|K enjoying her conecake|
I couldn't bear to not make something fun for Halloween for my lil gal so I grabbed my daughters cookbook "Kids Cooking ; A slightly messy manual " By Klutz.com
They had a great recipe idea for frosted chocolate conecakes which I have made gluten free and lactose free.
12 gf ice cream cones ( I used mini ones but alas they had wheat in them )
3/4 cup white rice flour
1/4 cup tapioca flour
1 cup sugar
1 tsp baking powder
3 tbsp cocoa powder
1/4 tsp salt
1/2 cup lactose free margerine
1/2 cup water
1/4 cup soy milk
1 tsp vanilla
Pre heat your oven to 350F .In a large bowl combine flour , sugar , baking powder , and salt
In a sauce pan mix together magerine, water and cocoa on low/medium heat so you don't burn the cocoa . When the mixture is completely melted slowly add to the flour mixture and blend well .
Add the eggs, soy milk and vanilla and mix again .
Place your ice cream cones into muffin sheet and fill with batter until 3/4 full leaving room to rise .
Bake for 25-30 minutes .
I used my remaining batter to make myself a cake . I used a 8" spring form pan and baked for 15-20 minutes. cut in half and added some icing . Yum for mum!
1/2 container Tofutti cream cheese
aprox. 1 cup icing sugar ( I didn't write it down sorry! Just keep slowly adding the icing sugar until you get a good consistency)
1 tbsp vanilla
*optional food colouring but I just didn't want to tempt fate with my 3 year old helping
This isn't a very chocolaty cake but its still nice . Wait till you try the brownies .....