I wanted to use up some of the leftover buttercream icing from my cake class and make the grand finale cake for the Wilton course 2 finale cake. I decided to try a different recipe and boy am I glad that I did! They have a great texture, are light and pretty moist for gluten free. They’re also true to their name – they were SO fast to make. I literally couldn’t stop eating them – they were that good!
I had to make 1 1/2 recipes for the two mini oval pans and 9 cupcakes. I would probably use 1 1/2 recipes for two 9″ cake pans.
Gluten and Dairy Free Blitzkuchen Cake
(1 batch adapted from the Joy of Cooking)
3/4 c. brown rice flour
1/4 c. each of corn starch, potato starch and tapioca starch
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2+ tsp. xanthan gum
1 c. sugar
1/2 c. potato milk
1 tsp. vanilla
few drops of lemon juice
1/2 c. lactose free margerine (I used Fleischman’s)
- Heat oven to 375F and line pans with parchment paper.
- Whisk together dry ingredients in a mixing bowl.
- Add eggs, milk, vanilla and lemon juice and beat medium speed for 2 minutes.
- Add margerine and beat for 1 minute on low speed.
- Scrape bowl and beat on medium-high for 1 1/2 minutes, scrape again and then beat for 30 seconds on low.
- Pour batter into pans and cook for 20+ minutes for cakes and 10+ minutes for cupcakes.
- Cool for 5 minutes in the pan, turn out onto a wire rack to cool completely.
- Ice once cooled if desired.
Note: This recipe should be easy enough to make it egg free – just substitute your favourite egg replacements for the eggs.