Chocolate Almond Bundt Cake

Ok, it has DEFINITELY been a while since I shared a recipe with y’all. Over 9 months! 9 MONTHS!! Wow.  I got so swept up in mama-hood that I completely lost track of time. Mind you, I haven’t had much time to bake. Little E keeps me busy and on my toes for sure. Especially since she is now starting to pull herself up and will probably be walking in no time (yikes!). About a month ago (hmmm…or maybe even a bit more), I had a quick chance to bake this Gluten Free Dairy Free Chocolate Almond Bundt Cake. I had wanted to share this recipe way back, but like I said, it’s been busy.

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-1 | pastelbakery.ca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Even though I don’t have much time to bake, I was missing it and getting tired of buying gluten free sweets. I was craving something homemade and so I finally got around to making this cake. So, between prepping baby food and dinner for hubby and me, I quickly gathered supplies and whipped up this cake. I had leftover water from a can of coconut milk I previously opened to make whipped coconut frosting – failed experiment by the way. To be honest though, it probably was because it was light coconut milk, which I know is a no-no when it comes to making frosting. But can you believe I couldn’t find the regular stuff after checking 3 stores?? So, given the ‘water’ looked more like the full coconut milk (because it probably was since nothing separated when I tried making the frosting), I’m sure this recipe will work with either the milk straight up or the leftover water, given I was using a light version. The dairy free ganache is optional, but absolutely divine! It’s pretty quick and simple to prepare so I highly recommend taking the extra step. Trust me, you’ll thank me later.

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-2 | pastelbakery.ca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These days fast, quick and easy are the recipes I need. With such limited time available, especially since E believes a 30min nap (on the dot if you can believe it!) is sufficient, it’s the best I can do. Eventually I know that I will get time back and before I know it, E will be helping me bake in the kitchen. I honestly can’t wait for that day to come. It will definitely be too cute!

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-3 | pastelbakery.ca

So before the 30 minute nap is up, here is the quick and easy recipe for this Gluten Free Dairy Free Chocolate Almond Cake.

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Chocolate Almond Bundt Cake

Bake Time: 22 minutes

This chocolate almond bundt cake is quick and easy to make and doesn't require a mixer. The dairy free ganache is optional, but so simple to make and worth the extra step.

Ingredients

  • 1 cup almond flour
  • 1/2 sorghum flour
  • 1/4 cup unsweetened cocoa, sifted
  • 1 tbsp tapioca starch
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 1/2 cup granulated sugar
  • 1/2 cup canned coconut milk (see note in post above re: what I used)
  • For Dairy Free Ganache:
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup canned coconut milk
  • pinch of ground cinnamon (optional)

Method

  1. Preheat oven to 350°F. Grease a bundt cake pan and set aside.
  2. In a medium bowl, combine dry ingredients (first 7 on the list) and set aside.
  3. In a large bowl, beat eggs with oil, vanilla and sugar.
  4. Stir in 1/2 of dry ingredients and 1/2 of coconut milk and combine.
  5. Repeat and mix until just combined.
  6. Pour batter into prepared pan and bake in oven for 22 minutes or until tester inserted in center comes out clean.
  7. Let cool for about 10 minutes in pan before removing and placing on wire rack to cool completely.
  8. For Dairy Free Ganache:
  9. Place all ingredients in a saucepan over low heat.
  10. Stir until chocolate chips are almost melted. Remove from heat and continue to stir until no lumps remain
http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-almond-bundt-cake/

Peach Olive Oil Crumb Cake

Local peaches are popping up all over stores and markets these days. If you’re like me and have gone peaches overload, this recipe for Gluten Free Dairy Free Peach Olive Oil Crumb Cake may be the answer to your problem.

Gluten Free Dairy Free Peach Olive Oil Crumb Cake 1 | pastelbakery.ca

Aside from having made a gluten free peach pie many years ago, this is the only other ‘peach inspired’ dessert I’ve made. I was tempted to make a pie, but the thought of having to make the dough from scratch turned me off. What can I say; I’ve become a bit lazy in my last few weeks of pregnancy – but on the other hand, I’m enjoying taking it easier than usual. For a while now though, I’ve been saying I would stop baking and start up again sometime after the baby is born. I don’t know how I do it, but it seems I’m still baking at least once a week. And every time it’s the same thing. I get super tired and say, this time will be the last time. Of course, silly me…still haven’t learned that I just keep lying to myself. But seriously, I think THIS will be the last time I bake before the baby is born…ugh, who am I kidding?

