If it looks like cake, smells like cake, tastes like cake. Then it must be cake. Seriously.
I live with people who think that a daily ration of wheat is a necessary part of life and that to be denied wheat products is just somehow criminal. It’s not. My food (wheat free/gluten free and also egg free) is looked at as something to be suspicious of more often than I can count. At some point they will just be jealous. Why they never ask about the eggs just kills me. So concerned that they might miss out on an opportunity to eat wheat. Oh pah-leesze.
“Is this real cake or fake cake?” Are you kidding me?
It’s cake. Eat it.
Chocolate Birthday Cake
- 1/3 C palm shortening (Spectrum brand)
- 1 C sugar
- 2 eggs (replaced with flax meal +hot water*see note)
- 1 carton of GLUTEN FREE plain Cascade Fresh yogurt
- 1 T water (more or less)
- 1/4 C cocoa powder
- 3/4 C potato starch
- 3/4 tsp soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/4 tsp xanthan gum
Bake at 350.
9 inch pan = 40-50 minutes
(6) -3 inch pans = about 20 minutes
Note about the EGGS: to replace two eggs, I add 2 tablespoons of golden flax meal to 5 tablespoons of HOT water and add a tsp of shortening. Step two is to whip it to a complete froth with the stick blender. Not only is this mixture the “right color” for eggs, it seems to always work, where the egg replacer powder doesn’t always quite do it.