There might be cake for breakfast. Or, for snacks. Or, your lunchbox. Whatever. Let them eat cake. All day, everyday if I have anything to say about it. Who doesn’t like cake? Really. Need to make it gluten free? Oh, you can’t have eggs? Me either. No problem!! really, it’s just not that hard. Don’t let anyone tell you that you can’t have what you want. You can. I promise.
This gluten free spice cake is DE_LI_CI_OUS. It looks like cake. It tastes like cake. It must be cake. Eat it.
Let them eat cake! SPICE CAKE
Spice cake cleverly disguised as cupcakes
- 1/4 C butter, softened
- 1/4 C palm shortening
- 1 C hot water
- 1 C molasses
- 3/4 C sugar
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp soda
- 2 eggs (replace with flax meal “eggs” )
- 2 tsp xanthan gum
- 2 3/4 C gluten free flour (I used equal parts brown rice flour and potato starch)
Mix. Bake as 24 cupcakes at 350 for 20-25 minutes.
Let cool. Serve with Cool Whip dollop on top. I am sure that some sort of cream cheese frosting mixture would be crazy good on this too. Probably mix that up next. mmmm