WHEAT FREE BASIC CAKE

By craftsks1

Ingredients

• INGREDIENTS:
• This is a all-purpose basic cake that you can use
• for many occasions. For a white cake, use 3 egg
• whites rather than 2 whole eggs.
• 1/3 cup buter or margarine, or 1/4 cup canola oil
• 1 cup granulated sugar
• 2 large eggs, or 3 egg whites
• 1 Tbsp. grated lemon zest
• 1 1/2 cups Flour Blend I used 1/2c spelt & 1c
• bob's all purpose baking flour.
• 1 tesp. exanthan gum
• 1/2 teas. baking powder
• 1/2 teas. baking soda
• 1/4 teas. salt
• 3/4 cup butermilk or i used dried buttermilk
• to make it and or 2 teas.vinegar or lemon
• juice and enough nondairy milk to equal 3/4 c
• 1 Teas. vanilla extract
• 1/2 c chopped walnuts blended

Details

Servings 12

Preparation

Step 1

DIRECTIONS:

1. Preheat oven to 325*F, Grease two 8-inch round
nonstick baking pans and line with parchment paper or waxed paper. Or grease 2- 5x3-inch
loaf pans.
2. Using electric mixer and large mixer bowl, cream butter and sugar on medium speed until
throughly blended. Mix in eggs and lemon zest
on low speed until blended.
3. In medium bowl, sift toghter flours, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine buttermilk and
vanilla.
4, On low speed, beat dry ingredients into butter
mixture, alternating with buttermilk, beginning and
ending with dry ingredients. Mix just until conbined.
Spoon batter equally into prepared pans and smooth tops.
5. Bake 8-inch cakes for about 30-35 minutes
small loaves for 30-40 minutes, or until tops
are golden brown and a wooden pick inserted
in center comes out clean.
COOL CAKE IN PANS FOR 5 minurtes, then remove
from pans, remove paper, and cool on wire rack.

calories-230 protein-3g chol.-44mg