Gluten Free Dairy Free Old Fashioned Prune Cake Recipes

GLUTEN-FREE, DAIRY-FREE OLD FASHIONED PRUNE CAKE

Steps:

• 1. Preheat oven to 300F(yes, that low). Grease a 9x13 baking dish.
• 2. Place the prunes in a small saucepan and cover with water. Bring to a boil and cook until soft...about 8 min. Drain the water and mash the prunes. You can just mash them up with a fork, or you can puree them, as I did. Set aside.
• 3. Thoroughly combine the honey, sugar, eggs, oil and vanilla.
• 4. In a separate bowl, whisk together the dry ingredients.
• 5. Add the wet to the dry, along with the buttermilk and stir just enough to combine.(don't overmix)
• 6. Pour batter into the pan and bake for 35-40 min. Watch carefully toward the end so as to not overbake.
• 7. Top with your choice of glaze, powdered sugar, or sweetened whipped cream.
• 8. **To make soured milk, put 1T of lemon juice or vinegar in a measuring cup and add your non-dairy milk to the 1c line.

GLUTEN FREE SPICED PRUNE CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease bundt pan and set aside.
• In a small pan boil several cups of water. Remove from heat and add prunes. Let soak for 15- 20 minutes or until prunes have softened. Drain prunes and finely chop them. I found it easier to chop them with scissors. Set aside.
• Combine rice flour, potato starch, tapioca starch, xanthan gum, sugar, cinnamon, cloves, salt, and baking soda.
• In a bowl combine oil, buttermilk, and eggs.
• Slowly add flour mixture to wet mixture and stir just until combined.
• Stir in prunes.
• Spread batter into bundt pan.
• Bake for 70-75 minutes. Check cake at one hour and bake additional time if needed or until cake starts to pull slightly away from the pan. This cake is very dense and moist so the toothpick test is hard to do on this one.
• Let cake cool in pan for 10 minutes then remove from pan to cool on wire rack.

DAIRY FREE GLUTEN FREE COCONUT LAYER CAKE

Steps:

• Preheat the oven to 350F. Line 2 9inch round cake pans with a parchment paper circle and lightly grease OR lightly grease and dust with gluten-free flour.
• In a bowl, whisk together all of the cake batter ingredients until smooth.
• Divide evenly between the 2 pans and bake until a toothpick comes out clean, 25-28 minutes.
• Let cool before removing from the pans.
• In a stand mixer, or using a heavy-duty hand mixer, whip the Earth Balance Vegan Buttery Sticks and the coconut milk solids for approx 5 minutes. It should become fluffy and smooth. If it isn't there yet, just keep whipping. Mine tend to look curdled at first.
• Add about half the powdered sugar and the coconut extract, and whip until smooth.
• Gradually add more powdered sugar until you have a smooth, spreadable, and not runny frosting. I used the whole bag, but you might need less depending on how much liquid was left in your coconut solids.
• Preheat the oven to 325F. Spread the shredded coconut evenly on a baking sheet. Bake, stirring every 2 minutes for 5-10 minutes or until it is beautifully toasted. It will toast quickly, so keep a close eye on it.
• Carefully trim any dome off of the top of each cake layer using a serrated knife.
• Place the one layer in the center of your cake plate or stand, securing it with a dab of frosting (optional.)
• Spread a layer of frosting on the top, sprinkle with toasted coconut (optional) and then center the second cake layer on top.
• Place strips of wax paper on the cake plate, slightly under the edge of the cake, so that the cake plate stays clean while frosting(optional.)
• Spread the rest of the cake with an even layer of frosting.
• Sprinkle and gently press toasted (or untoasted) coconut all over the cake.
• If you used wax paper strips, gently pull them away from the cake before serving.