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Recipe for a Gluten Free Wedding Cake

Updated on December 02, 2012
Turtlewoman profile image

Kim is a board-certified Holistic Health Coach, Healthy Living and Cleanse Consultant, and studied under Drs. Andrew Weil and Walter Willet.

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Are You Looking for a Gluten Free Wedding Cake Recipe?


If you are considering baking your own gluten-free wedding cake, this hub will show you not just one, but two absolutely delightful and delicious gluten-free wedding cake recipes.

The first wedding cake recipe is a gluten free chocolate cake with orange vanilla frosting.

This gluten free chocolate cake is moist, rich, and chocolaty filled with a decadent orange zest vanilla frosting. Your guests will be floored by this classic, but elegant combination of orange zest and chocolate. They would not even know that it's gluten free unless you decide to tell them.

The other one is a gorgeous white coconut cake with white chocolate frosting. This one is my favorite: moist and fluffy yellow cake topped with a smooth white chocolate frosting and coconut flakes. Since this cake is white, it will match with any of your color theme. This cake actually tastes better and better with time, making it the perfect DIY wedding cake.


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Which gluten free cake sounds more delicious?

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Baking your own gluten free wedding cake is cheaper too!


As gluten free desserts are becoming more widely known, there are specialty bakeries that design gorgeous gluten-free cakes. I'm sure they are tasty with many flavor options. However, since gluten free ingredients are more expensive than regular ingredients, it can really put a dent in your wedding budget. Gluten free flour is also difficulty to work with and it takes an experienced and a knowledgeable baker to do it right. In return, they will charge quite a bit.

You want your wedding to be personal, and that means having to serve a cake for friends and family members who are allergic to gluten. They will not only remember how beautiful your wedding cake was, but will also feel appreciated that you considered their diet restriction. They might even show up on your house and beg for the recipe.

And for the guests who was skeptical about your gluten free cake, you will forever change their mind and preconceived notion about gluten free cake.

One option is to serve one small gluten free cake and various regular cupcakes.
One option is to serve one small gluten free cake and various regular cupcakes. | Source

Fun fact: Chelsea Clinton's Gluten Free Wedding Cake


Chelsea Clinton chose her wedding cake based on her health needs of a gluten allergy and vegan diet since she was a teenager. She had her baker design a 9-tiered, 4 foot, 500 pound gluten free wedding cake. The elegant vanilla cake with dark chocolate mousse cost between $11,000!

A few suggestions to consider when baking your own gluten free wedding cake!


You have several options when it comes to picking your wedding cake. It's your wedding and you're the boss. First, you need to figure out how many guests you are feeding. Do you want to bake a large cake? How many layers can you handle baking?

  • You're not required to order one huge gluten free cake for all 200-300 of your guests! You can order one regular cake, and bake a smaller gluten free cake on the side. Or, you could bake both cakes if you're up to it.
  • Dessert bars are quite popular at weddings nowadays. You can bake one small gluten free cake and include a large assortment of regular desserts such as cupcakes, cookies, cake pops, etc.
  • You can serve mini versions of your gluten free cake. Similar to the image of the square blue mini cakes above, you can decorate it with a simple fondant frosting. This works best with a smaller guest list.
  • You don't even have to serve cake at all. You can also bake gluten free cupcakes. After all this is YOUR wedding and only you can bend the rules.



Supplies that are essential for baking your gluten free wedding cake!


  • Stand mixer
  • Quality aluminum pans (sheet or rounds)
  • Cake boards (for storage)
  • Industrial sized plastic wrap
  • Cake decorating stand
  • Frosting bags & tips
  • Icing spatulas
  • Cake display stand



I have baked this cake as a "birthday cake" by topping the frosting with chopped (or sliced) almonds. I have to admit my cake decoration skills are a bit lacking...but it tastes better than it looks!
I have baked this cake as a "birthday cake" by topping the frosting with chopped (or sliced) almonds. I have to admit my cake decoration skills are a bit lacking...but it tastes better than it looks! | Source

Recipe #1: Gluten Free Chocolate Cake with Orange Vanilla Frosting


The very first time my friends tried the cupcake version of this cake, they just devoured it silently. That's a good sign!