Gluten Free Dairy Free Peach Olive Oil Crumb Cake 2 | pastelbakery.ca

I guess the whole ‘bake your own desserts instead of buying them’ was instilled in me at a young age. I recall my mom used to say often, why would I buy a cake when I can just bake my own? And so it seems, I now find myself thinking the same way. Although really, it’s not a bad thing when you think about it, considering how a lot of premade baked goods have many extra ‘special ingredients’ added to them. At least I know what goes into my baked goodies. And hopefully one day I will pass this thinking on to my child.

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Free Peach Olive Oil Crumb Cake

Bake Time: 1 hour

A moist cake made using fresh local peaches. Perfect for peach season!

Ingredients

  • 3/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3 eggs, room temperature
  • 3/4 cup brown sugar
  • 1/2 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 2 peaches, pitted, peeled and diced
  • For Topping:
  • 2 peaches pitted, peeled, cut in quarters and thinly sliced
  • 1/2 cup brown sugar
  • 2 tbsp almond flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger

Method

  1. Preheat oven to 350°F. Line the bottom of a 9" springform round pan with parchment paper and lightly grease sides; set aside.
  2. In a small bowl, combine all topping ingredients except the peaches; set aside.
  3. In medium bowl, combine first 7 ingredients; set aside.
  4. In large bowl, whisk together eggs, sugar, oil and vanilla. Add in flour mixture a 1/3 of a cup at a time, gently mixing between each addition.
  5. Stir in diced peaches.
  6. Pour batter into prepared pan.
  7. Arrange the thinly sliced peaches tightly on top of the batter in a circular pattern, then sprinkle topping evenly over peaches.
  8. Place pan in oven and bake for 1 hour or until tester inserted in center comes out clean.
  9. Let cool for about 10 minutes before loosening from sides of pan and another 10 minutes before removing pan bottom and letting cake cool completely on a wire rack.

Notes

You may want to place the springform pan on a lined cookie sheet before putting in the oven, incase any batter seeps out from the bottom of the pan.

http://www.pastelbakery.ca/gluten-free-dairy-free-peach-olive-oil-crumb-cake/

Roasted Strawberry & Whipped Cream Cakelets

I’m back, and as promised in my last post, have returned with a perfect easy to prepare summer dessert. These Gluten Free Roasted Strawberry & Whipped Cream Cakelets are such a cinch to put together. Light, fluffy and refreshing, you’ll look forward to making dessert and will even offer to bring dessert to any backyard BBQ’s you’ve got going on this summer season.

Gluten Free Roasted Strawberry and Whipped Cream Cakelets | pastelbakery.ca

While on one of my daily tours through Pinterest, I came across a recipe from Food Retro for a 4 Ingredient Sponge Cake. This definitely intrigued me. Could a cake with only 4 ingredients really be so light and fluffy? Easy to prepare…ok, I can buy that given there are only 4 ingredients, but fluffy and melt in your mouth? Guys…it totally is! I honestly could not believe just how fluffy this cake turned out! Sooo good. And with just a few ingredients needed, it’s the perfect cake to whip up when in a hurry, or if you haven’t restocked your pantry (as this happens to me quite often!). The original recipe was not gluten free, but I converted it with no problems. Love it! The taste reminded me of the lady finger biscuits used in a tiramisu. And yes, I’m way ahead of you…next experiment will be to use this cake in place of biscuits to make a gluten free tiramisu. Figured it’s a more affordable version since the gluten free biscuits used in tiramisu are super expensive over here. Of course I’ll have to wait a while on testing that recipe, seeing how it would involve using coffee and I don’t want to send baby on a caffeine episode.

