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Description
This is my first ever gluten-free cake from scratch. It's hard to do gluten-free baking; you have to get the mixture just right. In this case, it was a bit too absorbent and required a lot of extra time cooking, but in the end came out delicious. I'll learn as I go, perfecting how to work this, much as I did before when I used mixes as a base. I might also use some coconut milk next time to get it a bit creamier.

Ingredients
1 cup potato flour
1/2 cup coconut flour
3/4 cup Bisquick gluten-free baking mix
1 tsp finely ground Himalayan pink salt
1 tsp sea salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
2 tbsp Ener-G egg replacer
2 21-oz cans corn syrup free strawberry pie filling
Zest and juice from 3 Meyer lemons
1 16-oz bottle Magnolia vanilla lemonade
3 cups lemon seltzer water
1 tbsp Mexican vanilla gelatin mix
1 tbsp gluten-free vanilla extract
1 cup monkfruit in the raw
1 tbsp Kraft minute tapioca
1/2 tsp Ceylon cinnamon
1/4 tsp ground mace
1/8 tsp ground star anise

Preheat oven to 350 degrees F (175 degrees C). Spray with coconut oil & sprinkle with rice flour two 8 x 8 x 2.25 inch cake pans.

Mix all dry ingredients (except for tapioca) together well and set aside. Add the strawberry pie filling, tapioca, zest and juice, lemonade, and vanilla extract, and mix well, gradually adding half cups of lemon seltzer water until you reach desired consistency. Spread batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Raise heat to 400 F and bake for 30 minutes longer. Raise heat to 450 for a final 10 minutes. Will still be a bit moist within, but browning outside.

I frosted these with a commercially-bought pink lemonade icing (I could make my own, but really did not have the time, and had gotten it just for this) and decorated them with cut frozen strawberries so that they were nice and crisp when served at the party I brought them to. I actually put the frosting and strawberries on at the party, having let the cakes cool on the way over (even then, they were a little warm, but not so much as to melt the frosting).

The coconut and potato flours proved too absorbent, hence the need for a lot of liquid. This isn't so much of a problem, but next time I will probably want higher heat, more cooking time planned, and possibly something more for leavening; possibly less of the more absorbent flours and more lighter ones like tapioca and rice to balance. The cake was still delicious, though, and popular, and my wife absolutely loved it.

This cake is dairy, nut, peanut, gluten, and egg-free.

Cakes in the Oven Closeup
Fresh from the Oven 1a
A Slice of Strawberry Lemonade Cake 3

Description
This is my first ever gluten-free cake from scratch. It's hard to do gluten-free baking; you have to get the mixture just right. In this case, it was a bit too absorbent and required a lot of extra time cooking, but in the end came out delicious. I'll learn as I go, perfecting how to work this, much as I did before when I used mixes as a base. I might also use some coconut milk next time to get it a bit creamier.

Ingredients
1 cup potato flour
1/2 cup coconut flour
3/4 cup Bisquick gluten-free baking mix
1 tsp finely ground Himalayan pink salt
1 tsp sea salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
2 tbsp Ener-G egg replacer
2 21-oz cans corn syrup free strawberry pie filling
Zest and juice from 3 Meyer lemons
1 16-oz bottle Magnolia vanilla lemonade
3 cups lemon seltzer water
1 tbsp Mexican vanilla gelatin mix
1 tbsp gluten-free vanilla extract
1 cup monkfruit in the raw
1 tbsp Kraft minute tapioca
1/2 tsp Ceylon cinnamon
1/4 tsp ground mace
1/8 tsp ground star anise

Preheat oven to 350 degrees F (175 degrees C). Spray with coconut oil & sprinkle with rice flour two 8 x 8 x 2.25 inch cake pans.

Mix all dry ingredients (except for tapioca) together well and set aside. Add the strawberry pie filling, tapioca, zest and juice, lemonade, and vanilla extract, and mix well, gradually adding half cups of lemon seltzer water until you reach desired consistency. Spread batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Raise heat to 400 F and bake for 30 minutes longer. Raise heat to 450 for a final 10 minutes. Will still be a bit moist within, but browning outside.

I frosted these with a commercially-bought pink lemonade icing (I could make my own, but really did not have the time, and had gotten it just for this) and decorated them with cut frozen strawberries so that they were nice and crisp when served at the party I brought them to. I actually put the frosting and strawberries on at the party, having let the cakes cool on the way over (even then, they were a little warm, but not so much as to melt the frosting).

The coconut and potato flours proved too absorbent, hence the need for a lot of liquid. This isn't so much of a problem, but next time I will probably want higher heat, more cooking time planned, and possibly something more for leavening; possibly less of the more absorbent flours and more lighter ones like tapioca and rice to balance. The cake was still delicious, though, and popular, and my wife absolutely loved it.

This cake is dairy, nut, peanut, gluten, and egg-free.

Cakes in the Oven Closeup
Fresh from the Oven 1a
A Slice of Strawberry Lemonade Cake 3