Dry:
- 185g GF flour
- 50% tapioca
- 25% sorghum
- 25% millet
- 30g oat flour
- 125g brown sugar
- 2tsp baking powder
- 1/4tsp xanthum gum
- 1/4tsp salt
- 2tsp cinnamon
- 1/2tsp nutmeg
- 3/8tsp allspice
- 1/8tsp cloves
Wet:
- 115g (1stick aka 1/2c) margarine
- replace half with neutral oil to be softer and rise more
- 150g oat milk room temp
- 1tsp vanilla
- 1tsp apple cider vinegar
Cream Cheese Icing:
- 75g Violife cream cheese full fat
- 45g margarine unsalted, melted
- 300g powdered sugar
- 2tsp vanilla extract
- 2-3TBsp fake milk
Instructions:
- Whisk dry ingredients
- Whisk wet ingredients
- Whisk dry into wet ingredients
- Bake: 350F for 30min
- turn oven off and leave in with the door open for 15mins
Cream Cheese Icing:
- Whip cream cheese and margarine untill smooth
- Add powdered sugar and vanilla and whip till smooth