Cooking with food intolerances

Orange Poppy Seed Bundt Cake October 16, 2018

Filed under: Dessert,Uncategorized — Kathy Brown @ 5:07 pm
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I wanted cake. Something moist. Something delicious. Something different. I googled and there weren’t many choices out there, certainly not with my restrictions. I saw many recipes that including grinding an entire orange, skin and all, but that seemed like a lot of work, which I wasn’t in the mood for. One recipe said 2 Tbs. poppy seeds, and another recipe said 1 1/2 cups of poppy seeds. That seemed like a big range. So I combined a few recipes, then de-glutened it, and un-dairy-ed it. Then changed the recipe as I went because I ran out of the So Delicious unsweetened coconut milk. But what I got was DELICIOUS.

3 c. 1:1 gluten free flour blend (like Pamela’s bread mix)
1 1/2 tsp. baking powder
1 tsp. sea salt
2 c. granulated sugar
1/2 c. soy free Earth Balance (or other safe margarine)
1/2 c. corn or canola oil
4 eggs
1 tsp. vanilla (I make my own)
zest from one naval orange
1/2 c. pulp free orange juice
3/4 c. So Delicious unsweetened coconut milk
1/2 c. poppy seeds

Mix all together in mixer until combined/uniform. Pour into greased Bundt pan. Bake in preheated 350F oven for 55-65 minutes.

Optional: glaze with icing made from confectioners sugar and orange juice.

It’s day 3 and it’s still moist and delicious.

I needed a picture to go with the post, so I had to slice another piece… and now I have to eat it. See what blogging forces me to do? That’s okay. I’ll take one for the team.


Strawberry or Peach Cupcakes July 3, 2011

This started as a peach cake recipe, which disappeared in no time (my husband, who can eat anything, declared them delicious). The next time I tried strawberries, and it was even better, so I’ll include both here.

1 can of peaches in juice, chopped or pureed or 2 c. strawberries, chopped or pureed

3 Tbs. ground flaxseed

1 1/2 c. sorghum or rice flour

1/2 c. tapioca starch

2 tsp. karaya gum (Wilson’s Gum-Tex)

1/2 tsp. sea salt

2 tsp. corn-free baking powder

1 tsp. baking soda

1/2 c. palm shortening or natural applesauce

1 c. brown sugar or beet or cane sugar

1 tsp. safe vinegar

1 Tbs. corn-free vanilla

If peaches, add pinch allspice, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon

Combine fruit and flaxseed in mixer bowl, and let sit for 10 minutes, or until thickened. Add the rest of the ingredients and mix for at least a minute or two. Pour into angel food cake pan, and bake in preheated 350F oven for 35-40 minutes. Or pour into cupcake pan (makes 10) and bake about 25 minutes. I topped the peach cake with pomegranate “buttercream” frosting and I topped the strawberry cupcakes with strawberry “buttercream” frosting.