This cake is so moist!! Nobody will know it is Gluten/Caisen Free!!
2 Cups Rice Flour
2/3 Cup Unsweetened Cocoa
2 tsp. Xanthan Gum
1 tsp. Baking Soda
½ teaspoon Baking Powder
3 Eggs
1 2/3 Cups Raw Cane Sugar
2 tsp. Vanilla
¾ Cup Cherry Syrup (From the Jar of cherries)
2/3 Cup Unsweetened Cocoa
2 tsp. Xanthan Gum
1 tsp. Baking Soda
½ teaspoon Baking Powder
3 Eggs
1 2/3 Cups Raw Cane Sugar
2 tsp. Vanilla
¾ Cup Cherry Syrup (From the Jar of cherries)
6 ounces Strawberry Soy Yogurt
1 Cup Water
2 Cups Dark Morello Cherries in syrup
1 Cup Water
2 Cups Dark Morello Cherries in syrup
Combine rice flour, cocoa, xanthan gum, baking soda, and baking powder. Set aside.
In a large bowl beat eggs, sugar, and vanilla with electric beaters. Beat in yogurt and Cherry Syrup reserved from cherries.
Add 1/2 the flour mixture - beat, 1/2 the water- beat, the rest of the flour mixture - beat, and the rest of the water - mix.
Fold in cherries.
Bake in preheated oven at 350 degrees for 45-50 minutes in a greased 9x13 cake pan. Cool before frosting. Or serve with powder sugar dusted on top.
Frosting
3 Cups Powdered Sugar
1 tsp. Vanilla
¾ Cup Unsweetened Cocoa
¼ Cup Blue Diamond Natural Almond Breeze- Vanilla
3 TB Earth Balance Natural Buttery Spread- original
Combine all ingredients in large mixing bowl; beat on medium until well blended.
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