Monday, November 24, 2014
This started out to be a post on a quick cake. However, right after I finished the cake and took a few pictures I had left the kitchen for a few minutes to swap over the wash to the dryer. When I came back in ,it was missing the frosting on a corner of the cake. It took me a second to understand what had happened. Our little black poodle Sasha climbed the back of the couch and onto the counter where she helped herself. I knew it was Sasha and not Evie because Sasha had some pink evidence left on her snout! :-) Shocking because though my dogs are spoiled and lack manners, they both know better then to do that! Lesson learned and maybe time to rearrange the furniture.
This cake is great as a gluten free cake mix. Mix the dry ingredients and place in a jar. Make a label with the wet ingredients listed and cooking directions. Presto! A cake mix in the pantry. Any icing or fruit would be great. The crumb is not light but not heavy.. So a great recipe to use for cakes to coffee cakes.
Since pomegranate is in season right now I brought home some for Abby to give a try. She did great with them last year, so hoping she can tolerate them again. She is still in "lose foods" mode so scrambling to make sure her nutritional needs are met.
1 1/2 cups white rice flour(been grinding our own lately.)
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon pink himalayan salt
1 tablespoon baking powder(1 part baking soda,1 part tapioca starch and 2 parts cream of tartar)
1 teaspoon guar gum(been using NOW brand)
2 cups white sugar(Organic Domino's or C&H)
1 cup coconut milk(I did a 50/50 of coconut milk and homemade coconut yogurt any milk would work)
1 cup grapeseed oil(Tj's)
1 teaspoon vanilla extract(homemade with potato vodka)
Preheat oven to 350 degrees.
Grease and flour a 9x13 pan(or 2 8 inch round pans).
Stir together the dry ingredients. In another bowl, beat the eggs and the sugar together until creamy add the rest of the ingredients. Add the dry ingredients and mix together.
Pour the batter into the greased cake pan.
Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.
I use a favorite frosting recipe(palm shortening, cornfree powdered sugar, vanilla extract) and cooked down some pomegranate seeds and used the red juice as a liquid instead of the coconut milk I usually use in the frosting. I saved back a few pom seeds for a topping.