Gluten-Free Makeovers (83 page)

Make the filling: In a large bowl, beat the cream cheese until fluffy. Slowly add the condensed milk, beating until smooth. Add the egg whites, egg, lemon juice, vanilla, and lemon zest. Beat until the mixture is thoroughly blended.

Add the cornstarch to the batter and stir until very smooth. Pour the batter into the prepared pan. Bake for 55 to 65 minutes, until the center is set. Cool the cheesecake completely, then store in the refrigerator.

This cake was asked for religiously by customers at the private kitchen where I worked years ago. Every time we had over-ripe bananas, it was my job to make it. The cake looked luscious and disappeared quickly. I brought the recipe into my own test kitchen, tinkered a bit, and created this gluten-free version. After one heavenly bite, you’ll know why it is called “sacred.”

Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans and dust lightly with rice flour.

Combine the butter and brown sugar in a mixing bowl and cream until light and fluffy. Add the eggs, vanilla, and mashed bananas and beat well. In a separate bowl, combine the flour blend, baking powder, and baking soda. Add to the butter mixture and beat until thoroughly mixed.

Divide the batter between the prepared pans. Bake for 25 to 30 minutes, until a cake tester inserted in the center comes away clean. Let cool on a wire rack for 10 minutes. Turn the cakes out onto a rack and cool completely.

Frost with Cream Cheese Frosting or the dairy-free variation (page 255).

I tried nearly a dozen recipes for carrot cake and none produced a cake with the right taste and texture. Some were very sugary, while others were saturated with too much oil. So I went back to a basic spice cake recipe I always loved and used it as my foundation, adding grated carrots and pineapple for part of the moisture. The results were just right.

Preheat the oven to 350°F. Lightly spray two 8- or 9-inch round cake pans with vegetable spray.

Combine the flour blend, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside. In a large mixing bowl, beat the sugar, vegetable oil, and eggs at low speed until smooth, then beat at high speed for 3 minutes. Add the flour mixture and beat on low speed to blend. Add the buttermilk or reserved pineapple juice and beat until smooth. Fold in the carrots, pineapple, raisins, and walnuts, if using.

Divide the batter between the cake pans. Bake on the center rack for 33 to 38 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes away clean. Remove to a wire rack and cool for 15 minutes. Turn the cakes out onto a rack to cool completely.

Frost with Cream Cheese Frosting on page 255.

Avoiding Eggs?
To make this egg-free, substitute ¾ cup puréed silken tofu for the eggs.

Avoiding Dairy?
Frost with the dairy-free variation of Cream Cheese Frosting on page 255.