In honour of my SIL's birthday, I thought I would make a cake. My favourite cake right now is my sister Leslie's mincemeat cake. She's an inventor in the kitchen, my sister, and one day she decided to put half a jar of vegan mincemeat into a cake she was making. What a fabulous inspiration! Her recipe appears below, and below that, the adaptations that I made to make a gluten-free version that would be suitable for my niece and my MIL.
Leslie's Mincemeat cake
2.5 cups flour
1.5 cups sugar
.5 tsp salt
2 tsp baking soda
1.5 baking powder
2 cups soy milk with 2 tsp of apple cider vinegar -set aside to curdle
2/3 cup of oil
2 tsp vanilla
Half a jar of mincemeat
Preheat oven to 350. This makes a bundt cake or a two layers or a 16x9
Mix dry ingredients together til all mixed up.
Add all wet ingredients and the mincemeat and beat for about a minute or two
Pour into prepared pan or pans and bake for 25-35 minutes.
Gluten Free Version
I used Bob's Red Mill Gluten-free all-purpose flour. I didn't know that xanthan gum or guar gum was needed, and I was worried about the thinness of the batter, so I added another 3/4 cup of the gluten free flour. I had to cook the cakes (I used two 8" square pans) for an extra 15 minutes.
The cake came out fine!