Allergy-Free Desserts by Elizabeth Gordon

Author:Elizabeth Gordon
Language: eng
Format: epub
Publisher: Wiley
Published: 2012-10-15T16:00:00+00:00

In the bowl of a stand mixer, beat together the shortening and the marshmallow cream on medium-high speed for 3 minutes. Scrape down the sides of the bowl, add the confectioners’ sugar, and beat until the mixture is light and fluffy.

Blend in the vanilla and salt until thoroughly combined.

The frosting may be used immediately or stored in an airtight container and refrigerated for up to 1 week.

moist vanilla cake

In my opinion, the perfect birthday cake is a moist, delicious vanilla cake covered with piles of fluffy buttercream frosting and candles. This is the quintessential birthday cake for those of us with food allergies, and it is especially yummy with the Chocolate Buttercream Frosting.

Serves 8 to 10

6 tablespoons water

2 tablespoons ground flaxseed meal

1 cup well-shaken unsweetened coconut milk (not light)

1 teaspoon cider vinegar

31⁄2 cups betsy’s baking mix

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

2 cups granulated sugar

1⁄2 cup organic palm fruit oil shortening

2 teaspoons vanilla extract

1 recipe chocolate buttercream frosting

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