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Gluten Free Easter Cake
Hello to all!
The abc-dieta team shares with you 4 recipes of gluten-free Easter cake.
Gluten-free Easter Cake with honey and raisins (without yeast)
Ingredients:
- Low-protein bread mixture 500 g.
- Eggs ( or egg replacer яєць) 4-5 pieces (depending on size)
- Coconut oil 200 g
- Milk ( or milk replacer ) ½ cup
- Honey 1 tbsp.
- Raisin 150g
- Soda 1 tsp.
- Apple vinegar ½ tsp
- Vanilla to taste.
Cooking:
- In deep dishes, beat butter, honey and eggs until foam appears.
- Add warm milk, pre-sifted flour and soda, slaked with vinegar to the mixture. Whisk again
- Add raisins and vanilla to the dough. Mix well.
- Forms for Easter cakes grease with any vegetable oil, sprinkle with flour mixture and put the dough in them. Fill out the forms to half.
- Preheat oven to 180-200 ° C and bake cakes for 35-40 minutes. Check the readiness with a wooden stick. Increase the baking time if necessary.
- Sprinkle cakes with icing sugar or decorate with icing.
Gluten-free raisin Easter cake (with fresh yeast)
Ingridients:
- Low-protein bread mixture 700 g.
- Eggs ( or egg replacer ) 3 pieces (depending on size)
- Coconut oil 200 g
- Fresh Gluten Free Yeast 50 g
- Milk ( or milk replacer ) ½ cup
- Brown sugar 2 glasses
- Raisin 150g
- Salt ½ tsp
- Vanilla sugar to taste.
Cooking:
- Mix warm milk, yeast, half flour and 1 tbsp. l Sahara. Stir until smooth and let the mixture stand for 30 minutes.
- Add eggs, milk, sugar, melted butter, salt, vanilla sugar and the remaining flour to the mixture. Knead the dough.
- Add raisins to the mass and mix well.
- Forms for Easter cakes grease with any vegetable oil, sprinkle with flour mixture and put the dough in them. Fill out the forms to half. Let stand 30 minutes.
- Preheat oven to 180-200 ° C and bake cakes for 35-40 minutes. Check the readiness with a wooden stick. Increase baking time if necessary.
- While Easter cakes are baked, beat the whites with sugar until frothy.
- Allow the kulich to cool to room temperature and decorate with icing.
Gluten-free Easter cake with raisins and nuts (without yeast)
Ingridients:
- Low-protein bread mix 700 g.
- Eggs ( or egg replacer ) 2-3 pieces (depending on size)
- Coconut oil 100 g
- Milk ( or milk replacer ) ½ cup
- Brown sugar 100 g.
- Apple vinegar ½ tsp
- Nuts (walnut or almond) 100 g
- Raisin 150g
- Soda 1 tsp.
- Vanilla sugar 2 tsp.
Cooking:
- Soak the raisins for 1-2 hours.
- Mix flour, sugar and vanilla sugar. Mix well.
- Add warm milk (400 g), melted butter and soda with hydrated vinegar to the mix. Beat well.
- Add eggs and beat well again. If the dough is too steep, add the remaining milk.
- Add raisins and chopped nuts to the dough. Mix well. Forms for Easter cakes grease with any vegetable oil, sprinkle with flour mixture and put the dough in them. Fill out the forms to half. Let the blanks stand in a warm place for 30 minutes.
- Preheat oven to 180-200 ° C and bake cakes for 35-40 minutes. Check the readiness with a wooden stick. Increase baking time if necessary.
- While the baked cakes cook the icing. Mix the icing sugar and lemon juice. If necessary, increase the amount of glaze ingredients. The consistency of the glaze should not be too thin.
- Allow the kulichs to cool to room temperature and decorate them with a thick layer of glaze.
Gluten Free Easter Cake (with dry yeast)
Ingridients:
- Low-protein bread mixture 350-450 g
- Eggs ( or egg replaer ) 5 pieces
- Coconut oil 120 g
- Milk ( or milk replacer ) ½ cup
- Brown sugar 100 g.
- Dry yeast 3 tsp
- Apple vinegar ½ tsp
- Lemon juice 3 tsp
- 1 lemon peel
- Dried fruits (dried apricots, raisins, etc.) 250 g.
- Chopped hazelnuts 50 g.
- Soda 1 tsp.
- Vanilla sugar 1 tsp.
Cooking:
- Mix flour (350 g), sugar, vanilla sugar and yeast.
- Add warm milk, warm butter, lemon juice and soda, hydrated with vinegar. Beat well.
- Add eggs to the mixture and whisk well again.
- Add lemon zest to the dough, chopped dried fruits and mix well. If the dough is too thin, add the remaining flour.
- Forms for Easter cakes grease with any vegetable oil, sprinkle with flour mixture and put the dough in them. Fill out the forms to half. Sprinkle with chopped nuts. Wet your hands with water and smooth the surface of the cakes. Let the blanks stand in a warm place for 30 minutes.
- Preheat oven to 180-200 ° C and bake cakes for 35-40 minutes. Check the readiness with a wooden stick. Increase baking time if necessary.
- Sprinkle cakes with icing sugar or decorate with icing.