20 December, 2012
Gluten-free, Dairy-free Swedish Spiced Cake
My son’s holiday party is today, and the kids were asked to bring in a special treat that symbolizes their family heritage. Since my family tended to center around the kitchen, that wasn’t a problem for me. The real challenge was in making an updated gluten-free, dairy-free version that my son could enjoy too. Since he can eat eggs I made this version with eggs, but if you’re following an egg-free diet, you can use your preferred egg substitution (ours is typically 1 TSP ground flax seed and 3 TSP water per egg). If you’re not into flax, here are some other options that have been shared with us. Some I’ve tried, many I haven’t, so I can’t speak for all of them.
1 egg =
- 1/2 mashed banana
- ¼ cup applesauce or pureed fruit
- ½ cup soy yogurt
- 1-1/2 teaspoons of Ener-G Foods Egg Replacer + 2 tablespoons lukewarm water (Ener-G is a powder commercial egg substitute)
- 1 tablespoon ground flaxseed meal + 3 tablespoons water
- 1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon mild flavored cooking oil + 1 teaspoon low sodium baking powder + 1 teaspoon tapioca or potato starch or corn starch
- ¼ cup mashed white potatoes or sweet potatoes
- 2 tablespoon potato starch, cornstarch, or arrowroot
- 2-3 tablespoons of tomato paste
- ¼ cup cooked oats
- 2-3 tablespoons of bread crumbs
- 2-3 tablespoons of flour
- 1/4 cup of tofu blended (any kind) with the liquid ingredients in the recipe
As for our spiced cake, this is a play off of a favorite of mine from childhood; a Swedish spice cake called Pepparkakor. My updated version is gluten and dairy-free, and since I can’t try it I had to rely on my son’s review… “it’s AWESOME mom”
What you’ll need:
- 2 1/2 cups blanched almond flour (or preferred GF flour substitute)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup brown sugar
- 1/4 cup coconut oil, melted over low heat and cooled slightly (can substitute for butter)
- 3 large eggs
- 1/2 cup honey
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
How you’ll make it:
1. Preheat the oven to 350F. Grease an 8-inch square baking dish (you can also use a 9×9) with oil and dust with almond flour.
2. In a large bowl combine the almond flour, salt, baking soda, spices, and brown sugar.
3. In another medium bowl combine the melted coconut oil (make sure it isn’t hot or you will scramble the eggs), eggs, honey, maple syrup, and vanilla.
4. Stir the wet ingredients into the dry until thoroughly combined. Scoop batter into the prepared baking dish.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool for 1 hour then serve.