Wednesday, April 16, 2014

Cake Girl's Cookie Break Pop-Up @ The Brewery Art Walk

I am happy to announce that Cake Girl will be having another Pop-Up @ The Brewery Art Walk this year. This is my 3rd annual Brewery Art Walk Pop-Up. I have to say I am loving every bit of it. I enjoy seeing new and familiar faces each time I have a pop-up.

Please invite your friends and family. This is an all ages event : ]

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Monday, March 24, 2014

How To Measure Flour (Easy Method)

I feel that a common mistake when it comes measuring flour is to dip the measuring cup into the flour and scooping out the flour. I probably have been caught red handed doing this in my early days of baking. But this is a huge 'no no'. 

Reasons being you can scoop too much flour, making your baked items very dry. Or you scoop too little flour, making your baked items wet and gooey. 

To have consistently perfect baked items you should correctly measure flour by using a spoon to lightly scoop flour out of its container into a measuring cup and level the flour off with the back of a butter knife.

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Wednesday, February 26, 2014

Very Berry Agave Lemon Breakfast Loaf (gluten-free & agave sweetened)

Today I felt like having a blueberry muffin. There aren't too many places out there that sell a good vegan, gluten-free and sugar-free muffin. So my adventure begins with me in the kitchen. I took one of my old recipes and revamped it, and what do you know?? A blueberry agave lemon loaf came to mind instead.

Well, in reality the loaf I made can technically be baked in muffin form. Either way it taste like an old fashion blueberry muffin with a slight hint of lemon. 

Here were go! The recipe is posted below. Its easy, simply and delicious.

1/2 cup brown rice flour
1/2 cup sweet white sorghum flour
1/2 cup gluten-free oat flour
1/4 cup potato flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1/3 cup agave
1/4 cup rice milk
1/4 cup unsweetened apple sauce
1/4 cup canola oil (or another mild tasting oil)
1/2 teaspoon vanilla extract
3/4 teaspoon lemon extract

1 1/2 cup blueberries (fresh or frozen)

Preheat oven to 350F

In a large bowl, whisk together all the dry ingredients until thoroughly incorporated.

Then slowly fold in all the wet ingredients one by one. 

Lastly, fold in the blueberries.

Line a loaf pan and bake for 25-30 minutes until fully cooked. If making muffins, depending on the size of the muffin bake for 15-20 minutes.

Allow the loaf/muffin to cool at least 20 minutes before consuming.


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Jammie Cakes (Jam Filled Cake Vegan, Soy-Free, Nut-Free, Gluten-Free)

These Jammie Cakes were made for a birthday celebration for someone who enjoys mildly sweet desserts. This is simply a regular vegan & gluten-free yellow vanilla cake batter that is filled with your jam of choice.
I baked the cake batter in mini cupcake pan to make it bite sized, but you can bake it in a round pan or a normal sized cupcake pan. Either way, the cake will come out moist and delicious. The baking time is posted below.

3/4 cup brown rice flour
1/4 cup gluten-free oat flour
5 Tablespoon potato flour
1 Tablespoon tapioca flour
1/2 cup vegan sugar
11/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt

1/2 cup rice milk
1/4 cup canola oil (or another mild oil)
1/4 cup unsweetened applesauce
11/2 teaspoon vanilla extract

~serving 24 mini cupcakes, 12 cupcakes, 2-6" round cakes
Preheat oven to 350F

In a large bowl thoroughly whisk together all the dry ingredients. Slowly fold in the rice milk, canola oil, unsweetened applesauce and vanilla extract. 

Scoop vanilla cake batter into cupcake pan and bake.

Baking time: 
mini cupcakes-10-12 minutes
regular cupcakes-18-20 minutes
6" round-25-30 minutes

If you are unsure if the cake is fully cooked, use the tooth pick method to check. Similar to regular gluten cakes, gluten-free cakes are fully cooked when the tooth pick comes out clean as well.

After baking cupcakes, allow the cake to cool before filling it with jam. 

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