Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
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Gluten Free Heirloom Carrot Cake with Vegan Cream Cheese Frosting
Heirloom Carrot Cake with Vegan Cream Cheese Frosting
Tangy coconut yogurt makes this vegan cream cheese frosting taste just perfect.
Try it atop this gluten free heirloom carrot cake for a light yet filling sweet treat.
Cream Cheese Frosting
1 C. (5.3 oz) Vanilla Coconutmilk Yogurt Alternative
3.5 Sticks Vegan butter, room temp
7.5 C. Powdered Sugar
Pinch of Salt
I have finally discovered Daiya cream cheese & I'm more than sure it should work just as if you made "regular" cream cheese frosting
1 C. Cane Sugar (Raw sugar)
1 C. Brown Sugar
2.5 C. Gluten-free flour blend (we used King Arthur’s)
1.5 tsp. Baking powder
1.5 tsp. Baking soda
1 Tbsp. Cinnamon, ground
1 lb Heirloom carrots
1 tsp. Fresh Ginger (ground would also work)
1/2 tsp. Salt
Pinch of Nutmeg, ground
Pinch of Cloves, ground (I personally do not like cloves but feel free to use them)
1 C. Walnuts, chopped (optional) (I use almonds when I can't afford walnuts)
Equivalent of 4 Eggs
5/8 C. Safflower oil, or grape-seed oil
You’ll also need:
Vegan butter for the pan
Extra flour for the pan
Preheat your over to 350 degrees, then grease two 9” Springform pans with Vegan butter ensuring the bottom and sides are completely covered. Once greased, sprinkle a small handful of flour in each pan until lightly coated. Set aside.
In a large mixing bowl, sift the flour, baking soda, baking powder, salt and spices together and set aside.
Peel and grate your carrots into a separate bowl. Alternatively, you can shred the carrots with a processor or kitchen aide.
Peel and finely grate the fresh ginger in the same bowl as the carrots.
Add the carrots and ginger to the large flour bowl.
In a separate bowl, mix the together the egg substitute and allow to bloom if necessary. Set aside.
In a medium mixing bowl, whisk together the cane sugar, and brown sugar. Add in the egg substitute when ready and beat or whisk until combined and sticky. Slowly pour in the oil and continue to beat/whisk until fully incorporated.
Add the wet mixture to the dry ingredients and combine with a spatula. Be sure to scrape the sides and bottom ensuring all dry ingredients get fully incorporated.
Fold in nuts if using, then transfer equally into the two prepared pans.
Bake on the center rack at 350 for 25 - 35 minutes or until a cake tester/toothpick comes out clean. Feel free to start of the Dairy-free cream cheese frosting (or dishes) while the cakes are baking.
Allow to cool on a wire rack for at least an hour before removing from the pans and frosting.
For the Frosting
In a large mixing bowl, add the 3.5 sticks of vegan butter, 2 C. of powdered sugar and half of the vanilla yogurt alternative. Beat using a hand mixer until creamed and combined.
Add in an additional 2 C. of powdered sugar and beat to incorporate.
Add remaining yogurt alternative and another 2 C. powdered sugar. Beat to combine.
Add additional powdered sugar 1/2 C. at a time until the desired consistency is reached. Should be between 7 and 8 C. total.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…