Okay, when I say this cake is super sticky… I mean it is super friggin’ sticky. See how the cake kinda dips in the center? I’m not exactly certain why this happened. :|
My guess is: incredibly moist (and heavy) cake with crispier ( therefore lighter) edges = cake that sinks in the middle. But the taste and texture totally trump any weird looks this thing may get.
I still have a lot of gluten free cake making in my future, but at least now I can say I have mastered a flavorful, wet, gluten free cake that will stick to the bottom of your plate. Good start.
The clementine filling/topping adds an extra layer of super sticky that I find over the top perfect for this cake.
Super Sticky Clementine Cake
Ingredients:
- 2 cups Almond Milk
- 2 tsp vinegar
- 1 1/2 cups brown rice flour
- 1/2 cup tapioca flour
- 1/2 cup almond flour
- 2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup olive oil
- 1 tsp salt
- 2 cups granulated sugar
- juice and zest of one clementine
- 1 tbsp vanilla extract
- 1 tbsp vinegar
Directions:
Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Don’t skimp on this step!
In large bowl, mix together almond milk and 2 tsp vinegar and let set for about 5 minutes, or until the milk begins to curdle. In separate bowl, mix brown rice flour, tapioca flour, almond flour, xanthan gum, baking powder, baking soda and salt.
Once milk has curdled- add sugar, olive oil, zest, clementine juice and vanilla. Slowly incorporate the dry flour mix into the wet ingredients. Mix well until smooth. Stir in 1 tbsp vinegar.
Evenly pour cake batter between the cake pans. Bake in preheated oven for about 30 minutes. The top will be firm, but sticky… sticky sticky sticky. :)
Let each cake cool on wire rack until completely cool. Loosen sides of cake from pan by running a knife around the edge. Once turned upside down, the cake will fall out (as long as you did a nice job greasing and flouring the pans).
Spread the clementine filling on top of the first cake. Stack second cake on top of first cake and cover the top of that cake with the clementine mixture.
Sprinkle with confectioners sugar and serve. Store in fridge.
To make filling:
Peel two clementines and put sections into food processor. Add 1 cup confectioners sugar and blend until smooth. Transfer to small saucepan.
In separate small bowl, mix together 1 tsp potato starch with 2 tsp cold water. Mix well until completely dissolved. Add to saucepan and cook over medium heat until thick like jam. It will thicken a bit more upon cooling.
Fork needed on this one! Enjoy…
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This sounds so good! I haven’t had much luck with gluten-free baking so far (though I must say I’ve only tried two recipes), but reading your recipe I feel confident that nothing could go wrong. Thank you for sharing it!
Oh… what a wonderful thing to say!! I had practically given up on gf baking after two failed attempts… so I know where you’re coming from.
You are very welcome for the recipe! Best of luck if you decide to try it out. :)
That clementine filling sounds yummy! Kind of like marmalade. I’ll bet it would be good with all kinds of sweet breads. Gluten-free vegan pound cake, perhaps? Let’s figure that one out.
What kind of flour do you use to coat your pans? Rice, because it’s cheap? I usually just use wax paper, but it makes the edges of the cake look funny.
Oh YES! I would kill for a piece of GF vegan pound cake right this second! Surely one of us can do it, right??? I have faith. :)
Good question on the “flouring” for the pans. Yeah, I use brown or white rice flour (whatever I happen to have around) because its cheap… ;)
I have never used wax paper before in any of my baking endeavors…(just to line trays for candy etc.) I’ll have to give that a whirl.