Often scrumptious baked items call for eggs and dairy. I recently found this recipe and glanced over the list of ingredients. I thought with some tweaking it might be suitable! I gave it a try and both hubby and I were pleased with the results.
This cake is best complimented with a steaming cup of coffee. I’d highly recommend Archer Farms Vanilla Bean Creme Brulee. 🙂
1 C. sugar
2 eggs (1 tsp. baking powder mixed with 1/4 C. water)
1 C. oil
1 C. buttermilk (1 Tbsp. lemon juice and enough almond or coconut milk to make 1 C.)
2 C. flour (You could use gluten free flour.)
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder (for corn free use 1/4 tsp. baking soda & 1/2 tsp. of cream of tartar)
Cinnamon Sugar Mixture:
1 tsp. cinnamon
4 Tbsp. sugar
Preheat oven to 325 degrees. Mix sugar, oil, and buttermilk together. Mix dry ingredients together and add to wet mixture. Beat well. If using egg substitute, mix 1 tsp. baking powder with 1/4 C. water. Gently fold into cake batter. Pour half of the batter into a greased 9×13 pan. Sprinkle half of the cinnamon sugar mixture over batter. Top with remaining batter then sprinkle the rest of the cinnamon mixture over the top. Bake for 35-40 minutes or till toothpick inserted comes out clean. Poke holes in warm cake with a fork. Mix 1 C. powdered sugar, 1/2 tsp. vanilla and enough hot water to make a thin glaze. Pour glaze over cake.
*Trader Joes has organic corn free powdered sugar.