Gluten-Free and Vegan Shoo-Fly Cake is easily adaptable to regular flour & butter. Shoo-Fly Cake is served mostly warm but great cold too.
Shoo-Fly Cake~Gluten-Free and Vegan
4 Cups of multi purpose gluten-free flour or for the regular flour 2 cups whole wheat and 2 cups white flour
2 Cups Brown Sugar
1 Cup Vegan “Butter” or Real Butter (You can cut it in or as I prefer my “butter” …to melt it)
2 Cups Boiling Water
1 Cup organic Molasses
2 tsp Baking Soda
1) Work the flour, sugar, and “butter” into a fine crumbs. Set aside 1 1/2 cups for crumb topping.
2) Mix water , molasses and baking soda together and add to the remaining crumbs. Mix until batter is very thin yet still lumpy.
3) Pour into a greased 9″x 13″ cake pan. sprinkle the remaining topping over the leveled out cake batter.
4) Bake at 350 degress for 35 minutes.
Server warm and/or with ice cream. Great coffee cake too.