Bunny Cake-1

Coconut Bunny Cake: Step by Step

by Cassidy Stockton in Recipes

Bunny cake- what’s not to love about a fluffy white cake shaped to look like a bunny? Kids absolutely love it, it makes a beautiful (and fun) centerpiece for Easter brunch and, thanks to Sarah House’s step-by-step directions, it’s easy to make, too. This fabulous bunny starts with a basic white cake recipe featuring our superfine cake flour for a light cake with a tender crumb. Then, we frost it with a gorgeous butter cream and cover it with coconut. Assembly is a piece of cake (yep, we went there), but your guests will think you slaved over it.

You can toast the coconut for a bit more contrast or dye the cake for a fun surprise. Add a nose and eyes, if you like, or just leave it as-is and enjoy the sly smiles you are sure to receive from your adult guests (never mind the children who will lose their minds). Because that’s the funny thing about a bunny cake- even if it’s kind of kitschy- most of us have a fond memory of this cake from our youth and seeing that fluffy bunny just makes us happy. And isn’t that what it’s all about anyway? Making people happy? We think so. Happy Baking!

If you need a gluten free version, check out this amazing version from The Recipe Renovator or simply swap in our gluten free 1-to-1 baking flour in place of the superfine cake flour. 

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake

Prep Time:  90 minutes | Bake Time:  25 – 30 minutes | Inactive Time: 60 min

Yield: 8 – 12 servings

Cake

Step 1

Preheat oven to 350°F.  Line a 9-inch round cake pan with parchment paper or oil and flour pan well; set aside.

Step 2

Cream butter and sugar until light and fluffy, 7 – 10 minutes.  Meanwhile, combine milk, egg whites, and vanilla extract in a small bowl and set aside.  Sift together Bob’s Red Mill Super-Fine Cake Flour, baking powder, and salt and set aside.

Step 3

Add 1/3 of the flour mixture to the butter and briefly mix to combine, followed by ½ of the liquid.  Continue to alternately add remaining flour and liquid and mix until combined, taking care not to over-mix the batter.

Step 4

Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top.  Bake until set and a tested inserted in the center comes out clean, about 25 – 30 minutes.  Let cool thoroughly, at least 1 hour.  Meanwhile, prepare frosting.

Frosting

Step 1

Combine powdered sugar and soft butter and mix on low for 1 minute to combine.

Step 2

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Step 3

Add vanilla extract and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.  Set aside frosting and Bob’s Red Mill Shredded Coconut until ready to assemble cake.

Assembly

Step 1

Divide cake in half down the center.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 2

Spread a generous layer of frosting on one half of the cake.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 3

Flip the unfrosted half over onto the frosted half so the halves line-up evenly.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 4 & 5

Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the center.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 6

Flip the removed notch over and attach to the opposite end of the cake with outer crusts touching to create a tail.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill
Step 7

Frost entire cake, adding extra frosting to the sides of the bunny “body” to form a rounded shape.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill
Step 8

Sprinkle Bob’s Red Mill Shredded Coconut over the cake, pressing in lightly to secure.  Add paper ears and a tiny pink nose, if desired.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

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Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

by Cassidy Stockton in Recipes

Recently, I was aghast to learn that some people do not like carrot cake. Who are these people? How can anyone not like carrot cake? Kidding aside, I’m a big fan of carrot cake and I know a certain someone whose face graces all of our packaging that would say this is his favorite kind of cake- without raisins of course. Obviously, we’re firm believers in everyone’s right to like or dislike carrot cake (and raisins) as they see fit, but, at Bob’s Red Mill, we love our carrot cake!

The warm, slightly spicy flavors of moist carrot cake under a layer of tangy cream cheese frosting is just the thing we crave this time of year. I absolutely love this version for two reasons- one, it’s for cupcakes, which means it’s easier to make and easier to serve; two- this recipe uses whole wheat pastry flour. Not only does the whole wheat flour offer a denser cake with a nuttier flavor, but I feel less guilty eating one of these and that, my friends, is what I call a win-win.

If you need a gluten free version, we recommend using our Gluten Free 1-to-1 Baking Flour in place of the whole wheat pastry flour. 

Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

Prep Time:  30 minutes | Bake Time:  25 – 28 minutes | Rest Time:  60 minutes

Yield: 12 standard cupcakes

Cake

  • 1 ½ cups grated Carrot (from 1 – 2 carrots)
  • 8 oz canned Crushed Pineapple, drained
  • ½ cup chopped Walnuts
  • ½ cup Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 ½ cups Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 ¼ cup Bob’s Red Mill Coconut Sugar
  • 1 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Ginger

Step 1

Preheat oven to 350°F and line a muffin tin with paper liners.

