CTCA: GLUTEN FREE MINT CAKE

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by Marc Kravitz

wfaa.com

Posted on December 12, 2013 at 6:33 PM

Gluten Free Vanilla Mint Cake

 

5 cups rice flour

1 tsp. salt

2 tbsp. baking powder

2 tsp. xanthan gum

2 cups low-fat milk

2 tsp. all- natural vanilla favoring

2 cups canola/olive oil combo

1 tsp. all-natural mint flavoring or infuse steeping milk with fresh mint leaves

4 cups unrefined sugar

8 eggs

 

 

 

Whisk together the first 4 ingredients (flours, xanthan gum, salt, and baking powder) set aside, in a large pitcher mix together oil, milk, vanilla, and mint; and set aside. In a mixing bowl beat together sugar and eggs for about a minute just until eggs are thoroughly incorporated. Then add in flour and milk mixture alternately just until combined. Pour batter into two prepared sheet pans, bake for approximately 20-40 minutes. The top should be golden and light to the touch. Cool completely before icing.

 

Icing Recipe:

1 lb. low-fat cream cheese

1 lb. butter

1 tsp. all-natural mint flavoring

4 cups powdered sugar

 

Whip butter and cream cheese with mint flavoring, mixing together until fully incorporated. Slowly add in powdered sugar until all is mixed in and a fluffy mixture is acquired.

 

Spread half of icing over cooled cake, repeating with second cake. Decorate as desired.

 

 

 

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