![]() Regular white sugar will work, and I did include the option for subbing in coconut as well. I wanted to preserve the soft light vanilla look and flavor, so I opted for cane sugar instead of coconut sugar. But they do work better together, and without eggs we want all the rise we can get. Is two different leavening agents absolutely necessary? No. The other two flours alone would be too moist and gummy, but the dryness of coconut flour balances that our with its super absorbent abilities and makes for the perfect defined crumb. This adds a lot of richness and moisture, but alone wouldn’t have nearly enough binding ability. But alone the result was too dense and gummy This makes up most of our dry ingredient blend and provides plenty of binding to avoid the necessity or any flax eggs or starches. In this case we are using a combination of three different flours: gluten-free all purpose, almond flour, and coconut flour. With egg and gluten-free baking, one flour alone is rarely enough. That being said, these amounts are triple tested and will come out beautifully fluffy, but if you substitute anything or mis-measure (ideally use a scale and weight measurements!) I cannot guarantee the same result. And all the moisture from that jam on top complicated that mission even more, but after enough flour tweaking we got there. I was not settling for even a little bit of denseness or gumminess, only the perfect fluffy crumb would work. This is definitely the step the required the most testing. The Softest Vegan Gluten-Free Vanilla Cake This is one of those recipes I’m going to break down layer by layer: cake > jam > streusel. How To Make The Most Delicious Vegan Strawberry Crumb Cake ![]() Oooooh baby, do I have the PERFECT springy brunch cake for you! And this recipe probably also holds the title of Most Excessively Tested Cake To Ever Be On The Blog (Ten test batches? Twelve? I don’t even remember…), so if you follow the recipe just as written I can guarantee you it will come out just as gloriously fluffy, jammy, and streusel-y as pictured. Here's the key take-away: make sure your berries are dry before putting them in the mix, and stir gently just enough to incorporate the berries into the batter.This vegan strawberry crumb cake features a deliciously soft gluten-free vanilla cake, sweet berry jam, and buttery crumb. You may even consider lightly tossing them with 1 Tbs gluten free flour blend to coat them if they won't dry out completely. Otherwise the cake will have unbaked spots around the berries as they tend to leak a lot of moisture. You can certainly use frozen berries, but they need to be thawed and dried as best as possible. I find fresh blueberries to hold up best in this cake. It's difficult to tell, but the cake above has raspberries in it too! I had a handful that desperately needed to be used up, so in they went! You can definitely use whatever berries you like, blueberries, raspberries, blackberries, strawberries, etc. You can definitely use whatever oven-safe pan you like! Just remember this recipe uses a 9-inch pan, so anything outside of those dimensions you may need to alter your cooking times. I use something similar to this springform pan set pan and have them in three different sizes. I used one because I wanted to cut nice slices out without digging out of a pan. What to do if you don't have a springform pan:Ī springform pan (that's a pan with a latch on the side to remove the outer ring from base of the pan) is not necessary in this blueberry crumb cake recipe. Make sure to check the brands recommendation on grams to cup as it varies significantly between brands. Gluten free flour blends such as King Arthur Measure for Measure and Bob's Red Mill 1 to 1 are very comparable. I completely understand if you don't want to purchase several flours and starches to make your own. ![]() ![]() So I make my own blend and have for several years! ![]() Unfortunately, not too many mixes are free of xanthan gum. Xanthan gum causes major stomach irritations (almost like being glutened!), so guar gum is my go-to. My favorite gluten free flour blend to use is Amy's Gluten Free Flour Blend. What kind of gluten free flour should you use? The sour cream helps keep the cake moist and the streusel topping is what differentiates it from being a standard gluten free dessert cake to a blueberry crumb cake that you can eat for breakfast. This is similar to coffee cake, but loaded with blueberries. Pour yourself a cup of coffee and slice a generous portion of this gluten free blueberry crumb cake, because trust me, you'll want a big slice while you sip and enjoy! This is one of those cakes I take of bite of and am blown away how it doesn't taste gluten free!!! ![]()
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