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Yellow Cake - Gluten Free
Taken from Healthy Home Cookin Vol. 1
A light cake that is gluten free, but a little “corny”.
1 cup brown rice flour1 cup organic corn flour
1/3 cup tapioca starch
1/3 cup sweet rice flour
2 Tbsp Ener-G baking powder
1/2 cup honey (or 3/4 cup raw sugar)
1 cup soy milk
2/3 cup water
1 1/2 Tbsp vanilla
3 Tbsp olive oil (or unsweetened applesauce)
(1/4 cup of oil if using raw sugar)
Preheat oven to 350°F. Prepare two 8” round pans (9 x 13 for thin cake). Combine dry ingredients and wet in separate bowls. Quickly stir wet into dry and pour into pan. Bake at 350°F for 30-35 min. Good with Carob Frosting, pg 68 or 69.
Serves 16
Ready in: 60 minutes
Nutrition (per serving): 126 calories; 0.9g total fat; 0 cholesterol; 4mg sodium; 84.6mg potassium; 28.4g carbohydrates; 1.7g fiber; 1.7g protein.
Tips n Techniques
This seems runny but is fine. Work very quickly as the baking powder starts to react immediately with the liquid. This cake
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Last Revised August 23, 2009
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