I created genius tonight!!!
So one of the students in the cohort ahead of my class has allergies to gluten & egg so I committed myself to making an allergy friendly cake for her and the handful of folks in my cohort that have ground nut, gluten and dairy allergies. There is a "pinning ceremony" tomorrow night for that class before they "launch" onto their last fieldwork experiences (20 weeks of unpaid fieldwork) before they take their national certification exams. (We all officially graduate together in June but some of us won't be done with our fieldworks yet.) ANYWAYS---> I refuse for her to bake her own "graduation cake", you know what I mean?!
I knew I had the skills since I cook GF/DF regularly and I have experimented with egg free for two other friends... but mixing it all into one recipe seemed like a "just right challenge" for my skill set. So this evening I set to making an apple, cranberry, walnut spice cake and cream cheese frosting while keeping it gluten, egg, dairy, and ground nut free.
On the very first try I came up with an amazing tasting cream cheese frosting that has almost perfect texture! I am so excited to spread it onto the cake once they are cool. I just hope there is enough... I am thinking for a layered cake I should have made two batches but finding more Daiya cream cheese at this time of night is near impossible! LOL
I am a GF/DF/EF genius! *licks the spoon*
Allergy Friendly "cream cheese frosting"
1/4 cup coconut oil (solid-room temp)
~11 oz. gluten-free/dairy free Daiya cream cheese (near room temperature)
1 tsp Orgran no egg (I suppose you can omit this but it seemed to help the texture a lot)
2 1/2 cups confectioner's sugar (certified GF/CF), sifted
2 teaspoon pure vanilla extract
~ 1/2 - 1 tsp lemon juice
Blended and whipped until creamy! I am using this on apple cranberry walnut spice cake for an event tomorrow!!!
I knew I had the skills since I cook GF/DF regularly and I have experimented with egg free for two other friends... but mixing it all into one recipe seemed like a "just right challenge" for my skill set. So this evening I set to making an apple, cranberry, walnut spice cake and cream cheese frosting while keeping it gluten, egg, dairy, and ground nut free.
On the very first try I came up with an amazing tasting cream cheese frosting that has almost perfect texture! I am so excited to spread it onto the cake once they are cool. I just hope there is enough... I am thinking for a layered cake I should have made two batches but finding more Daiya cream cheese at this time of night is near impossible! LOL
I am a GF/DF/EF genius! *licks the spoon*
Allergy Friendly "cream cheese frosting"
1/4 cup coconut oil (solid-room temp)
~11 oz. gluten-free/dairy free Daiya cream cheese (near room temperature)
1 tsp Orgran no egg (I suppose you can omit this but it seemed to help the texture a lot)
2 1/2 cups confectioner's sugar (certified GF/CF), sifted
2 teaspoon pure vanilla extract
~ 1/2 - 1 tsp lemon juice
Blended and whipped until creamy! I am using this on apple cranberry walnut spice cake for an event tomorrow!!!