Gluten Free Peanut Butter Buttermilk Cakes Recipes

GLUTEN-FREE PEANUT BUTTER BUTTERMILK CAKES

Gluten-Free Peanut Butter Buttermilk Cakes image

Provided by Dan Kohler

Categories dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 18

Ingredients

1/2 cup canola oil or other neutral oil, such as sunflower or grapeseed oil, plus more for greasing
1/2 cup millet flour
1/2 cup sorghum flour
1/3 cup tapioca starch
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon guar gum
3 large eggs
1 cup granulated sugar
3/4 cup buttermilk
1 cup peanut butter
1/2 teaspoon pure vanilla extract
Brown Sugar Whipped Cream, recipe follows
1 pint heavy cream
1/2 cup packed brown sugar
1/4 teaspoon kosher salt
1 vanilla bean, split, seeds scraped out

Steps:

Preheat the oven to 350 degrees F. Lightly grease 10 four-ounce ramekins and place them on a rimmed baking sheet.
Whisk the millet flour, sorghum flour, tapioca starch, baking soda, baking powder, salt and guar gum together in a medium bowl. In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale yellow and slightly thickened, 2 to 3 minutes. Pour the oil into the bowl in a thin stream while whisking constantly. Add the buttermilk, peanut butter and vanilla and whisk to combine. Add the dry ingredients to the wet ingredients and stir until the batter comes together; scrape the bottom of the bowl to make sure all of the flour is incorporated.
Pour batter into each ramekin, filling each two-thirds full. Bake the ramekins on the baking sheet until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Remove the cakes from the oven and let them cool for 5 to 10 minutes. Serve warm or room temperature with Brown Sugar Whipped Cream.
Combine the cream, brown sugar, salt and vanilla bean seeds in the bowl of an electric mixer. Beat on high speed until the mixture holds firm peaks, about 5 minutes. Makes about 4 cups.

GLUTEN-FREE TEXAS SHEET CAKE

Gluten-Free Texas Sheet Cake image

A mouth-watering gluten-free version of the classic Texas sheet cake that will have your family and friends wanting more!

Provided by My Hot Southern Mess

Categories Desserts Cakes Sheet Cake Recipes

Time 1h40m

Yield 24

Number Of Ingredients 17

Ingredients

cooking spray
1 cup unsalted butter
1 cup water
⅓ cup cocoa powder
2 cups white sugar
1 teaspoon vanilla extract
½ cup buttermilk
2 eggs
2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
2 teaspoons baking soda
½ teaspoon salt
½ cup salted butter
⅓ cup cocoa powder
⅓ cup milk
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup pecans, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.
Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from heat and mix in sugar and vanilla extract. Set aside and allow to cool, about 15 minutes.
Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well. Add buttermilk-egg mixture, followed by cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Allow to cool for 15 minutes before frosting.
Combine butter, cocoa powder, and milk in a saucepan over medium heat to make the frosting. Bring to a boil. Remove from heat once milk is boiling and whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the tops and the sides with a spatula. Sprinkle with chopped pecans.
Allow cake and frosting to cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 42.3 g, Cholesterol 46.5 mg, Fat 16 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 195.1 mg, Sugar 32.4 g

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