I modified another recipe to come up with this tasty moist cake...Dessert for tonight, but the kiddos and I tried a sliver to make sure it is up to standards ;)
It's not overly sweet and I topped it with powdered sugar...My Bundt pan reminds me of a castle.
Raspberry Whisper Bundt Cake-
3 tsp EnerG egg replacer
2 c plain rice milk
1 c raspberry syrup (in breakfast aisle)
1/2 c oil (I used a mild olive)
4 tsp apple cider vinegar
1 tsp vanilla extract
3 c. flour (I used 2 c white and 1 c whole wheat pastry flour)
4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
Preheat oven to 350
Grease and flour your bundt pan. In one bowl, mix EnerG egg replacer powder with all of the liquid ingredients. In a second bowl, sift all of the rest of the dry ingredients together. Add dry mix to wet. Mix together until combined, do not over-mix.
Pour into prepared pan and bake for 35-40 minutes, checking that a knife pulls out clean. :)
Let cake cool, then pop it out of the pan and sift powdered sugar on top.
EAT!
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