Guest guest Posted October 31, 2002 Report Share Posted October 31, 2002 EGG, DAIRY AND GLUTEN FREE WHITE CAKE 2 cups Bette Hagman Flour mix 3 teaspoons baking powder 1/ 4 cup Spectrum Palm Shortening 2 cups confectioner's sugar 2 teaspoons agar flakes + 1/ 2 cup water + 2 teaspoons baking powder 2 teaspoons vanilla 3/ 4 cup dairy substitute(i.e. Dari Free or soy milk) In a large mixing bowl, combine shortening and confectioner's sugar; blend in agar mixture. In a microwave safe container, combine agar flakes and water and microwave on high for 45 seconds, remove and stir in baking powder- use caution and be prepared to stir quickly the mixture will foam over if you use too small a container. Sift flour and baking powder, and add alternately with dairy substitute. Blend in vanilla and mix until light and creamy. Transfer mixture into lined or greased cupcake tins or cake pan. Bake in 350 degree preheated oven for 30-40 minutes for cakes or 20-25 minutes for cupcakes, or until toothpick inserted into center comes out clean. Copyright, 2002, Diane Hartman, all rights reserved Quote Link to comment Share on other sites More sharing options...
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