Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Category: Cakes

Pumpkin Spice Coconut Cups

Pumpkin Spice Coconut Cups

It’s nearly the end of October and I’m finally getting into the pumpkin mood. It’s been such a mild fall on the East Coast—I’m talking in the 80s—so turning on the oven has been a slow start. Now that we’re in the steady 50s, I’m […]

Apple-Almond Chocolate Chunk Loaf Cake

Apple-Almond Chocolate Chunk Loaf Cake

This loaf cake is a take on a dessert I devoured in Brooklyn years ago. Al di La is one of those restaurants where you feel instantly as if you’re eating in your grandma’s dining room. There’s an incredibly warm, welcoming vibe that just feels like home. That’s true […]

Cranberry–Lemon Poppy Seed Loaf Cake

Cranberry–Lemon Poppy Seed Loaf Cake

I’ll be celebrating the unsung hero of cakes—The Loaf Cake—with recipes on my blog all week long. Sure, loaf cakes don’t exactly deliver the glory of a beautifully-decorated, three-layer cake or even the cuteness of a cupcake. In my kitchen, they’re my low-maintenance cake loves.

Let me explain: You stir the ingredients right in a bowl—no creaming butter necessary—then you bake the loaf cake(s) in any size loaf pan. For the record, I’m a fan of the mini since you get three loaves instead of one. Somehow, it feels like extra.

Then, there’s the legendary drool-worthy drizzle. When I worked at food magazines, the drizzle was everything. Choose between simple lines drawn back and forth or the smothered-all-over-the-top-and-left-to-fall-slowly-down-the-sides look (below).

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Or, make a super-crunchy topping with a generous sprinkle of granulated sugar on top before baking. I also love to sprinkle the top of loaf cakes with ingredients that give you an idea of what you’re about to bite into—like dried cranberries, sliced apples, corn kernels or chocolate chunks.

The first loaf cake in this baking series is Cranberry–Lemon Poppy Seed Loaf Cake. I combine the sourness of classic lemon poppyseed cake with a pop of tartness from cranberries. In this recipe, I use both fresh and dried cranberries for a wonderful textural contrast.

Please come say “hi”  and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Cranberry–Lemon Poppy Seed Loaf Cake

Ingredients

For the loaf cake:

2 large eggs, at room temperature

½ cup granulated sugar

½ cup packed light brown sugar

½ cup non-hydrogenated canola oil or melted unflavored coconut oil

2 tablespoons lemon zest

1 tablespoon pure vanilla extract

½ cup dairy-free or regular buttermilk

1¾ cups Cooking for Isaiah® Gluten-Free, Dairy-Free Multi-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

2 tablespoons poppy seeds, plus more for sprinkling

1 cup fresh or frozen whole cranberries

For the icing:

1 cup confectioners’ sugar

3 tablespoons fresh lemon juice

Dried cranberries, for sprinkling, optional

Instructions

  1. Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan with cooking spray. In a large mixing bowl, whisk together the eggs, granulated sugar and brown sugar until pale yellow and frothy. Whisk in the oil, lemon zest, vanilla and buttermilk.
  2. In a small bowl, whisk together the flour, baking powder, salt, baking soda, poppy seeds and cranberries. Whisk into the wet ingredients until just combined. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool completely in the pan, set on a wire rack.
  3. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Pour over the icing and using an offset spatula, spread over the loaf cake to coat; sprinkle with poppy seeds and dried cranberries, if using.
https://silvanaskitchen.com/cranberry-lemon-poppy-seed-loaf-cake/

Gluten-Free Banana Crème Brûlée Cheesecake

Gluten-Free Banana Crème Brûlée Cheesecake

Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!

