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Adapted from Taste of Home
The bright, zingy flavor of cherry gives the Southern winter classic a summer makeover.
Ingredients:
1-1/2 cups miniature marshmallows
2 cups Gluten Free all-purpose flour
2 cups sugar
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 cup non-dairy butter, cubed
1 cup cherry-flavored cola
3 tablespoons baking cocoa
Egg Replacer for 2 eggs
1/2 cup non-dairy milk
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
Frosting:
3/4 cup non-dairy butter, softened
1-2 cups confectioners' sugar
7 ounces vegan marshmallow creme (recommended: Suzanne's Ricemellow Creme)
2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Directions:
1. Preheat oven to 350 degrees. Grease the bottom of a 9x13 inch baking pan with shortening. "Flour" the pan with cocoa powder. Evenly distribute the marshmallows in the pan.
2. In a small bowl, whisk together the non-dairy milk (I recommend soy milk for a lighter textured cake) and apple cidar vinegar. Let sit 5 minutes. In a separate bowl, dissolve the egg replacer in warm water, according to package directions. Add to the milk mixture. Stir in the vanilla. Set aside.
3. In a large bowl, sift the flour, sugar, xanthan gum, and baking soda.
4. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
5. Add in the milk mixture, stirring constantly. Pour into the prepared baking pan. (Marshmallows will float to the top.)
6. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely.
7. For frosting, in a small bowl, beat butter and 1 cup confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended. (You may need to add in more confectioners' sugar until you reach the desired consistency. I used 1-1/2 cups sugar to get a glaze-like consistency, which is more traditional for a coca-cola cake.)
8. Spread the frosting over the top of the cake. Slice and serve.