Sunday, May 26, 2013

Gluten Free Cake

 
Hi you all...so glad you stopped by. Life is still busy here at home and the painting, staining and organizing projects are in full force here.
 
I wanted to share with you a small cake I made in a tin jello mold. It was cute and since the mold had wedged curves, it made the cake easy to cut in equal sizes. This small cake was soft and moist and very delicious. So I hope you enjoy it.
 
Here is my recipe:
 
1 cup gluten free flour
1 cup garbanzo flour
1/2 c. tapioca flour
1 c. brown packed sugar
1/4 c. to a 1/2 if needed of white sugar
1 tsp. vanilla
1/2 tsp. cinnamon
a dash of ground cloves
1/2 tsp. salt
4 T. melted non-dairy butter
 non dairy milk
 
In a mixing bowl mix all the dry ingredients together, then lightly taste the flour mix to see if you need any more of the ingredients above. Then add your butter and slowly add the milk until the flour mixes well...do not add to much milk, you only want your cake mix to have the consistency of a box cake batter.
 
Spray your mold with a non dairy butter spray and then pour in your cake mix. Bake for 20 to 25 minutes at 370. Always use the tooth pick test after the cake has been baking for 20 minutes before removing it from the oven. Serve with cold glass of your favorite non dairy milk and enjoy...it is delicious. 
 
 
 
From my Caribbean Vegan Kitchen to yours...SALUD!
 
 


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