Sunday, January 20, 2013
Gluten Free Black and White Layer Cake
To honor Chase's favorite football team in the playoffs tonight, I made a layer cake using Wegman's new gluten free cake mixes (one chocolate layer, one vanilla layer), subsituting coconut oil for the butter, ground flaxseed paste for the eggs (1 T. ground flaxseed stirred into 2 T. warm water and set aside for a few minutes to gel), and an almond milk/coconut milk blend in lieu of cow's milk. Iced with Pillsbury chocolate fudge icing, and served with vanilla coconut milk ice cream. It was really rich and delicious.