I'm experimenting baking a cake that I can eat. My guess is that it'll be a total failure. But if it works, I just might be able to take over the world. Maybe.
Here's what I'm using:
365 Gluten Free White Cake mix. It's made out of potato starch, baking soda, and a few other things.
The problem with this cake mix, though, is that it's prepared with dairy products that are not easily substitutable with soy-free alternatives.
Required:
1/2 cup butter, softened (Normally, I'd use Smart Balance Light, but it has soy)
2 large eggs
1/2 cup milk or water
1 tsp vanilla extract
I used:
2 tbs DariFree powdered milk substitute (1 tbs makes 1 cup)
2 tbs Ener-G Egg replacer (1 tbs makes 2 eggs, but it does weird things to baked goods so I usually add extra)
1 cup water
1/2 cup (ish) canola oil
2 tsp vanilla extract (to make up for the lack of creamy flavor from the milk and eggs)
The extra powdered milk substitute and oil are meant to substitute for the butter. The extra water and oil are also meant to substitute for the liquid in the eggs.
I worry that I beat it a little too much, 'cause that's usually what goes wrong when I bake. But considering that it's usually the gluten that makes the texture tough, I'm hoping that won't be a problem here.
Directions: Bake at 350 for 28 minutes.
I'm baking it at 325~ish because my oven runs hot.
After 28 minutes, it was about 1/2 done, so I added 10 minutes.
Result:
(Please excuse the lousy excuse for lighting and background.)
Texture: A little chewy on the outsides, but not too bad. It's kind of fluffy on the inside. Kinda like bread, in fact.
Flavor: Bland, but with a vanilla extract aftertaste. Perhaps I added a bit too much vanilla. I wonder what I could add to balance out the flavor.
Not bad for a wild experiment. Next time, I'll add some chocolate chips.