Gluten-Free Banana Coffee Cake Muffin Tops

Gluten-Free Banana Coffee Cake Muffin Tops

Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Gluten-Free, Dairy-Free Chocolate-Chocolate Chip Loaf Cake with Peanut Butter Frosting

Yield: Three (3¼-by-5¾-inch) mini loaf cakes

Ingredients

For the loaf cakes:

1 2/3 cups Cooking for Isaiah™ Multi-Purpose Flour

1½ cups sugar

¾ cup shortening, at room temperature

2/3 cup cocoa powder

1/3 cup store-bought or homemade dairy-free yogurt, at room temperature

2 large eggs, at room temperature

1½ teaspoons baking powder

½ teaspoon baking soda

½ cup boiling water

1½ cups dairy-free semi-sweet chocolate chips

For the frosting:

¼ cup creamy peanut butter

¼ cup confectioners’ sugar

2 tablespoons shortening

2 tablespoons brown rice syrup

Semi-sweet chocolate, melted, for drizzling

Instructions

  1. Make the cake: Preheat the oven to 350°F and grease three 3¼-by-5¾-inch mini loaf pans with cooking spray. Using a food processor, place the flour, sugar, shortening, cocoa, yogurt, eggs, baking powder and baking soda in the bowl of a food processor and pulse until smooth. With the motor running, stream in the boiling water until combined; fold in the chocolate chips. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely in the pans, set on a wire rack.
  2. Make the frosting: In a small saucepan, melt together the peanut butter, confectioners’ sugar, shortening and rice syrup over medium heat, stirring until smooth. Pour over the frosting and using an offset spatula, spread over the loaf cakes to coat. Drizzle over melted chocolate.
https://silvanaskitchen.com/gluten-free-chocolate-chocolate-chip-loaf-cake-recipe/

 

My Most Popular Gluten-Free Thanksgiving Recipes

My Most Popular Gluten-Free Thanksgiving Recipes

This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family!

Gluten-Free, Dairy-Free Thanksgiving Desserts

Gluten-Free, Dairy-Free Thanksgiving Desserts

I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!

Gluten-Free, Dairy-Free Weeknight Menu Planner

Gluten-Free, Dairy-Free Weeknight Menu Planner

Summer is when our family’s schedule always gets crazy!! That’s why I’m starting a Gluten-Free, Dairy-Free Weeknight Menu Planner —to make planning dinner one less thing to put on my to-do list.

I know firsthand what it’s like to figure out what to make for supper every single night—especially when you’re feeding a family of hungry kids. It’s a challenge to plan what you’re making and time-consuming to shop for the ingredients. Plus, you need to please everyone! Not easy…so here’s your weeknight menu planner! Plus, a seasonal dessert to sweeten the deal.

Many evenings, I just wing it. I look what I have in the fridge and cabinets and I get cooking. I’m pretty good at freelancing meals, piecing together ingredients to assemble a dinner puzzle. Luckily, the kids never seem to notice!

When I make the time to get organized and use a menu planner, everyone is more satisfied—especially me. The stress is off. I know exactly what we’re eating for supper. Somehow the rushing around fades and I’m calmer. Everything seems to fall right into place and I can relax. Can you relate?

Please come say “hi” and let me know what you think about this new menu planner over in my online community, Silvana’s Kitchen. Thanks as always for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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MONDAY 
Take to the grill for peach-glazed wings—and easy clean-up!

Gluten-Free, Dairy-Free Grilled Peach BBQ Chicken Wings

TUESDAY 
Too hot to cook? This super fresh tomato-zucchini lasagna is all you need for supper. 

Gluten-Free, Dairy-Free Summer Vegetable Salad Stacks

WEDNESDAY 
Feeling fancy? Chop and serve this cold shrimp salad in avocado halves.

Shrimp Salad with
Dairy-Free Caper-Lemon Dressing

THURSDAY 
Served cold, earthy grains and earthy veggies take centerstage.

Vegetarian Lentils and Quinoa with Mushrooms and Spinach

FRIDAY 
Fuss-free chicken dinner makes the perfect all-in-one meal. 

