Yes, though the coconut milk adds a nice flavor to the cake. Can I substitute a different milk for coconut milk? Yes, vegetable/canola oil would be the best substitute to maintain the intended texture and flavor. Can I substitute another oil for coconut oil? Bear in mind that glutenous flour absorbs liquid differently than gluten free flour so you may have to adjust the amount of coconut milk/water and the baking time. It will be a slightly different texture but not in a bad way. I have not tried it, but I imagine it would work just fine. Questions and substitutions for gluten, dairy, and egg free spice cake Can I use regular (gluten) flour instead of gluten free flour? If your non-dairy butter requires refrigeration, then you will need to store extra frosting in the refrigerator as well as your cake after frosting it. The combination of the plant-based butter with the powdered sugar, vanilla, and coconut milk results in a lovely buttercream style frosting. ![]() Really any plant based butter spread should do the trick. I like to use Earth Balance Soy Free Buttery Spread, but I have also tried Country Crock Plant Butter With Avocado Oil and it was a success. Shredded apples would be a nice substitute for the carrots. You can omit them if you wish, but you may need to reduce your baking time because there will be less moisture. Please note that these are shredded, not finely grated. Yes! The shredded carrots add a nice flavor, texture, and moisture to the cake. Even with the addition of so much coconut oil and coconut milk, I really don’t think this cake has any sort of distinct coconut flavor. I prefer to use virgin (unrefined) organic coconut oil (I usually buy it in bulk from Costco). I measure my coconut milk in a glass measuring cup to the 1-cup line, top it off with water to the 1.5 cup line, then continue adding my liquid ingredients to the same measuring cup, finally stirring before adding to my dry ingredients. Why water? It helps to thin out the coconut milk. When I call for coconut milk I mean the full-fat, unsweetened canned coconut milk, not any sort of “coconut beverage” that you would drink (which would have additives). It can be savory, sweet, cooked or not, and it’s a lovely dairy substitute in so many recipes. Coconut Milk (and Water)Ĭoconut milk never ceases to amaze me with how versatile it is. If you want a more subtle spice flavor, cut back on the spices a bit. If there are certain spices in this recipe that you don’t like, simply leave them out. This cake is not shy when it comes to the spices. Given that the sugar makes up a good deal of the dry ingredients, I also would not attempt to replace it with a liquid sweetener as it will throw off the dry-liquid ratio. I have never tried sugar replacers or substitutes in this recipe and cannot vouch for how they would work. Everyone needs a treat now and then, right? If you’re looking for a healthier option, I would venture to guess that coconut sugar would be an excellent substitute (1:1) though I have not tried it myself yet. I know, this recipe has a lot of sugar in it. This is only if your flour blend does not already include it. If you cannot find a flour blend that includes xanthan gum, you can add xanthan gum independently into your dry ingredients: Add 1/4 tsp xanthan gum per 1 cup of gluten free flour blend. ![]() I prefer King Arthur Measure for Measure Gluten Free Flour Blend, but I’ve also had success with Namaste Gluten Free Perfect Flour Blend (I buy it at Costco), and Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, although that last one is my least favorite as I feel it gives a grainier texture than the others.Īll of these blends include xanthan gum, which is key to the structure of your cake. ![]() The flour blend called for in this recipe needs to be a measure-for-measure or cup-for-cup substitute for regular flour. It doesn’t have gluten, dairy, or eggs…so what IS in it? Gluten Free Flour Blend What’s in a gluten, dairy, and egg free spice cake anyway?
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