Gluten And Dairy Free Basic Cake Mix Food

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.

GLUTEN FREE DAIRY FREE MUFFINS MIX

Steps:

• Mix all ingredients together and store in an airtight container for future use. The second ingredient is sweet white rice flour. I have tried to change it on here before. The sweet white rice flour is a bit more " glutenous than the plain white rice flour.
• Muffins - to 1 cup of mix, beat together:.
• 2 eggs.
• 1/2 teaspoons vanilla extract.
• 2 tablespoons vegetable oil.
• 1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ).
• Pour into flour mixture and beat until smooth.
• 1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point.
• Spoon into greased or paper lined muffin tins.
• Bake 375 F oven for 12 - 15 minute.
• Makes 6 muffins.
• Cake - Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. ).
• Eg. If you are making an orange cake use orange juice for the liquid and some orange zest.
• Spoon dough into greased 8" round cake pan.
• bake in preheated 350 F oven for 20 - 25 minute.
• Makes one 8 " round cake.

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.