Wheat, Soy, PN, Egg Free Cake that is edible!

Posted on: Sun, 05/27/2001 - 4:42pm
Corvallis Mom's picture
Joined: 05/22/2001 - 09:00

pOOPS!! It's Dairy-free too!!! (wish I could change the post!)br /
A friend of ours recently had a birthday cake at our daughter's daycare her son is high risk so they don't feed him the big four yet (wheat, soy, dairy, pn/tn) and so his birthday cake was at least in theory OK for her too. Unfortunately, his mom forgot she is egg allergic and replaced the replacer with the real thing (does that make sense?) I don't know where the recipe came from, but I will say that if you like spice cake or carrot cake, its very good, without a lot of the "cornbready" thing that can happen with rice flour.br /
2 c rice flourbr /
1 tsp xanthan gum (I know, I know- omit or subst w/arrowroot)br /
1 c sugarbr /
2 tsp baking powderbr /
2 tsp baking sodabr /
1/2 tsp salt (don't omit [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]br /
1 tbsp pumpkin pie spice (or other)br /
1 tsp lemon zestbr /
4 2 1/2 oz jars baby prunes *and water to make 1 1/4 c totalbr /
3/4 c liquid egg subst. (use 3 tsp Egg Replacer)br /
3 tbp extra virgin olive oilbr /
3 c grated carrots/p
pPreheat oven to 350 F, Grease a bundt pan and dust w/ rice flour.br /
Combine flour, arrowroot/xanthan, salt, spices, baking soda + powder.br /
Beat together prunes, egg replacer, and oil, then mix in carrots and lemon zest.br /
Mix wet and dry well, pour into pan and bake for about 70 minutes then test!br /
Turn out while warm./p
pVery yummy. I think it would also be good with barley flour (lighter texture maybe) and ginger would be very tasty instead of the pie spice. Peaches work instead of the prunes, BTW./p
p[This message has been edited by Corvallis Mom (edited May 29, 2001).]/p
p[This message has been edited by Corvallis Mom (edited February 04, 2006).]/p

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