Gluten Free Sourdough Cakes

I wrote this post last July but alas it was never posted because I got tied up with my purchase of United Kitchen - I now sell Gluten Free Sourdough Rolls at United Kitchen and they are rather popular! So I am happy to share this recipe for Sourdough Cakes for anyone brave enough to take on the challenge of maintaining their own sourdough starter! Good Luck!

I have been working on a GF sourdough starter which I am really excited about because I love sourdough and I have really missed it since I stopped eating gluten - AND there is some speculation that fermented foods (like sourdough) are helpful for digestion, gut healing, and people with Celiac's disease!

 As I have been feeding my starter 1/2 cup flour and 1/2 cup warm water twice a day it has started to outgrow the bowl! So in order to use up some of it I decided to try using it for some "sourdough pancakes". I made these really thick and fluffy so they are almost like an english muffin - you can definitely cut one in half and use if for a sandwich or whatever else you want. They are also good to eat as-is but you don't need to eat too many of these since they are so fluffed up!

These are both gluten and dairy free - depending on your sourdough starter's sourness level these may have more or less of a distinct sourdough flavor.

I am not including a calorie count because with fermented foods like the sourdough starter is it just too hard to know the calories, since the structure of the ingredient changes and is never the same twice -

This recipe made about 10 large "english muffin" fluffy cakes 

1. The night before you want to make these combine:

1 cup almond milk(warm)

1.5 cup starter

1.5 cup GF all purpose flour - I used Pamela's Blend

2. Let sit overnight on the counter, covered with a dishtowel

3. In the morning mix in:

1/2 tsp salt

1.5 tbsp baking powder

3 beaten eggs

3 tbsp melted butter - I used Earth Balance

Let rest for 10 minutes

4. Heat up your griddle or pan and grease with coconut oil

5. Spoon batter onto hot griddle and smooth into circles with 3-4 inch diameter

6. Allow first side to cook so that the edges are set, this batter is very thick so the center may not bubble like normal pancakes 

7. Flip to cook the other side, repeat until batter is gone

8. When both sides are cooked and the center seems set transfer each cake to a cooling rack, once completely cooled store in an airtight container

160 Calorie Maple Apple Upside Down Cake

This didn't turn out quite as pretty as I wanted it to - but it tasted AMAZING, it is probably one of my favorite recipes so far!

This looks a lot like the new Washington Apple Pound Cake dessert at Starbucks - theirs has 360 calories and looks about the same size - so mine is much healthier! I haven't tried theirs (it has gluten and dairy) but from what it looks like I would imagine it would taste pretty similar

This is only 160 calories - and it is gluten free, dairy free and vegan!

Recipe:

1/4 of a Honeycrisp apple - 25 calories

1/8 cup Sugar Free Syrup - 10 calories

1/8 cup Pumpkin Puree - 10 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/4 cup Oat Flour - 90 calories

1 tablespoon Stevia                                           

= 160 calories

1. Preheat oven to 350 degrees
2. Peel and slice up the apple - grease the baking dish well, line the bottom with apple slices
3. Pour the maple syrup over the apples
4. Mix the apple sauce, stevia, pumpkin, and flour together
5. Pout batter over the apples and smooth out the top
6. Bake for about 30 minutes - let cool then flip out of the pan, or eat it right out of the pan without removing

100 Calorie Pumpkin Apple Bundt

Pumpkin and Apple are two of my favorite ingredients to bake with - this recipe combines both of them into a nice little individual fall dessert :)

It isn't a true "bundt cake" per se but I made this in a mini fluted pan so it sort of looks like a bundt cake - the texture isn't really cake-like it is more like pumpkin pie or bread pudding.

This is gluten free, dairy free, and vegan!

Recipe: (makes 2 mini cakes)

1/2 of a Honeycrisp Apple - 40 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/2 cup Pumpkin Puree - 40 calories

1/4 cup Oat Flour - 90 calories

1/4 cup Stevia                                                            

= 195 calories total, 97.5 per cake

1. Preheat the oven to 350 degrees

2. Peel and chop up the apple into chunks

3. Mix together the apple sauce, pumpkin, flour and stevia

4. Add the apple chunks to the batter

5. Pour into greased baking pans

6. Bake about 30 minutes or until set

60 Calorie Pumpkin Spice Latte Cake

Pumpkin Spice Lattes are back at Starbucks! Unfortunately their pumpkin spice syrup contains milk :( So I have to resort to making my own - stay tuned for my skinny/dairy free version of the actual latte

For now, you'll just have to settle for a Cake version of this fall treat - This really tastes like a Pumpkin Spice Latte in cake form, so if you aren't a big fan of coffee you may want to decrease the amount of coffee grounds - personally I thought the Pumpkin Spice flavored Coffee grounds smelled heavenly when I made this cake. 

Pro-tip: don't skimp on the whipped topping if you really want this to taste like a Pumpkin Spice Latte

This is under 60 Calories - Gluten free, Dairy free, and Vegan!