Now here's the deal...you need to follow the recipe exactly. Don't change a single ingredient.

If you look at the recipe closely, you'll notice that it includes the use of 10 eggs! Coconut flour, although has many health benefits, is drier than normal flour. It needs the perfect amount of eggs to give the cake its moisture. The last thing you would want is for your guest to remember your wedding cake as dry and weird. So use all 10 regular large sized eggs.


Video Instructions for Gluten Free Chocolate Cake

The main flour that is used in both of these gluten free cake recipes is coconut flour.
The main flour that is used in both of these gluten free cake recipes is coconut flour. | Source

Ingredients


This recipe was tested many times as cupcakes, and was adapted by one of my most trusted source.

  • 1 cup butter
  • 1 2/3 cups sugar
  • 10 large eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 2 cups coconut flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups whole milk
  • Coconut oil

I buy my coconut flours from Tropical Traditions. They are always on sale! You can also find them at a discounted price on Amazon.

Watch these two videos to learn how to make your own wedding cake.

How to Make the Gluten Free Chocolate Cake


I recommend that you watch the video above from Tropical Traditions, along with reading this simple instructions.

This recipe will yield 2 layers of cake, from a 9 inch pan.

  1. In an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat together for about 2 minutes.
  2. Add eggs in one at a time and beat high speed for about 3 minutes. It is normal to see a bit of separation in the batter.
  3. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed.
  4. Spoon batter into the two prepared cake pans and smoothen out tops. Turn your oven to 350 degrees F. Grease two 9 inch layer pans with coconut oil and dust with cocoa powder.
  5. Bake for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Do not overcook! Place pans on wire rack and cool for 10 minutes before removing from pans. Let the cakes cool completely before spreading the frosting on.
  6. Frost cake with orange vanilla frosting or frosting of your choice.


Ingredients for Orange Vanilla Frosting


For the frosting, I used 2 bags of Pamela's Vanilla Frosting Mix. I just added 2 tablespoons of orange zest and 3 tablespoons of orange juice to balance out the sweetness and give the frosting a little pop!

The mix can be quite expensive, considering there's not that much in one packet. If you want to make your own frosting from scratch, use this recipe:

  • 1/2 stick of butter
  • 3 cups of powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons of orange zest
  • 3 tablespoons of orange juice

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Recipe #2: Gluten Free Coconut Cake


Makes one 3-layer (9 inch cake) or 12 servings.

The gluten free coconut cake not only looks like a slice of heaven, but also tastes delicious for those who have to eat a gluten-free dessert. The cake has a rich flavor from the coconut flour and golden color from the almond flour.

The white-chocolate whipped cream and coconut flakes adds a delicate last touch to the appearance of the cake. You will receive the ooh's and aaah's from your guests.

This cake is a perfect choice for a wedding cake since the frosting needs a day to firm up and the flavors to come together.


Ingredients

  • 2 tablespoons coconut flour
  • 1 3/4 cup almond flour
  • 10 large eggs, at room temperature, separated
  • 1 tablespoon coconut rum (optional: golden rum)
  • 2 cups confectioner's sugar, sifted
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon fine sea salt
  • 2 cups (3 ounces) unsweetened coconut flakes, for coating


Adapted from Epicurious.


You can beat the egg whites until you get soft peaks before adding white chocolate. Do not over beat.
You can beat the egg whites until you get soft peaks before adding white chocolate. Do not over beat. | Source

How to Make White Chocolate Whipped Cream Frosting


When making the frosting, be sure the heavy cream is cold and chill the bowl and whisk attachment for at least 15 minutes. The frosting will need a couple of hours to chill, so make that first.


