Accepting the challenges in creating a gluten free household

Posts tagged ‘Cake’

Flourless Hazelnut Cake

Birthdays are always a challenge.  While my hubby & I don’t mind our gf lifestyle, I always feel I need to make extra-good desserts when I’m cooking or baking for others.   Last year I posted the link for one of our all-time favorite gf desserts – TheBakingBeauties Lemon Layer Cake.  So this year I chose to make one that a friend made recently.


When I saw the cake at our friend’s place, I was sure she must have forgotten that my hubby was Celiac.  But no, this Hazelnut Cake is not only gluten free, it is grain free as well!

She photocopied the recipe for me, originally called Hungarian Flourless Hazelnut Cake, but I can only guess at the origin.  It looks almost exactly like the one at, so I’ll post that link:

So on Thursday night I pulled it out – determined to tackle it.  I had perused it enough the first time, to know that I needed to buy a bag of hazelnuts.  I could not believe how easy this recipe was to make.  Few ingredients, and simple.  I like simple.

Here it is.

12 ounces hazelnuts – or 2 heaping cups before grinding
2 tsp baking powder
6 eggs, separated
5/8 cup sugar
1 tsp vanilla
Whipped cream
Hazelnuts for garnish

Preheat oven to 325.  Grease 2 9” cake pans, or line with parchment paper.


Grind nuts very fine (I used my food processor); add baking powder.

Beat egg whites until stiff; adding the vanilla halfway through the process. Fold in half of the nut mixture


In another bowl, beat egg yolks with the sugar until pale yellow.  Fold in the other half of the nut mixture.  Gently mix all together.

Pour into pans and bake for 40 minutes or until toothpick inserted comes out clean.


Cool and put whipped cream between layers, and on top and sides of cake.  Garnish as you wish.

*Instead of whipped cream between layers, I used coconut milk, whipped, following this pin from pinterest:  I didn’t add cinnamon, but probably could have.  It would also have fit well with the Hazelnut Cake.

We celebrated 3 March birthdays with this cake!

Low Fat Apricot Cake

I googled ‘gluten-free apricot cake’ the other day. I love apricots, and had a box to use up. I will make freezer jam yet, but for the weekend, I wanted a cake. I found this recipe. YUM!! It is obviously not an American recipe, since it’s all measured by weight, and I thought I’d have to make it again and figure out the measurements for my local friends, but really, if you don’t have a kitchen scale yet, and you’re trying to bake gluten-free, just get one!! You can convert many of your own recipes if you use weights to do so.

Here’s the link:

I’m also posting the ingredients with my own notes, though you will need to go to her blog for the directions.   Another of her recipes I will try one day:


3 medium eggs
180g castor sugar (used white granulated sugar)
200g peeled and finely grated carrot
1 tsp almond essence (flavoring)
60g rice flour (my whole-grain gf flour mix)
200g ground almonds
2 tsp mixed spice (I googled this and mixed my own, then discovered I could probably have used pumpkin pie spice.)
2 tsp baking powder
1/4 tsp salt
6-8 ripe apricots pitted and cut in half

The directions are at the link above.

I couldn’t wait to post this one because today is my sister’s birthday, and she is living gluten-free these days. And we all love low-fat… when it tastes this good. We had it with a bit of ice-cream initially, but I made some custard to have with the leftover cold pieces. I’m not sure it would need custard, but we love anything dairy for dessert or with our dessert. Enjoy!

Cranberry Apple Cake

Another one from the Gluten free Goddess… apparently I like her cakes!  Now that I see that I have two of her recipes as favorites, I will have to go back and look at her site more closely.  As should you!

This one is definitely healthier than the chocolate cake, and if you like apples and berries in your cake, you should love this one as well.  I don’t think anyone would have known this was gluten free without being told.  Yum!  We served it slightly warm with ice cream.

Gluten-Free Goddess Recipes

Flourless Chocolate Cake

I should have taken a picture.  Except that it wasn’t the ‘look’ of the cake that was exceptional.  It was the taste.  I want to post two recipes today for the same thing.  My friend Brenda gave me her recipe for Flourless Chocolate Cake.  I know that whatever Brenda makes is good, so I pulled it out for our March birthday celebration.  The only problem with her recipe was the instructions to put it into a 10 inch pan, and put the pan in another pan with water.  My only 10 inch pan is a springform pan, and if I put that in water, I would have a very soggy cake.  So I found another similar recipe.  It wasn’t much to look at, high on the edges and sunken in the middle.  If I had thought we could finish the whole cake, I would have piled berries into the centre for a picture, and to sing Happy Birthday.  But I knew we wouldn’t finish it, and the berries could make it soggy, so I endured the laughter from my kids instead.  We had it with ice cream and berries and it was wonderful.  I could have served it in the kitchen, or, alternately, cut off the high edges and cover the cake with whipped cream or an icing.  It really didn’t need an icing, though, as it is a rich cake already.  I’m not making any health claims with this cake.  It definitely is a ‘special occasion’ cake.

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