Gluten Free and Eggless Cake Batter Ice Cream



So here’s the thing. Regular cake mix is cheap, say 4 to 5 dollars a box. But gluten free and eggless cake mix on the other hand, is really expensive here in Singapore – 12 dollars a box! Therefore, making regular cake batter ice cream (which calls for dry cake mix) was out of the question. So for inspiration I tried finding cake batter ice cream recipes which used actual cake batter (as the name would suggest) rather than the dry mix. And I found nothing.

Not to be fazed by this, I then just decided to completely freestyle this and make my rendition of cake batter ice cream, using actual vanilla cake batter. And it was seriously good!

What using actual cake batter does is that it completely eliminates all those synthetic chemicals and preservatives found in boxed cake mix, and it adds a lovely texture to the ice cream, making it delicious and together with the sprinkles gives rise to a fantastic textural experience. For the closest ‘cake batter’ flavor, use vanilla essence, or clear vanilla extract, which tastes a lot more like boxed cake mix. You could use leftover cake batter to make this ice cream too.

For the cake batter:
1-1/2 cups gluten free all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened at room temperature
3/4 cup caster sugar
2 teaspoons vanilla essence
3/4 cup milk

For the ice cream base:
1 cup heavy cream
3/4 cup milk
1/3 cup + 1 tablespoon caster sugar
1 teaspoon vanilla essence

1/2 cup sprinkles/funfetti

For the cake batter: In a large bowl, using an electric mixer beat the butter until smooth. Add the caster sugar, and mix until light and fluffy. Add the vanilla extract and salt and beat until creamy. Add the flour mixture in 2 instalments, beating after each. Very slowly pour in the milk, to ensure that the batter doesn’t separate.

For the ice cream base: In a medium bowl combine all the ingredients for the ice cream base and mix well, until the sugar has completely dissolved.

For the ice cream: Very slowly add the ice cream base mixture to the cake batter, in about 4 instalments, beating on low speed after each instalment. Then, chill the mixture in the freezer for about half an hour.

After the mixture has chilled, churn in the ice cream maker as per the manufacturer’s instructions, until the ice cream reaches soft-serve consistency. Spoon into your container, and mix in the sprinkles. Smooth, and then freeze for another 1-2 hours before scooping and enjoying!



Gluten Free and Eggless Galaxy Donuts



When it comes to the different kinds of desserts, I try to love all my babies equally. But I’m a bad mother, and there’s one dessert I can’t help but love more than the others – donuts. Fried or baked, plain or glazed, theres something about the combination of the doughy base and the sugary icing that makes them so delicious and addictive. Once, I even ate only donuts the entire day for my 13th birthday, nothing else. Thats the extent of my love.

However, while I love to eat donuts, I am was terrified of making them. I tried making them once when I was 12, but they turned out so terrible and overcooked that I never dared to try them again. I figured that there was something about not using gluten or eggs which made them turn out that way. But those were just excuses.

A week back I got a donut pan as a gift, and my motivation to try making my own donuts returned. Its a new year, and while new years resolutions aren’t my thing, this year I plan to be even more adventurous, and to try to make things which I hadn’t before. And so, I embarked on this glorious adventure to bake my won donuts. And wow, they were really delicious. I never expected them to turn out so soft and fluffy, especially being gluten free, but they did! And they look so pretty as well!

Therefore, to all of you too scared to give homemade donuts a try, do it. You definitely will not regret it.

Recipe adapted from:

1/2 cup tablespoon milk
1 teaspoon vinegar
3 tablespoons butter, melted
1 cup gluten free all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
Eggless equivalent of 1 egg
1 teaspoon vanilla extract

For the galaxy glaze:
1 cup powdered sugar
2-4 tablespoons whipping cream
1 teaspoon vanilla extract
Pink food colouring
Blue food colouring
Violet/Purple food colouring

Preheat the oven to 200°C, and grease a regular sized donut pan.

In a cup. mix the milk and vinegar together, and let it sit for 10 minutes to make homemade buttermilk. Meanwhile, sift the flour, baking powder and salt into a medium bowl.

In a separate large bowl, whisk the melted butter, sugar, egg replacer and vanilla extract together either with an electric mixer or by hand with a whisk, for about 2 minutes. Pour in the buttermilk and mix until well combined.
Fold in the sifted flour mixture, and whisk for about a minute to get a smooth mixture without any lumps. (You should taste the batter at this point, it tastes really good).

Spoon this batter into a piping bag, or a ziploc bag. Cut a 1″ hole from the edge of the bag, and pipe the batter into the donut pan. Bake for 7-9 minutes, until light golden brown, or when it springs back when touched lightly with a finger.

Let the donuts cool before glazing.

For the galaxy glaze:
In a medium bowl, whisk 2 tablespoons of the whipping cream and the vanilla extract together. Add the powdered sugar, and whisk until you get a smooth icing.

Divide this icing into 4 bowls (use the bowl you used before as one of the bowls). Colour the icing in one of the bowls a deep purple, the other blue, and the other pink. Leave the last bowl white.

Spoon the icing into the medium bowl, and swirl with a toothpick/skewer to create a colourful pattern. Take a cooled donut, dunk it in the icing, and then let it set to harden for about 15 minutes. Enjoy this out of the world (sorry) donut!

Makes 9 donuts.