  1. Chill bowl of stand mixer and whisk attachment for at least 15 minutes. You can also use a metal bowl and a hand mixer.
  2. Pour 1 cup of cream to a small saucepan and bring to a simmer. Put white in a heat-resistant bowl. Pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let the mixture cool off at room temperature for about 1 hour, or until slightly thickened.
  3. In a chilled bowl of electric mixer (use whisk attachment), beat the remaining 2 cups of cream at medium/high speed for 6-8 minutes. You want it to get to soft peaks before adding the white chocolate. Don't try to push it past medium peaks or you will curdle the cream.
  4. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. DO NOT OVER BEAT!
  5. Refrigerate until firm, about 3 hours. Frosting can be made ahead and refrigerated, covered, up to 8 hours.


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How to Make the Coconut Cake


  1. Preheat oven to 350 degrees F. Line bottoms of cake pans with parchment paper. Do not grease the pan since the cake needs to climb up to the side of the pan as it bakes.
  2. In large bowl, whisk together the almond flour and coconut flour.
  3. In bowl of electric mixer (use the whisk attachment), beat egg yolks at high speed for 2-3 minutes, until they're pale yellow and fluffy.
  4. Reduce speed to moderately low and beat in rum and the confectioner's sugar. (all except 1 tablespoon) Scrape down bowl, then increase speed to high and beat for another 1 minute, until pale and thick.
  5. Reduce speed to low and gradually add flour mixture, scraping down bowl and gently fold in the last bit of flour by hand. Set aside.
  6. In a clean dry bowl of electric mixer (use the whisk attachment), beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar.
  7. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Gently fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites.
  8. Divide batter between pans, and bake for 20-25 minutes, or until layers are golden brown and toothpick inserted comes out clean. Let the cake cool completely for at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
  9. To assemble the cake, spread 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.


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Baking your own wedding cake sounds like a challenge, but it's quite easy if you follow this recipe. The idea of baking your own wedding cake may seem like a taunting task at first. It might just turn out to be a fun and exciting experiment. A task you can be proud of and call your own. At the same time you can save a lot of money!

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    • Nare Anthony profile image

      Nare Gevorgyan 4 years ago

      Ohhh I love love this hub! So yummy! Chocolate cake forever! Lol! Your own pics are fantastic too!

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thank you Nare. You almost can't go wrong with chocolate flavored anything! ;-)

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 4 years ago from Planet Earth

      The recipes all sound so exotic and delicious! Coconut flour? Almond flour? Just the idea makes my mouth water! I love the photos you included - and it's obvious you have access to some outstanding cake artists!

      Voted up, useful, awesome and interesting. And absolutely beautiful.

    • Mmargie1966 profile image

      Mmargie1966 4 years ago from Gainesville, GA

      This is AWESOME! ...voted that way :)

      Now, I'm hungry ~

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thanks Margie, that last slice was saved for you. ;-)

    • alocsin profile image

      alocsin 4 years ago from Orange County, CA

      Not that I would need a wedding cake nor something gluten free, but this looks beautiful and sounds tasty. Voting this Up and Useful.

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thanks for voting alocsin, maybe some day you'll get a chance to try a GF cake :-)

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      Lorena 4 years ago

      Where are the ingredaints for the White Chocolate Frosting? I don't know how much to use of what.

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Hi Loreana the ingredients are:

      3 cups heavy cream, chilled

      9 ounces white chocolate, chopped

      2 teaspoons coconut rum (or golden rum)

      1/8 teaspoon fine sea salt

    • profile image

      Ronah 4 years ago

      How long could the white chocolate frosting sit out at normal room temperature before it would get too soft?

    • profile image

      Holly 2 years ago

      Can I substitute more flour inplace of the cocoa to make a yellow vanilla cake?

    • Turtlewoman profile image
      Author

      Kim Lam 2 years ago from California

      No, I wouldn't do that since coconut flour requires a lot more liquid. I'm not sure of the exact ratio for adding more flour. If you want a yellow vanilla cake, try recipe #2 and omit the coconut rum.

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