Friday, July 17, 2015

Happy Birthday Store!

I made us a couple cakes! Come in and try some. 

Gluten-Free Vegan and Nut-Free.

Strawberry Basil Cake
Gluten-Free Vegan Nut-Free

1 box Wegmans brand gluten free vanilla cake mix
¼ cup Basil Olive Oil
1 egg / egg replacement*
2/3 cup non-dairy milk of choice
1/3 cup crushed freeze-dried strawberries**
2-3 tbsp minced fresh basil

Preheat oven to 350°.

Blend everything except the strawberries. If you can’t get freeze-dried, use diced fresh. (dried has too much sugar!)

Fold in the strawberries and turn into a greased pan. 8 in round or 8x8 works best.

Bake according to package directions, 35-38 minutes. Cool for 10 minutes before removing from the pan.

*I used Neategg. It’s a chia/garbanzo mix. Not bad, next time I’ll try something else.
**I get my strawberries from

Rosemary Cherry Brownies
Gluten-Free Vegan Nut–Free

1 box Wegmans Gluten-Free Double Chocolate Brownie Mix
5 tbsp Rosemary Olive Oil
2 egg replacers*
¼ cup cherry juice

Preheat the oven to 350°.

Put all the ingredients in a large bowl and blend well.

Grease an 8x8 pan. Spread the batter evenly over the pan and bake 28-35 minutes. The tops should be a little crinkly and the edges should be just starting to pull away from the pan.

*I used Neategg egg replacers. They don’t add much moisture, so the cherry juice really is crucial. 

If you don't have any allergies, feel free to use whatever mixes you have on hand. Just sub in the oil for the butter or vegetable oil. Go to town!

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