Spice Cake
December 1, 2007
This recipe makes 2 9″ x 13″ cakes. I baked one half and froze the batter for the other half in a ziploc freezer bag.
3 cups gluten free baking mix
1 cup rice flour
2 cups dark brown sugar
2 cups white sugar*
2tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp xanthan gum
2 tsp cinnamon
2 tsp ginger
1 tsp allspice
1tsp ground cloves
1 tsp nutmeg
2 cup vanilla soy milk
4 tsp vanilla
2/3 cup veg oil
2 cups canned pumpkin (not pie mix)
EnerG egg replacer for 3 eggs whipped frothy with seltzer water
raisins
* the white sugar I added in gradually tasting until it tasted right. You might want to do the same.
Grease a 9″ x 13″ cake pan and bake for 25 minutes at 350. Toothpick inserted in center should come out clean.
I will say that the finished cake tastes so much better than the batter did. I was originally going to try and make a gingerbread cake, but realized half way through that I had no molasses. As the cake was baking I was slightly worried. But once it came out we all tried it, even my gluten, dairy, egg eating family, and we all loved it.
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I love that egg replacer stuff! I am allergic to eggs and that stuff makes baking possible!
December 7th, 2007 at 2:39 pm[...] Violet would like to help with and looks yummy too. Or maybe I should make something like this spice cake which is completely anti-allergic since it is gluten, dairy, egg and nut free and yet apparently [...]
December 26th, 2007 at 10:28 pm