Gluten-Free, Dairy-Free Chicken Provençale Hot Pocket

MY SWEET DEAL OF A SEASONAL DESSERT:

Gluten-Free, Dairy-Free Peaches-and-Cream Meringue Cake

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Juli Bauer and George Bryant’s Gluten-Free Cinnamon Chocolate Swirl Banana Bread

Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

I was first introduced to my friend Tess Masters, aka The Blender Girl, by one of my closest friends, Amie Valpone (The Healthy Apple). This was a few years back and we were all in Santa Monica, California, at a food blogger conference where I was speaking. She was so generous to take us around town to explore tasty—and healthy—foods and fresh-pressed juices in the area. That’s why I’m so excited for all of her success and for her awesome new cookbook, The Blender Girl: 100 Gluten-Free, Vegan Recipes!

Happy Gluten-Free Holidays!

Happy Gluten-Free Holidays!

I just returned to Brooklyn after shooting my next cookbook on location at my house in upstate New York. I’m finally putting the finishing touches on the manuscript and can’t believe the holidays kickoff this week! I’d love to share my latest collection of gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist. Watch a slide show of my gluten-free recipes!

Let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, SILVANA’S KITCHEN.

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

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Here’s a taste of some of the more than 40 gluten-free recipes you’ll find! Dig in!

Breakfast/Brunch
Gluten-Free Powdered Cake Doughnuts

Gluten-Free Lemon-Poppy Seed Buttermilk Pancakes
Gluten-Free Bacon-Pumpkin-Pecan Pancakes
Gluten-Free Carrot Cake Waffles with Cream Cheese Whipped Cream
Gluten-Free Waffles Rancheros
Gluten-Free Banana-Walnut Coffee Cake Muffin Tops
Gluten-Free Muesli Crunch Whole-Grain Muffins
Gluten-Free Apple Snickerdoodle Muffins
Gluten-Free Corn-Blueberry Swirl Muffins
Gluten-Free Brown Sugar Monkey Bread Muffins
Gluten-Free Triple Coconut-Black Sesame Quick Bread
Gluten-Free Powdered Cake Doughnuts

Breads
Gluten-Free Honey, Nuts and Oats Gluten-Free Sandwich Bread

Gluten-Free Parker House Rolls
Gluten-Free Garlic-Stuffed Pull-Apart Buns
Gluten-Free Honey, Nuts and Oats Sandwich Bread
Gluten-Free Seeded Multigrain Sandwich Bread
Gluten-Free “Rye”-Raisin Belgian Waffle Bread

Main Dishes

Gluten-Free Fresh Almond Fettuccine with Tomato-Basil Sauce

Gluten-Free Crispy Pork Potstickers with Sesame Dipping Sauce
Gluten-Free Shake-and-Fry Shrimp Rolls
Gluten-Free Falafel Tacos with Spiced Citrus Crema
Gluten-Free Fresh Almond Fettuccine with Tomato-Basil Sauce
Gluten-Free Almond Frangipane Mushroom and Swiss Cheese Galette
Gluten-Free Pepperoni Pan Pizza
Gluten-Free Creamed Spinach Mac and Cheese

Dessert
Gluten-Free Ultimate Gluten-Free Chocolate Chip Cookies

Gluten-Free Dunked Dulce de Leche Doughnuts
Gluten-Free Peanut Butter Cookie Moon Pies
Gluten-Free Vanilla Bean Golden Cupcakes with Chocolate Frosting
Gluten-Free Hot Cocoa Cupcakes with Meringue Frosting
Gluten-Free Banana Custard-Stuffed Peanut Butter Cupcakes
Gluten-Free Fried Cinnamon-Sugar-Ricotta Fritters
Gluten-Free Apple-Raisin Pie with Walnut-Cream Cheese Crust
Gluten-Free Chocolate-Glazed Boston Cream Whoopie Pies
Gluten-Free Ultimate Gluten-Free Chocolate Chip Cookies
Gluten-Free Frosted Brownie Cookies
Gluten-Free Salted Butterscotch Blondies
Gluten-Free S’mores Brownies
Gluten-Free Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake
Gluten-Free Hummingbird Cake
Gluten-Free Gingerbread Pear Loaf Cake
Gluten-Free Almond-Streusel Tea Cake