Gluten Free Roasted Strawberry and Whipped Cream Cakelets-2 | pastelbakery.ca

Having tested out this cake around the same time I made these Roasted Strawberries, I thought, what a perfect and easy summer dessert it would make to combine the two. So with a little bit of whipped topping, these Gluten Free Roasted Strawberry & Whipped Cream Cakelets were born. I opted for using Truwhip whipped topping. Really, if you don’t have a dairy issue, I would think whipping up some fresh whipping cream would be pretty awesome as well. But, if I went that route, I’d probably be keeled over for a few days, cursing this fantabulous dessert. Nah, didn’t want to go there. However, on the other hand, I couldn’t bring myself to purchase a certain popular frozen whipped topping in a tub. Ya’ll know which one I’m talking about. Just looking at the ingredients made me cringe, and I couldn’t do it. Then I remembered Truwhip whipped topping. Gluten free and 100% natural? Yup. I’m in. Now, it does contain a small bit of milk, but not enough to make me react the way a full blown dairy product would. However, if you are allergic to dairy, or extremely sensitive, you will have to go with plan B (maybe whipping up some coconut milk?).

Gluten Free Roasted Strawberry and Whipped Cream Cakelets-3 | pastelbakery.ca

And what to do with the cake scraps you’ll have from making these cakelets?  I’m sure you won’t have any issues there.  If you’re like me, you’ll just devour them on their own.  Or if you have more will power, they would probably work great in a trifle.

Pure deliciousness!
Enjoy,

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Roasted Strawberry & Whipped Cream Cakelets

Bake Time: 25 minutes

Makes: 3 cakelets

A light & fluffy sponge cake filled with roasted strawberries and light whipped topping. A perfect summer dessert!

Ingredients

  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup white rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1 tbsp vanilla bean paste
  • 1 recipe of Roasted Strawberries
  • About 1/2 tub of whipped topping (I used Truwhip Whipped Topping)

Method

    For Easy Vanilla Sponge Cake:
  1. Grease a 9x13 pan; set aside.
  2. Preheat oven to 350°F.
  3. In small bowl, combine flour and starches and set aside.
  4. In bowl of mixer (make sure it's completely grease free), whip the egg whites with 1/2 cup sugar and vanilla until stiff peaks form.
  5. In a separate medium bowl, whisk the egg yolks with the remaining sugar until mixture turns a light yellow (about 2 minutes).
  6. Carefully fold the yolk mixture into the egg white mixture, using a spatula.
  7. Gently fold in the flour mixture 1/3 of a cup at a time, making sure not to over mix.
  8. Pour batter into pan and bake for 25-30 min, or until tester inserted into cake comes out clean (if using a dark pan you may find it's ready in 20-25 min).
  9. Let cool in pan for about 5-10 minutes before inverting onto wire rack to cool completely.
  10. Note: cake will deflate once it begins to cool.
  11. For Cakelet assembly:
  12. Using a round cutter (I used one about 3" wide), cut out 6 circles from the sponge cake (2 circles will be used for each cakelet).
  13. Place one cake round onto plate. Spread about 1 tbsp of whipped topping on top. Drizzle with about 1 tbsp of roasted strawberries. Place another cake round on top and repeat.
  14. Serve immediately.

Notes

Sponge cake recipe slightly adapted from foodretro.com

http://www.pastelbakery.ca/gluten-free-roasted-strawberry-and-whipped-cream-cakelets/

No-Bake Chocolate Gingerbread Cheesecake

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake | pastelbakery.ca

I can’t remember the last time I had a slice of cheesecake.  What I do recall is how much I loved this dessert.  The rich, creamy, texture…mmm, just melt in your mouth.  But alas, this love was forbidden.  I thought I would never savour a cheesecake again (cue the Lionel Richie ‘Hello’ song)…until I found this dairy free option .  If you’ve been missing cheesecake like me, or you’re just nuts for cheesecake, I promise you, this Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake will not disappoint!

