Easy Quick Mix Gluten Free Cake Food

EASY QUICK-MIX GLUTEN FREE CAKE

Steps:

• Mix all ingredients together and use medium speed on mix master to beat for 5 minutes.
• Line bottom of a greased round cake tin.
• Pour mixture into tin and bake at 180 degrees for approx 30 minutes.
• Cool in tin for 5 minutes before turning out.
• Ice as desired or dust with GF icing sugar.
• VARIATIONS.
• Use orange juice and add the zest of one orange in place of the milk.
• Use lemon juice and zest in place of the milk.
• Add 1/4 cup of cocoa for a chocolate cake.
• Make two cakes and sandwich with jam and cream for use as a double sponge birthday cake.

EASY GLUTEN-FREE YELLOW BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
• Whisk flour, sugar, and baking powder in a bowl until well mixed. Add butter; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Pour in milk and vanilla extract; beat until creamy, 1 to 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

GLUTEN-FREE QUICK MIX CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix all ingredients except sugar with spoon until dough forms.
• Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes, before storing in tightly covered container.

GLUTEN AND DAIRY FREE BASIC CAKE MIX

Steps:

• OPTIONAL EXTRAS
• To make some of the many variations on this cake:.
• - lemon juice and 1 cup of dessicated coconut.
• - 1/2 cup sultanas or currants (or dairy free choc chips!).
• - cocoa to make the chocolate version.
• - sliced apple rings (arranged on the top of the cake batter before you cook it) and cinnamon sugar.
• - chopped dates with powdered ginger, nutmeg, and allspice.
• DIRECTIONS.
• No fancy directions here - just throw everything into a food processor and mix it all together!
• If you are adding any of the optional ingredients, put them in last (especially if it's the dried fruit as you don't want to chop that all up into the mixture).
• Put the mixture into an oiled and floured tin, or a muffin tray, and cook in a moderate oven (180C/360F) for around 15-30 minutes depending on your oven and whether you're doing it as a cake or muffins.
• Carefully turn out on a rack to cool (or while it's hot, you can spread the top of the cake with dairy-free margarine and sprinkle with cinnamon sugar - mmmmmmm!).
• You can ice/frost the cake as desired - if you can tolerate dairy, a lemon cream cheese icing made with big scoop of creamed cheese, lemon juice and icing sugar is lovely!).
• 'SHELF-LIFE' / STORAGE.
• Like many things made with gluten free flour, this cake is best eaten quickly which is one of the reason why I usually make muffins and put them in the freezer and just quickly heat in the microwave and serve as needed.