 

Gluten-Free, Dairy-Free Spiced Powdered Doughnuts

Gluten-Free, Dairy-Free Spiced Powdered Doughnuts

If you’ve been to any of my cooking classes, you know that I like to feed people plenty of personal stories and experiences—and doughnuts. This time I made classic powdered doughnuts and just spiced things up a bit with a mix of warm spices like cinnamon, nutmeg and clove.

Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

Gluten-Free Chocolate Fudge Cupcakes with Fudge Frosting

Deep in my mom’s kitchen cabinets, you’ll still find my Nana Jennie’s treasured fudge cake pan. It’s one of the few remaining items my mom has left from her beloved grandmother. I can relate. In fact, I know exactly why she holds on tight to this pan: Nana Jennie was the sweetest—and strongest—woman I ever met. She also made the meanest fudge cake with fudge frosting.

Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake

Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake

I believe in banana bread.

Ever since I was a little girl, I knew the meaning of speckled ripe bananas sitting on the kitchen counter. And this brought me real comfort. It still does, but not just for me anymore, for my kids.

 

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If you own a copy of my first gluten-free, dairy-free book, Cooking for Isaiah, then you may already be familiar with my Mom’s famous banana bread. This one is a bit different. It’s got big chunks of banana and chocolate in it.

Yes, chocolate—my sweet addiction. More than that, it’s moist and delicious. So much so that it was gone the same day I baked it. Just like that. To me, that’s the seal of approval I always crave. It’s a proven sign of a successful recipe. So if you think you already have a favorite banana bread recipe, you still may want to give this one a try.

 

Gluten-Free, Dairy-Free Chunky Monkey Banana-Chocolate Ring Cake

 

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake

Yield: 1 cake

Ingredients

1¾ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

1½ teaspoons cinnamon

2 large eggs, at room temperature

¾ cup granulated sugar

½ cup canola oil

1½ cups coarsely mashed ripe bananas (about 3)

1 cup chocolate chunks, such as Enjoy Life

2 teaspoons vanilla extract

Confectioners’ sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°. Grease a springform bundt pan or a small bundt pan. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a medium bowl, whisk together the eggs, sugar, oil, bananas, chocolate chunks and vanilla. Stir the wet ingredients into the dry to combine.
  2. Transfer to the prepared pan; bake until golden and a toothpick inserted comes out dry, about 35 minutes (depending on your pan size); let cool on a rack. Invert onto a serving platter; dust with confectioners' sugar, if using.
https://silvanaskitchen.com/gluten-free-dairy-free-chunky-monkey-banana-ring-cake/

Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

Penny’s Gluten-Free, Dairy-Free Pineapple Cake with Marshmallow Frosting

With every single one of my kids’ birthdays, I’m reminded that the years are flying by.

So…Fast.

Isaiah just celebrated his 16th birthday. That’s a big number. So much has happened along the way and before more time passes by, I wanted to slow down and thank my mom, Penny. She’s always been an inspiration to me—in and out of the kitchen. It’s not her birthday or Mother’s Day or anything. I’ve just been thinking a lot about her lately.

I just hope I am half the mom to Isaiah and Chiara as my Mom is to me.

Gluten-Free, Dairy-Free Nutella Coffee Cake

Gluten-Free, Dairy-Free Nutella Coffee Cake

Growing up, I moved around every three to five years. My Roman-born father, Silverio, worked for the Italian government and the second we started settling into our new hometown, it was time to pack up our suitcases again. The one constant besides family, was Nutella. My mom, Penny, would spread the luscious chocolate-hazelnut spread on Italian bread as sandwiches for lunch and she’d swirl it into cakes. My brother, Bernardo, and I would also eat it by the spoonfuls.

