73
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      CTCA Gluten Free Vanilla Mint Cake

      5 cups rice flour

      1 tsp. salt

      2 tbsp. baking powder

      2 tsp. xanthan gum

      2 cups low-fat milk

      2 tsp. all- natural vanilla favoring

      2 cups canola/olive oil combo

      1 tsp. all-natural mint flavoring or infuse steeping milk with fresh mint leaves

      4 cups unrefined sugar

      8 eggs

      • Whisk together the first 4 ingredients (flours, xanthan gum, salt, and baking powder) set aside, in a large pitcher mix together oil, milk, vanilla, and mint; and set aside. In a mixing bowl beat together sugar and eggs for about a minute just until eggs are thoroughly incorporated. Then add in flour and milk mixture alternately just until combined. Pour batter into two prepared sheet pans, bake for approximately 20-40 minutes. The top should be golden and light to the touch. Cool completely before icing.

      Icing Recipe:

      1 lb. low-fat cream cheese

      1 lb. butter

      1 tsp. all-natural mint flavoring

      4 cups powdered sugar

      • Whip butter and cream cheese with mint flavoring, mixing together until fully incorporated. Slowly add in powdered sugar until all is mixed in and a fluffy mixture is acquired.
      • Spread half of icing over cooled cake, repeating with second cake. Decorate as desired.
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