Tag Archives: ginger

Gluten, Dairy, Refined Sugar and Soy Free Orange Ginger Honey Cranberry Upside Down Cake

GF Cranberry Upsidedown Cake-1

A few days after Christmas, I got the flu, which then morphed into viral bronchitis (fun, eh?), so I haven’t spent that much time making anything other than tea and chicken soup. However, I was really itching to bake something before I go back to work, so I thought: “why not make something that is full of cold-fighting ingredients, so it doesn’t make me feel worse?” (Any excuse works when it comes to me justifying my desire to bake!)  Things like:

  • Honey – can soothe sore throats, is full of antioxidants and is anti-bacterial (source)
  • Oranges & cranberries – contain vitamin C, which helps you fight colds (source – a book written by my favourite chemist, Linus Pauling. Yes, I am a nerd.)
  • Ginger – is an antihistamine and decongestant (source)
  • Coconut oil – helps your immune system and isn’t soy. (source)

Since sugar is known to not help your immune system, I wanted to reduce the amount used and use honey instead for its illness fighting properties. I did include a small amount of unrefined granulated sugar as I know that cakes get part of their fine crumb from granulated sugar. Plus, I’ve never really baked with honey so I didn’t want to stray too much from the original recipe.

GF Cranberry Upsidedown Cake-3

The cake turned out quite well – it wasn’t overly sweet, the cranberries and orange flavour played off each other wonderfully, the cranberries were sufficiently goopy and delicious (look at the edge of the cake – upside down cakes can’t get better than that!) and the cake texture is moist and delicate. It wasn’t overly ginger-y, so if you like ginger, please feel free to add more!

I’m pretty sure that you can make this recipe to be egg free easily – either add two egg replacers or increase the xanthan gum to 1 tsp, add an extra tsp. of baking powder and increase liquid by ~ 4tbsp or until your batter reaches the desired consistency. If you try this, please let me know!

The cake was inspired by this honey cake from Free From Kitchen. The upside-down-ness was inspired by this Cranberry Upside-down Cake by The Daily Dietribe, this cake from Hungry Cravings and the pineapple upside down cake in the Joy of Cooking.

GF Cranberry Upsidedown Cake-2

Gluten, Dairy, Refined Sugar and Soy Free Honey Orange Ginger Cranberry Upside Down Cake

For Cranberry Upside-Down-ness
~ 3 tbsp coconut oil
1/3 c. honey
Grated fresh ginger (~ 1/2″ x 1″ knob, more or less to taste)
1 – 2 tbsp. sucanat
1 package fresh cranberries

For Cake
45 g brown rice flour
40 g sorghum flour
20 g millet flour
30 g sweet rice flour
40 g tapioca starch
1/2 tsp. xanthan gum
2 tsp. baking powder
Pinch of Salt
100g coconut oil
150g honey
35 g sucanat
1 tbsp. orange zest
1 tsp. grated ginger
1 – 2+ tbsp freshly squeezed orange juice
2 tbsp. almond milk
2 large eggs

  1. Preheat oven to 350F.
  2. Place the 3 tbsp. coconut oil in a 9″ cake pan and place in the oven until melted (about a minute). Swirl around to coat the bottom.
  3. Combine honey, ginger and sucanat in a measuring cup. Pour into pan and spread out over the coconut oil.
  4. Place pan back in oven, stirring every few minutes until sugar mixture bubbles a lot. Remove from oven.
  5. While pan is heating, wash cranberries and remove the gross ones. Once pan is out of oven, spread cranberries over pan until it is entirely covered in a single layer. Set aside.
  6. Zest orange and squeeze the juice out of one half. Grate the ginger.
  7. Whisk together the flours, xanthan gum, baking powder and salt.  Set Aside.
  8. In a small saucepan, mix together the coconut oil, honey and sucanat. Heat up, stirring, until the sugar starts to dissolve. The coconut oil will stay separate from the honey and that is okay.
  9. Pour mixture into bowl of a stand mixer. Add zest and ginger.
  10. Alternate adding flour with the orange juice/almond milk, adding more liquid if needed. Beat until combined. Don’t over beat as you’ll end up with channels in your cake like I did.
  11. Add eggs one at a time and beat until smooth.
  12. Scrape into pan over cranberries and spread evenly.
  13. Bake in oven for 25 – 35 minutes or until an inserted toothpick comes out clean. Place a pan on the rack below to catch any drips.
  14. Let cool for a few minutes on a rack before placing a serving plate over the pan and inverting. Remove pan and let cool.
  15. Enjoy!

