I am more than happy to be hosting this month’s Go Ahead Honey, it’s Gluten Free!, blog carnival!
For this month’s theme, I’ve chosen grain free cakes and cupcakes. I’m really looking forward to all of the delectable gluten free, grain free treats that people will submit for November.
And of course, I want to take a moment to thank the lovely Naomi from milkforthemorningcake.blogspot.com for asking me to do this. I think we all will have a lot of fun with this slightly unusual theme.
To participate, all you need to do is send me a link to your post with a gluten free, grain free cake or cupcake by November 25th. It doesn’t need to be a new post, you can use one that is already up.
If you are going to participate, send your information to me via the contact link on the upper right side of my site and put the words “grain free cake” in the subject line. I will then post a round up of all the entries at the end of the month.
I don’t usually highlight the fact that this is a grain-free blog, though Naomi, being sharp as a tack of course picked up on this.
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Why am I grain free? Well, my celiac symptoms were not alleviated by the standard gluten free diet (call it refractory celiac), so I turned to the SCD for several years which helped tremendously. While I am not strictly SCD any longer, I still do not eat any grains (that would also include potatoes, corn and soy).
Of course, if you are looking for a plethora of grain free cakes and other treats, you may want to check out my gluten free cookbook, The Gluten-Free Almond Flour Cookbook, for more on that –it has 99 grain free recipes.
I often receive hundreds of emails a day and this one from a woman who made her own wedding cake using the recipe below, really stood out.
Elana,
I just wanted to thank you for your site and for the vanilla cupcake recipe. I long ago found that I could make it in one layer in my 9″ round, so when I could not find a single baker in all of South Florida to make me a GF wedding cake, I made my own with your recipe.
We had five cakes total, my two GF ones and three other cakes made by family using old old recipes. At the end of our reception, only a tiny bit of original red velvet and cocoa pound cake were left. The first to go? The GF ones. I made one with coconut, also using the old family way, and the other with a chocolate mascarpone cream center and chocolate ganache. I know you are also CF, but since I am not I could pile on the heavy cream! So many people commented to me about the wonderful cakes, but especially the GF ones.
I simply could not have done it without you! And the thought of having no cake at all–often the suggestion of many friends and family–was just too painful to consider. You made my having wedding cake at my own wedding possible. Thank you. Thank you. Thank you.
All the best,
Jacqueline
Thanks so much Jacqueline for letting me know about your wedding success. Congratulations are in order for your can do spirit, adventurousness and nuptials!
Vanilla Cupcakes with Vegan Chocolate Frosting
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 6 large eggs
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into well oiled muffin pan
- Bake at 350°F for 20 minutes
- Cool completely
- Top with chocolate frosting
Tiffany D says
I have had great success with all the recipes you come up with! Thank you so much for introducing me to a healthier way to eat.
PS. the vanilla cupcakes are great, especially the chocolate frosting.
Kathryn says
What perfect timing – I clicked onto your beautiful site to pull up this very recipe! This will be the fourth time I’ve made them and they are absolutely wonderful. They are so easy and consistently perfect! Truly, they are the best gluten free cupcakes we’ve tried. Even our non-gf friends adore them.
Today, I’m glazing them with my son’s favorite milk chocolate – thinned slightly with a few drops of grapeseed oil. I did the same last Saturday and he adored them. Personally, I’d choose dark but they’re for him.
Diane says
I am so happy you have started experimenting with coconut flour. I tend to use both coconut almond flours when trying out your recipes (orange cake, banana walnut muffins, cookies, etc). So many yummy recipes, so little time!
Bree says
Our family has no allergies, but I often use your recipes because they are so much healthier and still taste great. Thanks for the cupcake ideas -I made the vanilla cupcakes with chocolate frosting for my son’s school last month and everyone loved them (I’ve been asked for the recipe several times).
naomi says
Yay! I look forward to this month’s challenge enormously – grain free cakes are just the kind of thing I love to bake.
Thank you so much for hosting. x x x
Sue says
Oh, the cupcake looks delicious! I enjoy your lemon coconut muffins. Thank you for sharing your recipes.
Sue
Beth says
Thank you for this post. My son is turning five today and I can now make him a gluten, grain, and sugar free alternative that is still delicious.
CDM says
Yum…I will definitely have to give these a try. I’ve got some coconut flour that is dieing to be eaten.
jo says
I am excited to try your recipe for Halloween tomorrow…..my son will be so so pleased. I will post on the results.
Mondo says
I have made your butter cookies and honey cake, but nothing that has coconut flour. it so hard to work with, in my opinion. I look forward to trying this recipe. thanks.