I’m delighted to host this month’s Go Ahead Honey, It’s Gluten Free! blog carnival.
This month’s theme is grain-free cakes and cupcakes. I’m excited to see the variety of gluten-free, grain-free treats everyone will share for November.
I’d like to thank Naomi from milkforthemorningcake.blogspot.com for inviting me to host — I’m looking forward to the creative entries this slightly unusual theme will inspire.
To participate, send a link to your post featuring a gluten-free, grain-free cake or cupcake by November 25th. The post doesn’t need to be new; published recipes are fine.
Please use the Contact link on the upper right of my site and put “grain free cake” in the subject line. I’ll compile and publish a round-up of all entries at the end of the month.
Although I don’t always advertise it, this is a grain-free blog — Naomi, being observant, picked up on that.
Why grain-free? My celiac symptoms didn’t improve on a standard gluten-free diet, so I followed the Specific Carbohydrate Diet (SCD) for several years and found it very helpful. I’m not strictly SCD now, but I still avoid grains, including potatoes, corn, and soy.
If you want more grain-free cake and dessert inspiration, my gluten-free cookbook, The Gluten-Free Almond Flour Cookbook, includes 99 grain-free recipes and may be useful.
I often receive many emails, but one note from a reader who used the cupcake recipe below to make her own wedding cake really stood out:
Elana,
I just wanted to thank you for your site and for the vanilla cupcake recipe. I long ago found that I could make it in one layer in my 9″ round, so when I could not find a single baker in all of South Florida to make me a GF wedding cake, I made my own with your recipe.
We had five cakes total — my two GF ones and three other family cakes using old recipes. At the end of our reception, only a tiny bit of the red velvet and cocoa pound cake remained. The first to go? The GF ones. I made one with coconut and the other with a chocolate mascarpone cream center and chocolate ganache. Many people commented on how wonderful the cakes were, especially the GF ones.
I simply could not have done it without you. The idea of having no cake at my own wedding was unbearable. You made it possible. Thank you.
All the best,
Jacqueline
Thank you, Jacqueline, for sharing your wedding success. Congratulations on your creativity and your wedding!
Vanilla Cupcakes with Vegan Chocolate Frosting
Print
Email
Pin Recipe
12 cupcakes
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 6 large eggs
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl, combine coconut flour, salt, and baking soda.
- In a small bowl, whisk together the eggs, grapeseed oil, agave, and vanilla.
- Mix the wet ingredients into the dry and blend with a mixer or hand blender until smooth.
- Pour the batter into a well-oiled muffin pan.
- Bake at 350°F (175°C) for 20 minutes.
- Cool completely, then top with chocolate frosting.
Equipment
- Medium bowl
- Hand blender or electric mixer
- Muffin pan