GF Cranberry Upsidedown Cake-4

What do you do for sweets while sick?

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Vegan Gluten Free Ginger Crackle Cookies

Do you ever have a strong desire to make cookies? Yesterday I was feeling fairly Christmas-y and decided that Christmas cookies were severely lacking in the Bean household and I needed to remedy that! Instead of defaulting to the usual Bean-family Cherry Almond Crisps, I asked Mr. Bean what his favourite cookies were. As you can probably guess, they’re Ginger Crackle Cookies, one of his family staples.

Given that I am unable to make the cookies exactly how his mum does (the gluten free requirement is pesky like that sometimes), I decided to embark on the adventure to make a similar, more healthy gluten free ginger crackle cookie. I also wanted it to be vegan as I’m saving up my dairy and egg quota for eggnog later this week! I think I was pretty successful – the cookies are quite soft on the inside and slightly harder on the outside, chewy and had the appropriate amount of crackling. They are also pretty delicious to boot!

I based my recipe on this one from In the Kitchen with Kath. I made them vegan, refined sugar, soy, cinnamon and gluten free so that everyone in my family could eat them (as frankly neither Mr. Bean nor I need to eat that many cookies ourselves!)

Vegan, Gluten and Refined Sugar Free Ginger Crackle Cookies

50g brown rice flour
75g sorghum flour
25g millet flour
50g sweet rice flour
50g tapioca starch
20g potato starch
1 1/2 tsp. xathan gum
2 tsp. baking soda
1/4 tsp. salt
2 tsp. ginger
1/4 – 1/2 tsp. cloves
1 1/2 tsp cinnamon (if you can have it – I didn’t add it)
Scant 1/4 c. soy-free buttery spread, melted and cooled*
Scant 1/4 c. canola oil*
Scant 1/4 c. grapeseed oil*
3/4 c. sucunat sugar, finely ground
1/4 c. molasses
1 egg replacer (or 1 egg if you can eat them)
Sucunat or other granulated sugar – make sure that your sugar is coarse enough so that they don’t dissolve onto the cookie like mine did!

*I just poured about the same amount of each in the same measuring cup until I had 2/3 c. oil. Anything more than that is too much!

  1. Whisk together the flours, xathan gum, baking soda, salt and spices. Set aside.
  2. In a large bowl, beat the oils, sugar molasses and egg replacer until combined.
  3. Gradually add the dry ingredients to the wet and beat until well blended and smooth
  4. Cover dough and refrigerate for one hour.
  5. Preheat oven to 375F.
  6. Shape the dough into 1 – 1 1/2″ balls. Dip in granulated sugar then place on parchment lined cookie sheet.
  7. Bake for 8 – 12 minutes.
  8. Then cool on a wire rack.
  9. Store in a plastic bag or sealed container.
  10. Enjoy!

What is your favourite Christmas Cookie?

Shared at: Slightly Indulgent Tuesdays, Traditional Tuesdays and Gluten-Free Wednesdays.

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Christmas Baking Exchange (And December GAHIGF)

This Christmas, my brother’s girlfriend and I decided to exchange baking instead of presents. I was quite keen about it because I love baking, but not the tire it creates around my belly, so I’m quite happy to give it away!

