You may also like
Categories:
Splenda sugar substitute canola oil eggs vanilla flour baking powder non-dairy milk substitute fruit jelly
Viewed: 67 - Published at: 7 years agoIngredients
- 1 cup Splenda sugar substitute
- 12 cup canola oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1 12 cups gluten-free flour
- 1 34 teaspoons baking powder
- 12 cup non-dairy milk substitute
- 13 cup 100% fruit jelly
Method
- Preheat oven to 350F (175C).
- Grease and flour a mini loaf pan.
- In a medium bowl, mix together the Splenda and oil.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine flour and baking powder, add to the creamed mixture and mix well.
- Finally stir in the milk substitute until batter is smooth.
- Pour about 1 tbsp batter into each loaf.
- Bake for 3 minutes in the preheated oven.
- Remove from oven and place jelly on the center of each cake and smooth leaving space around the edge.
- Cover each cake with remaining batter.
- Bake 18.
- Cake is done when it springs back to the touch.
