DELICIOUS allergy gluten dairy free Cherry Ripe Cake
Originally uploaded by tiny_teesha
Now for a bite of this, i would sell my first born! And frozen left overs? Just as tastey! Even months after! Sooo good, the hard part was trying to savor them, but i definitely savored them because they were THAT GOOD and i only ever savor things i think will never happen again, hopefully this is one of those recipes that work every time, I'm about to bake a second batch hopefully in the near future and i'll report back to you.
1 ice cube tray of black canned cherries ( i used some left overs from the can that i froze, you could probably use fresh but they came in a syrup so maybe you might need to add more milk and honey to make up for it.)
2 eggs
1 tsp baking powder
4 tbsp cadbury drinking chocolate powder
4 tbsp cocoa (dutch)
1 cup castor sugar
1/2 c Choc chips
1/2 c Margarine
1/2 c dessicated coconut
3 tbsp honey
Splash of Soy Milk
FLOURS
1/2 c Rice Flour
1 tbsp Millet flour
1/2 Tapioca flour
3 tbsp Buckwheat flour
Mix it to a pancake consistency
Put into little cup cakes or muffin tins.
Cook at 180 degrees for about 15 minutes, keep checking on it, i didn't actually write how long to leave it so I'm not sure.
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