3 c rice flour
1 3/4 c Splenda or 1 c stevia
1 1/4 c water
1/2 c shortening
2 eggs
2 1/2 t baking powder
1 t salt
1 1/2 t vanilla extract
Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
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Cocoa Frosting
1/2 c butter, softened
1/2 c Hershey's® unsweetened cocoa powder
2 2/3 c unsifted confectioners sugar
1/4 c water
1 t vanilla extract
Beat butter on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Simple Simon Maple Cake
1/2 c + 1 T amaranth flour
1/2 c + 1 T unroasted buckwheat flour
1/2 c + 1 T quinoa flour
1 t baking soda
1 t cream of tartar
1/2 t salt
1/3 c extra virgin olive oil
2/3 c maple syrup
1/4 c chopped pecans, optional
Preheat oven to 350. Non-stick spray a pie plate. Combine dry ingredients and whisk well, or sift. Combine oil and syrup in measuring cup and pour over dry ingredients. Using a rubber spatula, stir until flour disappears. Scrape batter into prepared pan. Scatter the chopped pecans over the top, if using. Bake 20-22 minutes or until a pick inserted in center comes out clean. Cool 10 minutes before cutting. Full recipe yields 6-8 wedges, half recipe yields 3-4 wedges.
Serve plain as you would a coffee cake, with a cup of tea, or use as dessert. Second-day egg-free baked goods can seem dry, so here's a delicious tip: Use leftovers (that were wrapped tightly overnight) the next morning for breakfast. Split each wedge horizontally and top it with a fresh or cooked fruit sauce, shortcake-style.
1/2 c + 1 T unroasted buckwheat flour
1/2 c + 1 T quinoa flour
1 t baking soda
1 t cream of tartar
1/2 t salt
1/3 c extra virgin olive oil
2/3 c maple syrup
1/4 c chopped pecans, optional
Preheat oven to 350. Non-stick spray a pie plate. Combine dry ingredients and whisk well, or sift. Combine oil and syrup in measuring cup and pour over dry ingredients. Using a rubber spatula, stir until flour disappears. Scrape batter into prepared pan. Scatter the chopped pecans over the top, if using. Bake 20-22 minutes or until a pick inserted in center comes out clean. Cool 10 minutes before cutting. Full recipe yields 6-8 wedges, half recipe yields 3-4 wedges.
Serve plain as you would a coffee cake, with a cup of tea, or use as dessert. Second-day egg-free baked goods can seem dry, so here's a delicious tip: Use leftovers (that were wrapped tightly overnight) the next morning for breakfast. Split each wedge horizontally and top it with a fresh or cooked fruit sauce, shortcake-style.
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