The day before New Years is always a glutinous day I think, where people binge on the last of their holiday candy and chocolates, and are writing their resolutions for the coming New Year. It was no exception at my house where we all have a serious sweet tooth that begs for brownies and chocolates, sweet frostings and candies. I was horrified when I found out I had celiac and a dairy allergy, for life without sweets was life without meaning. I've slowly been discovering even if I can't have certain flours and dairy products I can still eat fairly normal. So when I got the Spice Cake mix from Gluten Free Essentials, I was excited. It would be perfect with the GF Essentials Lemon Glaze for a sweet treat for a last night of foolish eating with my entire family. I am a big lover of pumpkin spice, ginger, cinnamon, or anything to remind me of Christmas holidays.
The recipe calls for the dry mix, 2/3 cup applesauce, 1 stick of butter, and 2 eggs. However in the recipe directions it says to add 1 cup of applesauce?? I shrugged my shoulders too at the typo. I melted the butter (I use Earth Balance "butter") added it to the eggs and applesauce and whirred away with my mixer. Then I poured in the heavenly dry mix. The smell of pumpkin pie spices wafted up to my nose (which although is still severely stuffy from a very convenient New Years cold) and I took a deep breath. This was Christmas. I was mixing away and stopped when it seemed all blended together. Yes, I tasted the batter and NO, I did not double dip with my sniffles! I used two clean spoons! Satisfied, I poured it into a 9×13 pan and was surprised that it covered the whole bottom of the pan plus some. My usual beef with other gluten and dairy free mixes is that it makes SMALL cakes (8×8 or a pretty flat 9×13), but this was not the case here. I tossed it into the oven and hoping it wouldn't overcook, I set the timer for the bare minimum time- 25 minutes.
My mother drifted through the kitchen several times wondering when the spice cake would be done. She too wanted dessert although we had all just eaten enough to last two days. While the spice cake was baking I whipped up the lemon glaze. It called for melted butter and water only, very simple to mix up! Normally I do not like lemon glazes because they are too lemony and overpowering. I don't like foods that twist my face or make my lips pucker, so I was nervous about this and planned on tasting only what I had to review and leaving the rest for my mother who loves anything lemon. I sampled the frosting (with a clean spoon!) and was totally taken back. The lemon flavor was light and sweet, not heavy and sour. The lemon was not overpowering enough to make me want to hand the bowl over to my mother.
When the spice cake was done (I left it in for 28 minutes and it was perfectly done, slightly brown on top and moist in the middle!) I cut up three pieces for my parents to share for dessert. I drizzled the lemon glaze on top and handed it over. I cut myself a small piece and drizzled the glaze over it and took my first bite. The light lemon glaze expertly complimented the sweet and pumpkin-spicy cake underneath it. It was so good I needed a second piece! My parents both raved over it, my mother saying, "you would never know this is free from everything!" Mission complete! This was a hit and will be purchased again for tasting delights!
Notes: it still calls for eggs, but on the GF Essentials site, they list “approved” egg subs to make it vegan. I cook with eggs because I can still eat these.
I also used one cup of applesauce, the cake is super moist, I am hoping it’s because I used extra sauce!
The package also had directions to turn the mix into muffins or cookies, yummy!