Gluten Free Lime and Coconut Cake Recipe - Easy Dairy Free Option (2024)

FAQs

Can I substitute coconut milk for milk in a cake recipe? ›

To bake with coconut milk, replace it 1:1 for milk in the recipe. If you need a non-dairy alternative to milk for baking, then you can substitute coconut for milk in your recipes as long as the coconut flavor won't interfere. The key is to pay attention to the type of milk or cream the original recipe calls for.

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Do gluten-free cakes need more liquid? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

Coconut milk is a rich plant-based milk that makes a great substitute for dairy milk and is also loaded with added benefits. It has the right kind of fats and very little sugar. This makes it the perfect replacement for milk in baking and cooking. It can be used in a 1:1 ratio for replacing milk.

Coconut milk is naturally dairy-free, making it an excellent substitute for regular milk in multiple recipes. It only has a mild coconut flavor, so even if you don't like coconut, you might still find you can use coconut milk in recipes without being bothered by the taste.

Coconut milk is a popular substitute for dairy, offering a plant-based, lactose and milk protein-free alternative. It's also a quintessential ingredient for beverages, baked goods, desserts and more.

Coconut milk has a variety of uses and can easily be substituted for regular dairy milk when desired. Some ways coconut milk can be incorporated into your diet include: Smoothies: Coconut milk can add creaminess and some heartiness to fruit and/or vegetable-based smoothies.