Step 2

In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract.  In a separate smaller bowl, combine whole wheat pastry flour, coconut sugar, baking powder, baking soda, salt, and spices.

Step 3

Add the dry to the wet and mix with a rubber spatula to combine.

Step 4

Evenly portion mixture into the prepared muffin tin.  Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes.  Let cool thoroughly (about 1 hour) before frosting.

Frosting

  • ½ cup Butter, soft
  • 1 cup Cream Cheese, soft
  • 4 cups Powdered Sugar, sifted
  • ½ tsp Vanilla Extract

Step 1

Cream softened butter and cream cheese until smooth and evenly combined.

Step 2

Add powdered sugar and vanilla extract and mix until light and fluffy.  Store chilled but must be at room temperature for use.

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Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

by Cassidy Stockton in Gluten Free, Recipes

At my house, having a birthday means that I will bake you whatever kind of cake you want. After 13 years, I’ve baked my husband all sorts of unusual cakes, including some pies. This year, he asked for something that was a little different and his eyes lit up when I mentioned this Almond Layer Cake that we recently made for a photo shoot.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

This Almond Cake is a grain-free cake that we’ve had in our recipe collection for a few years now and it always receives rave reviews. I’ve never made it myself, but have been the lucky taste-tester a few times and it’s remarkable. This cake combines almond meal and coconut flour for a moist cake that works well for those on a gluten free diet without sacrificing flavor or decadence. I’ll be whipping up this gem over the weekend. It’s perfect for a birthday cake, for an Easter celebration or any time you just need a little indulgence.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

Contributed by:  Chelsea Lincoln for Bob’s Red Mill Natural Foods

Prep Time:  15 minutes | Cook Time:  25 minutes | Rest Time:  60 minutes

Yield: 8 – 12 servings

Frosting

  • 4 ½ cups Powdered Sugar
  • 1 ½ cup Butter, soft
  • 1 tsp Vanilla Extract
  • 2–3 Tbsp Whole Milk or Cream

Cake

Preheat oven to 350°F.  Grease and flour two 8-inch round cake pan, or line with parchment paper. Set aside.

Cream butter and granulated sugar until light and fluffy. Add in eggs, one at a time, and beat after each addition until fully incorporated. Add milk and extracts and mix until combined.

In a separate bowl, combine almond meal, coconut flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy.

Divide batter evenly between the cake pans and smooth tops with a spatula. Bake until set and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

Frosting

Combine powdered sugar and butter and mix on low with a hand mixer or stand mixer for 1 minute. Increase speed to medium and mix until light and fluffy, about 3 minutes. Add vanilla extract. If frosting is too thick, add milk or cream to adjust consistency. Mix until combined, about 1 minute more.

Stack the cakes on top of each other with a generous layer of frosting between.  Cover the top and sides with remaining frosting. Serves 8-12.

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Red Bean Cake F

Chinese New Year: Marbled Red Bean Cake

by Cassidy Stockton in Gluten Free, Recipes

To celebrate the Chinese New Year and ring in the year of the Goat, we’ve whipped up our version of a traditional red bean cake. Eating desserts on the Chinese New Year symbolizes a sweet, rich year to come. That’s a sentiment we can get behind. Red bean cake might sound very unappealing to some, but it’s surprisingly light and delicious and not terribly bean-y. For more good luck foods, check out this article from Chow. May you have a prosperous and happy New Year.

Marbled Red Bean Cake | Bob's Red Mill

Marbled Red Bean Cake

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  75 minutes | Rest Time:  30 minutes | Cook Time:  45 – 50 minutes

Yield: 20 servings

Cake

  • ½ cup Bob’s Red Mill Adzuki Beans
  • 1 ½ cups Water
  • ¼ cup Brown Sugar
  • 3 cups Bob’s Red Mill Sweet White Rice Flour
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter, soft
  • 1 cup Sugar
  • 2 tsp Orange Zest
  • 3 Eggs
  • 2 cups Milk

Icing

  • 1 cup Powdered Sugar
  • 3 Tbsp fresh Orange Juice

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Combine in a small pot with water, cover and bring to a boil.  Reduce heat to medium low and simmer until soft, about 60 minutes.  When beans have softened, drain and reserve cooking liquid.

Step 2

Place cooked beans and brown sugar in a food processor and puree, adding water 1 tsp at a time as needed, until smooth.  Set puree aside.

