My mom’s most requested cake is just a simple angel food cake with fresh fruit and whipped cream. She wanted me to bake her something I could eat too, so we decided to take a chance on baking an angel food cake with an alternative flour.

We thought it would work, since angel food cake only uses 1 cup of flour, and all the leavening comes from the dozen eggs in the recipe. But just in case, we bought a back-up cake at the grocery store.

You know what that means — it worked! Any time you’re ready with the back-up, you don’t need it, right? (more…)

If you’re avoiding dairy it’s not too hard to find a substitute since there are so many fine choices out there — various nut milks, soy milks, as well as rice milks. Most people gravitate toward nut milks and soy milks when they need to substitute for whole milk or cream in a recipe. But what do you do if you’re avoiding soy? The thickest of the milk substitutes, soy is a handy go to for the dairy-free baker. It’s the staple product in nearly all non-dairy frozen goodies. Let’s face it, no soy means no Tofutti Cuties! (more…)