Go Canada Cake

by Lauren | Celiac Teen on February 12, 2010

If you’re looking for the Haiti Ebook, go here!

Today is the opening ceremonies of the Olympics, held here in Canada no less.  I am so excited, and can’t wait to watch all of the sports (yes, every one =D).  Although I’m sure certain ones will have priority on the TV screen in my house, one of my favourite parts of the Olympics is seeing this great mix of sports that you don’t necessarily get to watch any other time.

CanadaCake Bite

Now, about this cake.  It started out interesting-looking.  Plops of colour, one thicker than the other, all piled up.  In the oven, it rose up to the sky, doubling in size while not overflowing.  It just went straight up.  After letting it cool, it sank.  But the sinking didn’t leave it thick or eggy or anything.  It left it light.  Delicious.  Homey.

Go Canada Cake

An original recipe by Lauren of Celiac Teen.
Ingredients
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup sweet rice flour
1/2 cup tapioca starch/flour
2 tsp xanthan gum

4 tsp baking powder
1/4 tsp salt
4 eggs
1 cup sugar
1 cup milk
1 cup oil
1 tsp vanilla extract *
1/8 tsp almond extract
2 1/2 tsp cocoa powder
1 1/4 tsp red food colouring
1/4 cup milk
3 tbsp oil

Steps
Preheat oven to 350 degrees Fahrenheit.  Place a round of parchment paper in the base of a 9 inch cake pan and mist bottom and sides with cooking spray.

Whisk together flours, xanthan gum, baking powder and salt.

In a large bowl, whisk together eggs and sugar until mixture is light.  Add in milk, oil and extracts and whisk until uniform.  Add dry mixture to wet mixture and whisk until combined.

Separate the mixture in half, with slightly more in the white portion.  To the other part, sift in cocoa powder.  Add food colouring, and if the cocoa mixture is much thicker than the white mixture, add milk and oil.

Drop a spoonful of white mixture into the cake pan.  Then, drop a spoonful of red mixture on top of the white one.  Top with another white spoonful and so on, until all batter has been used.  I ended up having to start multiple piles as the batter was quite thick.

Bake for 40 to 45 minutes, until a knife inserted in the centre comes out clean.  Let cool in pan for awhile, then cool on rack.

* To make it more “Canadian” you could swap the vanilla extract for maple extract.  Just a thought.  And if you feel like icing it, Maple Cream Cheese Buttercream would be the way to go.  No question.

CanadaCake

Its… Mountainous.  But forgiving.  And yummy.  It gives when you press it, and springs back to its original shape, with no memories left in indentations.

CanadaCake Slice

Think red velvet marble cake.
Or, just “Go Canada!”

CanadaCake Cut

I love the almost swirls.  I suppose you could swirl with a butterknife it if you prefer.  Whatever suits your fancy.  I happen to love this method =D.
When my brother had some of this cake (he ate about 1/3 of it, and only 1/2 was eaten at dinner), I asked him if it tasted gluten-full or gluten-free and he said something quite interesting (I’m paraphrasing here, but something like) Well the standards of gluten-free has changed so what I originally thought of gluten-free is not what it is now.  So it does taste gluten-free but so does something with gluten.
And yes, it doesn’t really make sense, but if gluten foods taste like gluten-free ones, it can’t be a bad thing.  No, not at all!
I hope you all enjoy the Olympics, and maybe even with a slice of this cake!
Just a note about the Haiti Ebook: As of when I’m writing this, we’ve sold 84 ebooks for $1320.  With matching that becomes $4640.  This is awesome!  Keep it coming =D.  Best of all: the proceeds are heading to the Red Cross for Haiti Relief.
xoxo
Lauren

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{ 9 comments… read them below or add one }

Liz@HoosierHomemade February 14, 2010 at 8:49 pm

How fun! That cake looks yummy! I don't blame your brother for eating alot. Thanks for joining in the Olympic fun!
~Liz

Chelsey February 14, 2010 at 11:50 pm

Oh wow, that is super exciting about the E- book sales for helping Haiti. What a patriot you are baking a cake for opening ceremonies! I love it! Looks delish.

Lorraine @ Not Quite Nigella February 15, 2010 at 4:31 am

That's so pretty Lauren! The opening ceremony was beautiful (loved the whales especially) and I thought of you while I was watching it! :D

Junglefrog February 15, 2010 at 3:09 pm

That cake just looks fantastic! Great idea to do one spoon at the time and creating this lovely blend of colors!

Carolyn Jung February 15, 2010 at 4:57 pm

My husband and I love Canada so much that we fantasize about retiring to Vancouver. Watching the Olympics only solidifies that thought even more. If we could enjoy this cake there, we'd be packing our bags asap. ;)

Sarah February 15, 2010 at 5:32 pm

Wow, that looks so yummy and pretty!

Gina Fit by 41 Maybe 42 February 16, 2010 at 4:11 am

Re: The Hand for Haiti cookbook and over $4600 raised…

AMAZING! YOU did that, Lauren. You had an idea, and you ran with it and made it come alive. Now many, many people are going to be helped…because of you.

Nicole February 18, 2010 at 3:12 pm

That cake is beautiful, Lauren! And for those who shy away from using SO much red food coloring in a traditional red velvet cake, this might be a nice compromise. I imagine topping it with fresh rasperries and cream :-)

gfe--gluten free easily February 18, 2010 at 5:40 pm

So pretty, Lauren! Have I ever told you that we have a Canadian flag (full size, no less) hanging in our living room? It hangs along with a U.S. flag and a pirate's flag. Yes, we have an eclectic, but fun household. ;-)

Yummy, dear! Thanks for hosting the Olympics! Go Canada! (and the U.S. LOL)

Shirley

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