Recipe:

1/4 cup plus 1 tablespoon Pumpkin Puree - 25 calories

2 tablespoons Unsweetened Apple Sauce - 12 calories

1 tablespoon Oat Flour - 22 calories

1 tablespoon Pumpkin Spice Coffee Grounds(or regular)

1 tablespoon Stevia                                                            

= 59 calories total

1. Preheat the oven to 350 degrees

2. Mix together the pumpkin, apple sauce, flour, coffee grounds, and stevia

3. Pour the batter into a small greased cake or loaf pan(I used a mini fluted cake pan)

4. Bake for 25-30 minutes, until the middle of the exposed part of the cake is set - serve with Whipped Topping for a true Pumpkin Spice Latte flavor :)

145 Calorie Strawberry Cake

I love putting Sugar Free Strawberry Jell-o powder on Apples - so I wanted to see what would happen if I used it in a cake!

This turned out really yummy, it is not very cake-y because of the juice from the strawberries but this would be really good topped with some whipped cream or ice cream - it really has a strong strawberry flavor and it is pretty sweet

This dessert is gluten free, dairy free and egg free!

Recipe:

1/4 cup Oat Flour - 90 calories - 90 calories

1/2 teaspoon Sugar Free Strawberry Jell-O Powder - 10 calories

1/4 cup Unsweetened Almond Milk - 10 calories

1/2 cup sliced Strawberries - 35 calories                   

=145 calories!

1. Preheat the oven to 350 degrees

2. Mix together the Jell-O powder and flour - add the almond milk

3. Pour into greased mini loaf pan, top with strawberries

4. Bake for about 20-25 minutes

150 Calorie Pineapple Coconut Cake

Since the 130 Calorie Fruit Cocktail Cake turned out so well I have been thinking about what other fruit cocktail/fruit cup flavors I could experiment with - then I saw Pineapple Coconut Fruit cups at the grocery store and I knew this would be a great combination  - The pineapple and coconut flavor makes me feel like I'm in Hawaii :)

This cake only has 2 ingredients, it is dense, moist and lightly sweet. 

It also is gluten free, dairy free, and vegan!

Recipe:

1 Pineapple Coconut Fruit Cup - 60 calories

1/4 cup Oat Flour - 90 calories                        

=150 calories total!

1. Preheat the oven to 350 degrees

2. Mix together the fruit cup(with the juice!) and the oat flour

3. Stir until completely combined, then pour the batter into a greased mini loaf pan

4. Bake for 12 minutes or until set

Chocolate Peanut Butter Swirl Cake (Under 300 Calories!)

Chocolate and Peanut Butter are a classic combination - So I decided to try making a low-cal and gluten free  Chocolate Peanut Butter Cake

This cake is super moist and sweet - I made it in a fluted pan but you could use a loaf pan or small cake pan - whatever you have on hand

This cake is gluten free, dairy free and vegan - and under 300 calories for the entire thing!

Recipe:

For chocolate cake:
3/4 cup Pumpkin Puree - 60 calories
1/4 cup Oat Flour - 90 calories
1/4 cup Unsweetened Apple Sauce - 25 calories
2 tablespoons cocoa powder - 40 calories
1/4 cup Stevia

For Peanut Butter Swirl:
1/4 cup Almond Milk - 10 calories
3 tablespoons PB2 - 68 calories                             
= 293 Calories Total


1. Preheat oven to 350 degrees
2. Mix together the pumpkin, flour, apple sauce, cocoa powder and stevia
3. In a separate bowl mix together the almond milk and PB2 until well combined
4. Pour about half of the chocolate batter into a greased pan
5. Pour the peanut butter mixture on top
6. Spread the rest of the chocolate batter on top of the peanut butter layer
7. Bake 35-40 minutes - remove from oven and let cool before removing from pan

145 Calorie Coconut Cream Cake Sundae

I bought some coconut chips and I wanted to use them to make something coconut-flavored - so I made a Coconut Cream Pie Wink Sundae :)

I used Soy Whipped Cream, Coconut Chips, and Cake Batter Wink Ice Cream to make this sundae so it is Gluten Free, Dairy Free, and Vegan!

 Recipe:

1/2 Pint Wink Cake Batter Ice Cream - 50 cal
1/2 Serving Coconut Chips - 80 cal
3 tablespoons Soy Whipped Topping - 15 cal   
=145 calories Total

500 Calorie Pumpkin Poke Cake

Last year for Thanksgiving I made a Pumpkin Poke cake using a recipe I found on Pinterest - my family really liked it so I decided to try to make a skinny version of it

The original version used a boxed cake mix and a can of pumpkin to make a cake - then you poke holes in it and pour on a can of sweetened condensed milk, then you spread a tub of cool whip over the whole thing - I don't even want to know how many calories were in that thing

For this version I made a skinny pumpkin cake using Oat Flour, cornstarch, Stevia, Pumpkin, and Peach Puree (you could also use apple sauce but I wanted to experiment with the peach puree)

Then I made a mixture of Almond Milk, Stevia, Pumpkin Pie Spice and Cinnamon to pour over the cake, and I topped it with Soy Whipped Cream

This cake is Gluten free, dairy free, vegan, and there are only 500 calories in the WHOLE THING!