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

I’ve wanted to try Daiya’s new cream cheese style spread for a while. Lucky for me, I found it on sale at Nature’s Emporium up in Newmarket (on a side note, if you have never visited this store, you absolutely must!). Given, ‘tis the season to be jolly, I thought a chocolate gingerbread cheesecake would be best. So I picked up a pack of the spread, along with some ginger snaps (for the crust) to make this dairy free cheesecake.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

With a little bit of melted Enjoy Life’s Chocolate Mini Chips, a splash of Nutri-Whip, a dusting of sugar and a touch of spices, whipped together with the Daiya Cream Cheese Style Spread, this cheesecake is pure melt in your mouth bliss. Pure. Bliss.
And how awesome is it, that not only is it gluten free but dairy free too?! Woot! Woot! The Daiya cream cheese style spread definitely whipped up smooth and creamy just like regular cream cheese. It makes me so happy to know that I can once again enjoy a large slice (or two!) of a fantastic cheesecake without any repercussions.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

I’m already planning on making another one for our Christmas gathering to share with Miss Glutrition.*:) happy My mouth is salivating just thinking about enjoying another slice of this cheesecake in a matter of weeks!
What could be better during such a hectic holiday season than an easy to make, no-bake cheesecake that you can whip up in no time? Trust me…go make one of these…NOW!

Pure deliciousness! Enjoy and Happy Holidays to all!
Eva

Note: compensation was not received for this post. Thoughts and opinions are my own.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

Freeze Time: 4 hours

This easy to make no-bake 'cheesecake' is so creamy you won't believe it's dairy free!

Ingredients

  • 1 1/2 cups crushed gluten free ginger snaps (such as Mi-del)
  • 5 tbsp dairy free buttery spread (such as Earth Balance)
  • 1/2 cup dairy free chocolate chips (such as Enjoy Life Mini Chips)
  • 1 container (227g) Daiya cream cheese style spread, slightly room temperature (or other dairy free cream cheese style spread)
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup Nutri-Whip dessert topping (or other dessert topping)
  • For chocolate drizzle (optional):
  • 1/4 cup dairy free chocolate chips (such as Enjoy Life)
  • 1 tbsp dairy free buttery spread (such as Earth Balance)
  • 1/4 tsp ground cinnamon

Method

  1. Line an 8 x 11 pan with foil leaving extra foil over pan edges for easy removal of 'cheesecake'; set aside. If you do not have this size pan, you could use 2 square pans and divide the recipe between each. If you choose to use a larger pan such as a 9 x 13, just bear in mind you may run short on crumbs.
  2. Crush ginger snaps using a mini chopper. If you do not have, crumble by hand until you reach a fine texture like graham crumbs. Place in bowl and set aside.
  3. Melt 4 tbsp of dairy free spread in microwaveable bowl and pour over crushed ginger snaps (the remaining 1 tbsp of dairy free spread will be used below). Mix well using a fork ensuring crumbs are evenly coated and stick together when pressed.
  4. Press crumbs into prepared pan. Place in fridge while you prepare the 'cheesecake'.
  5. In bowl of mixer, whip up Nutri-whip until soft peaks form.
  6. Meanwhile, in microwaveable bowl, melt the chocolate chips with the remaining 1 tbsp of dairy free spread. Set aside.
  7. In medium bowl, combine dairy free cream cheese style spread and sugar and beat well. Add in melted chocolate and spices and stir until combined.
  8. Fold in 'cheesecake' mixture to Nutir-whip. Pour over prepared crust, cover and refrigerate for at least 4 hours.
  9. When ready to serve, lift the 'cheesecake' out of the pan (using the foil edges), and cut. Drizzle with chocolate if desired (recipe below).
  10. For Chocolate Drizzle:
  11. In microwaveable bowl, melt chocolate chips with dairy free spread.
  12. Stir in cinnamon.
  13. Drizzle over cake using a fork or spoon.

Notes

This cheesecake tastes even better the next day so it can definitely be made 1 day before serving. Store in the refrigerator until ready to serve.

http://www.pastelbakery.ca/gluten-free-dairy-free-no-bake-chocolate-gingerbread-cheesecake/

Hot Chocolate Cake

I recently celebrated a birthday with a slice of this Gluten Free Dairy Free Hot Chocolate Cake. And no, I won’t be sharing how many candles were on my cake this year. Nope, ain’t gonna happen. Not that I’m ashamed of my age, really it’s just a number, but on the other hand…who wants to be reminded of how old they are getting?

