Stacey Makes It

I had a little get-together to go to on Saturday, so this was my contribution. This was sort of an experiment to see how many almond-type things I could get into a single cake.  I thought about making a whip cream with some amaretto in it too, but I got lazy. Stacey's Almond Mochi Cake Ingredients : 1c brown rice flour 1c almond meal 3 oz marzipan, chopped 1 tsp salt 1/2 tsp baking soda 1 tsp baking powder 1/3c agave nectar 1/3c honey 2 tsp vanilla bean paste 1 egg, organic 1/2c heavy cream, organic 1/3c water 1 tsp almond extract 8x8" glass baking dish First I preheated the oven to 350F.  Then I mixed all the dry ingredients together in a mixing bowl.  I chopped up the marzipan into little cubes and then added that to the dry ingredients. I added all the wet ingredients on top and mixed everything up.    I poured everything into the baking dish, and then baked it for 15 minutes on the second from the top rack.  Then I rotated th...

I still have some of that coconut milk beverage so I thought I'd try again at another vegan mochi cake. Stacey's Vegan Lemon Blueberry Mochi Cake Ingredients : 2 c brown rice flour 1/4 tsp salt 1.5 tsp baking powder 1 tbs carageenan, powdered 2/3 c agave nectar, organic 1/3 c canola oil, organic 1 c coconut milk beverage (original) 1/4 c lemon juice (from 2 medium sized lemons) 1 c frozen blueberries, organic First I preheated the oven to 350F. Then, I stirred all the dry ingredients, and then added the wet ingredients, adding the blueberries last. Stirring the dry ingredients first is essential because carageenan tends to clump up when it gets wet, so it's best if it's distributed throughout the flour. At this point, it was quite thick. I spread it into a glass pyrex baking dish (with a lid of course, so it would be easier for transport to work: I baked it for about 35 minutes on the lower rack, but it probably should have been baked on the uppe...