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Cooking gluten and diary free... because everyone deserves a cookie!

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Mini Cake Joy!

January 14, 2007 by angelaskitchen 4 Comments

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!

Angela Litzinger at test.angelaskitchen.com
Print Recipe Pin Recipe
Course cake, dairy free, Dessert, gfcf, gluten free, kid friendly

Ingredients
  

  • 1 3/4 cup gf bean flour blend see below
  • 1/2 teaspoon xanthan gum or guar gum
  • 1 cup sugar we used cane juice crystals
  • 1 teaspoon baking soda
  • 1/2 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 1/3 cup mix add: 1/2 t GF vanilla, 1/2 t vinegar, 2 t oil, and 2T water.
  • Spice: To 1/3 cup cake mix add 1/2 t pumpkin pie spice. Stir. Add 1/4 t GF vanilla or almond, 1/2 t vinegar, 2 t oil, and 2 T water.
  • Orange: To 1/3 cup cake mix add: 1/4 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

Angela Litzinger at test.angelaskitchen.com
Print Recipe Pin Recipe
Course cake, dairy free, Dessert, gfcf, gluten free, kid friendly

Ingredients
  

  • 1 3/4 cup gluten free bean flour blend see above
  • 1/2 teaspoon xantham gum or guar gum
  • 1 cup sugar we used cane juice crystals
  • 3 tablespoon cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 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 1/3 cup per container.
  • When ready to bake, oil your kid-sized pan. In a bowl, mix 1/3 cup mix (or one container) with:
  • ~ 1/4 teaspoon gluten-free vanilla
  • ~ 1/2 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.

Filed Under: Dairy Free, Desserts & Treats, GFCF, Gluten Free

Previous Post: « GFCF Easy Bake?
Next Post: Boullion without the, well, bull… »

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Trackbacks

  1. Gluten Free-zer Friday – Lazy Cabbage Roll Casserole « Angela’s Kitchen says:
    January 14, 2011 at 4:04 am
    [...] Mini Cake Joy! from → Beef & Bison, Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Grains & Legumes, Pork ← Gluten Free & Dairy Free Girl Scout Cookie Makeover – Do-Si-Dos LikeBe the first to like this post. No comments yet [...]
    Reply
  2. Gluten Free-zer Friday – Lazy Cabbage Roll Casserole | Angela's Kitchen says:
    August 10, 2011 at 10:29 am
    [...] Mini Cake Joy! This entry was posted in Beef & Bison, Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Grains & Legumes, Pork. Bookmark the permalink. ← Gluten Free & Dairy Free Girl Scout Cookie Makeover – Do-Si-Dos Purple Power Smoothie → [...]
    Reply
  3. Mini Cake Joy! | Angela’s Kitchen says:
    May 4, 2012 at 6:42 am
    [...]  I have moved.  You can find this post at test.angelaskitchen.com.   Like this:LikeBe the first to like this post. This entry was posted in Dairy Free, Desserts [...]
    Reply
  4. Sleep-over pancakes… says:
    September 26, 2012 at 5:29 pm
    [...] 2 cups gluten free bean based flour blend [...]
    Reply

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