[…] – two of my favorite flavors. One of my all-time favorite fall apple recipes is my gluten-free and vegan apple quick bread. To me, there is something so cozy about baking apples and cinnamon together. My roommate and I […]
[…] have recently gotten into chai and I feel very late to the game. I mentioned in my pumpkin cookies with chai icing recipe that I don’t love intense chai but chai spice adds such delicious depth of flavor that […]
[…] the Christmas season. A few years back I developed one of my favorite holiday cookies – the Gluten-Free and Vegan Chocolate Snickerdoodle. Every year I make a variety of cookies for neighbors and friends and each year snickerdoodles are […]
[…] Cheers to you this holiday season! I hope you have a wonderful holiday season, and cheers to health, family, and whatever you love! If you are looking for any last minute holiday gifts this season, check out my holiday gift guide. […]
[…] vanilla is an expensive ingredient in baking, so I suggest making your own with my recipe here and then spending your money on vanilla paste. In my opinion, vanilla extract and vanilla paste are […]
[…] with quick bread recipes. I already have a variety of banana bread recipes on my blog, like this Sugar-Free Banana Bread, Sugar-Free Double Chocolate Chip Banana Bread, and my Sugar-Free Cinnamon Streusel Bread that is […]
[…] I already have a variety of banana bread recipes on my blog, like this Sugar-Free Banana Bread, Sugar-Free Double Chocolate Chip Banana Bread, and my Sugar-Free Cinnamon Streusel Bread that is made with a banana bread base. Recently I have […]
[…] There is a depth that vanilla extract adds to chocolate in a similar way that I add coffee to my gluten-free chocolate cake—adding smokey and earth flavors to chocolate aid in the richness of the cocoa. Last year I […]
[…] my blog, like this Sugar-Free Banana Bread, Sugar-Free Double Chocolate Chip Banana Bread, and my Sugar-Free Cinnamon Streusel Bread that is made with a banana bread base. Recently I have been daydreaming about cinnamon bread. This […]
[…] can be rather drying. I use this method a lot in my baked goods specifically my banana breads (sugar-free banana bread, sugar-free double chocolate chip banana […]
[…] in fact, I think sugar cookies are one of the best cookies out there. I developed a recipe for sugar cookie bars simply because there was a while back in 2019 when I made sugar cookies almost every week for my […]
[…] Let’s talk deets. Baking sugar-free isn’t hard and it shouldn’t be intimidating to you. I like to think of it as just replacing a solid with a liquid. In traditional baking, sugar is creamed into a muffin and cake to create a light and fluffy paste, but in a lot of my sugar-free recipes I melt the cooking fat and incorporate it into the batter with a maple syrup. Essentially replacing two solids with two liquids. You might be thinking that this is crazy, but it actually works. The extra moisture in the butter and the maple syrup aids in the baking process because glute-free flour can be rather drying. I use this method a lot in my baked goods specifically my banana breads (sugar-free banana bread, sugar-free double chocolate chip banana bread) […]
[…] I use this method a lot in my baked goods specifically my banana breads (sugar-free banana bread, sugar-free double chocolate chip banana bread). This technique works so well that these gluten-free, vegan and sugar-free chocolate chip muffins […]
[…] is one of my all time favorite movies to watch in the fall. I make a big batch of my Gluten-Free and Vegan Pumpkin Cookies, light my apple candles and dim the […]
[…] talk about the difference between bars and cookies. I have a gluten-free and vegan pumpkin cookie recipe that is one of my favorite fall recipes. These cookies are soft, and sweet and taste like […]
[…] sparkling water. Weird, I know. I crave cinnamon in all forms from sweet like a snickerdoodle, or my monkey bread (a double whammy craving of carbs and cinnamon), to cinnamon added to my coffee or even cinnamon […]
[…] three banana bread recipes on my website and if you follow me on social, you know that I bake my Refined Sugar Free Banana Bread and Refined Sugar-Free Double Chocolate Chip Banana Bread ALL the time. But the third banana bread […]
