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A good friend baked a gluten-free cake (with chocolate and vanilla ice cream on top!) for her daughter’s birthday celebration and it was a great hit with all of her non-GF dieter guests. Though the below recipe was made with regular ice cream, you can always opt to make your own gluten-free version. If you whip out your ice cream maker, here are some of my homemade ice cream tips.
INGREDIENTS
2 cups fine millet flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
½ cup butter
½ cup clover honey
1 TB of organic sugar
2 tsp vanilla
3 egg yolks
½ cup vanilla yogurt
½ cup water
6 egg whites
Flavor(s) of ice cream of your choice
DIRECTIONS
1. Preheat oven to 350 F.
2. Oil and flour a 9 x 13 cake pan.
3. Mix 2 C fine millet flour with 1/2 teaspoon salt, 1-1/2 teaspoon baking powder and
1/2 teaspoon baking soda.
4. In separate bowl cream 1/2 C butter with 1/2 C clover honey and 2 teaspoons vanilla.
5. Add 3 egg yolks, one at a time. Beat well.
6. In separate bowl, add 1/2 C yogurt to 1/2 C water. Mix.
7. Mix 1/3 of the dry ingredients into the honey-butter-vanilla-egg mix and beat well.
8. Add 1/3 of the yogurt-water mix and beat well.
9. Alternate, adding dry, then wet, beating well after each addition. Add more flour if necessary to make the batter thick.
10. Beat 6 egg whites until stiff.
11. Fold the batter into the egg whites carefully.
12. Spoon the batter into the oiled and floured cake pan.
13. Bake 30-35 minutes. Might need to bake for 40 minutes, depending on your oven’s strength. Insert a toothpick to check done-ness – when it comes out clean, then it’s done.
14. Cool 5 minutes before turning the cake out onto a cooling rack.
15. Once cooled, spread your flavor of ice cream all over the top, and add sprinkles, chocolate syrup, etc.
16. Freeze for about 8 hours afterwards and enjoy!
Rosie Newman
Tina Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.