On my end, I first made these gingerbread cookies

Vegan Gluten Free Gingerbread Cookies

1 1/4 c. brown rice flour
1/4 c. each of potato and tapioca starch
¾ tsp. ginger
½ tsp. cream of tartar
1/8 tsp. salt
½ tsp. baking soda
½ c. dairy free margarine (cold)
1-½ tsp. xanthan gum
½ c. brown sugar
1/8 tsp. cloves
Egg replacer equivalent to 1 egg using cold water
1/2. tsp. cinnamon
½ c. gluten-free molasses
extra rice flour

  1. Combine flours, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well.
  2. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
  3. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. I ended up adding another 1/4 – 1/2 c. flour as the dough was too sticky.
  4. Form the dough into a flat ball shape and refrigerate for one hour.
  5. Dust some freezer paper (not wax paper) with potato starch or confectioners sugar.
  6. Put the dough on the freezer paper and sprinkle with starch or confectioners sugar.
  7. Roll the dough to ¼ inch thick and cut out shapes as desired.
  8. Bake at 350F for 12 minutes.
  9. Cool on a wire rack.

You can also ice them – use 2 c. of confectioner’s sugar and enough lemon juice to get the icing to the right consistency. Then decorate to your heart’s content!

An updated version of these Cherry Almond Crisps

Vegan Cherry Almond Crisps – Version 2

1/2 c. + 2 tbsp. coconut oil
1/2 c. + 2 tbsp. brown sugar
1 1/3 c. brown rice flour
1/3 c. each of potato and tapioca starch
1 tsp. xathan gum
1/8 tsp. salt
1/2 tsp. baking powder
Egg replacer equivalent of 2 eggs
1 tsp. lemon juice or vanilla
1 1/2 c. glace cherries
1/2+ c. slivered almonds
rice milk or water to make dough to the right consistency

  1. Cream coconut oil and sugar.
  2. Add flours, xathan gum, baking powder and salt.
  3. Add egg replacer, lemon juice/vanilla and mix in.
  4. Add rice milk/water until the cookie dough is somewhat sticky.
  5. Stir in chopped cherries and almonds
  6. Shape into long square rolls (ie. a rectangular prism), wrap in wax paper and chill for several hours in fridge.
  7. Slice 1/4″ thick and bake at 350F about 12 minutes or until very light brown.

And these Eggnog Cupcakes

Gluten Free Eggnog Cupcakes

¼ c. brandy
1 c. eggnog
¼ cup vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
¼ tsp. ground nutmeg
1 c. sugar
1 c. brown rice flour
1/3 c. potato starch
1/2 tsp. xathan gum
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

For the frosting:

¼ c. butter or margarine, softened
3 tbsp. eggnog
1 tbsp. brandy
generous pinch of nutmeg
2 (or more) cups confectioners’ sugar

  1. Preheat oven to 350° F and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.
  3. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt.
  4. Pour the liquid ingredients into the dry ingredients and whisk until just combined.
  5. Divide evenly between prepared muffin wells.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.
  7. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

For Frosting:

  1. Cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar.
  2. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable.
  3. Frost the cooled cupcakes.  (Optional: Sprinkle with cinnamon and garnish with a cinnamon stick.)

I received a cake in return – I think it was some type of pumpkin spice cake with maple cream cheese icing.

Unfortunately, it was a casualty of the tin foil it was wrapped in, but it was delicious regardless!

What did you bake this Christmas?

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Happy Birthday Jesus!

It’s t-minus 7 days until Christmas and I thought that I would start our celebrations early with this cake for our bible study. C’mon, even Jesus needs a birthday cake – complete with Angels.

I thought it would be appropriate to make a gingerbread cake, so used this recipe from Good Housekeeping and it didn’t disappoint. I used 2/3 of the recipe, and used 1 c. of brown rice flour, 1/2 c. each of potato and tapioca starch and 1 tsp. xathan gum for the flour and didn’t reduce the number of eggs. So moist and light, even after a day of sitting out!

I had some re-learning experiences with this cake – I remembered why using a cake board for fondant cakes is sooo much easier than a plate and that heating up the fondant in your microwave for a few seconds can make a world of difference. Oh yeah, and how cake decorating can be so much fun!

This cake entertains me as it reminds me of a kid’s production of Harry Potter and the Philosopher’s Stone that Mr. Bean and I saw over a year ago. Hagrid was walking out with a baby Harry to give him to the Dursley’s, only to have a young girl behind us say: “Look, Daddy, it’s baby Jesus!”

A very happy birthday, indeed, Jesus. :)

How is your Christmas baking coming along?

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