Tuesday, August 21, 2012

{Allergy Free} Yellow Sheet Cake

One of my favorite cakes is a yellow cake with chocolate frosting.  So, to satisfy a pregnancy craving I made myself one!  This cake is more like a sponge cake texture and is perfect with your favorite chocolate frosting.  I use the frosting recipe from The Allergen Free Baker's Handbook by Cybele Pascal.

Yellow Sheet Cake
1/2 cup Earth Balance soy free melted
1 cup plain coconut yogurt
1 1/2 cups sugar
2 teaspoons vanilla extract
3 teaspoons egg replacer whisked with 4 Tablespoons milk
2 cups flour blend
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rice milk mixed with 1 teaspoon lemon juice

Preheat oven to 350 and spray cake pan.
Combine butter and yogurt in mixing bowl and whisk well.  Add sugar and vanilla and beat with mixer on medium speed for 3 minutes.  Add egg replacer and continue to mix.
Combine flour, xanthan, baking soda, and salt in separate bowl.
Add dry ingredients to mixing bowl, alternating with the rice milk/lemon juice mixture.  Begin and end with flour mixture.  Mix well.
Pour batter into pan and tap once on counter to remove air bubbles.
Bake at 350 for 30 minutes.  Let cool and then frost.

Ladybug kept looking for more cake.  She was so disappointed when it was gone!

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