Gluten Free and Eggless Fruit Punch Cake


So, what you see above is the result of me procrastinating, so as to not practice math for the very important exam the next day. There was leftover fruit punch cordial (the concentrated stuff) sitting at home, and so desperate for refuge from the world of calculus and trigonometry, I decided to make this cake. It turned out great, and so now how I’m going to spend the day before the rest of my exams as well 🙂
The cake itself has a really pretty pink colour, as you can see above, and has the distinctive fruit punch taste and smell that I’m sure most of us remember from our childhoods.

Ingredients:

1-1/2 cups Gluten Free all-purpose flour
1/2 tablespoon baking powder
Pinch of salt
1/2 cup butter, at room temperature
1/3 cup granulated sugar
Egg replacer equivalent of 1 egg
1 teaspoon vanilla extract
1 cup milk
3/4 cup fruit punch cordial

Directions:
Preheat the oven to 180 degrees C, and grease and line a 9″ round/square baking pan.

In a medium bowl, sift the gluten free flour, baking powder and salt together.
In a separate bowl, using an electric mixer cream the butter and sugar together until light and fluffy. Add the egg replacer and the vanilla, and beat until creamy.

Add the sifted flour mixture to the mixture, and beat with the mixer until well-combined. Mix in 3/4 cup milk and the fruit punch cordial, until homogenous. If at this point the batter seems too dry, add the remaining 1/4 cup milk and mix well.

Pour/spoon the batter into the prepared baking pan and bake for 28 – 32 minutes, or until the cake starts pulling away from the sides of the pan, or the top is light golden brown.

Enjoy!

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Gluten Free and Eggless Double Chocolate Ice Cream Cake

The ice cream cake. The stuff of a lot of our childhoods. I was really scared to try this out, mostly because I didn’t know how it would fare with a gluten free and eggless cake. But it turned out amazing, because the cake was super moist, and so freezing didn’t cause it to become too hard. You should definitely give this gorgeous and delicious cake a try, especially if you have the time to take it slowly, and really put in effort into getting it right. Have fun!

Cake recipe adapted from: https://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY’S-PERFECTLY-CHOCOLATE-Chocolate-Cake
Ice cream recipe from: http://zoebakes.com/2012/05/21/philadelphia-style-chocolate-ice-cream-no-eggs/

Ingredients:
For the chocolate ice cream:
2-1/2 cups heavy cream
3/4 cup granulated sugar
1/4 cup cocoa powder
Pinch of salt
8 oz chopped chocolate (I used 4 oz milk chocolate and 4 oz dark chocolate)
1 cup milk

For the chocolate cake:
7/8 cup gluten free all purpose flour
3/8 cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
Egg free equivalent of 1 egg
1/2 cup boiling water

For the chocolate design on top:
Melted chocolate, as needed (any type of chocolate – milk, semi sweet or dark)

Procedure:
For the chocolate ice cream:
In a heavy based saucepan, whisk the sugar, cocoa powder and salt together.
Add the cream 1/2 cup at a time, whisking well in between additions to prevent lumps.
Whisk together until the mixture is smooth with no lumps.
Place the saucepan on medium heat, stirring continuously, until the mixture starts simmering.
At this point, lower the heat, and add the chopped chocolate, stirring until the mixture is completely smooth.
Pass through a strainer into a bowl.
Add the milk and mix.
Refrigerate according to the instructions of your ice cream maker, and then churn in your ice cream maker.

For the chocolate cake:
Preheat your oven to. 180C, and line and grease a 9″ round cake pan.
Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl, and whisk well. In a separate bowl, combine the sugar, vegetable oil, milk, vanilla extract and egg replacer, and mix with an electric mixer (though an immersion blender is the best for this).
Add the flour mixture in 3 instalments, mixing well between each addition.
Stir in the boiling water (The batter will be rather thin at this point).

Pour into your pan, and bake for 27 minutes.

Let it cool completely, and then place in the freezer for about an hour before assembly.

Assembly:
Line the bottom and sides of a 9″ or 10″ loose bottomed springform cake pan with parchment paper to prevent leaking. (My springform pan was too small for the cake, so I placed the cylindrical part (the sides of the pan) on a cake stand and just lined the sides of the pan).

Using a serrated knife, carefully divide your cake horizontally into two even layers.
Place the bottom layer at the bottom of your pan.

Layer some of the chocolate ice cream on the bottom layer, and let it freeze for about 2 hours, until mostly solid.

Then, place the top layer of cake on the middle ice cream layer, and top with a layer of chocolate ice cream. Place it in the freezer and let it freeze for 5 hours, or overnight until solid.

Next, pipe your melted chocolate on the top of the ice cream cake in whatever pattern you desire, and place in the freezer for 10 minutes to allow the chocolate to solidify.

Enjoy your ice cream cake!