Description
Bake Delicious Cakes without the Gluten – Get Your Gluten-Free Vegan Cake Pan Now and Treat Yourself to a Gluten-Free Vegan Cake.
Ingredients
Units
Scale
- 1/2 cup Gluten Free 1 to 1 Baking Flour (Bob’s Red Mill)
- 1/2 cup Crisco All vegetable shortening
- 1/2 cup 100% Pure Canola oil
Instructions
- In a small mixing bowl, add flour, then oil, and lastly the shortening.
- Whisk ingredients thoroughly till well combined and no lumps are visible.
- Store in a console airtight glass jar till ready to use.
- It will keep well for up to three months in your fridge.
- When ready, take out your jar, dip a pastry brush in the mixture, and coat the baking pan with a thin layer, making sure you cover all the nooks and crannies, especially when using a patterned bundt pan as in the picture.
- Prepare your cake mix as usual and pour the cake mixture into your pan already coated with this awesome mixture.
- Bake as per the instructions for your cake recipe.
- Use this release mixture for any recipe that calls for greasing and flouring your pans.
- This is the best-ever release recipe, I have tried and tested.
- When you want to take the cake out of the tin, it just slides out, with no crumbs, no breakage, just a perfectly shaped cake.
- Also, it makes for easy cleaning of a bundt pan with small nooks and crannies. You can basically just wipe out the pan.
Recipe Credit: ifyougiveablondeakitchen
Notes
Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1/4 cup
- Calories: 121
- Sugar: 0 g
- Sodium: 0.1 mg
- Fat: 9.4 g
- Trans Fat:
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 0.9 g
- Cholesterol: 0 mg
