had just started her on a gluten free diet.  So that meant it’s time to experiment!

I made one layer of cake and about a dozen cupcakes from each batch/flavor.  I only ended up being able to freeze 6 cupcakes…my kids ate the rest 😛  I guess that means they were pretty good.

The cakes all turned out well.  And the final product of putting them all together with homemade frosting was a big hit at the party.

Are you looking for a gluten free cake?  Here are three flavors to try.  The strawberry seemed to be the most light/moist cake.  But they were all good.

Gluten Free Dairy Free Strawberry Cake
makes 2-layer 8″ or 9″ cake or 28 – 32 cupcakes

1 1/2 cups white rice flour
1/2 cup amaranth flour
3 Tbsp. tapioca flour
1 2/3 cup organic cane sugar
2/3 cup organic palm shortening
1 cup strawberry puree (frozen strawberries blended with a little bit of water until smooth)
1/4 cup coconut milk, water, milk or other milk substitute
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
3 eggs, separated
1 tsp. vanilla
1/2 tsp. cream of tartar

Heat oven to 350.  Grease and line with parchment paper two 8″ or 9″ cake pans or fill muffin tins with cupcake liners.

Separate eggs.  Beat egg whites and cream of tartar until stiff peaks form.  Set aside.

In a large bowl combine the flours, sugar, shortening, strawberry, milk, baking powder, baking soda, salt, vanilla and egg yolks.  Beat until well combined, about 3 minutes.  Fold in beaten egg whites.

Pour into prepared pans.  Bake 45-50 min. (cake rounds) or 30-35 min. (cupcakes).  Let cool for 30 min. before removing from pan.  Cool completely on a wire rack before frosting.

Gluten Free Chocolate Cake
makes 2-layer 8″ or 9″ cake or 28 – 32 cupcakes

1/2 cup organic cocoa powder
1/2 cup boiling water
2/3 cup organic palm shortening
1 3/4 cups organic cane sugar
1/2 tsp. sea salt
1 tsp. vanilla
3 eggs, separated
1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 3/4 cups white rice flour
1/4 cup amaranth flour
1/4 cup tapioca flour
1 cup buttermilk, sour milk or coconut milk

Heat oven to 350.  Grease and line with parchment paper two 8″ or 9″ cake pans or fill muffin tins with cupcake liners.

Combine the boiling water and cocoa.  Set aside.

Separate eggs. Beat egg whites and cream of tartar until stiff peaks form. Set aside.

In a large bowl combine the flours, sugar, shortening, salt, vanilla, egg yolks and buttermilk.  Beat until well combined.  Fold in beaten egg whites.  Fold in cocoa mixture.

Pour into prepared pans. Bake 50 min. (cake rounds) or 30-35 min. (cupcakes). Let cool for 30 min. before removing from pan. Cool completely on a wire rack before frosting.

Gluten Free White Cake
makes 2-layer 8″ or 9″ cake or 28 – 32 cupcakes

1 1/2 cups white rice flour
1/2 cup amaranth flour
3 Tbsp. tapioca flour
1 2/3 cup organic cane sugar
2/3 cup organic palm shortening
1 1/4 cups milk, coconut milk or other milk substitute
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
1 tsp. vanilla
3 eggs, separated
1/2 tsp. cream of tartar

Heat oven to 350. Grease and line with parchment paper two 8″ or 9″ cake pans or fill muffin tins with cupcake liners.

Separate eggs. Beat egg whites and cream of tartar until stiff peaks form. Set aside.

In a large bowl combine the flours, sugar, shortening, milk, baking powder, baking soda, salt, vanilla and egg yolks. Beat until well combined, about 3 minutes. Fold in beaten egg whites.

Pour into prepared pans. Bake 45-50 min. (cake rounds) or 30-35 min. (cupcakes). Let cool for 30 min. before removing from pan. Cool completely on a wire rack before frosting.

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