[…] makes me think they are the perfect cookie. Check out a few of my other chocolate cookie recipes; Gluten-Free and Dairy-Free Salted Caramel Stuffed Chocolate Cookies, and Gluten-free Double Chocolate Chip […]
[…] website and if you follow me on social, you know that I bake my Refined Sugar Free Banana Bread and Refined Sugar-Free Double Chocolate Chip Banana Bread ALL the time. But the third banana bread recipe is more decadent, Gluten-free Cinnamon Sugar Banana […]
[…] Chocolate Chip Banana Bread ALL the time. But the third banana bread recipe is more decadent, Gluten-free Cinnamon Sugar Banana Bread, this recipe is honestly my favorite winter recipe treat with a cup of […]
[…] I tested and tested and tested the inspiration for this recipe and made a traditional monkey bread; Gluten-Free & Vegan Monkey Bread. To me, adding chai spice to a cinnamon recipe adds such a great depth of flavor while adding a […]
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Hi! Aww I’m so glad your family is enjoying the cookies! I actually made a double batch today and made them into cookies not bars. I would recommend freeing the dough balls rather than the frosted cookies because frosting can be funky when frozen some times. But! If you try freezing them frosted and finished let me know how it goes! Happy baking, Paige
[…] Whether you are looking to lighten your refined sugar intake or honestly just prefer the taste of maple syrup in baked goods this recipe is for you. I personally prefer to use maple syrup in banana bread for the flavor, and the texture of the baked bread. If you are looking for a classic Gluten-Free Banana Bread Recipe, try this one! […]
Hi! I use a standard baking dish and it’s about 2” deep and for my sisters wedding I made this recipe and cut each cake ( 2, 9” pans) into 2, leaving me with 4 thinner layers!
I halved the recipe (by beating the second egg and using half its volume), and baked the cupcakes for 23 minutes. It made a dozen, but I probably overfilled a couple of them because I was feeling lazy! This was a test run for my daughter’s wedding as a GF, DF alternative for those with food sensitivities. The bride and groom’s favourite cake is lemon poppyseed. I think I might add a little lemon extract, as I didn’t find the lemon flavour really came through. Nice texture though, for a GF cake. I was thinking of making a divot in the top to add the raspberry jam, chill, then ice. More experimenting to come. Thanks Paige.
I love this and your zest for testing! I do find that if my lemons aren’t super fresh the lemon flavor can fade when you bake it and adding lemon extract is a great way to add some flavor! I have a lemon poppyseed cake on my website if you are interested in that as a good jumping off point for your testing! keep on baking! https://frontpaige.net/2019-5-21-gluten-free-vegan-lemon-poppy-seed-cake/
[…] favorite recipes to eat and bake. I have a few banana bread recipes on my blog, like my classic gluten-free and dairy-free banana bread, double chocolate chip banana bread, cinnamon swirl banana bread, and gluten-free peanut butter […]
I’m planning on making this cake for Easter, and I will need to make it the day before. Do you know if the cake will soak up the jam in that amount of time??
Hi Sorry for the delay! The cake should be fine to make ahead of time, I would make sure the layer of frosting under the jam is a little thicker to maintain the structure so the jam doesnt absorb!
I love this recipe, thank you so much for providing it for others to use! Your cake looks amazing!
I’m wanting to make this cake for my husband’s birthday that’s right around the corner and I’m hoping to do a small tiered cake, (I am insane… I have never made a tiered cake before or much cake in general, haha!), and I have one 6-inch round cake pan and one 4-inch round cake pan. How should I convert this recipe to fit the cake pan sizes in terms of the amount of ingredients to use and the time to bake? Thank you so much for your help, I know you would be an excellent resource for me to help out with this!
