Not exact matches
If you require a
dairy free dough, simply use all shortening or non-
dairy margarine (instead of butter and shortening).
175g or 1.5 sticks
dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten
free flour blend 1 tsp xanthan gum (omit
if included in your flour blend) 1 teaspoon gluten
free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)
1 stick unsalted butter, or non
dairy margarine, melted 1/3 cup granulated sugar 1/2 cup brown sugar 1 egg (you may use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit
if using salted nuts) 1 cup (4oz or 140g) Better Batter Gluten
Free Flour 2 cups mix - ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut butter chips, roasted nuts, etc), divided (you may omit nuts
if allergic.
Optional: Chocolate Frosting,
Dairy -
Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
Free, Egg -
Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
Free, Soy -
Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated
margarine (I use soy -
free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more
if needed
If you are
dairy - intolerant, use soy cream cheese in the icing,
dairy -
free margarine, and substitute coconut cream for the caramel.
If your chocolate seems thick and does not flow off of your whisk when raised from the surface, slowly whisk in the
dairy free margarine until it is easy to stir the mixture.