We were invited to a New Year's Eve fondue party at a friend's house and everyone brought different things to dip (such a great idea!). Since my hubby's tummy feels better when he stays away from gluten, I set out to make some gluten free angel food cake. And since gluten free items can be a bit crumbly when cut, I thought it would be worth a try to make some angel food bites in my mini muffin pan. Side note: I may have mentioned before that I LOVE The Pioneer Woman, cuz I do! She does the most wonderful recipe posts with beautiful pictures...and I now have a new found appreciation for her posts. It is hard to bake something AND remember to document your steps via pictures. And I am in serious need of a photography lesson. So, my apologies in advance for my first attempt at a food post :) When I get it in my head to make something gluten free, I normally just modify a regular recipe. Regular being a recipe using wheat flour. This is what I did with the GF angel food cake bites. I did some searching on Allrecipes.com and came up with the following list of ingredients: Eggs (you will just need the whites), Confectioners sugar, white rice flour, tapioca flour, potato starch, corn starch, salt, vanilla, and cream of tarter. First, separate the egg yokes from the egg whites. You are going to need 10 egg whites. I like to use 3 bowls for this process: 1) To put the egg yokes in, 2) to keep the egg whites in, and 3) to separate the eggs one at a time. You see I am no pro when it comes to separating eggs...and if you have a bowl full of beautiful egg whites and on egg #9 you break the yoke and get it all over BUMMER! So I do them one at a time Let the egg white warm to room temperature as you collect your other ingredients and pre heat your oven to 350 degrees. Sift together the following dry ingredients: 3/4 c. confectioners sugar, 1/4 c. white rice flour, 1/4 c. tapioca flour, 1/4 c. potato starch, 1/4 c. corn starch. Another side note: Sometimes "Gluten Free" products are expensive. I have had good luck finding these flours and starches in the ethnic sections of grocery stores. This tapioca flour (I know the bag says starch, but for tapioca flour and starch are all the same thing - this is not the case with potato flour and potato starch!) is only $0.99 for a 1lb bag at the grocery store by my house. I find it in the isle with the Asian cooking items. Next, beat the egg whites along with 1 1/2 tsp vanilla, 1 tsp salt, and 1 1/2 tsp cream of tarter. I use my Kitchen Aid mixer - but any electric mixer will work. Mix on medium speed until the egg whites make soft peaks. Gradually add the remaining 1/4 c. confectioners sugar more and increase speed of mixer to high. Continue beating until stiff peaks form. Then stir in sifted dry ingredients. The batter will be fluffy! Since I was making the cake bites, I used a ziplock bag as a make shift piping bag by snipping off the corner of the bag and filled my greased muffin cups up with the cake batter. They do not get much bigger when you cook them, so go ahead and fill 'er up. I baked these mini muffins for 15 min in a pre heated oven. You can also put this batter into a regular cake pan but you will have to bake it much longer and on the bottom rack of your oven. I filled my mini muffin pan 2 times and still had more cake batter, so I put the rest of it in a bread pan and baked it for about 40 min. If you have an angel food cake pan it would most likely take closer to 50 min or even 1 hour. When I took the mini muffin pan out I removed the cake bites and let them cool on a wire rack. Try not to eat them all! They are so light and fluffy. And when they are covered in chocolate, YUM! This beautiful plate was MADE by a dear friend of mine from high school. She is so talented in so many art mediums! What types of things do you like to fondue? Gluten Free Angel Food Cake Bites 10 egg whites 3/4 c and 1/4 c confectioners sugar 1/4 c. white rice flour 1/4 c. corn starch 1/4 c. tapioca flour 1/4 c. potato starch 1 1/2 tsp vanilla 1 tsp salt 1 1/2 tsp cream of tarter Separate the egg yokes from the egg whites. Let the egg white warm to room temperature as you collect your other ingredients and pre heat your oven to 350 degrees.Sift together the following dry ingredients: 3/4 c. confectioners sugar, white rice flour, tapioca flour, potato starch, corn starch. Beat room temperature the egg whites along with vanilla, salt, and cream of tarter. Mix on medium speed until the egg whites make soft peaks. Gradually add remaining 1/4 c. confectioners sugar and increase speed of mixer to high. Continue beating until stiff peaks form. Then stir in sifted dry ingredients. Use a ziplock bag as a make shift piping bag or just spoon batter into greased muffin pan. Bake for 16 to 20 min in 350 degree oven.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
these little bites of creamy, minty goodness are a breeze to make...
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The angels would sing if they could taste a bite of this pillowy soft, slightly sweet, airy, gluten free angel food cake - it's light like clouds.
Looking for a unique treat? Angel Wings pastry, Faworki or Chrusciki is a delicious European fried dough dessert that looks & tastes heavenly! Easy recipe!
The best light and fluffy vegan angel food cake recipe made dairy free and eggless. Perfect to serve with vegan whipped cream and berries!
Try these heavenly homemade angel food cake recipes.
