I made a CAKE!!!
What I actually mean to say is I made a
pretty cake.
I'm pretty proud of my
cupcake decorating skills & I make a decent looking
cookie if I do say so myself :)
But I've always been intimidated to try a pretty cake.
Not anymore :)
It's far from perfect. I get that.
But I'm definitely proud of it!
Next I'll be recruiting my friend,
Nina to teach me some tricks of the trade :)
I made this cake for a wedding shower for some friends on Friday...
So I didn't get to take a picture of the pretty inside.
I'll probably just have to make another one soon. Hurray!
I used my tried & true vanilla cake recipe because that way I knew it would be delicious even if it turned out ugly and I had to eat it all myself ;)
This recipe about drove me crazy when it was in the development stages,
But I survived and this cake is GREAT!
I usually use it for cupcakes and it makes 14.
For this cake I split the batter and baked two 7 inchers.
Twas perfect!
Sugar Mama's Vanilla Cake
{so good no one will know it gluten free & vegan!}
ingredients:
3/4 cup sorghum flour (or organic brown rice flour)
3/4 cup tapioca flour
1/2 cup organic coconut flour
1 cup organic cane sugar (I really love
this one. It's fair trade!)
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 cup plain coconut milk (or soy, almond, whatever you're into)
1 cup warm water
3 TBSP grapeseed oil (or coconut, organic canola, again it's your call)
1 TBSP GOOD vanilla (no artificial ok? splurge. I'm serious.)
1 tsp lemon juice
1/4 cup unsweetened applesauce
instructions:
-preheat oven to 375 degrees
-measure milk into a liquid measuring cup & add lemon juice (set aside for now)
-whisk together all dry ingredients
-add all liquid ingredients to dry ingredients and mix with electric mixer until smooth
-fill cupcake wrappers or greased cake pans
-bake cupcakes for 15-2o minutes or cake for 30ish minutes
-when cake is ready it will be light brown on top and spring back when you press it lightly
enjoy!