Creme filled cakes
In my quest to make food that is similar to the junk food you can buy at the stores I made this yumminess that doesn't have a lot of fillers or fake ingredients. Its also, dairy, soy, peanut/tree nut free. My goal is to make it gluten free too BUT if you are so inclined you may use your favorite chocolate cake mix that is gluten free. My favorite is King Arthurs, that is one moist chocolate cake!
- 2 tablespoons all-purpose flour
- 1 cup coconut milk or rice milk
- 2/3 cup sugar, divided
- 2/3 cup shortening
- 1/3 cup dairy free butter, softened
- 1 teaspoon vanilla extract
- Pinch salt
When cool add in the rest of the ingredients including the rest of the sugar and beat until fluffly. You can refrigerate until you are ready to use.
For the cake:
Preheat oven to 350.Mix the oil, sugar, and eggs until well blended. Add in flour, cocoa, baking soda, and salt and mix until well blended on low speed. Add in milk and blend on medium speed for two minutes. Grease a 9x13 pan with your choice of butter or oil spray. Put batter in pan and cook for 35 minutes until inserted toothpick comes clean. Once its out of the oven let cool for 15 minutes. Gently loosen sides of cake from pan and some of the bottom. turn upside down on cooling rack or place you can let it cool. Once cooled, cake cake in half by taking knife down the middle of the cake so you have two 9x13 sized cakes.
Then add creme to middle put other half on top and keep refrigerated. This recipe freezes well for later use.