Monday, June 14, 2010

Akasha's Birthday Cake



I was pretty impressed with how this came out and figured I would share!

1 cup of brown rice flour

1/2 cup of corn starch

1/2 cup of tapioca flour

1/4 cup potato starch

1 1/2 cups sugar

3/4 cup cocoa powder

1 1/2 ts baking soda

1/2 ts salt

1 1/2 cups almond milk (or you can use another milk sub)

1/2 cup oil

1 1/2 TB mild tasting vinegar

1 1/2 TB vanila

1/2 ts almond extract

Directions:
Preheat oven to 350 degrees F.

Mix or sift dry ingredients together in a large bowl. Measure in the wet ingredients except vinegar, and stir with a fork until no lump
s remain.

THIS IS VERY IMPORTANT: The vinegar needs to be the very, very last thing to add into the mix, otherwise it will go flat. literally, pour the batter into the pan, with the oven pre-warmed and ready to go, and THEN ADD VINEGAR. stir it with a fork while in the pan, and then throw it in the oven.

Pour into an 9 x 12 pan. No need to grease.

Bake for 35 minutes or until tests done.

This is usually served from the pan cut in squares. If you want to take it out of the pan, you'll have to grease and flour as it is a moist cake and wants to stick. Original recipe also called for 1/2 cup of baking cocoa powder (I used 1 cup and added a bit more moisture). It can even be mixed up and baked all in the same pan.

And for the frosting, I did this

1/2 cup Earth Balance butter substitute

2 cups powdered sugar

1 TB vanilla

2 TB almond milk

1/4 cup cocoa powder

dash of salt

Earth Balance should be at room temperature when being placed in bowl. Blend everything together until it is smooth. You can add in more almond milk to make it a bit smoother but not too much.

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