Step 3

Preheat oven to 350°F.  Line a 9 x 13-inch cake pan with parchment paper.

Step 4

In a small bowl, combine Bob’s Red Mill Sweet White Rice Flour, baking soda and salt and set aside.

Step 5

In the bowl of a mixer fitted with the paddle attachment or by hand, cream butter and sugar until light and fluffy, about 10 minutes.  Add orange zest and eggs, one at a time, scraping down the bowl between additions.

Step 6

Add the dry ingredients, alternating with the milk and scraping down the bowl often, until a smooth batter is formed.

Step 7

Mix ½ cup of cake batter with the bean puree to lighten.  Pour the remaining cake batter into the prepared cake pan and smooth top.  Drop large dollops of the bean puree along the top of the cake batter.  Run a butter knife though the bean puree, creating swirls in the cake batter.

Step 8

Bake until the edges begin to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 45 – 50 minutes.  Let cool completely before icing.

Icing

Whisk together the powdered sugar and orange juice until smooth.  Drizzle and smooth the icing over the top of the cake.  Let set before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Coconut Sugar Coffee Cake F

Coconut Sugar Coffee Cake

by Cassidy Stockton in Recipes

I don’t know what your post-Thanksgiving weekend looks like, but I can tell you that having this coffee cake on hand will be a lovely touch point in an otherwise crazy weekend. With families going every which way over the weekend—be it shopping, sledding, skiing, watching football, decorating for Christmas, or shoveling snow—having a slice of this heavenly cake with a cup of coffee will be motivation enough for everyone to sit still for just a moment. Bring along this cake when you’re visiting family and friends if you want to be sure to get a repeat invite or are making up for a failure to visit previously. A coffee cake can heal many wounds and build many bridges.

Coconut Sugar Coffee Cake | Bob's Red Mill

Coconut Sugar Coffee Cake

Contributed by:  Sarah House Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes | Cook Time:  50 – 55 minutes | Yield: 8 – 12 servings

Topping

Cake

Step 1

Preheat oven to 350°F.  Line a 9-inch round cake pan with parchment paper.

Step 2

Combine topping ingredients and mix until a chunky dough forms.  Set aside.

Step 3

In a small bowl, combine flour, baking powder, baking soda and salt; set aside.

Step 4

In a large bowl, cream together butter and Bob’s Red Mill Coconut Sugar until light and fluffy, about 5 minutes with an electric mixer.  Add egg and vanilla and mix until combined.

Step 5

Add dry ingredient to sugar mixture, alternating with buttermilk, until a smooth batter forms.

Step 6

Spread batter into prepared cake pan and sprinkle topping evenly over the cake.  Bake until a tester comes out clean, 50 – 55 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Angel Food Cake

Gluten Free Angel Food Cake

by Sarena Shasteen in Gluten Free, Recipes

In truth, I thought for a minute about sharing a recipe for a side dish that we all love around here during the holidays, but let’s be honest, this time of year calls for sweet treats. The holiday season is a time when people come together to share love, friendship, laughter and a whole bunch of good food. This time of year always focuses on rich heavier foods at gatherings. So, to balance that out, I love keeping our desserts lighter in texture and this particular recipe is a little lighter on the calories too (sshhh, nobody has to know that, but us).Gluten Free Angel Food Cake | Bob's Red Mill

Today, I’m sharing one of my and my family’s all time favorite recipes I developed for Angel Food Cake. I love this cake during the winter months for many reasons, but one main reason is because I love that it actually looks wintery when you add seven minute icing and coconut to the top. A little chocolate sauce and/or raspberry sauce are great additions to the top, too, for presentation and flavor. Actually, the topping options are endless. When I serve this cake for a party, I like to set up a little build your own topping bar so my guest can have fun with the flavor combinations (shaved chocolate, fruit sauces, nuts). This Angel Food Cake is light, fluffy, sweet and full of flavor. The addition of coconut flour doesn’t really give the cake a coconut flavor, however it does add a richness to the sweet taste of this tender airy cake. I hope you and your guests love this Angel Food Cake as much as we love it!

Happy Holidays from my family to yours.

Gluten Free Angel Food Cake | Bob's Red Mill

Gluten Free Angel Food Cake

Preheat the oven to 350 degrees.

