The birthday girl has put in an order for cake this year:
- one layer of chocolate
- one layer of vanilla
- pink frosting
It sounds pretty. But can I do it all, gluten-free, egg-free? Yes. I think. Maybe. I hope.
- Note take out half of the batter as the “vanilla” portion, before adding the cocoa to the other 1/2.
1/2 and 1/2 Cake
- 1/3 C palm shortening
- 1 C sugar
- 2 eggs – (replace with flax meal+HOT water, or 3 T pear sauce + 3 T unflavored gelation solution**)
- 1 carton of Cascade Fresh plain yogurt
- 1 T water (more or less as needed)
- 3/4 C potato starch
- 3/4 tsp soda
- 1/4 tsp salt
- 1 1/4 tsp xanthan gum
- 1 tsp vanilla
At this point split the batter into two portions. One portion is the vanilla layer. (Another option would be to put in some vanilla batter into the baking pan, and then pour in some of the chocolate, then swirl the two together for a swirly cake. That’s fun too.)
- Add 2 T cocoa powder to the CHOCOLATE portion of the batter in the other bowl.
Bake the layers at 350. Depending on the size of the pans, 20-40 minutes. Cool completely. Assemble cake with pink frosting. Decorate and serve to the birthday girl.
**NOTE: To make “EGG” with unflavored gelatin: Mix one packet of gelatin with 1 C HOT water, Mix. Use 3T for an equivalent to one egg.
WOW. This is a GREAT cake. We ended up swirling the vanilla and chocolate portions. We let the layers cool, and frosted, then decorated it. After that, we left it in the refrigerator, covered with plasic wrap overnight. This is the best cake EVER. Seriously. I highly recommend it for every occasion. Moist and tasty. Better than any bakery cake I have ever had. Here’s what it turn out looking like after it was decorated with fudge hearts as candle holders. mmmmmm