I'm so happy to be able to share this newest recipe with you today. I'm happy because whenever I start changing ingredients to fit my dietary needs, it's anyone's guess whether it will turn out or be one of those mad scientist experiments. I, like I'm sure you, have revisited the kitchen counter many times to try again.
I've learned to keep the original recipe in tact, take notes of what was changed, the date, and any comments as to how it turned out and thoughts of what to try next time.
Anytime Tea Cake
Mix together in a medium bowl2 T Vegan Butter
2 T Olive Oil
1/2 C Dark Brown Sugar, packed
1/4 C Sucralose type sugar
2/3 C Plain Soymilk
1/3 C Orange Juice
1 t Apple Cider Vinegar
Allow to sit for five minutes.
Mix together in a small bowl1 1/2 c Gluten Free Flour Mixture
1/8 c Flax Seed
1/4 c Vanilla Soy Protein Powder
1 t Baking Soda
2 t Baking Powder
Mix in with the wet ingredients1 Ripe Banana
1/2 C Coconut Rum
1 t Vanilla Extract
1/2 t Almond Extract
Gently Fold Dry Ingredients in with the wet
Lightly Grease an 8 x 4 inch loaf pan and Bake at 350 degrees FBake 30 minutes. The cake should be nicely brown. Loosely cover the top of the cake with some aluminum foil to prevent from browning too much.
Bake and additional 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Allow to cool in the pan. Enjoy!
This recipe started out as Marzipan Tea Cake by So Delicious Dairy Free. If you do not have gluten issues, this cake sounds absolutely delicious. That's why I adopted and adapted it to my needs! lol
Doesn't it look beautiful and perfect for an afternoon tea or to serve at your next book or garden club meeting?
P.S., You might have to play with the amount of flour you use because every mix is a little different. You're wanting the batter to be that of cake when you pour it into the pan.
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