In honor of America’s Independence Day, here is a recipe for Moon Cake. So-called because my daughter, Evie, thinks the top resembles the craters on the moon.
In my house we track multiple kinds of food sensitivities. In our lingo food items are either “mommy-safe” or “Evie-safe” or “food for other people.” This cake recipe is Evie-safe. In other words, it is NOT mommy-safe nor paleo nor AIP. It is gluten free, dairy free, nut free, and egg-free.
Ingredients
- 1/2 cup Bob’s Red Mill gluten free chocolate cake mix
- 1/4 cup coconut or rice milk – Evie recommends using chocolate milk to increase the intensity of the chocolate flavor
- 1/4 teaspoon lemon juice (optional)
- 1/2 teaspoon (mounded rather than flat) agar-agar flakes
- 1/4 cup hot water
- 1/2 teaspoon vanilla (liquid or powdered)
Directions
- Mix all the ingredients together in a microwave safe bowl (approx. 3 cup size).
- Microwave on HIGH for 2-3 minutes depending on the wattage of the microwave (less time in a higher wattage unit).
- Allow to cool for 5-10 minutes.
- Sprinkle with powdered sugar (optional).
- Eat and enjoy (required).
Plucky Traveller 