One of my dearest friends, Sharin, is vegan and allergic to gluten. After hearing that she would be able to make it over to our house tonight for a tiny fondue party, I decided it would be the perfect opportunity to try out a new allergen-free dessert recipe. Baking gluten, dairy, and egg free can be quite a challenge, mainly because the regular ingredients used in them are ones I never really use- xanthan gum, garbanzo bean/fava bean flour, white/brown rice flour, and potato starch, to name a few. It is quite difficult to remove all the ingredients that usually bind a recipe (eggs, milk, and flour) and create a good-tasting and moist final product.
New York City's Babycakes Bakery is known for mastering this task. They are a fully vegan, gluten-free, and refined sugar-free bakery, so they know their stuff- which is why I chose one of their recipes tonight. This cinnamon swirl cake (or "Cinnamon Toasties" as they call it) came out very moist and the same texture as any good cake one might eat. My friend seemed to be quite impressed by it and almost could not believe how perfect it was.
Cinnamon Swirl Cake (or Cinnamon Toasties): from Babycakes NYC Bakery
1/2 cup canola oil, plus more for pan
1 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/4 cups unrefined sugar, divided
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
2 tablespoons ground cinnamon
1/3 cup store-bought unsweetened applesauce
Preheat oven to 325 degrees F. Brush a loaf pan with oil; set aside.
In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.
Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.