Vegan Fondant

1/2 tbsp agar powder
3 tbsp cold water
1/2 cup corn syrup
1½ tbsp vegetable glycerin
2 tbsp vegetable shortening
1 tsp almond extract
6-8 cups sifted confectioner's sugar

Combine agar, cold water, and corn syrup and heat over low heat for 3-5 minutes. Add glycerin, and shortening. Remove from the heat just as the last of the shortening has melted. Remove from heat and stir in the almond extract. Cool for a few minutes.

Place 4 cups confectioner's sugar in a large bowl. Make a well in the center and stir in the wet mixture using a wooden spoon. Once the sugar is completely incorporated, add a small amount at a time until the mixture is no longer sticky, using your hands once it becomes to stick to stir with a spoon. Store in an airtight container, and let the fondant rest at least overnight before using.

Gluten-Free Chocolate Cake

One with booze, one without.

1 1/4 cups gluten-free oat flour
1/4 cup corn starch
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup brewed coffee, cold
1 tsp vanilla extract
1/2 tsp almond extract
2 tbsp white vinegar

Sift or whisk together the oat flour, corn starch, cocoa, baking soda, and salt into a large bowl. In a medium bowl, mix the oil, sugar, coffee, and extracts. Pour the wet ingredients into the dry and mix until well combined. Quickly stir in the vinegar and pour the batter into a greased 8" round cake pan. Bake at 350 degrees for 25-30 minutes.


1 1/4 cups gluten-free oat flour
1/4 cup corn starch
1/3 cup cocoa
3/4 tsp baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup + 2 tbsp vegetable oil
1 ener-g egg replacer
1/4 cup light rum
3/4 cup cold water

Sift or whisk together the oat flour, corn starch, cocoa, baking soda, and salt into a large bowl. In a medium bowl, mix the oil, sugar, egg replacer, water, and rum. Pour the wet ingredients into the dry and mix until well combined. Bake at 350 degrees for 25-30 minutes.