Tuesday, January 22, 2008

Let them eat cake!

So... I have discovered the joys of cooking with pumpkin and applesauce to help with the moisture level of wheat-free and vegan baking. I started out using pumpkin as a primary flavor ingredient (spice cakes, muffins, and cookies). Now I use it in recipes where you'd never even guess it is there by tasting them.

Super Chocolate (pumpkin) Cake:

Preheat oven to 350 degrees F

1 1/2 cups rice flour
2/3 cup tapioca flour
1/2 tsp xanthan gum
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 1/2 cups sugar
3 *units* egg replacer (depends on the brand of egg replacer. 1 unit = the mount needed to equal one egg)

2/3 cup of a fairly acidic apple juice
11/2 cups canned pumpkin
1 cup canola oil
3 tsp vanilla extract OR
** 2 tsp vanilla extract and
2 tsp raspberry extract or 1 tsp mint extract

Mix dry ingredients together. Add wet ingredients and stir until evenly blended. Bake in 2 lightly greased cake pans or cup cake pans for approx. 25 mins (or until toothpick comes out clean).

Depending on your allergies, you can use a lot of store-bought frostings (many only have soy)... or just make a basic icing with powdered sugar, water, and flavoring... I used raspberry preserves with the raspberry chocolate cake pictured. :-)

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