The Easiest Intolerant Celebration Cake You Will Ever Bake

Well here I am here to solve a baking dilemma for the week ahead.

I best explain as that may baffle some of you…….lets be honest that is fairly easy πŸ™ŠπŸ˜œπŸ˜œ ( yey insult sentence two a record )

I’m British and proud of the fact, but my baking playground isn’t. Behind the scenes I’m supported , and inspired by an eclectic group of awesome regular international bakers. ones who will lay their crumbporn ( yes that’s my term , yet to be recognised by my Chromebook as well as Aquafaba , may need to look at Urban Dictionary for that one πŸ˜‚) out for me to see in its all its glory, so I can make the non normal, normal with non standard ingredients.

Its sometimes a hard journey , I’m a sensitive soul, and what has been achieved in the last 2 years ,if I actually look back is astounding. But it sometimes comes with criticism from less fortunate who , who think intolerant baking is deluding itself and also accusations that I’m a professional….. far from the truth there is a full time job to fund this baking madness.

This group of bakers, pick the wacky one up, dust her off and set her right…..without that it would be hard to continue my mission to get you all sharing in my passion for everyone no matter what can eat and enjoy cake

Alot are from over the pond in the Great US of A and have been with me on my baking journey from the very start…….and they have a big celebration this coming week the 4th July and all that malarky………. πŸ˜‚πŸ˜‚

This ones for you, you know who you are 😘😘😘😘 and of course the difficult guests

Not one to be left out of the party and not #everyoneshouldenjoycake, that even includes those American types πŸ˜‚πŸ˜‚πŸ˜‚

I’ve kept the bake time minimal, because I know some of you are sweltering, you’ve got a lot on, but this is a quickie ( get your mind out the gutter )………and guess what you don’t have to roll out the fruit salad for the awkward ones again 😎😎

I’ve been mindful of food colouring’s so gone Au Naturel with the red white and blue theme, as I don’t want to be responsible of children and maybe some adults bouncing of the ceiling……..lets just stick with the sugar πŸ˜‚πŸ˜‚

Right lets bake a cake………oh yes by the way, you can sub wheat flour into all my recipes if gluten isn’t an issue…………and please feel free to change the fruit if your not American ( its Canada Day on the 1st, maybe just Strawberries and Raspberries and a few Cherries )

Will That Do You ???????

6

Celebration Fresh Fruit Cake

A Super Soft Light Sponge Cake, topped with Seasonal Fruit and Icing Glaze GF, DF, V


You will need and 8″x 8″ Square baking tin, but this can be doubled for a 13″ x 9″

Ingredients

  • 160 g Gluten Free Plain Flour ( Dove Farm UK or Pilsbury US cup for Cup)
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Bicarb of Soda
  • 1/2 tsp Xanthan Gum ( omit if your blend contains it )
  • 160ml Dairy Free Milk ( I use soya )
  • 1 tsp Cider Vinegar
  • 100 g Caster Sugar
  • 1 tsp Lemon Zest from 1 lemon
  • 40 ml Oil of Choice ( I used Sunflower for these)
  • 1 tsp Vanilla Extract
  • 200 g Mixed Fresh Berries
  • 1 tbsp course sugar
  • 60 g Icing /confectioners sugar
  • 3 tsp water

Directions

  • Preheat the oven to 160 C Convection / 180 C / 350 F
  • Grease and line your tin with Parchment NEATLY 😜😜😜😜
  • Zest your lemon and add 1 tsp of zest to your milk, with the cider vinegar, leave to stand for 10 minutes to thicken
  • Prepare the fruit, i halved and stoned my cherries and quartered my strawberries, rest I left whole

