FROSTING
1/3 cup earth balance stick butter
1-3 cups of powdered sugar
2 tsp corn starch
8 oz cool whip non-dairy topping
2-3 tsp vanilla
in a standing mixer, place the butter and whip it for a few minutes.
add the powder sugar 1/2 cup at a time.
add the corn starch and vanilla mix till combined.
add the cool whip and whip till the butter is incorporated.
place in the fridge if not used immediately.
CAKE - 350F 30 minutes in a bundt paan
2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
1/4 cup almond flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 ¾ cup granulated sugar
½ cup vegetable oil
1 cup liquid - milk, coffee, soda water
sift the dry ingredients together.
in a standing mixer add the eggs and sugar and whip till the mixture turns a pale yellow.
add the oil in and incorporate.
add the liquid and mix till combined.
add the dry ingredients 1/3 at a time to combine.
pour into a bundt pan (or pan of choice) that has been oiled and parchment paper-lined on the bottom.
place in the middle rack of a preheated oven 350F for 30 minutes or until the skewer comes out clean
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