So far it’s been a chill, but exhausting day. I got to sleep in (which was wonderful), ate a healthy breakfast and went to sober fit club, which is a local meet up of sober alcoholics that play games like pickup kickball and volleyball in the park every week. I played a few games, got lost in the rain trying to get home (why aren’t the damn freeways marked?), and picked up ingredients to make a cake.
Yes, I’ve got the urge to bake again.
After thinking really hard about what I wanted to make, I decided on a cherry limeade cake, gluten, dairy and soy free of course. I had to pull several recipes from my friend the internet and adapt to my needs, but I think it turned out well.
Cake recipe, adapted from King Arthur Flour’s website
- 2 cups sugar
- 3 1/4 cups rice flour
- 1 tsp xanthan gum
- 1 tsp salt
- 2 1/2 tsp baking powder
- 3/4 cup canola oil
- 1 tbsp vanilla
- 1 1/2 cups almond milk
- 4 eggs
Mixed the dry ingredients, then the wet, one egg at a time. Baked 350 for 40 minutes in a 13×9 pan, greased liberally with coconut shortening.
- One package cherry jello
- One cup boiling water
Dissolved the jello in the water, til clear then poked holes with a butter knife into the cooled cake and poured it into the holes. Yum.
- Juice and zest of a lime, small
- Powdered sugar
- Earth balance soy free margarine
I don’t measure my frosting ingredients. It’s a terrible habit…it never turns put the same way twice but yet I do it every time. I just mix it until it’s the right texture and taste that I want.
So moist and tender, I should have poured all the cherry jello stuff on top. I only did half because it seemed like a lot but it would have been better with all of it.