It is a sad fact that anyone who wants or needs to go onto a specialized diet is going to have to spend more to eat than someone on a regular diet. When I go to the local pizza place with my family and wait the extra 10 minutes for my special pizza that was made in the back in a special pan with special ingredients and special gloves, I spend an extra special amount of money for that privilege. If I want to eat a grilled cheese sandwich with my family, I pay 4 times more for a loaf of bread that is half the size of theirs. For the most part, I don’t try to replicate gluten/sugar full foods. It just isn’t worth it. However, once in a while, I want a treat. I have never been a huge cake eater. More often than not in the olden days, I’d just as soon have had fruit pie or ice cream. As a gluten free, refined sugar free lady, I eat fruit for dessert nine times out of ten. The great thing about making your own mixes is you control the flours, the fats and the sweeteners that go in them. I used grapeseed oil,erythritol, almond milk and a mixture of gluten free flours in this cake. The frosting is simply a 100%peanuts peanut butter with a little pure maple syrup whipped together.
- ¾ cup brown rice flour
- ¾ cup millet flour
- ¾ cup tapioca flour
- ¾ cup arrowroot starch
- 1½ cups erythritol
- 2½ tsp baking soda
- 2½ tsp cream of tartar
- 2 tsp xanthan gum
- 1 tsp salt
- Whisk together ingredients and pour into an air tight container.
- To make cake, add ¼ cup oil, ¾ cup milk or water, 2 eggs and 1 tsp vanilla to 1⅔ cup mix.
- Bake in round pan 25 minutes at 350 degrees.
- Frost as desired.
- (I used ½ cup peanut butter with 2 Tbsp maple syrup beaten in)
I shared this at Gluten Free Wednesdays.