Archive for April, 2012

Gluten-free Dark Chocolate Cake with Coconut Frosting

Monday, April 30th, 2012

Gluten-free Dark Chocolate Cake with Coconut Frosting


1 package Dark Chocolate Cake Mix from The Pure Pantry

1 cup coconut milk, such as So Delicious regular flavor  (or almond, rice or regular low-fat milk)

3 eggs

1/2 cup coconut oil, melted

1 cup boiling water

1 teaspoon vanilla

Coconut Frosting:

1 cup non-hydrogenated palm shortening from Spectrum Organics, or 1 cup coconut oil

2 1/2 cups powdered sugar

1/3 cup coconut creamer, So Delicious Brand

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

Shaved coconut for decorating top of cake


Preheat the oven to 350 degrees.  Grease two 9 inch round cake pans.  Place cake mix in a large bowl.  In a medium bowl beat eggs with electric mixer for 2 minutes.  Add milk and oil.  Slowly add mixture to large bowl and blend on low.  Add hot water and blend until combined.  Pour batter into greased cake pans and bake for 25 minutes or until toothpick inserted comes out clean.  Cool completely.

Prepare Coconut Frosting:Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract.  Beat on medium speed until blended.   Increase to high and beat until light and fluffy.  Run knife along edge of cake pan.  Turn cooled cake over onto round cake plate.   Spread about 1/3 of the frosting on the top of the cake.  Run knife around edge of second cake.  Turn over on top of frosted first layer.  Spread frosting on top and sides of cake.  Sprinkle top with coconut.



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Easy Gluten-free Dark Chocolate Pound Cake | Quick Gluten-free Recipes

Monday, April 30th, 2012

Looking for a simple dessert that is easy to bake and serve?  Try this dark chocolate pound cake recipe.  No need for complicated frosting: serve it with fresh berries and a dusting of confectionaire’s sugar or a dollop of whipped cream and you are good to go!  You will be in and out of the kitchen in less than 50 minutes!


1 package gluten-free Dark Chocolate Cake Mix from The Pure Pantry

4 eggs or equivalent egg replacer

1/2 cup melted coconut oil or vegetable oil

1 cup hot water

1 teaspoon vanilla extract


Preheat oven to 350 degrees.  Grease a 9 x 5 inch loaf pan.

Using electric mixer, beat eggs for two minutes.  Add oil and blend.  Add package of dark chocolate cake mix and hot water and mix on low until combined.  Add vanilla and blend, scraping down sides of bowl with spatula.

Batter will be thick.   Spoon batter into greased pan and smooth over the top with spatula.  Bake in preheated oven for 40 minutes or until toothpick inserted comes out clean.  Remove from oven and cool completely.  Remove to serving plate.  Dust with confectioner’s sugar and serve with fresh berries.


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Strawberry Kiwi Pavlova with Agave Sweetened Cream

Saturday, April 28th, 2012


My husband’s mother is from Australia and his father from New Zealand.   The most celebrated dessert reining from down under is “Pavlova” named after the beautiful dancer Anna Pavlova.   Our family often serves this dessert at birthday parties, Passover, and dinner parties.  Aunt Lynette is the ultimate Pav maker and I owe this recipe to her.  I made a few changes to reduce the sugar in both the meringue cake and the cream topping.   Here is Anna Pavlova in a beautiful meringue like ballet tutu, quite resembling the cake itself.   I hope you enjoy this light and elegant dessert as much as we do.

Anna Pavlova


5 large egg whites, room temperature

Pinch of salt

1 cup superfine sugar

2 teaspoons cream of tartar

1 tablespoon corn starch

2 teaspoons white-wine vinegar

1 teaspoon pure vanilla extract

1 cup heavy cream, whipped

1 teaspoon agave nectar

1 teaspoon vanilla

Strawberries and kiwis


1. Preheat oven to 250 degrees.  There are two ways to bake Pavlova, one is free form on parchment paper and baking sheet, the other is in a spring form pan with a removable collar.  For free form look, use an 8-inch bowl as a guide, and trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.   Form spring form pan, lightly grease entire plan and dust with cornstarch, set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch and cream of tartar and continue whipping until stiff.  Add vinegar, and vanilla; gently fold to combine.

3. For free form look, mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges.  For spring form pan, gently spread mixture in pan using spatula. Transfer to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.

4. Turn off oven and let meringue cool completely in oven with oven door slightly ajar.

5. Beat heavy whipping cream in mixer.  Add 1 teaspoon agave nectar and 1 teaspoon vanilla.  When meringue is cool and completely dry, top with whipped cream and arrange kiwis and strawberries on top.

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Gluten-free Sweet Pie Crust

Saturday, April 7th, 2012

Here is a simple gluten-free sweet pie crust recipe, or pate choux which you can use instead of the sugar cookie crust in my recent recipe for gluten and dairy free Berry Tarlets:

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan


Makes 1 pie crust for 9 inch pan or 8 individual tartlet pans

½ cup (1 stick) chilled butter or coconut oil

½ cup non-hydrogenated shortening by Spectrum

½ cup rice flour

½ cup sweet rice flour

1 cup potato starch flour

½ cup cornstarch

1 teaspoon xanthan gum

2 tablespoon sugar

1 egg or equal equivalent egg replacer

2 tablespoon cold water

1 teaspoon cider vinegar


1 Cut butter or margarine into small pieces with a knife.  Blend butter and shortening with dry ingredients using finger tips.

2 Add egg, cold water and cider vinegar and blend until well combined.  If too sticky, add a small amount of rice flour.  Roll dough into ball and flatten.  Cover with waxed paper and chill for 30 minutes.

3 On floured  parchment paper or surface, roll out dough.  Fit into pie plate or individual tart pans.  If filling with cream pie filling or fruit, bake crust at 350 for 12-14 minutes.  Otherwise, follow baking instructions the pie recipe you are preparing.



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The Blender Girl Features The Pure Pantry’s gluten-free/dairy-free Berry Cheesecake Tartlets| Kitchen Aid Mixer Contest

Friday, April 6th, 2012



The Blender Girl and Kitchen Aid are sponsoring an amazing gluten-free recipe contest.  Check out my recipe and all of the other yummy treats and enter to win a beautiful Kitchen Aid Mixer! The Blender Girl Kitchen Aid Contest




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