Hi Abby! What a great way to celebrate the birthday! A few things I would say off the bat, you are awesome for jumping into a cake with tiered levels, secondly it’s all about prepping and not rushing when it comes to a tiered cake. Baking should be fun, so enjoy each process and give yourself plenty of time, you can even make the cake the day before and frost the day of the birthday!
Prepare for your cake correctly: Make sure you both butter and lightly dust the cake pan with flour before you pour your cake batter into each pan. Your 6″ layer will require more batter but fill each tin about half to 3/4 full. I tested the recipe with an 8″ cake, but I think you could 1.5x the recipe and it would be perfect or even just use the recipe as is and your layers might be a little smaller.
After Baking: After you bake your cake, let your cakes cool for about 30 minutes before you remove them from the pans, and when you do using a knife cut around the edge between the pan and the cake to release it from the pan. Tip the pan over onto a cooling rack to let the cake fully cool. Once your cake is fully cool, you will want to cut each layer in two (just do two your first time around) layers. So now you have 4 pieces of cake, 2 for each size. Place these cake layers in the freezer before you start frosting, this will solidify the cake and make it easier for your “crumb” coat.
Icing your cake: Remove your bottom layer from the freezer and add frosting to the top, repeat with your other cake slice of the same size. Put those two back in the freezer for about 20-30 minutes to harden. You want the frosting hard that will give you a structured surface to build upon. A soft cake and soft frosting in between layers will fall. When you think of the cake as a whole think of it as a 6″ cake, and a 4″ cake that you are then combining. Finish each cake before you put the 4″ on the 6″. Repeat with the 4″ size cake. After each is frozen, do a crumb coat (thin layer of frosting on the outside of each cake to hold in the crumbs) and pop back in the freezer or fridge between cakes. After those are frozen and or firm, you can do your final layer of frosting thicker. When you combine the 6″ and 4″ cakes, you can just place them on top of each other.
Another option is to not do the 4″ cake and do two 6″ baking pans of cake batter which will result in a cool, 4 layer 6″ cake! I love 6″ cake size, it’s so fun and really fun when they are tall!
Happy Baking and sorry for the long response! hugs, Paige
I would suggest drinking it that night, but if you wanted to make a batch for a party, I would prep the berries + mint + lime and leave that in the fridge and add the ginger beer right before you serve so the bubbles are nice and fresh! cheers!
Hi Eloise! To me that seems like 2 things: not enough flour, try adding 2-4 tbsp more flour, and baking it a little bit longer. Some ovens aren’t as hot, and so usually when a bread or cake dips they aren’t fully cooked through in the center. Let me know if that helps! 🙂
I’m wondering if you’ve ever tried to make this recipe with an egg replacer or a flax egg? Lemon raspberry is one of my favorite flavors, but I just recently learned I have an egg sensitivity. Any thoughts you have would be appreciated!
Hi Lisa, I haven’t but I would suggest giving it a try! The liquid and the egg yolk help in the batter, but I think it would work if you kept the ratio similar to a medium egg!
It should be sticky to the touch and stick to your fingers. Not wet like a batter more like a cookie dough. Let it rise in the pan so there is minimal touching because we won’t be kneading the dough here.
Feel free to DM a pic on instagram too! @frontpaigebakes!
This has such nice rise but it desperately needs salt. I wish I’d thought of that before I wasted all that expensive flour. I think if you add 1/2 tsp or so of salt it would be really good!
Hi, my kids loved the flavor of the recipe but it turned out harder than I expected. I did the single recipe and split it into 2 x 9in pans and baked it in the oven for 40 minutes. Any advice on how I could make it lighter and fluffier? Thank you,
Emilie
I really appreciate the feedback! I would recommend whipping the butter and the sugar more before including the other ingredients. The color of the butter and sugar should be light like a pale yellow.
