White Cake 'Butter-Cream' Frosting Chocolate Cake Chocolate Frosting Carrot Cake

'Cream Cheese' Frosting Angel Food Cake Peach Cobbler Apple Crisp Donut Holes

White Cake

2 cups rice flour blend
2 tsp xanthan
1 Tbsp baking powder
1 tsp salt
½ cup shortening
1 ½ cups sugar
3 large eggs
1 tsp vanilla
1 cup milk substitute

1. Preheat oven to 350F.  Grease and flour pans (9x13; 2 - 9” round; 13x17” jelly roll; or 24 cupcakes).  
2. Combine flour, xanthan, baking powder, and salt in a medium bowl. 
3. Cream shortening and sugar in a mixing bowl.  Beat in eggs and vanilla. 
4. Add in dry ingredients and milk and mix well scraping sides of bowl as needed.  Pour batter into baking pans. 
5. Bake until tests done in middle with toothpick or cake springs back when touched; about 35 minutes for 9” round pans and 18 minutes for cupcakes.

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Butter Cream Frosting

1/2 cup margarine 
1/2 cup shortening
4 cups powdered sugar
1 tsp vanilla
milk substitute

1. Cream margarine and shortening. 
2. Add sugar and vanilla.  Add 2 Tbsp milk substitute for stiff icing (drop flowers), 1/4 cup milk substitute for medium icing (borders, dots and ribbons); OR 1/3 cup milk substitute for thin icing (cake frosting, writing, leaves).  Beat until smooth and creamy.

White Wedding Frosting: Add 1 tsp almond flavoring in place of vanilla.  

Maple Frosting: Add 1 tsp maple flavoring in place of vanilla.

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Chocolate Cake  

1/3 cup shortening
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup rice flour blend
1 tsp xanthan
1/4 cup baking cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup hot water
1/2 tsp vinegar

1. Cream shortening and sugar. Beat in eggs and vanilla.  Combine flour, xanthan, cocoa, baking powder, baking soda, and salt in a separate bowl.  Add to creamed mixture. Mix well. Add water, stir in quickly.  
2. Pour in greased and rice floured 9 inch round cake pan. Bake at 350 F for 35 or until toothpick inserted in center comes out clean.

1. Mix melted margarine and cocoa powder. Add vanilla. Beat in powdered sugar.
2. Add water to desired spreading consistency.  Mix well.

Frosts one 9x13 inch or two 9 inch round cakes.

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Carrot Cake

2 cups sugar
1 cup vegetable oil
4 eggs
3 cups finely grated carrots, packed
3 cups bean or rice flour blend
1 1/2 tsp xanthan gum
2 tsp cinnamon
2 tsp soda
1 tsp salt
1 cup raisins (optional)

1. Beat together sugar, oil and eggs. Add carrots.   Combine dry ingredients and add to sugar mixture with raisins, if used.   Mix with large spoon until well blended, it will seem dry at first but will become easier to mix.  Pour into greased 13x9x2-inch pan.  
2. Bake at 350 F for 40-50 minutes or toothpick inserted in center comes out clean. 

8 ounce Tofutti Better Than Cream Cheese
4 Tbsp margarine
2 tsp vanilla flavoring
3 cups powdered sugar

1. In mixing bowl, combine cream cheese, butter or margarine, and vanilla. Beat until fluffy. 
2. Add powdered sugar and beat until spreading consistency, 3 to 5 minutes.

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 Angel Food Cake

3/4 cup egg whites (about 5 large)
1/2 cup powdered sugar
1/4 cup potato starch
1/4 cup cornstarch
1/3 cup granulated sugar
3/4 tsp cream or tartar
1/4 tsp salt
1 tsp lemon zest

1. Place eggs in a bowl of warm water to bring them to room temperature. Sift together powdered sugar, potato starch, and cornstarch, set aside. Measure granulated sugar and set aside. Combine egg whites, cream of tartar, salt and lemon peel in large mixing bowl. With mixer at high, beat until mixture forms soft peaks. Continue beating and add the granulated sugar slowly. Beat until sugar is dissolved and forms stiff peaks.  With rubber spatula, gently fold in the powdered sugar mixture about 1/4 at a time, folding just enough so the powdered sugar mixture disappears. Pour batter into ungreased 9-inch tube pan (or 8x4 loaf pan) and cut through with spatula to break any air bubbles. 
2. Bake at 375 degrees for 35 minutes or until top springs back when lightly touched. Cool in the inverted pan until completely cooled before removing from pan. 

Double the recipe for a 10-inch tube pan.

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Peach Cobbler

1/4 cup margarine 
1 cup  + 2 Tbsp bean or rice flour mix
1/2 cup sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/8 tsp nutmeg (optional)
1 egg
3/4 cup milk substitute
1/2 tsp vanilla
29 ounce can peaches, drained
      or 1 quart canned peaches, drained

1. Melt margarine in 1.5 quart casserole or 8x8x2-inch baking dish while heating oven.  In bowl combine mix sugar, flours, baking powder, xanthan gum, salt, and nutmeg.  Beat egg in a mixing bowl, then add in milk substitute and vanilla. Add dry ingredients and mix well.  Remove casserole dish form oven. Tilt to spread margarine evenly. Pour batter over margarine. Spread fruit over batter. DO NOT STIR.  (Fruit sinks to the bottom of the baking dish during cooking.)
2. Bake uncovered in 350 degree oven for 35 to 45 minutes or until fruit is bubbling around the edges and the top is golden brown. 

1. Peel and slice baking apples.  Mix cinnamon and sugar together in a medium bowl.  Stir in apples. Spread apple mixture in a 8-inch square baking dish. Sprinkle walnut streusel over the top.
2. Bake at 375 F for 45 minutes.

Donut Holes

1 1/2 cups rice flour blend
1/3 cup sugar
2 tsp baking powder
1 1/2 tsp xanthan gum
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 egg, slightly beaten
1/2 cup milk substitute
2 Tbsp vegetable oil
1/2 tsp vanilla

1. Heat an inch or more of oil to 375 degrees in a large fryingpan or saucepan.
2. Mix flour blend, sugar, baking powder, xanhan, salt, cinnamon and nutmeg in a large bowl.
3. In a small bowl mix egg, milk substitute, oil and vanilla. Add to the dry ingredients and stir with a fork just until moist.
4. Roll out dough on well floured surface and cut holes using the lid from the vegetable oil container. Or, if you have a cookie/ice cream scoop, this works very well for making donut holes.
5. Fry dough 1 to 1 1/2 minutes per side until deep golden brown. Drain on paper towel.
6. Roll warm donut holes in a bowl of cinnamon sugar or frost tops with chocolate frosting.

Makes 24 donut holes.

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