Oh, my goodness!! These were amazing. I haven’t had corn cakes in ages. When I make pot roast I love to have with it, but during the summer I hate to heat up the kitchen. So last week when I made pot roast I got the brilliant idea to try and make GF, DF corn cakes and they were a HUGE success.
1/2 cup cornstarch
1/2 teaspoon xanthan gum
2 Tablespoons sugar (optional)
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk (I used unsweetened so delicious coconut)
1/4 cup oil
Combine dry ingredients, whisk to combine. Set aside.
In a larger bowl combine milk, oil and egg and beat well. Add dry ingredients and mix until it mostly lump free.
Since pulling dairy from my son’s diet things have been a lot more challenging. He wanted carrot cake for his birthday and let’s face it, what’s carrot cake without cream cheese icing?? I considered doing two separate icings/cakes, but for me, part of the joy of birthdays is sharing everything together. So I decided to make the DF cream cheese icing and see how it tasted. I had everyone taste it and it received five thumbs up so I used it to ice the whole cake. Everyone who had some said it was fabulous.
4 oz DF butter, softened
8 oz DF cream cheese, softened (I used this one but would get this one if possible)
Zest of one lemon
1 Tablespoon of lemon juice or white vinegar
pinch of salt
1 teaspoon vanilla
4 cups powdered sugar
Cream the softened butter and cream cheese, add zest of lemon, salt, vanilla, mix well. Add powdered sugar two cups at a time mixing well between additions. Mix till smooth and creamy. If you want it thicker add more powdered sugar, if you want it thinner add a bit of water or DF milk.
I iced a two layer, 9 inch layer cake and had some left over.