Turns out the apple doesn’t fall far from the tree. My son, Isaiah, craves the stuff so much so that when he was diagnosed with dairy intolerance (along with his more severe gluten intolerance), we had to say our goodbyes. But, in my constant determination to spoil my kids, I made my own dairy-free Nutella knockoff. Suddenly, there was no turning back to the store-bought kind. Whether you make your own or use the jarred stuff, you’ll love this chocolate-hazelnut twist on classic crumb cake.

Gluten-Free, Dairy-Free Valentine’s Day Doughnuts

Gluten-Free, Dairy-Free Valentine’s Day Doughnuts

Valentine’s Day is my kind of holiday—sweets, chocolate and lots of good lovin’. Doughnuts really hit the spot year-round, but there’s something special about heart-shaped ones. Just ask my sweet girl, Chiara! Out of all of the flavors I’ve made through the years, these were her favorite, for sure.

Gluten-Free, Dairy-Free Valentine’s Day Doughnuts

Yield: 12

Ingredients

Gluten-free nonstick cooking spray

1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 tablespoons cocoa powder

1 cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg, at room temperature

¼ cup canola oil or melted unflavored coconut oil

½ cup plus 3 tablespoons dairy-free milk

1 tablespoon liquid red food coloring, plus more for the glaze (optional)

2 cups confectioners’ sugar, sifted

Sprinkles, for topping

Instructions

  1. Preheat the oven to 350°. Generously grease two nonstick 6-doughnut, heart-shaped baking pans with cooking spray. In a large bowl, whisk together the flour blend, cocoa, granulated sugar, baking powder, baking soda and salt.
  2. In a medium bowl, whisk together the egg, oil, ½ cup milk and food coloring, if using, until smooth. Add to the flour mixture and whisk until combined. Fill each doughnut cup about half full. Bake until golden and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Let cool completely.
  3. Meanwhile, in a small bowl, combine the confectioners’ sugar, remaining 3 tablespoons milk and a few drops of food coloring, if using. Dip the doughnuts in the glaze to coat; top with sprinkles.
https://silvanaskitchen.com/gluten-free-dairy-free-valentines-day-doughnuts-giveaway/

Gluten-Free Caramel Apple Cupcakes

Gluten-Free Caramel Apple Cupcakes

Apple-picking season may be over, but it’s always a good time for apples and caramel, especially when it’s baked into a cupcake. After you’ve had caramel apples, it’s hard to separate the two classic ingredients and somehow, during this winter cold, the flavor combination and cinnamony aroma that wafts through the house keeps my family warm inside. I’ve made dozens of apple muffins through the years, but I realize now that it was all just practice to get to this definitive treat—caramel apple cupcakes.

Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

My kids (and I) love cinnamon toast, so I came up with this recipe with all the flavors and warmth of the toaster classic. Yes, the icing may be a little over the top for breakfast, but one slice will be alright.

Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

There’s something that happens to a kid when they grow up in a house where there are always wonderful smells wafting from the kitchen. It changes you. It gives you unimaginable wealth of happiness that comes with not only eating, but enjoying, good food with a loving family.

I was one of these lucky children. My mom Penny is undoubtedly responsible for my love of cooking and baking—and for my kitchen confidence. She was always up to something. Not only did she make every meal and greet my brother, Bernardo, and me with snacks every afternoon after school, she baked cakes, cookies, pies, really everything.

People tell me all the time that they cook, but they don’t really bake. And, that baking actually scares them—gluten-free or not. I never understood this since the effect baking has on me is so warming and giving that I can’t imagine how anyone would consciously shy away from it.

As the rush of December sets into our daily lives, the only thing I consciously want to do is bake so I can feel that warmth that only baking (and cuddling with my kids) gives me. Before I develop new cookies for the holiday season, I just had to bake this banana cake. It’s my comfort food. I hope you’ll take refuge in it, too. I adapted the recipe from my mom, of course. It’s just a bit fancier with its upside-down, fosters-like caramelized banana top.

Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

Prep Time: 35 minutes

Cook Time: 55 minutes

Yield: 6

Ingredients

3 to 4 large bananas

¾ cup sugar

2 tablespoons unsalted butter, buttery sticks or shortening, in 1 piece

1 large egg plus 1 large egg white

1 teaspoon pure vanilla extract

1 cup Silvana's Kitchen Gluten-Free All-Purpose Flour

1 teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon salt

½ cup canola oil or melted coconut oil (unflavored or virgin)

Instructions

  1. Position a rack in the center of the oven and preheat to 325°. Grease a 5-by-9-inch loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise; transfer to a plate.
  2. In a large, heavy skillet, bring ¼ cup sugar and 2 tablespoons water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute; then transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
  3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl; mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
  4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.
https://silvanaskitchen.com/gluten-free-bananas-foster-loaf-cake/

Gluten-Free, Dairy-Free Citrus-Glazed Cranberry-Pistachio Bread

Gluten-Free, Dairy-Free Citrus-Glazed Cranberry-Pistachio Bread

I may be the only one in my family who loves cranberry sauce with the rest of my Thanksgiving meal. I love how the tartness balances out the saltiness and sweetness of the stuffing, turkey and, of course, all of that luscious pie. But, when cranberries find their way into this easy-to-bake loaf cake, that makes all the difference in the world.

The finely ground pistachios give it a nice color and rounded nuttiness and the pop in flavor from the lemon and orange juices and zest in both the batter and the sugar glaze, give this loaf cake a beautiful brightness.

Gluten-Free Cheesecake-Stuffed Pumpkin Cupcakes

Gluten-Free Cheesecake-Stuffed Pumpkin Cupcakes

Say hello to the luscious, unexpected Thanksgiving dessert you’ve been waiting for. These cupcakes have Isaiah’s name written all over them. He used to religiously eat pumpkin muffins (and muffin tops) from a café before he was diagnosed with gluten intolerance. The thought of him never walking into that café and eating those muffins again hurt.

Gluten-Free, Dairy-Free Chocolate-Peanut Butter Doughnuts

Gluten-Free, Dairy-Free Chocolate-Peanut Butter Doughnuts

I can’t imagine my life without peanut butter and chocolate—two flavors that go all too well together. When I was pregnant with Chiara, almost every night I would indulge in chocolate-peanut butter ice cream. Now, she won’t touch the stuff.

Here, chocolate and peanut butter come together in a doughnut. This easy peanut butter frosting would be good on just about anything—even straight from the bowl. And, if you don’t have doughnut pans, bake the chocolate cake batter in a muffin tin or cake pan. Just alter the baking times. First rule of thumb to bake until a wooden toothpick inserted in the center comes out clean. Otherwise, average baking time are about 18 to 20 minutes for the cupcakes, 35 to 40 minutes for an 8-inch square cake pan or 30 to 35 minutes for an 8- or 9-inch round cake pans.

Gluten-Free, Dairy-Free Chocolate-Peanut Butter Doughnuts

Prep Time: 12 minutes

Cook Time: 18 minutes

Yield: 12

Ingredients

¾ cup cocoa powder

1½ cups boiling water

2 large eggs, at room temperature

1/3 cup vegetable oil

1 tablespoon vanilla extract

1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

1½ teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

1 cup granulated sugar

½ cup peanut butter

¼ cup (½ stick) unsalted butter or dairy-free buttery sticks

½ cup confectioners’ sugar

¼ cup brown rice syrup or light corn syrup

1 cup salted roasted peanuts, chopped, for sprinkling

Instructions

  1. Preheat the oven to 350º. Grease two nonstick 6-doughnut baking pans with cooking spray. In a medium bowl, whisk together the cocoa powder and boiling water; let cool completely. Whisk in the eggs, oil and vanilla.
  2. In a large bowl, whisk together the flour blend, baking powder, baking soda, salt and granulated sugar. Whisk the egg mixture into the flour mixture until just combined; fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes.
  3. In a small saucepan, melt together the peanut butter, butter, confectioners’ sugar and rice syrup over medium heat, stirring until smooth. Dip the doughnuts into the glaze and top with the peanuts.
https://silvanaskitchen.com/gluten-free-dairy-free-chocolate-peanut-butter-doughnuts/

