Gluten and Dairy Free Poppyseed Cake

1 Box Betty Crockers gluten-free yellow cake mix
4 eggs
1C Tofuitti Sour Cream
1/2 C Sherry (cooking wine)
1C canola oil
2 Tbsp. poppyseed
1/3 C sugar
1 Tbsp soymilk powder
1. Mix all ingredients well.
2. Pour into bundt pan and bake at 325 degrees for 45 minutes, or until just brown.
Note- If you are only gluten free you can substitute the sugar and soymilk powder for 1 small pkg. of vanilla pudding mix.

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