My dog needs a bath and a haircut! Poor pooch!
This is what we came up with for Easy Bake fun. You can also bake this up in your Mom and Dad’s oven with help, of course. We are going to try some other flour blends and see what we like best. So far, this makes a nice moist little cake.
Gluten Free Easy Bake Oven Cake Mix – Pick a flavor!
Author: Angela Litzinger at angelaskitchen.com
Recipe type: gluten free, dairy free, gfcf, dessert, cake, kid friendly
Ingredients
- 1¾ cup gf bean flour blend (see below)
- ½ teaspoon xanthan gum or guar gum
- 1 cup sugar (we used cane juice crystals)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Mix well and divide into approximately 8 containers. When ready to bake add ingredients from variation you have chosen and mix. Pour batter into prepared pan. In preheated oven, bake for 12-13 min. until tests done. That is at 350 in a big oven. Let cool for a couple on minutes in pan, then invert onto cooling rack. Frost cake when cool, or eat as is.
- Vanilla: To ⅓ cup mix add: ½ t GF vanilla, ½ t vinegar, 2 t oil, and 2T water.
- Spice: To ⅓ cup cake mix add ½ t pumpkin pie spice. Stir. Add ¼ t GF vanilla or almond, ½ t vinegar, 2 t oil, and 2 T water.
- Orange: To ⅓ cup cake mix add: ¼ t GF vanilla or almond flavoring, 2 t oil, and 2 T orange juice.
I used Bette Hagman’s Four Flour Bean Mix: 2 c garfava bean flour, 1 cup sorghum flour, 3 cups corn starch, and 3 c tapioca flour. You can find this recipe in all of her books and on several sites on the web.
Gluten Free Easy Bake Oven Chocolate Cake Mix
Author: Angela Litzinger at angelaskitchen.com
Recipe type: gluten free, dairy free, gfcf, dessert, cake, kid friendly
Ingredients
- 1¾ cup gluten free bean flour blend (see above)
- ½ teaspoon xantham gum or guar gum
- 1 cup sugar (we used cane juice crystals)
- 3 tablespoon cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Combine dry ingredients in mixing bowl and mix thoroughly. You can leave in a air tight container with instructions, or package into 9 individual containers or snack-sized zip closure bags. About ⅓ cup per container.
- When ready to bake, oil your kid-sized pan. In a bowl, mix ⅓ cup mix (or one container) with:
- ~ ¼ teaspoon gluten-free vanilla
- ~ ½ teaspoon vinegar (cider or rice)
- ~ 2 teaspoons oil (I used olive)
- ~ 2 tablespoons water
- Pour batter into prepared pan. In preheated oven, bake for 12-13 min. until tests done. That is at 350 in a big oven. Let cool for a couple on minutes in pan, then invert onto cooling rack. Frost cake when cool, or eat as is.
{ 0 comments… add one now }
{ 4 trackbacks }