Paige Bakes | Gluten-Free & Vegan Blackberry Swirl Quick Bread
August 11, 2021 at 5:02 pm[…] Bread, Cinnamon Roll Quick Bread, Chai Tea Quick Bread, Apple Cinnamon Quick Bread, Zucchini Bread, Peppermint Chocolate Quick Bread, and now Blackberry Swirl Quick […]
Una
August 21, 2021 at 10:34 amLovely! I usually make my extract with rum? Thoughts?
Paige
August 21, 2021 at 11:10 amYou probably can, I just haven’t test that!
Paige Bakes - Gluten Free + Vegan Apple Pie Bars
September 12, 2021 at 12:27 pm[…] – two of my favorite flavors. One of my all-time favorite fall apple recipes is my gluten-free and vegan apple quick bread. To me, there is something so cozy about baking apples and cinnamon together. My roommate and I […]
Paige Bakes - Gluten-Free and Vegan Chai Snickerdoodles
December 6, 2021 at 3:59 pm[…] have recently gotten into chai and I feel very late to the game. I mentioned in my pumpkin cookies with chai icing recipe that I don’t love intense chai but chai spice adds such delicious depth of flavor that […]
Paige Bakes - Gluten-Free and Vegan Chai Snickerdoodles
December 6, 2021 at 4:00 pm[…] the Christmas season. A few years back I developed one of my favorite holiday cookies – the Gluten-Free and Vegan Chocolate Snickerdoodle. Every year I make a variety of cookies for neighbors and friends and each year snickerdoodles are […]
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February 13, 2022 at 4:25 pm[…] vanilla is an expensive ingredient in baking, so I suggest making your own with my recipe here and then spending your money on vanilla paste. In my opinion, vanilla extract and vanilla paste are […]
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February 15, 2022 at 12:54 pm[…] with quick bread recipes. I already have a variety of banana bread recipes on my blog, like this Sugar-Free Banana Bread, Sugar-Free Double Chocolate Chip Banana Bread, and my Sugar-Free Cinnamon Streusel Bread that is […]
Paige Bakes - Gluten-free Cinnamon Sugar Banana Bread
February 15, 2022 at 12:55 pm[…] I already have a variety of banana bread recipes on my blog, like this Sugar-Free Banana Bread, Sugar-Free Double Chocolate Chip Banana Bread, and my Sugar-Free Cinnamon Streusel Bread that is made with a banana bread base. Recently I have […]
Paige Bakes - Gluten-Free Double Chocolate Chip Cookies
April 18, 2022 at 2:15 pm[…] I published my no-fail chocolate chip cookie recipe, and I pride myself on that recipe. It is the gluten-free and vegan cookie of my dreams. […]
Paige Bakes - Gluten-Free Double Chocolate Chip Cookies
April 18, 2022 at 2:16 pm[…] There is a depth that vanilla extract adds to chocolate in a similar way that I add coffee to my gluten-free chocolate cake—adding smokey and earth flavors to chocolate aid in the richness of the cocoa. Last year I […]
Paige Bakes - Gluten-free Cinnamon Sugar Banana Bread
June 15, 2022 at 12:34 pm[…] my blog, like this Sugar-Free Banana Bread, Sugar-Free Double Chocolate Chip Banana Bread, and my Sugar-Free Cinnamon Streusel Bread that is made with a banana bread base. Recently I have been daydreaming about cinnamon bread. This […]
Paige Bakes - Gluten-Free, Vegan and Sugar-Free Chocolate Chip Muffins
June 16, 2022 at 6:34 pm[…] can be rather drying. I use this method a lot in my baked goods specifically my banana breads (sugar-free banana bread, sugar-free double chocolate chip banana […]
Paige Bakes - Gluten-Free and Vegan Lemon Cookies