Recipe:

For the Cake:

2 Peach Fruit Cups, blended - 60 cal (may substitute 3/4 cup unsweetened apple sauce)

1 cup Pumpkin Puree - 80 cal

1/2 Cup Oat Flour - 180 cal

2 tablespoons cornstarch - 60 cal (may not be needed if using apple sauce)

1 teaspoon Baking Soda

1/4 cup Stevia - 0  

380 calories

For the Topping:

1/4 cup Almond Milk - 10 cal

1 heaping tablespoon Stevia

Cinnamon & Pumpkin Pie Spice to taste

20 Tablespoons Soy Whipped Cream - 100 cal

= 490 calories Total

1. Preheat oven to 350 degrees
2. Mix peach puree(or apple sauce) and pumpkin, add in flour, stevia, and baking soda
3. Add in cornstarch if needed and mix thoroughly
4. Pour into greased or parchment-lined pan (I used a 9 x 13 but I would suggest using a smaller pan to get a thicker cake)
5. Bake about 45 Minutes

6. While cake is baking mix up the Almond milk, cinnamon, pumpkin pie spice and stevia

7. After cake is finished let it cool, then poke holes about every 2 inches using a chopstick or skewer

8. Pour the Almond milk glaze over the cake, you may not need all of it, only pour as much as the cake will soak in - refrigerate to allow the cake to absorb the glaze

8. After the glaze has soaked in top with Whipped Topping  - to keep track of how much topping I put on I made tablespoon and half tablespoon sized piles around the cake before spreading the topping

9. Refrigerate and enjoy! Be sure to store in the refrigerator!

130 Calorie Plum Cake

I haven't used Plums very often in my baking, but I loved the tart/sweet flavor they brought to my 150 Calorie Fall Harvest Bread Pudding, so I decided to try making a cake with plums as the main ingredient.

I couldn't find a good Plum Puree so I just made my own by chopping up and blending 2 fresh plums, with the skin.

This cake only has 2 ingredients, and it is Gluten free, Dairy free, and Vegan!

Recipe: Makes 1 Mini Loaf, double ingredients for regular loaf

2 Plums, pureed - 40 cal
1/4 cup Oat Flour - 90 cal       
= 130 calories in whole loaf



1. Preheat the oven to 350 degrees
2. Wash the plums, remove the pits, and cut into small pieces. Blend in Blender until pureed like an apple sauce
3. Add the flour to the plum puree
4. Pour into greased mini loaf pan
5. Bake for 20 minutes
6. Remove from oven, enjoy hot or cold :)

145 Calorie Peach Cobbler

After I tried the 130 Calorie Fruit Cocktail Cake I thought I would try it with Peaches to make a Peach Cobbler of sorts -

This time I added some Rolled Oats as a topping, and I topped it with Soy Whipped Cream after it was baked  - yum :)

This Cobbler is Gluten Free, Dairy Free, and Vegan :)

Recipe: Makes 1 mini loaf, double ingredients to make a regular size loaf

1 Diced Peaches Fruit Cup, with the juice - 30 cal

1/4 cup Oat Flour - 90 cal

1 tablespoon Oats - 24 cal

1 tablespoon Stevia - 0 cal                        

= 144 Calories total

1. Preheat oven to 350 degrees

2. Mix fruit cup with flour and Stevia

3. Pour into greased mini loaf pan, top with oats

4. Bake for 20 minutes at 350 degrees

5. Let cool, top as desired and enjoy :)

130 Calorie Fruit Cocktail Cake

This cake is based on the one mentioned in the movie Steel Magnolias - not the Armadillo cake, the Cuppa Cuppa Cake "A can of fruit cocktail with the juice, a cup of flour and a cup of sugar"

This cake only has 3 ingredients! It is also gluten free, dairy free, and vegan!

In theory you could try this with any flavor of fruit cup but I used Mixed Fruit with no sugar added - I think you could use any flavor as long as it is in "syrup", "light syrup" or fruit juice - just don't use a gel variety!

Recipe: Makes 1 mini loaf cake

1 Mixed Fruit Cup, with the juice  - 40 cal

1/4 cup Oat Flour - 90 cal

1 tablespoon Stevia, or to taste - 0 cal              

= 130 Calories

1. Preheat the oven to 350 degrees

2. Mix together the flour and fruit cup

3. Add in the Stevia, mix well

4. Pour into greased mini loaf pan - for a regular loaf pan double all ingredients

5. Bake for 20 minutes at 350

6. Let cool and enjoy!