Saturday, April 6, 2013

Cherry Coke Cake Bars

Big D requested Black Forest Cake.  I combined that concept with something I thought would be a more successful gluten free option.  Layer cakes are not gluten free and vegan friendly.  At least not with the ingredients I use. 

I made Jennie's pie filling recipe changing water to Coke instead.  How could that be wrong!

Grease and flour 13x9 cake pan.  Preheat oven to 350.

Pie Filling

2 cups frozen, pitted cherries
1/2 cup Coca-Cola
1/2 cup sugar
1 tablespoon tapioca starch

Cook cherries and Coke over medium high heat for 10 minutes.  

Combine sugar and tapioca starch and whisk to make sure there are no lumps. 

Add this to cooked cherries and boil one minute until thick.  Remove from heat and cool.


1-3/4 cup GF baking mix
1/2 cup cocoa powder
1 cup sugar
1-1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons hot water combined with 2 tablespoons oil and one tablespoon tapioca starch
1 cup Very Vanilla Soymilk

Combine baking mix, cocoa powder, sugar, baking soda, and salt in large bowl.  Add the pie filling, water/oil/starch combo and the Soymilk.  Mix well by hand.

Pour into prepared pan.  Bake for 25 minutes until center is done.  


1 cup sugar
1/3 Very Vanilla Soymilk
5 tablespoons margarine
1 cup chocolate chips

Heat sugar, milk, and margarine until boiling, stirring constantly. Boil one minute still stirring constantly.

Remove from heat and stir in chocolate chips until smooth. Spread over warm cake. Cool completely and cut into squares.

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