Silvana’s Kitchen Gluten-Free All-Purpose Flour

Silvana’s Kitchen Gluten-Free All-Purpose Flour

Print Yum Silvana’s Kitchen Gluten-Free All-Purpose Flour Prep Time: 15 minutes Yield: About 4 pounds This recipe is reprinted with permission from Cooking for Isaiah by Silvana Nardone (Reader’s Digest, 2010)Ingredients6 cups (870 grams) white rice flour 3 cups (375 grams) tapioca flour 1½ cups […]

Gluten-Free Dairy-Free Peaches-and-Cream Meringue Cake

Gluten-Free Dairy-Free Peaches-and-Cream Meringue Cake

I live for peaches, nectarines, apricots and plums every summer. I admit, I have a thing for stone fruits, especially when combined with a soft meringue cake and pillowy coconut whipped cream. For this recipe, I sometimes macerate the peaches (or other fruit) in sugar and wine.

The wine is, of course, optional, but tradition is hard to break. To me, it takes me back to my summers spent in Italy as a kid, where dessert at restaurants was often whole peaches floating in a big bowl filled with ice and ice water served alongside chilled, crisp white wine meant for dunking.

Go ahead and leave the wine out, if you prefer, and just macerate the fruit in the sugar to release some of the peach juices.

Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts

Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts

A couple of weeks ago, I had the pleasure of traveling to Dallas, Texas, for the Gluten & Allergen Free Expo, run by my friend and colleague, Jen Cafferty. I was there to do a cooking demo and hang out with my gluten-free friends. You might have even heard that I had laryngitis. Ultimately, I had to have two microphones hooked up to me so the audience could hear me. Luckily, I didn’t need many words when it came to these doughnuts. Once the tasters starting being passed around to people, the doughnuts pretty much spoke for themselves.

gluten-free, dairy-free doughnuts

Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 12

Ingredients

For the pumpkin doughnuts:

1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons baking powder

¾ teaspoon salt

2 teaspoons pumpkin pie spice

1 cup sugar

2 large eggs, at room temperature

1 cup canned pure pumpkin puree

½ cup vegetable oil

1 tablespoon pure vanilla extract

For the maple glaze:

1 cup confectioners’ sugar, sifted

3 tablespoons pure maple syrup

2 teaspoons water

Sprinkles, for topping

Instructions

  1. Preheat the oven to 350º. To make the pumpkin doughnuts, grease two nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
  2. In a medium bowl, whisk together the sugar, eggs, pumpkin puree, oil and vanilla until smooth. Add to the flour mixture; stir until just combined. Fill the prepared pans with about ¼ cup batter in each doughnut mold. Bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let cool completely.
  3. Meanwhile, make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup and water until smooth. Dip the doughnuts into the glaze, set on a rack placed over a baking sheet and top with sprinkles; let set, about 15 minutes.
https://silvanaskitchen.com/maple-glazed-gluten-free-dairy-free-pumpkin-doughnuts/

Chiara’s Gluten-Free, Dairy-Free Vanilla Birthday Cake with Marshmallow Frosting

Chiara’s Gluten-Free, Dairy-Free Vanilla Birthday Cake with Marshmallow Frosting

Happy birthday to my sweet sunshine, Chiara! read more…

Gluten-Free, Dairy-Free Vanilla-Glazed Chocolate Chip Doughnuts

Gluten-Free, Dairy-Free Vanilla-Glazed Chocolate Chip Doughnuts

Did you say doughnuts? Here’s to this month’s Gluten-Free Ratio Rally and the launch of my new magazine, Easy Eats! read more…

Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

I know this time I may have gone too far, even for me.