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

Alright, I suppose the important part is how you feel and not how many candles were on the cake and if you’re capable of blowing them out in one shot or not. Which on a side note, this year I had problems blowing out the limited candles on my birthday cake. Seems I may be a bit out of shape. Yeah; let’s go with it being out of shape.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

Of course, birthdays were much more fun as a kid. You have a party with balloons and all sorts of decorations. You look forward to more birthday parties and gifts. When you’re a teenager you look forward to getting older and coming of age. And most importantly you eat lots and lots of cake without thinking, ‘how many calories is this exactly’? It seems the older we get, the less we party, the more we want to turn back the clocks, and every calorie we consume is tracked. And why? Shouldn’t birthdays be for celebrating and special treats? Heck, it’s just one day out of the year and you only live once. And this cake is perfect for that one day out of the year indulgence.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

Being a mid November birthday, it’s typically a chilly celebration, so I felt a Hot Chocolate Cake was in order. It’s a moist chocolate cake (which is the same recipe I used in my last post), with layers of ooey-gooey marshmallow filling, covered in a fluffy whipped topping, with a hint of hot chocolate mixed in. To kick it up a notch, I added a touch of pure peppermint extract to the marshmallow filling – soooo good! Can I just say this is probably my favourite filling right now! So glad I found this recipe on the talented Sweetapolita’s site. It’s really such a simple and yummy filling and goes great with chocolate cake.  The fluffy whipped topping recipe is similar to one I used in a past post.  This cake really is like hot chocolate…but in cake form!

Unfortunately I wasn’t able to take any great pictures of the cake sliced during the day. The pictures I’ve included here are the few leftovers (yes, surprisingly there were some!). The birthday celebration was in the evening, and had I taken any photos then of the cut cake…well we know what bad lighting can do. So, although the cake slice may look messy, it doesn’t affect the deliciousness of it. Trust.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.caGluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

So for your next birthday, I say go ahead; make this cake. Party like a kid, stop counting the years and calories and indulge a little. I won’t tell if you don’t. 

Pure deliciousness! Enjoy!
Eva

Gluten Free Dairy Free Hot Chocolate Cake

Makes: one 8" cake (about 10-12 servings)

An easy to make moist chocolate cake, filled with layers of gooey marshmallow with a hint of peppermint. Covered in a light whipped hot chocolate kissed topping. Perfect indulgence on a chilly day!

Ingredients

    For Cake:
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3/4 cup almond flour
  • 3/4 cup sorghum flour
  • 3/4 cup unsweetened cocoa, sifted
  • 1/3 cup buckwheat flour
  • 2 tbsp tapioca starch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp instant espresso or strong coffee
  • 1/2 cup warm water
  • 2 eggs, room temperature
  • 2 tbsp light olive oil
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1/2 cup almond milk
  • For Marshmallow Peppermint Filling (adapted from Sweetapolita)
  • 16 large marshmallows
  • 1 cup icing sugar, sifted
  • 1 cup dairy free spread (such as Earth Balance Buttery Spread)
  • 3/4 tsp pure peppermint extract
  • 1 jar (213g) marshmallow cream (such as Fluff which is gluten free)
  • 1 tsp almond milk
  • For Whipped Topping:
  • 1 cup Nutri-Whip DessertTopping (or another gluten free dairy free dessert topping)
  • 2 tbsp hot chocolate mix (I used Purest Marvellous Mix)
  • 3 tbsp icing sugar

