I am well aware of the evils of Monsanto and their products and practices. I just need corn syrup sometimes. I wish I had an alternate option. I also wish Monsanto was different.
We do not eat corn here. My son and daughter are allergic and I am digestively intolerant. I recognize the important role corn has in the diets of many wheat allergic or gluten intolerant people. Evil or not, sometimes we have to use it.
1/2 cup Very Vanilla Soymilk
1/4 light or dark corn syrup
1 egg replacer egg
1-1/2 cup GF baking mix
1 teaspoon baking powder
Dash of salt
1/2 cup sugar mixed with 2 tablespoons maple syrup
1/2 cup cold margarine cut into 8 pieces
Preheat oven to 350. Grease and flour an 8" square cake pan.
In a small bowl, combine the milk, corn syrup and egg replacer. In your mixer bowl combine the baking mix, baking powder and salt. Add the sugars and mix on low to combine. Add the margarine one square at a time while mixing on low. After all the pieces are incorporated, the mixture will be clumpy (like when making biscuits).
Slowly add the soymilk, corn syrup, egg replacer mixture mixing well after each addition. Scrape bottom and sides of bowl and mix once more time. Pour into prepared pan and bake for 30 minutes until golden brown and center is set.
While the cake is baking, prepare the topping.
1/3 cup sugar mixed with 2 teaspoons maple syrup
1/3 cup GF baking mix
3 tablespoons light or dark corn syrup
3 tablespoons Very Vanilla Soymilk
2 tablespoons melted margarine.
Optional - 1/3 cup chopped nuts or flaked coconut
Combine the above.
After removing cake from the oven, increase the oven temperature to 400.
Slowly pour the topping over the top of the hot cake adding a little bit at a time. Return to oven and bake for 7-10 minutes or until the topping is all bubbling.
Cut in pan and serve warm. I imagine this would taste excellent with vanilla ice cream.