July 20, 2022 at 3:13 pm[…] in fact, I think sugar cookies are one of the best cookies out there. I developed a recipe for sugar cookie bars simply because there was a while back in 2019 when I made sugar cookies almost every week for my […]
Paige Bakes - Gluten-Free, Vegan and Sugar-Free Chocolate Chip Muffins
August 26, 2022 at 3:56 pm[…] Let’s talk deets. Baking sugar-free isn’t hard and it shouldn’t be intimidating to you. I like to think of it as just replacing a solid with a liquid. In traditional baking, sugar is creamed into a muffin and cake to create a light and fluffy paste, but in a lot of my sugar-free recipes I melt the cooking fat and incorporate it into the batter with a maple syrup. Essentially replacing two solids with two liquids. You might be thinking that this is crazy, but it actually works. The extra moisture in the butter and the maple syrup aids in the baking process because glute-free flour can be rather drying. I use this method a lot in my baked goods specifically my banana breads (sugar-free banana bread, sugar-free double chocolate chip banana bread) […]
Paige Bakes - Gluten-Free, Vegan and Sugar-Free Chocolate Chip Muffins
August 26, 2022 at 3:59 pm[…] I use this method a lot in my baked goods specifically my banana breads (sugar-free banana bread, sugar-free double chocolate chip banana bread). This technique works so well that these gluten-free, vegan and sugar-free chocolate chip muffins […]
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September 23, 2022 at 3:22 pm[…] is one of my all time favorite movies to watch in the fall. I make a big batch of my Gluten-Free and Vegan Pumpkin Cookies, light my apple candles and dim the […]
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October 28, 2022 at 5:26 pm[…] talk about the difference between bars and cookies. I have a gluten-free and vegan pumpkin cookie recipe that is one of my favorite fall recipes. These cookies are soft, and sweet and taste like […]
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December 10, 2022 at 1:01 am[…] sparkling water. Weird, I know. I crave cinnamon in all forms from sweet like a snickerdoodle, or my monkey bread (a double whammy craving of carbs and cinnamon), to cinnamon added to my coffee or even cinnamon […]
Paige Bakes - Gluten-Free and Dairy-Free Banana Oat Muffins
December 16, 2022 at 4:39 am[…] three banana bread recipes on my website and if you follow me on social, you know that I bake my Refined Sugar Free Banana Bread and Refined Sugar-Free Double Chocolate Chip Banana Bread ALL the time. But the third banana bread […]
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December 18, 2022 at 3:49 am[…] makes me think they are the perfect cookie. Check out a few of my other chocolate cookie recipes; Gluten-Free and Dairy-Free Salted Caramel Stuffed Chocolate Cookies, and Gluten-free Double Chocolate Chip […]
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December 18, 2022 at 2:15 pm[…] website and if you follow me on social, you know that I bake my Refined Sugar Free Banana Bread and Refined Sugar-Free Double Chocolate Chip Banana Bread ALL the time. But the third banana bread recipe is more decadent, Gluten-free Cinnamon Sugar Banana […]
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December 18, 2022 at 3:17 pm[…] Chocolate Chip Banana Bread ALL the time. But the third banana bread recipe is more decadent, Gluten-free Cinnamon Sugar Banana Bread, this recipe is honestly my favorite winter recipe treat with a cup of […]
Chrissy
December 18, 2022 at 4:44 pmHow much salt goes into the cake? Step 3 says to add salt but the ingredient list doesn’t list salt.
