Skip to main content

Gluten-Free Strawberry Cobbler Cake



Dear Gluten-Free Goddess,

Not another strawberry recipe. Please. And a cake recipe at that? Pfffft. I've had it with all your so called strawberry deliciousness. Will you just get over it already? (What do you think this is, strawberry season?) I'm totally bored with the whole strawberry thing. Good Gracious Lord In Heaven.
Where the bleep are the broccolini recipes? The watercress and sardine tarts? The marinated scapes, head cheese, and tripe? Where's your squid ink linguini recipe? And croissants! I can't find them anywhere.
And must I beg you for boutique bean recipes? You of all people- living in your precious New Mexico desert. Or have you moved to Hollyweird now (that figures). I need boutique heirloom bean recipes. I need my daily local vegan fiber, if you get my drift.

Hmm? None of the above? 
Figures.
But I forgive you, I guess. You're only human. You're not an actual living breathing goddess as I'm all too sure you're aware. Right?
So I say this with love--- and I'm your biggest fan, by the way. I've even won a recipe contest or two using your recipes. How cool is THAT?

I have a question for you--- since you are such a know-it-all maven.

Hope you don't mind helping me out here. I know you're probably super busy and all, but. I guess I feel I'm entitled. Because I'm such a fan. Here goes.
Why does gluten-free vegan baking suck rocks?
I mean, just in a general kind of way. It really, truly sucks!  I'm not exaggerating or indulging in hyperboloid or whatever you call it.

I'm having some trouble lately. I followed your directions. Well, mostly. I did change a few ingredients. Because you use WAY TOO much sugar and fat.  So I took out the sugar. And most of the fat. I used prune puree and mashed black beans. And I switched the starch to teff flour to increase the protein ratio. I threw in boiled flax gel. But still.

It turned out well, just icky.

Maybe it's the whole weird flour thing. The kids (spoiled brats) won't eat that quinoa stuff. And my husband can't stand the smell of buckwheat flour. And don't even mention tapioca. Not in this house.

And while we're at it? Some friendly advice.

Can you just skip the unbearable intros? You're so self-satisfied. Could you be any more full of yourself? And keep your political insinuations to yourself too, wouldja please? Not everyone is a bleeding heart rainbow diversity blah blah tree hugger believing in HOPE and peace and equal rights and affordable health care like you.

Some of us actually uphold the family unit as God intended. We honor the sacrament of marriage. Well, the 45% of us who don't end up in divorce court do, anyway. After all, this is a FOOD BLOG. Isn't the RECIPE the point? A sincere piece of advice--- just post the recipe. Nix the philosophical stuff. I don't really get it anyway, what you write. And I'm sure I'm not alone in this. Your writing is a little weird and I'm almost certain it's subversive in some sorta artsy feminist manifesto way.

Oh, and one last request. Aside from the whole vegan batter looking like snot thing. What the hell is xanthan gum, anyway? And which store in my town carries it?

Looking forward to hearing from you ASAP!

Buggy Nudnik
PS: By the way, I decided last night to start my own gluten-free vegan baking business. My goal is either to start up a bakery or be a personal gluten-free vegan chef. I figure I'm getting to be such an expert on this gluten-free baking thing, I might as well get PAID for it. So thanks for all your recipes. I'll be using them. Thought you be honored.


Gluten-Free Strawberry Cobbler Cake

Karina's Gluten-Free Strawberry Cobbler Cake Recipe

Recipe published June 2009.

The key word in this cake is rustic- due to the grainy cornmeal. I used a combo of hefty flours because I personally like a whole grain kind of feel in a cobbler cake like this.


For the strawberries:

1 heaping pint of fresh strawberries, washed, patted dry
A sprinkle of lemon or lime juice
2 tablespoons organic sugar

Dry ingredients:

2/3 cup certified gluten-free cornmeal
1/3 cup GF buckwheat flour, GF millet flour, or brown rice flour
2/3 cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
2/3 cup organic light brown sugar, packed
Pinch of nutmeg- just a hint
1/2 teaspoon ground cinnamon

Wet ingredients:

1/4 cup light olive oil
1 cup hemp or rice milk, warm
1/2 teaspoon lemon juice or light tasting rice vinegar
3 tablespoons raw organic agave nectar or honey
2 teaspoons bourbon vanilla extract
Egg replacer for 2 eggs- I used Ener-G Egg Replacer whisked with warm water
Organic raw sugar for the top, if desired (it makes a lovely crunchy top)

Instructions:

Preheat the oven to 350ºF.

Warm up a seasoned 10-inch skillet (or use a hefty cake pan or casserole dish). I rubbed mine with a little light olive oil. Set aside.

Stem the strawberries; cut them in half; toss them into a bowl and sprinkle with a little bit of lemon juice and 2 tablespoons organic sugar. Set aside.

In a large mixing bowl, use a whisk to combine your dry ingredients: cornmeal, buckwheat and white rice flours, xanthan gum, sea salt, baking powder, baking soda, brown sugar, nutmeg, and cinnamon. Set aside.

In a smaller bowl combine the wet ingredients: light olive oil, hemp milk, vinegar, agave, vanilla, egg replacer (or egg). Whisk till combined.

Pour the wet ingredients into the dry ingredients and lightly mix by hand until combined- don't over-beat (it isn't necessary).

Drain the strawberries and pour them into the warm skillet (reserve several for the top, as I did, if you like).

Spoon the batter onto the strawberries. Place the reserved berries on top, cut side down, pressing in slightly.

Sprinkle the whole top with organic raw sugar crystals.

Bake in the center of a preheated oven for 40 to 50 minutes, depending upon your altitude and oven (here at 6,700 feet it took 47 minutes).

Test for doneness by not only touching the top- it should be golden and firm- but by using a cake tester inserted into the center; it should emerge clean.

Place the skillet on a wire cooling rack to cool.

Serve slices warm or at room temperature. Wrap leftover slices in foil; bag and freeze. Thaw to room temperature or warm gently before consuming.

Makes about 8-10 wedges.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

My Favorite Gluten-Free Pumpkin Recipes for Fall

My Best Gluten-Free Pumpkin Recipes For Fall... The bittersweet, textured beauty of Autumn has always gripped my heartstrings, pulling me in deeper, connecting with some invisible part of me, so much more so than Spring. Much more so than summer's flirtatious pleasures. And Winter, well. She is a dark and icy mistress. That relationship has always been complicated. So unlike my truly, madly deeply love of Fall. Bake on, my friends. Tis the season for pumpkin. xox Karina

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg