Ingredients
- 6 TB butter or oleo or canola oil spread or
1â„4cup canola, safflower, or other oil or 1/4 cup unsweetened applesauce (used in nutrition info here)
1 cup granulated sugar* (Splenda used here)
1 TB grated lemon peel
1 cup white or brown rice flour or or rye or cake flour (light rye flour used in calculations here)
6 TB potato starch
2 TB tapioca flour
1 tsp xanthan gum
1â„4tsp baking powder
1â„4tsp baking soda
1â„3 tsp salt
1/2 cup buttermilk or 2 tsp lemon juice or cider vinegar with enough milk (cow, rice, soy, or nut) to equal 1/2 cup - Westbrae Slender Vanilla Soymilk used here
up to 1/4 cup water, to get texture/consistency right
1 tsp vanilla extract
3 egg whites or 2 heaping tbs baking powder, 2 tbs apple cider vinegar plus 2 tbs warm water for egg-free recipe; Ener-g egg replacer used in calculations here - 3 tsp to replace the two eggs
white gluten-free frosting (cool whip free can be used, but a vegan alternative is: Soyatoo!® Soy Whip by Tofutown.com; you can also try make it by whipping silken tofu with soy or rice milk; or use soymilk, powdered sugar and vegan margarine for a more traditional frosting; or (USED IN NUTRITION INFORMATION: 1 pound soft (silken) tofu, patted dry, 2 tbsp lemon juice, 1-2 packets stevia and 1/2 tsp vanilla: whip together in blender or food processor and chill)
1â„2 pint fresh large blueberries (washed, picked over)
1 pint fresh raspberries or small strawberries (washed, hulled)
Description
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