In your mixer, combine 1/2 cup sugar, water, egg whites, cream of tatar and salt.  Mix until foamy and starting to form soft peaks.  Slowly add the remaining sugar to the egg whites as it is still mixing on high speed.  In a separate bowl, combine the flours and baking powder, mix to combine.  When the egg whites have formed stiff peaks, fold the flours into the egg whites in small batches.  Don’t deflate the egg whites.  Pour into an angel food cake pan and bake for 50 minutes.  It will be slightly browned, springy and a toothpick will come out clean! Allow to cool upside down. Once cool, carefully cut around the edges of the angel food cake pan to release the cake. Serve with your favorite toppings!

Extra Light and Fluffy Seven Minute Icing

(makes about 3 cups)

  • 3 large Egg Whites or 9 TBSP
  • 2/3 cup Sugar
  • 1 dropper vanilla NuNatural Stevia
  • pinch of Salt
  • 1/2 tsp Cream of Tarter

In a large stainless-steel bowl, combine the egg whites with the sugar, salt and cream of tartar. Set the bowl over a saucepan filled with about 2 inches of simmering water. Beat the egg whites at high speed until stiff and glossy, about 7 minutes. Remove the bowl from the heat, add the vanilla stevia and continue to beat at high speed until the frosting is cool to the touch, about 5 minutes longer. Use the frosting immediately.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Super-Fine Cake Flour

by Cassidy Stockton in What is it? Wednesday

What is cake flour? Cake flour is a low protein white flour made from wheat. Its fine texture makes it ideal for delicate cake baking. Unlike many other brands, our Super-Fine Cake Flour is simply highly sifted, finely ground wheat flour. Some brands add cornstarch to dilute otherwise high protein wheat flour (we call this a cheap trick around here). Instead of finding a low protein wheat, other manufacturers use the same high protein wheat and cut it with cornstarch. Our cake flour has not been bleached, another common practice among flour purveyors. While bleaching can help create perfectly white cakes and aid in the baking of a cake, our test kitchen produced stellar (and oh-so-delicious) white cakes. At Bob’s Red Mill, we think baking with chemically treated flours cut with cornstarch is a little yucky. No, thank you.

How is it different from all purpose flour? Cake flour is finer and contains less protein than all purpose flour. All purpose flour is designed to be just that- all purpose. All purpose flour is designed to make fine cakes and chewy breads. Cake flour is made with cake baking specifically in mind. It creates a lighter crumb that is perfect for delicate treats, soft cookies and airy cakes.

What is it? Wednesday: Cake Flour | Bob's Red Mill

Why does protein matter? Protein in wheat flour (aka gluten) gives baked goods structure and elasticity. For chewy breads and pizza crusts, you want to use a higher protein flour. Things like cakes and pie crusts need less elasticity, making cake flour an ideal choice.

Gluten is sticky and stretchy (think of a balloon). When leavening reacts and produces gasses in your baked good, gluten creates pockets that expand around these gasses, causing your baked good to rise. More gluten and high-power leavening (yeast) will make beautiful artisan breads with lovely air pockets. Less gluten and tamer leavening (baking soda, baking powder), make smaller bubbles and smaller air pockets. With a cake, you want tiny air pockets so that your cake melts in your mouth and doesn’t fall to bits.

Why would you use cake flour over all purpose flour? Because you can. When you want to make the most beautiful and delicious cake for a special occasion, why wouldn’t you want to use special ingredients? After all, a baked good is just another way of saying “I love you.” In all seriousness, though, cake flour produces a tender, more tightly packed crumb. It can be used for so much more than cakes, as well. It makes lovely cookies, delicate pie crusts and gorgeous pastries.

Is cake flour gluten free? Nope. It’s made from wheat. Even if it has less protein than other wheat flours, it’s still got plenty of gluten.

Is Bob’s Red Mill cake flour organic? No.

Is Bob’s Red Mill cake flour enriched? Yes. Bob’s Red Mill Super-Fine Cake Flour is enriched to government standards with niacin, reduced iron, thiamin mononitrate, riboflavin and folic acid.

Is cake flour whole grain? Absolutely not.

Is there a substitute for cake flour? Yes, while it’s not perfect, you can do what so many of us have done in a pinch- make your own. For every cup of all purpose flour, replace 1/8th of the flour with cornstarch. Blend together and sift, sift, sift. Joy the Baker has some good tips here.

Some of our favorite ways to enjoy cake flour: 

And some non-cakes…

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Birdspotter Recipe of the Week | Bob's Red Mill

Little Bird Cake

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

This is a beautiful Italian cake that, while slightly complicated, is phenomenal. Organic farro provides a chewy, nutty texture similar that pairs wonderfully with the creaminess of ricotta. Serve this with coffee for a delightful dessert.

