kitchen

A Sweet Reception

Wow! Thanks to everyone who expressed their support and excitement over this new project of mine!

I’m pretty excited about it myself.

So excited that I thought we deserved a little celebratory treat this afternoon.

Cinnamon. Swirl. Cake kind of excitement…

cinnamon swirl cake

I remembered I had picked up a few gluten-free cake mixes at Chops in Burnside. Made for a quick and easy cake that I modified to satisfy the cinnamon bun craving I’ve been having.

Here’s what I used:

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I followed the instructions on the 1-2-3 gluten-free yummy yellow cake mix, using some Pam-friendly substitutes. Use whatever suits your dietary requirements, but for a dairy-free, soy-free, yolk-free version like I made, use the following:

– equivalent of 6 eggs worth of egg replacer.  The box suggested a flax egg substitute, but I usually have success with this substitute – although this is the first time I’ve tried to substitute 6 eggs worth!  The end result was a dense, almost pound cake texture.  Certainly nothing wrong with it.  Your choice of egg will likely affect the height and texture.  Hubby certainly didn’t have any complaints!
– 2/3 C coconut milk (canned – previously refrigerated; *tip* use that thickened stuff for some delish whipped coconut cream)
– soy-free Earth Balance

Prepared as per the box directions, using my trusty Kitchen-aid to whip and mix it all together.
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I contemplated cupcakes, but decided a milestone like starting this new blogging journey deserved a full on cake. So a 9×13 pan, greased with the Earth Balance, did the trick.
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Drizzle the cinnamon swirl (recipe below) over the cake with a whisk.

To get that pretty swirl dip and lift the whisk with a little twist

How to make the cinnamon swirl:
Melt 4 Tbsp Earth Balance. Add 1/4 C brown sugar and 1-2 tsp cinnamon (to taste).
I adapted (*stole*) the cinnamon swirl recipe from Gluten Free on a Shoestring’s cupcake recipe.

Bake it at 350°F for 35-40 min.
I think my oven is a little warm, so at 35 min the outside edges were getting a little done.  I rotated it at 20 minutes.

When it’s done a toothpick should come out clean.

Let cool in the pan for 5 min then transfer to a wire rack. While still a little warm top with the glaze.

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And of course – the glaze:
Melt 2 Tbsp Earth Balance and 1 Tbsp coconut cream (*remember that extra stuff from the canned coconut milk in the cake?)
Add 1/2 tsp vanilla extract. Mix and pour over 2 C icing sugar.
Stir until sugar is dissolved. Adjust consistency with more coconut cream. Make sure all the sugar is dissolved before adjusting, or you may end up needing to add a bit more sugar to thicken it back up.

Let the cake cool as long as you can resist the delicious smell, then try not to eat the whole pan…

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We’ll call this a bonus post, since the voting is still open for my *first* recipe post. I think this one is pretty much cheating, but how could I not let you know how to find yourself indulging in this beauty of your very own?

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