Tuesday, March 1, 2011

my first cake {I call it the pineapple, peach, strawberry, glaze right-side up cake}

Today marks the day in every sweet-toothed gluten free, vegan's life (yes all 6 of us :-P) when they realize that it is possible to bake. Not just bake, but also bake something that tastes good. Today I attempted to bake for my dear vegan friend, a birthday cake. Since I am on a gluten free kick too, heck, why not also make it gluten free? So I ventured all the way out to Albertsons (yes, they had options there) and bought a Gluten free, Betty Crocker yellow cake mix. This lady is my new hero. The cake called for 3 eggs, and 1/2 cup of butter, but instead I added 1 cup of unsweetened applesauce and the cake turned out wonderful.  For the topping I added about 7 fl ounces of canned peaches, chopped and the juice with about 2 tbsp of apple sauce, about 10 fl ounces of diced pineapple and the juice with 4 chopped strawberries. I added 2 tbsp of agave syrup and about 2 tsp of cornstarch. It was sweet, and really good, and added the right touch since the cake seemed less sweet to me than normal cake does. VICTORY!

Here is a summation of my ingredients:
 for the topping-
3 chopped strawberries
10 fl ounce of canned diced pineapple and the juice
7 fl ounce of canned sliced peaches and the juice (both had no added sugar, and were in their own juice)
2 tbsp agave syrup
2 tsp cornstarch

 for the cake-
1 box betty crocker gluten free yellow cake mix
1 cup of unsweetend applesauce
2/3 cup of water

I baked the cake for about 30 minutes at 350 and heated the juices, syrup and cornstarch over the stove top briefly to thicken before adding in the fruit.


  1. Oooh looks good. I wanna try this recipe for my gluten-free mom!

  2. It actually did turn out pretty good if I do say so myself. You should try it :-)