Angelic Cake

Not quite Angel Food Cake and not quite a pound cake...  The flavor and texture take me back to sticky and sweet Angel Food Cake we would enjoy in the summertime when I was little.  So many things are not possible to re-create with gluten-free, vegan ingredients. When we hit on something good that brings back memories, it becomes an instant favorite!  Oh... and a plus...  IT IS EASY.  One bowl!  Since I have not found a consistently good yellow or chocolate cake, I have a feeling this will be making a lot of appearances during the holidays (ho, yeah, they are coming, yall).

3 cups GF baking mix
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar
1 cup margarine, room temperature
2 tablespoons Coca-Cola
1-1/2 cups Vanilla Soy Milk

Preheat oven to 325.

Lightly butter a Bundt pan and lightly flour.

Combine all the ingredients in a large bowl and stir until completely moistened.  Pour into prepared pan and bake for one hour or until center is done.  Cool on wire rack for 10 minutes then remove from pan.

Fruit would be nice (if we could eat any).  Warm chocolate sauce too would be yummy.  But I just like to pick it up with my hands and eat it plain.  It is that good.

Half a recipe make a shorter cake but still is good stuff.  I know baking with different flours can be costly.

Margarine My Muffin, Sugar

I did not have the energy to make English muffins tonight but needed an easy to eat and easy to digest breakfast option!

2 cups GF baking mix
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup Soymilk
1/3 cup melted margarine
1 cup Trader Joe's Semi-Sweet chocolate chips

Heat oven 400. Grease muffin or mini muffin pan. In medium bowl combine dry ingredients including chocolate chips. Combine melted margarine and Soymilk in small bowl. Add to dry ingredients and stir until just moistened. If too dry just carefully add a tablespoon more of milk at a time to dry areas (usually at the bottom of bowl).

Fill muffin cups and bake for 15 minutes at 400. Cool in pan for a minute. Remove and serve warm. These freeze well too!

Gluten Free Miracle Cookies

These are crispy little chocolate wonders!  My daughter made them first by cutting them out (and eating the scraps) and the second time she made them in one two jellyroll pans and just scored them with a pizza wheel before baking.  They remind us of a chocolate animal cracker.  Delicious crumbled on top of ice cream.  BIG chocolate flavor packed in these babies!

1 cup of margarine
1/2 cup of sugar
salt
1 1/2 cups of GF baking mix
1/2 cup of cocoa

Cream together the margarine and sugar. Add the salt, baking mix, and cocoa. It will look dry at first, but mix until it all comes together. Divide the mixture in half, and put each half on a baking sheet lined with parchment paper. Sandwich the dough between the pan and another piece of parchment paper, then use your hands to spread the dough across the pan. I also place another pan on top and press the dough out flat to get a uniform thickness. It is possible to cut out shapes, but it is time-consuming to peel away the dough scraps. If you do want to cut out shapes, you must remove the scraps, DO NOT try to transfer your shapes to another pan. It is also important to keep the dough relatively cold. Place the dough in the freezer until it hardens. Then, bake at 250F for an hour.

Holy Crepe!

Late night snack anyone???

1 cup Very Vanilla Silk Soymilk
1/4 cup melted margarine
1 tablespoon sugar
2 tablespoons maple syrup
1 cup GF baking mix
1/4 teaspoon salt
2 tablespoons tapioca starch

Whisk together into a thin batter. Chill until cold.

Preheat 5-6" skillet with margarine on medium high. Ladle in 1/2 cup of batter into heated pan. Swirl to coat entire surface of pan. When covered in bubbles and golden on edges, flip and cook until it stop sizzling.

These are tasty with nut butters, maple butter, ice cream, and whatever you wanna throw in 'em!