Thursday, January 29, 2009
I was recovering and craving something sweet so I made a gluten free egg free casein free cake. It is yummy and even hubby thinks so too.
I used Bob's Redmill Gluten free biscuit mix for the flour. I used oil instead of shortening.
I mixed it all right in the pan, skipping the oiling and flouring of the pan, and it was just fine.
I made the frosting with powdered sugar and cocoa and palm oil shortening and vanilla and almond milk and a sprinkle of salt. I measured nothing.
When the cake was baking I put a pie plate of pecans in the oven the last 10 minutes to roast them. Then I crushed them and added them to the frosting.
I adapted a recipe I found at about.com. The recipe was submitted by Diana Rattray. It is called NO EGG WONDER CAKE...thanks, Diana!
1 3/4 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 oil (or the recipe actually says shortening)
1 1/2 tsp. vanilla
1 TB vinegar
1 cup cold water
Mix well and bake at 350 deg for about 30 min.
I let it cool and then frosted it.