Moist Cinnamon Applesauce Bundt Cake!
All ingredients must be at ROOM TEMPERATURE. They mix together more evenly and that yields a better cake. Don’t omit the red food coloring and yes! Don’t omit the cocoa powder because if you do, you are just making a vanilla cake and not really red velvet. Don’t replace butter with oil in this moist red velvet cake recipe since butter helps with the texture of this cake and also makes it rich. Use full fat sour cream and whole milk. They have a higher fat content and yield the best results. If you have time, I highly recommend baking your cake, letting it cool down, covering it in saran wrap and then freezing it overnight. That really seals in the moisture and makes the cake super SOFT. When you are ready to frost it, let it thaw (covered in saran wrap) on your countertop at room temperature for about an hour. Unfrosted cakes can wrapped tightly in saran wrap and frozen for up to 1 month. Banana bread is an absolute favourite of mine, it is a brilliant way to use up leftover brown bananas and I often buy lots of extra bananas just so we can make banana cake. Tip: A great tip from some of my lovely commenters is to pop foil over the cake for the first 20 minutes or so, to ensure the top doesn’t go too brown. Cream the butter and sugar in a large mixing bowl. 2. Add the eggs one at a time and then mix in the mashed banana and a few drops of vanilla essence. 3. Add the flour, milk and bicarbonate of soda and mix until just combined. 4. Pour mixture into a greased loaf tin and bake for approx. 40 minutes or until cake springs back when touched in the middle. 5. Allow to cool. When cooled, slice and serve on its own or spread with a little butter.
Alternatively pour the mixture into 24 lined muffin cases (you can buy some really pretty silver foil cases) and bake in a 180°C oven for approximately 15-20 minutes. Remove from oven, allow to cool for 10 minutes, then turn out onto a cake rack and allow to cool completely before icing. If you want a flat cake top for icing, simply cut off the top of the cake where any section has risen unevenly to level it, and then turn over. Ice the bottom of the cake with the chocolate ganache. Chop the chocolate into small pieces and place in a small heatproof bowl. Bring the cream to scalding point (just under boiling) in a small saucepan (you could also do this in the microwave). Pour the cream over the chocolate and then stir thoroughly for a few minutes until the chocolate has melted and looks glossy. Allow to cool for approximately 10-20 minutes until thickened, but still pourable (you could place in the fridge to hurry this step along) then pour over the cake and smooth over the top and sides. You can decorate the finished cake anyway you like, fresh flowers look great, as do fresh fruits. We have chopped up some strawberries and blueberries for this recipe.
Use your fingers to rub the butter into the flour mixture thoroughly until coarse crumbs form. Add the egg whites into a clean stand mixer, and whisk for about 2 to 3 minutes until foamy. Gradually add 1½ cups sugar until egg whites-sugar mixture becomes think, glossy and ribbon like, about 5 minutes. Fold the flour-butter mixture into the egg whites mixture gently until evenly incorporated. Pour equal portion of batter into the prepared cake pans. Bake for about 25 to 30 minutes or until a wooden skewer or tooth pick inserted into the centre comes out clean. Remove the cake pans from the oven, and let the cakes cool in the pans on a wire rack completely, about 1½ to 2 hours. Invert the cakes onto two large and flat plates. Add the butter and sugar into the same stand mixer that has been cleaned. Beat at low speed until combined, about 1 minute. Increase the speed to medium high and beat until the mixture becomes pale and fluffy. Add the cream cheese into the mixture, one piece at a time, and keep beating until the mixture is thoroughly combined, about 2 minutes. Add the reserved strawberry solids, and mix at low until evenly distributed, about 1 minute. Pat the washed fresh strawberries dry with paper towel. Spread ⅔ cup of frosting over 1 cooled cake. Arrange 1½ cups strawberries in even layer over the frosting, and press the strawberries into the frosting. Cover the strawberries with another ⅔ cup of frosting. Place the other cake over the frosting, and spread the remaining frosting evenly over the top and the sides the the cake. Arrange the remaining strawberry slices on top. Serve. Or the cake can be stored in the fridge for up to 3 days.
Okay fine, so there might have been drool anyway. Actually, when the cake emerged, there was probably drooling and clapping. I tell you that because I trust you won’t judge me. This cocoa-based cake is deeply chocolatey and incredibly moist. It surprises me every single time with how good it is for something so easy. It is a great emergency chocolate cake to have in your repertoire for forgotten birthdays, last-minute visitors, or urgent Friday night chocolate cravings. I love to smother it in gooey marshmallow frosting (the seven-minute kind made with just whipped egg whites, sugar, and vanilla). Mmm… Drooling again. Note to self: try to control that. This time I smothered it instead with a super easy cocoa buttercream frosting. Not the fancypants Italian buttercream, the shortcut American-style buttercream that is basically just butter, icing sugar, and cocoa powder. Again, brain short-out aversion strategy. I have used this recipe to make sheet cakes, layer cakes, cupcakes, mini cupcakes… really, you can’t go wrong. I always taste the batter. Regular cake batter is sweet and so should gluten-free cake batter. Add moisture: Look for ways to throw in moisture since gluten-free cakes can be notorious for being dry, crumbly and gummy. I like to use buttermilk or sour cream. Fruits also add moisture. Apples, carrots and pears are great for adding moisture. I also LOVE adding pureed fruit or veggies into the cake batter. Don’t over bake: This may just be me but I swear gluten-free cakes require less baking time and they aren’t as forgiving as regular cakes if you over bake them. I start eyeing my cakes like a hawk at the 15 minute mark. As soon as the middle springs back I get that baby out of the oven quick. I also like to take my cakes right from the oven to the freezer to cool. This technique creates a really moist cake and does a rapid cool since cakes continue to cook as they cool on the countertops.
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