This month, my friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally (see below for details). The assignment: quick breads. I am, in fact, happy to be this month’s host.

Somewhere along the way, my quick bread turned into these Mallomars-inspired cupcakes. Maybe it had something to do with me eyeing a box of those famous cookies in the supermarket the other day, which led to reminisce about my middle school days in California when I would eat up an entire box (true story).

I just had to have those flavors again, so I needed to make them gluten-free for my whole family.

My worlds colliding and these insanely good cupcakes were baked off first in my mind, then in my kitchen. Now, I hope they make it into your kitchen, too!

What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. (See below for the complete list of bakers and their recipes.) Please send me an email if you want to join us.

GLUTEN-FREE-RATIO-RALLY1

Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

gluten-free cupcakes

1 part flour
1 part egg
1 part fat

gluten-free cupcakes
Now, please welcome all of my friends and enjoy their gluten-free quick bread recipes!

Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar

Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf

Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread

Amie of The Healthy Apple made Gluten-Free Agave Apricot Quick Bread

Britt of GF In The City made Date & Walnut Bread

Brooke of Bell Wookie made Double Chocolate Cherry Muffins

Caleigh of Gluten Free[k] made Cardamom Banana Bread

Caneel of Mama Me Gluten Free made Peach Poppyseed Bread

Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze

Claire of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut

Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins

Elana of Elana’s Pantry made Almond Flour Muffins

Erin of Mysteries Internal made Strawberry Yogurt Muffins

Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel

Flo of Makanaibio made gluten-free muffins

Gretchen of Kumquat made a Gingerbread Fig Loaf

Irvin of Eat The Love made Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam

Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread

Karen of Cooking Gluten Free made muffins

Kate of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins

Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins

Lauren of Celiac Teen made a Cocoa Quickbread

Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free

Lisa of With Style and Grace made a Rosemary Lemon Quick Bread

Marla of Family Fresh Cooking made Sweet Strawberry Snack Cakes

Mary Frances of the Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing

Meaghan of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread

Melanie of Mindful Food made Almond Joy Muffins

Nannette of Nannette Raw made Chai Muffins

Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel

Shauna of Gluten-Free Girl and the Chef made Lemon Poppyseed Bread with Ginger Glaze

Silvana of Silvana’s Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel

Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder

Winnie of Healthy Green Kitchen made Banana Bread

Gluten-Free Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes

Yield: 12

Ingredients

1½ cups (234 grams) Silvana's Kitchen Gluten-Free All-Purpose Flour

2 teaspoons baking powder

½ teaspoon salt

2 sticks (234 grams) unsalted butter, shortening or vegan buttery sticks, at room temperature

1 cup sugar

4 large eggs (234 grams), at room temperature

2 teaspoons pure vanilla extract

One 1-pound tub marshmallow cream, such as Fluff (or you can make your own marshmallows)

8 ounces semisweet chocolate chips

2 tablespoons canola oil

Instructions

  1. In a small bowl, whisk together the flour blend, baking powder and salt.
  2. Preheat the oven to 325º and line a 12-cup muffin pan with liners. In a large bowl and using a handheld electric mixer, beat together the butter and sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and vanilla until combined. Reduce the speed to low and gradually add in the flour mixture until just combined. Transfer to the prepared muffin pan and bake until slightly golden at the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely on a rack.
  3. Grease an ice cream scoop or tablespoon with cooking spray and top the muffins with the marshmallow cream; freeze until firm, about 15 minutes.
  4. Meanwhile, in a double boiler, melt together three-quarters of the chocolate with the oil. Remove from the heat and stir in the remaining chocolate until melted; let cool slightly. Submerge the tops of the cupcakes into the chocolate to coat, letting any extra drip off the side; place on a baking sheet and let set.
https://silvanaskitchen.com/gluten-free-vanilla-cupcakes/