Total Time: 1 hours 20 mins
Prep Time: 1 hours
Cook Time: 20 mins
INGREDIENTS:
- 1 1/2 cups brown rice flour (or any mixture of brown rice, oat, and millet)
- 3/4 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon guar gum
- 3 tablespoons chia meal or flax meal (optional, but adds a bit of nutrition)
- 4 eggs
- 1 1/4 cups preferred sugar
- 2/3 cup allowed mayonnaise
- 1 cup non dairy milk of choice
- 2 teaspoons vanilla extract
Frosting:
- 1/4 cup Earth Balance Margarine or butter
- 1/4 cup Spectrum Shortening
- 2 cups corn-free powdered sugar
- 2 tablespoon honey (optional)
- 2-3 tablespoons non-dairy milk to thin to desired consistency
- 2 teaspoons vanilla
DIRECTIONS:
Preheat oven to 350 degrees. Whisk the dry ingredients together though the chia meal, set aside. In a mixer, beat the eggs, sugar, and mayo. When well mixed, add in the non dairy milk and vanilla. Pour the dry ingredients in and beat well. Pour into prepared pans. Bake: a bundt pan takes about 45 minutes, 9″ circles take about 30. When a knife inserted in the center comes out clean, it is done. Cool for about 10 minutes before inverting on a cooling rack. Cool completely before frosting (I like to freeze the cake to make it easier to frost).
For the frosting: beat the butter and shortening, blending well. Beat in the remaining ingredients, scraping the sides down as necessary. Beat on high for 5-7 minutes to get extra fluffy frosting.
Assembling the snake cake:
Bake your cake in a bunt pan, cutting in half
Slide the two pieces in opposite directions
Push together to form a snake
Frost with desired frosting…notice…no smooth frosting…
Using a muffin cut in half, create the mouth, bottom first
This piece was a bit thick, so cut it down. Use toothpicks to support the mouth open a bit
Thats it. :]
I Like the recipe
I love the recipe
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