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Do you like angel food cake? Do you like churros? I like angel food cake and I like churros. (Love a good churro, actually.) So, the concept here is slicing up angel food cake into nice cubes and then we kind of fry them (OKAY). And then we toss them up in cinnamon sugar.READ MORE
Bake the BEST gluten-free and low FODMAP angel food cake with this amazing recipe! Vegan method is included too and has excellent results! Perfect for big and little celiacs alike.
Japanese Souffle pancakes are light, fluffy, and like little clouds of deliciousness. They are kind of like a mix between a souffle, angel food cake, and American pancakes. And they are pretty easy to make with just a handful of ingredients.
Crunchy, creamy, a little bit savory and a lot sweet! A wholesome, delectable dessert that would be good for sharing, but you aren't going to want to share. Raw vegan Peanut Butter Ice Cream Bites! Pop 'em in your mouth.
I love my Malay cakes even if they are plain toads (kodok). These are authentic. There is no grated coconut meat in it, no baking powder is used and no egg at all....all of which would give these bites airiness, lightness, puffiness and turn them into dainty, too perfectly round, bland, made-over versions of the original toad bites. Purists, however, would swear by the original kampung (village) version which is crisp and chewy on the outside and soft, mushy and banana-ey on the inside. And quite toad-like in looks.....irregularly shaped, flat, heavy, ugly and greasy but absolutely to die for. I love my Toad Bites or Kuih Kodok. Rice flour is added to the batter for a crisp and chewy skin, plain flour to hold the batter together and of course the mashed banana gives the inside the mushy and banana-ey goodness that we die for. I don't see why anyone would not love these. Anything greasy has to be good. Kiddies especially love these.....imagine chubby little fingers pushing toady bites into chubby little mouths filling up those chubby little cheeks and chomping with their tiny teeth. Chomping on toady bites.....hands greasy...hands touching hair, hands touching clothes, hands touching furniture and their mommies. The recipe ~ 297 gm very ripe mashed bananas, ( I used pisang berangan) 60 - 65 gm granulated sugar 4 T plain flour 3 T rice flour 1/4 tsp salt Oil for deep frying Mix mashed bananas and sugar with a wooden spoon. Stir in both flours and salt until combined. Heat enough oil for deep frying in a pot. When hot or 180 C drop the batter in by teaspoonfuls. Let fry for about two minutes after which time the fritters would lightly golden, puff up and loosen slightly from the bottom of the pot. Agitate it a little so that it releases completely from the bottom of the pot and turn over to brown the other side. When the fritters are a deeper golden colour lift out and drain on two layers of kitchen paper to absorb excess oil. Continue to fry the rest in the same way. If you eat these hot or warm you will experience the lovely crunchiness and chewiness that the rice flour gives to the fritters. The crunchiness is lost when cold but it is still chewy and deliciously mushy and banana-ey inside. Great served in paper cups to kiddies. Yes those cute animal picks are from Daiso ~ I am submitting this to Muhibbah Malaysia Monday. Head over to Shaz of Test With Skewer for the round up.
A heavenly chorus descends from above, gracing your table with a truly divine treat: Angel Biscuits! These seemingly humble heroes of the feast are anything but simple: flaky layers of buttery pastry, crispy on the outside and tender on the inside, just waiting for jams or sauces or even just good, old-fashioned butter. At only an hour and a half to make, they really are a snap to make too! And legend has it, every time you bite into Angel Biscuits, an angel gets its wings!
These angel biscuits are perfect for a morning breakfast sandwich or simply placing a bowl of on the table for a family dinner.
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Ok, so I told you about Polish doughnuts. They are the most important part of the Fat Thursday, but there is something more. Something you can’t buy at a bakery. OK, you can, but it’s v…
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Each month my receptionist brings me a few back issues of the Australian Women's Weekly because she knows I like doing their puzzles. There ...
GERMAN CHOCOLATE BROWNIE BITES FOR THE BROWNIES:1/4 cup coconut flour1/2 cup cacao powder2 flax eggs (2 tablespoons ground flax + 6 tablespoons
Bites. Balls. Truffles. Bliss balls. Date balls. Energy balls. Little spheres of snacking. Little orbs of awesome. I never know what to name recipes like this. Bites are really for teeth. Truffles are really for chocolate. I once called them Cake Un-Pops, but that takes too much explaining. Balls is the most accurate description, but not very appetizing. I usually opt for bites, but today bliss balls just felt better because they are lemon bliss. I love these little hard-to-name nibbles, because they are fast, throw-it-all-in-a-food-processor easy, only require 5 (maybe 6) ingredients, and are completely fruit sweetened! Let's talk about millet
These baked vegetable spring rolls are packed with flavourful vegetables and are super crunchy and flaky on the outside.
Angel Zapata Martin's ensaladilla rusa recipe is a glorious take on this classic tapas dish, with luxurious Bontio del Norte flakes stirred through the potato salad.
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Desde febrero a esta parte, no he parado de ver recetas con cabello de ángel a mis amig@s bloguer@s, y lo que me recordaba todas las ve...