  • Sift the Flour, Sugar, Baking Powder, Bicarb ,and Xanthan Gum into a Bowl
  • Mix the oil, vanilla extract into the thickened milk and whisk until combined
  • Pour the wet ingredients into the dry ingredients and mix until a smooth batter
  • Pour into the prepared tin and smooth and level with a spatual
  • Add the fruit and in a single layer to the top
  • Sprinkle with sugar
  • Bake for 30 minutes for an 8″ pan or 40 minutes for a double size, test me inserting cake tester or cocktail stick in the middle so it comes out clean
  • Leave to cool in the pan til cold
  • Sieve the icing sugar and add the water, a teaspoon at a time until a thick but splatter consistency is made, alright you try to explain itπŸ™ŠπŸ˜‚πŸ˜‚πŸ˜‚ test it on the corner of your cake and see if it looks okay πŸ˜‚πŸ˜‚πŸ˜‚
  • After the trauma of getting the right consistency , splatter away with a fork over the cake
  • Leave icing to set for 15 minutes, then cut and Enjoy

  • It really is that simple, but i certainly think it out weighs a fruit saladπŸ˜‚πŸ˜‚

    I’m absolutely thrilled with this cake, obvious you can serve it with ice-cream, I’ve no problem with that …. but that Muppet taking the photos forgot to use it for the pictures πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆ

    If I bake you a cake, can I come to the party………by proxy?πŸ˜‚πŸ˜‚
    Alright the stacks back, I’m a food blogger you know 😜😜
    Crumbporn
    Ultimate Crumbporn
    Enjoy your day #everyoneshouldenjoycake πŸ’•πŸ˜πŸ’•

    Please feel free to leave me a comment, or a like, it really does spur me on.

    Signup for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.

    If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

    Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

    Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

    Author: clarescauldron

    UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

    14 thoughts on “The Easiest Intolerant Celebration Cake You Will Ever Bake”

    1. As an American who adores her across the pond baking goddess …Kudos! Clare, for another spectacular recipe and entertaining blog post ! Celebrate your passion, and to the negative naysayers let them eat……(insert whatever word comes to mind πŸ˜‚)

      Like

      1. 🀣 Thanks Willa. I try to ride over it more but intolerance baking is not for everyone but for those that need it. Im on no ‘ gravy train ‘ or whim with this its actual real life for some folk and not to be messed with. If i help one person today then it rids me from any negativity πŸ’œπŸ’œ

        Like

    2. Thank you for your recipes. I’m a traditional baker / cake decorator but I want to be able to offer cakes (almost) everyone can eat. It’s really rare to see recipes with the double whammy of vegan and gluten free. So thank you saving me time trying to convert my tried and tested recipes x

      Liked by 1 person

    3. What a lovely bake…and a great blog post! I love it! Those photos are spectacular…really shows the beauty of this cake. Proud to be one of the USA contingent! 😘

      Like

      1. Thank you Kim. Hopefully it may help someone out thats in a fix. But i can see some variations coming on over the summer as at last ive got my ‘ American term ‘ sheet cake on par 🀣🀣

        Like

    4. Love you Clare, this bake looks fantastic, going to have to give it a go!! Thank you for sharing your bake and being an inspiration, I am so fortunate to know you and be a part of the most wonderful group!!

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    5. I made this cake and followed the instructions to the T! My batter was a lot looser than yours so the fruit sank! Also as it wasn’t stated in the method I presume the 100g of sugar goes in with the dry ingredients? I’ve taken the cold cake out of the cake tin and put it in a box having inverted the cake to find the fruit!! We’ll see if it’s still soggy tomorrow!!

      Like

      1. Sorry to here that I cant understand why, Ive made this cake numerous times and the batter never has been loose. Yes the sugar goes in with the flour, its oil based so thats my standard format.Thank you have altered the post to say that . Which flour did you use ??

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    6. I made this cake today for a family get together and I just wanted to thank you for a great recipe. The cake was a huge success and went down very well with everyone including the awkward one πŸ˜‚. Love the blog and can’t wait to try out more of your lovely recipe’s

      Liked by 1 person

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