Paige
December 21, 2022 at 2:18 pmHi Chrissy! Thank you for catching that! I’ll add it in right now! I use 1 teaspoon of salt! Happy Baking – Paige
Paige Bakes - Gluten-Free & Vegan Chai Monkey Bread
December 21, 2022 at 12:58 am[…] I tested and tested and tested the inspiration for this recipe and made a traditional monkey bread; Gluten-Free & Vegan Monkey Bread. To me, adding chai spice to a cinnamon recipe adds such a great depth of flavor while adding a […]
Sonya
December 24, 2022 at 11:34 pmIt’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Paige
December 25, 2022 at 7:23 amHi! Aww I’m so glad your family is enjoying the cookies! I actually made a double batch today and made them into cookies not bars. I would recommend freeing the dough balls rather than the frosted cookies because frosting can be funky when frozen some times. But! If you try freezing them frosted and finished let me know how it goes! Happy baking, Paige
Paige Bakes Refined Sugar-Free, Gluten-Free Peanut Butter Double Chocolate Chip Banana Muffins Muffins
February 10, 2023 at 3:56 pm[…] Whether you are looking to lighten your refined sugar intake or honestly just prefer the taste of maple syrup in baked goods this recipe is for you. I personally prefer to use maple syrup in banana bread for the flavor, and the texture of the baked bread. If you are looking for a classic Gluten-Free Banana Bread Recipe, try this one! […]
Mindy
February 11, 2023 at 12:43 pmWhat kind of yeast are you using? This bread looks amazing!
Paige
February 11, 2023 at 1:48 pmI highly recommend making it! I use instant dry yeast and I like to use Fleischmann’s rapid rise instant yeast!
Shelter Mutt
March 19, 2023 at 11:50 amI’ve made it several times now – it’s delicious! :). Thank you for the recipe! Hard to find good GF/Vegan bread!
Paige
March 19, 2023 at 3:22 pmThank you for the kind comment! I am so glad you are enjoying the recipe! It’s a weekly staple in our house! 🙂
Lois
February 11, 2023 at 8:20 pmHow deep is the 9 “ pan? I’m wondering if I should double the recipe and make 2 cakes, and cut them to make 4 layers.
Paige
February 11, 2023 at 9:37 pmHi! I use a standard baking dish and it’s about 2” deep and for my sisters wedding I made this recipe and cut each cake ( 2, 9” pans) into 2, leaving me with 4 thinner layers!
Lois
March 23, 2023 at 7:06 pmIf I were to adapt this to make cupcakes, any idea how many it would yield? If not, I’ll try it out and let you know!
Paige
March 23, 2023 at 7:41 pmHi Lois! I’m not entirely sure but I would guess about 18-20 regular size cupcakes! Let me know what you find out 🙂 happy baking!
Lois
March 26, 2023 at 8:26 pmI halved the recipe (by beating the second egg and using half its volume), and baked the cupcakes for 23 minutes. It made a dozen, but I probably overfilled a couple of them because I was feeling lazy! This was a test run for my daughter’s wedding as a GF, DF alternative for those with food sensitivities. The bride and groom’s favourite cake is lemon poppyseed. I think I might add a little lemon extract, as I didn’t find the lemon flavour really came through. Nice texture though, for a GF cake. I was thinking of making a divot in the top to add the raspberry jam, chill, then ice. More experimenting to come. Thanks Paige.
Paige
March 27, 2023 at 10:12 amI love this and your zest for testing! I do find that if my lemons aren’t super fresh the lemon flavor can fade when you bake it and adding lemon extract is a great way to add some flavor! I have a lemon poppyseed cake on my website if you are interested in that as a good jumping off point for your testing! keep on baking! https://frontpaige.net/2019-5-21-gluten-free-vegan-lemon-poppy-seed-cake/
Paige Bakes - Gluten-free & Dairy-Free Banana Chocolate Chip Oatmeal Bread
April 7, 2023 at 2:11 pm[…] favorite recipes to eat and bake. I have a few banana bread recipes on my blog, like my classic gluten-free and dairy-free banana bread, double chocolate chip banana bread, cinnamon swirl banana bread, and gluten-free peanut butter […]
Bella Lovinggood
April 7, 2023 at 2:54 pmI’m planning on making this cake for Easter, and I will need to make it the day before. Do you know if the cake will soak up the jam in that amount of time??
Paige
April 9, 2023 at 12:04 pmHi Sorry for the delay! The cake should be fine to make ahead of time, I would make sure the layer of frosting under the jam is a little thicker to maintain the structure so the jam doesnt absorb!
