- 1½ cups brown rice flour (or any mixture of brown rice, oat, and millet)
- ¾ cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon guar gum
- 4 eggs
- 1¼ cups preferred sugar
- ⅔ cup allowed mayo
- 1 cup non dairy milk of choice
- 2 teaspoons vanilla extract
- ¼ cup Earth Balance Margarine or butter
- ¼ cup Spectrum Shortening
- 2 cups corn-free powdered sugar
- 2-3 tablespoons non-dairy milk to thin to desired consistency
- 2 teaspoons vanilla
- Preheat oven to 350 degrees.
- Whisk the dry ingredients together though the chia meal, set aside.
- In a mixer, beat the eggs, sugar, and mayo.
- When well mixed, add in the non dairy milk and vanilla.
- Pour the dry ingredients in and beat well.
- Pour into prepared pans.
- Bake: a bundt pan takes about 45 minutes, 9" circles take about 30. When a knife inserted in the center comes out clean, it is done.
- Cool for about 10 minutes before inverting on a cooling rack.
- Cool completely before frosting (I like to freeze the cake to make it easier to frost).
- FOR THE FROSTING: beat the butter and shortening, blending well.
- Beat in the remaining ingredients, scraping the sides down as necessary.
- Beat on high for 5-7 minutes to get extra fluffy frosting.
Assembling the snake cake:
|Bake your cake in a bundt pan, cutting in half.|
|Slide the two pieces in opposite directions|
|Push together to form a snake|
|Frost with desired frosting…notice…no smooth frosting…I told you I’m impatient!|
|Using a muffin cut in half, I created the mouth, bottom first.|
|This piece was a bit thick, so I cut it down. I used toothpicks to support the mouth open a bit.|
Use a piece fruit leather to cut the tongue, and one large marshmallow cut in half for the eyes. Here are some of the other cakes we have made from this book (long before I knew how to take better pictures of food and my nicer camera!)
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