Corn-less Bread and Crazy Cake

[herlander_refugee]

Ok, let's get the curiousity party started!

First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!

I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called

3 c all purpose flour (or gluten free)
2 c sugar
1/2 - 3/4 c cocoa
2 tsp baking soda
2 Tbsp vinegar
2 tsp vanilla
1/2 tsp salt
3/4 c vegetable oil
2 c cold water

Stir up dry ingredients, stir in all the wet ones, beat enough to blend it all well and pour into prepared pans. Makes a large 9 x 13 pan, 24 cupcakes, or two layers of average size. Bake at 350 degrees until it tests done with a pick in the center. EXCELLENT for fancy molds. Makes a dense and deliciously dark flavored cake.

And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)


Preheat oven to 400 degrees.

1 c all purpose flour
1 c ground millet
2 Tbsp sugar or honey
3 Tbsp melted butter (or olive oil)
4 tsp baking powder
1 tsp salt
1 egg
1 c milk (or Tempt brand original unsweetened hemp milk)

Mix together dry ingredients. I melt the butter in a small iron skillet and swish it around to 'grease' the pan (or spray it with oil). Stir in milk, egg and slightly cooled butter. Stir only enough to blend, pour into prepared skillet or pan and bake for 20-25 minutes.

This is usually slightly more "short" in texture than normal cornbread....even with the reduced fat amount. Since it is softer and more crumbly, it is best to let it cool just wee bit longer before cutting to serve. It has a nice taste. Also bakes well in cupcake pans for muffins.

Comments

[phoenixsong]

I think I <3 you. My son is 8 months old tomorrow, with multiple food allergies (milk protein is known, others in the top 8 are big maybes right now). And I have been fretting about what we're going to give him on his first birthday if he can't have cake.

Please please please make sure to tag this post so I can find it later? Pretty please?

Edit: I've added some tags, but if you could check if there are more that apply, that would be great!

[herlander_refugee]

I'd love to tag it, but I haven't figured out how to do that. When I try, it tells me I am not allowed to add tags!

Happy Birthday to the birthday boy!

[juliet316]

Memmed.

[libitina]

You say cake - you did not mention that it was a BEEcake. ~grin~

[herlander_refugee]

LOL...well, it has also been a rose cake, a house cake, a dragon cake, a loaf cake!

It is a morphing miracle cake!

(That particular picture was the hive cake my 30 year old son baked for my 55th birthday. The pan was my present from him.)

[stealth_noodle]

I am excited about trying this cake recipe! Eggs and I have a complicated relationship, so I'm always looking for new ways to bake around them.

[herlander_refugee]

I've cooked for folks with egg issues. One substitute that works in some things is flax seeds. You roughly grind them (that coffee mill of mine again)...about 1 tablespoon full for one egg, and then whisk the resulting meal with 2 tablespoons of water. It will froth up a bit, not like egg white...but it does seem to have a nice binding character for things like meatballs.

[stealth_noodle]

Ooh, I keep meaning to investigate flax seeds. Good to know that I can use my coffee grinder to make this happen!

[herlander_refugee]

I keep my flaxseeds refrigerated and grind them as I need them. They are terrific in meat loaf instead of bread crumbs, btw.

[madelienegrey]

:) I cook without eggs often - here's a few of my favorite replacers (except I don't use cornstarch due to allergies.)

[stealth_noodle]

Awesome! Thanks much for that link! :D

[weaverbird]

These look great too! Thanks. *bookmarks*

[traykor]

oh thanks. My nephew is coming for Christmas, and he's allergic to eggs and dairy (and rice and nuts and pears and garlic. it's going to be an interesting dinner).