10 Best Raspberry Lemon Wedding Cake Recipe Ideas For Your Special Day
June 1, 2023 at 5:30 am[…] 8. Gluten-Free & Dairy-Free Raspberry-Filled Lemon Wedding Cake […]
Abby
June 6, 2023 at 4:30 pmHello!
I love this recipe, thank you so much for providing it for others to use! Your cake looks amazing!
I’m wanting to make this cake for my husband’s birthday that’s right around the corner and I’m hoping to do a small tiered cake, (I am insane… I have never made a tiered cake before or much cake in general, haha!), and I have one 6-inch round cake pan and one 4-inch round cake pan. How should I convert this recipe to fit the cake pan sizes in terms of the amount of ingredients to use and the time to bake? Thank you so much for your help, I know you would be an excellent resource for me to help out with this!
Talk soon!
Paige
June 6, 2023 at 4:46 pmHi Abby! What a great way to celebrate the birthday! A few things I would say off the bat, you are awesome for jumping into a cake with tiered levels, secondly it’s all about prepping and not rushing when it comes to a tiered cake. Baking should be fun, so enjoy each process and give yourself plenty of time, you can even make the cake the day before and frost the day of the birthday!
Prepare for your cake correctly: Make sure you both butter and lightly dust the cake pan with flour before you pour your cake batter into each pan. Your 6″ layer will require more batter but fill each tin about half to 3/4 full. I tested the recipe with an 8″ cake, but I think you could 1.5x the recipe and it would be perfect or even just use the recipe as is and your layers might be a little smaller.
After Baking: After you bake your cake, let your cakes cool for about 30 minutes before you remove them from the pans, and when you do using a knife cut around the edge between the pan and the cake to release it from the pan. Tip the pan over onto a cooling rack to let the cake fully cool. Once your cake is fully cool, you will want to cut each layer in two (just do two your first time around) layers. So now you have 4 pieces of cake, 2 for each size. Place these cake layers in the freezer before you start frosting, this will solidify the cake and make it easier for your “crumb” coat.
Icing your cake: Remove your bottom layer from the freezer and add frosting to the top, repeat with your other cake slice of the same size. Put those two back in the freezer for about 20-30 minutes to harden. You want the frosting hard that will give you a structured surface to build upon. A soft cake and soft frosting in between layers will fall. When you think of the cake as a whole think of it as a 6″ cake, and a 4″ cake that you are then combining. Finish each cake before you put the 4″ on the 6″. Repeat with the 4″ size cake. After each is frozen, do a crumb coat (thin layer of frosting on the outside of each cake to hold in the crumbs) and pop back in the freezer or fridge between cakes. After those are frozen and or firm, you can do your final layer of frosting thicker. When you combine the 6″ and 4″ cakes, you can just place them on top of each other.
Another option is to not do the 4″ cake and do two 6″ baking pans of cake batter which will result in a cool, 4 layer 6″ cake! I love 6″ cake size, it’s so fun and really fun when they are tall!
Happy Baking and sorry for the long response! hugs, Paige
Suzanne
June 29, 2023 at 9:34 pmThis looks so good! What a great combination of flavors!
Paige
June 29, 2023 at 9:36 pmOne of my favorite summer mocktails! So refreshing!
Vanessa
June 29, 2023 at 9:35 pmThanks for sharing! Does it keep long?
Paige
June 29, 2023 at 9:38 pmI would suggest drinking it that night, but if you wanted to make a batch for a party, I would prep the berries + mint + lime and leave that in the fridge and add the ginger beer right before you serve so the bubbles are nice and fresh! cheers!
Paige Bakes - 10 BEST Gluten-Free Summer Recipes
July 7, 2023 at 9:19 am[…] Gluten-Free & Vegan Lemon Poppy Seed Cake […]
Rubi reyes
August 20, 2023 at 2:03 pmIt’s delicious bread thank you for the recipe.
