“danielle’s chocolate cake” from the gluten free pantry
wondering if anyone can help…Today is my son’s birthday and he loves the “danielle’s chocolatecake” from the gluten free pantry. I forgot that the mix calls foreggs and used to use the egg free replacer but have since eliminatedcorn..I have looked up other versions and it says use tofu with bkingsoda and vanilla, great except he can’t have the tofu..I have found something that says to substitute veggies such as mshpotatoes, or winter squash in replace of the tofu but it just doesn’tsound right in choc. cake..Has anyone got any advise, I wanted to bring this in for his class at1 today, please help, he gives up so much food I really want to givehim a cake on his birthday…
This post tagged as: gluten free king cake, gluten and chocolate, gluten free vanilla
Ema Rafter said,
Wrote on March 15, 2007 @ 6:33 pm
Egg Substitutes
Try one of the following in place of ONE egg:
2Tbsp. water plus 1Tbsp. Oil plus 2 Tbsp. Baking Powder or
2Tbsp. water plus 2 tsp baking powder or
1 Tbsp ground flax plus 3 Tbsp water or
Egg Relacer from Energ foods or
Arrowroot starch works with water and you have to slow heat it untilthick. I Can’t find my sheet on the Arrowroot but I think it is 2Tbsp and 1 cup of water but you might want to find out that one.
Winfred Berno said,
Wrote on March 15, 2007 @ 10:25 pm
I use 1/2 a nice ripe banana per egg or 1 tablespoon of applesauce peregg. I like banana because if you ever notice, banana bread recipesdon’t have eggs in them and they make for dense moist cakes. Don’tbesurprised if the cake is a little flat.