Vegan + gluten-free pancakes
Vegan + gluten-free pancakes
Layered Coconut Coffee Cake With Cashew Buttercream Frosting
I made this for my partner’s birthday and it was delicious.
Strawberry Cashew Cheezecake with Prebaked Crust
The filling content for this recipe is no-bake, and the crust can easily be replaced with a pre-made crust or another crust recipe.
For best results, boil water and pour it over the cashews at least 5-6 hours before making the filling. The longer you let them sit in this hot water, the smoother and creamier the filling will be. The minimum time I prefer to leave the cashews soaking is at least an hour.
Gluten-Free Sponge Cake (uses eggs)
A basic sponge cake recipe. I opted for eggs in this recipe because someone at my church is raising them herself and gives them away.
For a slightly firmer cake, use four eggs, don’t use any flax eggs, and reduce the coconut milk down to 1/2 cup
Carrot Cake
This recipe is for a single layer carrot cake, but if you use the ‘Adjust Servings,’ it will be automatically modified for as many layers as desired. The instructions are intended for a single layer carrot cake, so adjust those as needed.
You will need a food thermometer that reaches 175-185° to get the right temperature for the flax egg.
Note: Every oven is different, and gluten-free flours differ by brand and mixture. This recipe takes longer to bake than a traditional wheat flour cake. You will know the cake is done when a knife inserted in the middle comes out clean. Allow approximately 10 minutes between checking.