Paige
August 22, 2023 at 10:13 amThank you! So glad you enjoyed eating and making it!
eloise
August 27, 2023 at 5:49 pmHi Paige! Mine dips in the middle each time I’ve made it (twice now). Any advice on what to do differently? Thank you so much!
Paige
August 27, 2023 at 6:28 pmHi Eloise! To me that seems like 2 things: not enough flour, try adding 2-4 tbsp more flour, and baking it a little bit longer. Some ovens aren’t as hot, and so usually when a bread or cake dips they aren’t fully cooked through in the center. Let me know if that helps! 🙂
Lisa
August 31, 2023 at 7:55 pmHi there!
I’m wondering if you’ve ever tried to make this recipe with an egg replacer or a flax egg? Lemon raspberry is one of my favorite flavors, but I just recently learned I have an egg sensitivity. Any thoughts you have would be appreciated!
Paige
August 31, 2023 at 11:22 pmHi Lisa, I haven’t but I would suggest giving it a try! The liquid and the egg yolk help in the batter, but I think it would work if you kept the ratio similar to a medium egg!
Jess Jurisch
October 11, 2023 at 2:16 pmHi there!
The dough consistency, should we expect a typical “bread dough” consistency or more of a batter?
I may have done something wrong!
Paige
October 11, 2023 at 2:33 pmHi Jess!
It should be sticky to the touch and stick to your fingers. Not wet like a batter more like a cookie dough. Let it rise in the pan so there is minimal touching because we won’t be kneading the dough here.
Feel free to DM a pic on instagram too! @frontpaigebakes!
Paige Bakes - Gluten-Free + Sugar-Free Pumpkin Bread
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Paige Bakes - Gluten-Free + Sugar-Free Pumpkin Bread
November 7, 2023 at 10:33 am[…] Gluten-Free & Vegan Apple Cinnamon Quick Bread Gluten-Free + Vegan Cinnamon Roll Quick Bread Gluten-free & Vegan Ginger Lemon Quick Bread Gluten-Free Peppermint Chocolate Quick Bread […]
Paige Bakes - Gluten-Free + Sugar-Free Pumpkin Bread
November 7, 2023 at 10:35 am[…] Gluten-Free & Vegan Apple Cinnamon Quick Bread Gluten-Free + Vegan Cinnamon Roll Quick Bread Gluten-free & Vegan Ginger Lemon Quick Bread Gluten-Free Peppermint Chocolate Quick Bread […]
Paige Bakes - Gluten-Free + Sugar-Free Pumpkin Bread
November 22, 2023 at 9:06 am[…] & Vegan Apple Cinnamon Quick Bread Gluten-Free + Vegan Cinnamon Roll Quick Bread Gluten-free & Vegan Ginger Lemon Quick Bread Gluten-Free Peppermint Chocolate Quick […]
Mikayla
February 1, 2024 at 10:15 amHello, what size loaf pan do you suggest for this recipe?
Paige
February 1, 2024 at 10:18 amhi! I use a US standard loaf pan: 8 1/2 x 4 1/2 x 2 1/2 inches
Lindsay
March 8, 2024 at 12:35 pmThis has such nice rise but it desperately needs salt. I wish I’d thought of that before I wasted all that expensive flour. I think if you add 1/2 tsp or so of salt it would be really good!
Paige
March 8, 2024 at 1:19 pmI love the feedback! I’m going to add that to our recipe and update it!
Emi
March 9, 2024 at 8:30 pmHi, my kids loved the flavor of the recipe but it turned out harder than I expected. I did the single recipe and split it into 2 x 9in pans and baked it in the oven for 40 minutes. Any advice on how I could make it lighter and fluffier? Thank you,
Emilie
Paige
March 11, 2024 at 8:01 pmI really appreciate the feedback! I would recommend whipping the butter and the sugar more before including the other ingredients. The color of the butter and sugar should be light like a pale yellow.