Method

    For Cake:
  1. Preheat oven to 350°F. Grease an 8"x3" high cake pan; set aside.
  2. In a large bowl, combine sugars, flours, cocoa, starch, baking soda/powder and salt. Set aside.
  3. In a small bowl or glass measuring cup, dissolve coffee with water. Set aside.
  4. In bowl of mixer, combine egg with oil, vanilla and coffee.
  5. Mix in about 1/2 of dry ingredients while slowly streaming in about 1/2 of milk. Repeat and mix until batter is smooth.
  6. Pour into prepared cake pan and bake in oven for 40-45 min or until tester inserted into center comes out almost clean. You may find a few crumbs will stick to your tester but this is ok as long as it is not runny. Cake will also pull away from the sides of the pan when it is done, and may slightly dip in the center.
  7. Place cake pan on wire rack and let cool for at least 20 minutes. Invert onto wire rack and let cool completely.
  8. Best if baked 1 day before cutting/filling/frosting. Store in an airtight container in a cool location.
  9. For Marshmallow Peppermint Filling:
  10. Line a large cookie sheet with parchment or aluminum foil sprayed with non-stick cooking spray.
  11. Place marshmallows on sheet side by side.
  12. Place sheet on lowest rack in oven and broil until tops are browned (about 1 minute depending on strength of oven). Keep a close eye to ensure you don't burn them!
  13. Remove sheet from oven. Carefully flip over each marshmallow, return to oven and repeat. Once done, remove from oven and set aside.
  14. In bowl of mixer, combine dairy free spread and sugar and blend on med-low speed.
  15. Add peppermint and mix on med-high for about 2 minutes.
  16. Add the toasted marshmallows and marshmallow cream and mix on low speed. Add in almond milk and combine until smooth.
  17. Use immediately or store in refrigerator for up to 1 week.
  18. For Whipped Topping:
  19. Warm up about 1/4 cup Nutri-Whip in microwaveable cup/bowl (about 30 seconds).
  20. Add hot chocolate mix and stir to dissolve. Set aside.
  21. In bowl of mixer, add remaining Nutri-Whip along with hot chocolate mixture. Using whisk attachment, beat on med-high for about 2 minutes.
  22. Add in icing sugar and beat again for 1 minute or until thick ribbons form.
  23. Use immediately or store in airtight container in refrigerator for up to 5 days. You can then re-whip by hand if necessary.
  24. For Assembly of Cake:
  25. Cut cake into two or three layers using a serrated knife or cake leveler.
  26. Place a few dabs of the marshmallow filling on a cake board where the cake will sit. Place the first cake layer on top.
  27. Place a couple of spoonfuls of the marshmallow filling on top of the first cake layer. Note, the filling will spread out and remember not to fill too much or the filling will overflow.
  28. Place the second cake layer on top and repeat the process until you finish with the last cake layer on top.
  29. Cover the assembled cake with the whipped topping using a large offset spatula. Decorate as desired.
  30. The cake can be assembled the day before as long as it is kept in an airtight container in a cool location or in the refrigerator.

Notes

I baked 2 cakes and cut them in half to make this a 3 layer cake (note, the recipe above only makes one 8" cake). I froze the leftover layer to use at another time, however you could choose to make this a 4 layer cake instead. If so, you should have enough marshmallow filling (as the recipe above allows for about 1 cup leftover), but you may need to make a larger batch of the whipped topping. I would recommend increasing the Nutri-Whip by about 1/2 cup to give you a total of 1 1/2 cups

http://www.pastelbakery.ca/gluten-free-dairy-free-hot-chocolate-cake/

Gluten Free Dairy Free Wedding Cake

This past weekend I was had the great pleasure of attending a very special wedding, and was honoured to make this Gluten Free Dairy Free Wedding Cake for the event.  It was a special cake for my sister-in-law Melissa from Glutrition.

Gluten Free Dairy Free Wedding Cake

I will be honest…when I first met with Melissa to discuss what she envisioned for her Gluten Free Dairy Free Wedding Cake, I was a bit nervous.  Like myself, Melissa strives for perfection in anything she creates, hence the nervousness.  Not only was I scared it would not meet her expectations, but I was also concerned I would nitpick every detail and not be satisfied with the final piece.

Gluten Free Dairy Free Wedding Cake

I rarely have the opportunity to make fondant covered cakes; so needless to say, I was a bit out of practice.  My nitpicking kicked in as soon as I started ‘gluing’ the first 2 rows of blue circles.  Let’s just say, those 2 rows took waaay longer than they should have, and I came out with blue dyed finger tips.  I was determined though to make this cake as perfect as possible…even if it meant showing up to the wedding with Smurf finger tips!  All things considered though, the cake came together nicely, I was happy with the finished piece and I believe Melissa was too – which in the end, is all that mattered. *:) happy

Gluten Free Dairy Free Wedding Cake

Topped with fondant ruffled flowers with ‘diamond’ centers, this moist chocolate cake with banana pudding filling shined along with the rest of the beautiful evening decor.

Congratulations again to the happy couple and all the best!

Eva