Gluten Free Carrot Cake 3/4 cup oil 3/4 cup white sugar 3/4 cup brown sugar 3 eggs 1 cup cornstarch 2/3+1/4 cup potato starch 1 teaspoon baking soda 3/4 teaspoon baking powder 1 1/4 teaspoon cinnamon 3/4 teaspoon salt 3/4 teaspoon xanthan gum 3 1/2 tablespoons pineapple 1 3/4 cups packed grated carrots For Icing 6 cups powdered sugar 9 ounces cream cheese 6 tablespoons butter, softened 3 teaspoons vanilla 9 drops milk Directions 300 1. in a large bowl, mix oil, sugar, and brown sugar. Mix well. 2. Add all remaining ingredients except for carrots. Mix well, being sure that there are no lumps in the batter 3. Mix in the carrots 4. pour batter into a greased 8x8 or 9x9 pan. Bake for 45-55 minutes. 5. Cut cake in half, length wise, to create to shorter cakes 6. For icing, combine powdered sugar, cream cheese, butter, and vanilla. Beat well. Add a few drops of milk as needed. 7. Spread icing onto cake and enjoy!
Vegan Cupcakes 1 3/4 cup four 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coconut milk
1/2 cup canola oil 2 tablespoons vanilla 1 tablespoon apple cider vinegar 350 1. Whisk flour together with sugar, baking powder, baking soda, and salt. 2. In separate bowls, whisk coconut milk, canola, vanilla, and vinegar. 3. Mix together wet and dry. 4. Bake for 15-18 minutes
Peanut Butter Pie 1 chocolate graham cracker crust 1 cup peanut butter 8 ounces cream cheese 12 ounces homemade whipped cream 11 ounces hot fudge topping 1/2 cup sugar For topping: 2 tablespoons hot fudge 2 tablespoons peanut butter 1. In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups of whipped cream. 2. Remove 2 tablespoons of hot fudge from jar and reserve in plastic bag for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. 3. Refrigerate pie until serving time. 4. At serving time, carefully spread remaining whipped cream on top of pie. 5. Knead hot fudge in bag with hands; cut tiny hole in corner of bag and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
Cheesecake For bottom layer 1 1/4 cup graham crackers 1/4 cup sugar 1/4 cup melted butter Mix and spread into 7x11 glass pan Cheesecake part 16 ounces cream cheese 1/2 cup sugar 3 eggs 2 teaspoons vanilla mix cream cheese and sugar together.
add one egg at a time, beating well. At last egg, beat for three minutes. Put mix through a strainer to make as smooth as possible. Bake 375 for 25 minutes let cool 20 minutes For topping 1 pint sour cream 1 teaspoon vanilla 4 tablespoons sugar mix and spread on top of cheesecake, pouring around the edges first. Bake 375 for 10 minutes.