Little Bird Cake | Bob's Red Mill

Little Bird Cake

Contributed by Michelle Abendschan, the blogger behind jemangelaville.com

  • 1 cup Organic Farro
  • 3 cups boiling Water
  • 2 cups 2% Milk
  • 1 cup Sugar
  • 1 strip Lemon Zest
  • 1 Cardamom Pod (or 1/8 tsp ground Cardamom)
  • 2 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt
  • 1 cup Ricotta Cheese
  • 4 Eggs, separated
  • 1/4 cup Golden Raisins
  • 2 Tbsp Orange Liqueur
  • 1 Orange, zested
  • 1/4 cup Powdered Sugar

Directions

Step 1

Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside.

Step 2

Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool.

Step 3

Add ricotta, egg yolks, raisins, liqueur and the zest from about 3/4’s of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much.

Step 4

Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-spray stick and covering the bottom with a circular piece of parchment paper.

Step 5

Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan.

Step 6

To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate.

Step 7

Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.

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Strawberry Shortcake2

Gluten Free Strawberry Shortcake

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Happy National Strawberry Shortcake Day! Now that is a holiday that we can get behind! Such a simple, light dessert- perfect for a hot day. Growing up, my mother would serve us strawberry shortcake for dinner on those really hot, sweltering nights. Is there sweeter music to a child’s ears?

This summer classic uses our Gluten Free Vanilla Cake Mix  to make cupcakes for the shortcake base. These are an easy treat to enjoy this weekend (perhaps for Father’s Day?) that anyone, gluten free or otherwise, can enjoy.

Strawberry Shortcake

Gluten Free Strawberry Shortcake
Contributed by: Carol Fenster

Cupcakes

  •     19 oz (3 cups) GF Vanilla Cake Mix
  •     3 large Eggs, at room temperature
  •     1/2 cup Vegetable Oil
  •     1/2 cup Water, at room temperature

Strawberries

  •     4 cups fresh Strawberries, washed, stemmed and halved
  •     1/4 cup Granulated Sugar
  •     1 tsp Vanilla Extract

Whipped Cream

  •     1 cup Heavy Cream, chilled
  •     2 Tbsp superfine Sugar
  •     1 tsp Vanilla Extract

Directions

Cupcakes:  Preheat oven to 325°F. Line standard 12-cup pan with paper liners; coat with cooking spray. Preheat cake batter as directed. Fill each liner with scant ¼ cup batter (about 3 tablespoons) or to within 1/2-inch of top of liner.

Bake 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes in pan for 15 minutes. Transfer to a wire rack to cool completely.

Strawberries: Combine all ingredients in a bowl.

Whipped Cream:  In a chilled bowl with chilled beaters, beat cream until soft peaks form. Add sugar and beat until stiff peaks form. Whisk in vanilla and serve immediately.

To Assemble:  Cut each cupcake in half, horizontally, and place the bottom half on a serving plate. Spoon strawberries over each half, top with remaining half and spoon remaining strawberries and juice on top. Top with a dollop of whipped cream and serve immediately.  Makes 12 shortcakes.

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Italian Farro Ricotta Orange Cake

Italian Farro, Ricotta and Orange Cake

by Cassidy Stockton in Featured Articles, Recipes

This is a beautiful, if slightly unusual, flourless cake using whole kernel farro.  The farro adds a wonderful chewiness and the ricotta a creaminess that can’t be beat. Serve this to your foodie friends with a small scoop of vanilla gelato and a cup of espresso and prepare for the accolades.

Italian Farro, Ricotta and Orange Cake

Italian Farro, Ricotta & Orange Cake

Recipe by Michelle Abendschan of Je Mange la Ville

Makes 8-10 servings

  • 1 cup Farro
  • 2 cups 2% Milk
  • 1 strip Lemon Zest
  • 1 Cardamom Pod (or 1/8 tsp ground Cardamom)
  • 1 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt
  • 1 cup Ricotta Cheese
  • 4 Eggs, divided
  • zest of 1 Orange, divided
  • 1/4 cup Golden Raisins
  • 2 Tbsp Orange Liqueur

Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside.

Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool.Italian Farro, Ricotta and Orange Cake

Add ricotta, egg yolks, raisins, liqueur and the zest from about 3/4’s of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much.

Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-spray stick and covering the bottom with a circular piece of parchment paper.

Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan.

To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate.

Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.

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Cassidy Stockton Google: Cassidy Stockton
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